Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for regulating and controlling hardness of extruded textured protein

A technology of hardness and protein, applied in the field of adjusting the hardness of extruded textured protein, can solve the problem that there is no method for adjusting the hardness of extruded textured protein as the target, and achieve the effect of meeting individual needs

Pending Publication Date: 2022-04-19
麦岐(深圳)生物科技有限公司
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no related report on the method of regulating the softness and hardness of extruded textured protein

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for regulating and controlling hardness of extruded textured protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0045] 1. Very low hardness to extremely high hardness formula:

[0046] 1. Mix wheat protein, edible soybean meal, etc. at a ratio of 44% and 56%, and record it as (very low hardness) formula 1.

[0047] 2. Mix soybean protein isolate, edible soybean meal, peanut protein, etc. in proportions of 44%, 22%, and 34%, and record it as (second-lowest hardness) formula 2.

[0048] 3. Mix soybean protein isolate, edible soybean meal, etc. at a ratio of 29% and 71%, and record it as (medium-upper hardness) formula 3.

[0049] 4. Mix soybean protein isolate, edible soybean meal, etc. at a ratio of 44%, 56%, and record it as (second-highest hardness) formula 4.

[0050] 5. Mix soybean protein isolate, edible soybean meal, etc. at a ratio of 59% and 41%, and record it as (very high hardness) formula 5.

[0051] 2. Formulations 1 to 5 are respectively extruded under the same extrusion process, such as barrel temperature of 80-150°C and moisture content of 12-15%.

[0052] 3. Use the fo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
hardnessaaaaaaaaaa
Login to View More

Abstract

The invention relates to a method for regulating and controlling the hardness of extruded textured protein, and belongs to the field of food manufacturing. According to the regulation and control method, the adjustable hardness range of the extruded textured protein is 1302 + / -180.0 [g] to 2136 + / -129.6 [g]; the difference value between the average value of the maximum hardness and the average value of the minimum hardness is 834 [g]; the average value of the maximum hardness and the minimum hardness is 1719 [g]; the percentage (P) of (the difference between the maximum hardness and the minimum hardness) in (the average value of the maximum hardness and the minimum hardness) is 48.5%. According to the method for regulating and controlling the hardness of the extruded textured protein, a novel scheme for simply and quickly regulating and controlling the hardness of the extruded textured protein is provided. By applying the scheme, the hardness of the extruded textured protein can be quantitatively regulated and controlled in a wide range, so that extruded textured protein foods with different hardness can be conveniently produced, and the individual requirements of consumers on the hardness can be met.

Description

technical field [0001] The invention relates to a method for regulating and controlling the hardness of extruded textured protein, which belongs to the field of food manufacturing. Background technique [0002] With the increase of young consumers, the consumption behavior is beyond the pursuit of environmental protection, health and personalized changes. This is reflected in the fact that among food consumers, there are more and more flexitarians and consumers who tend to eat less meat; Minimize the use of processing aids, or require the food to have a differentiated taste or texture. These consumption behaviors promote the application of plant-based ingredients, and at the same time, put forward higher requirements on how to use natural plant-based ingredients to prepare products with excellent aroma, taste and shape. Compared with color, aroma, taste and shape, consumers are more concerned about the texture of plant-based products. For example, consumers require plant-ba...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/26
CPCA23J3/14A23J3/26
Inventor 湛奎杨思蔚张波
Owner 麦岐(深圳)生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com