Method for regulating and controlling structural characteristics and fiber structure of plant protein in high-moisture extrusion process

A plant protein and extrusion process technology is applied in the field of regulating plant protein structure properties and fiber structure during high-moisture extrusion process, and achieves the effects of simple production process, rich fiber and low cost

Pending Publication Date: 2022-04-29
SHANGHAI JIAO TONG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies existing in the current high-moisture extrusion of single protein, the purpose of the present invention is to provide a method for regulating the texture and structural characteristics of textured plant proteins in the process of high-moisture extrusion in order to solve the above problems

Method used

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  • Method for regulating and controlling structural characteristics and fiber structure of plant protein in high-moisture extrusion process
  • Method for regulating and controlling structural characteristics and fiber structure of plant protein in high-moisture extrusion process
  • Method for regulating and controlling structural characteristics and fiber structure of plant protein in high-moisture extrusion process

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Figure 8 Schematic diagram of the process of regulating the structural properties and fiber structure of plant proteins for the high-moisture extrusion process. The specific steps include:

[0043] 1) Carrageenan is added to the pea protein isolate for blending, and the addition amount is 0.4wt%.

[0044] 2) High-moisture extrusion experiment: high-moisture extrusion was performed on the blend of pea protein isolate and carrageenan. The operating parameters of the twin-screw extruder are set as follows: the moisture content of the material is 55%, the screw speed is fixed at 175rpm, and the feeding speed of the feeder is 7g / min. In the 8 zones from the feed section to the die mouth section, The barrel temperature settings were 40°C, 60°C, 90°C, 120°C, 160°C, 160°C, 160°C and 160°C, respectively. The long cooling mold is kept at 70°C by water circulation temperature control.

[0045]3) Collect the extrudate and cool. Put 200g of the extruded product into the cooking...

Embodiment 2

[0047] 1) Add curdlan gum to the pea protein isolate for blending, and the addition amount is 0.4wt%.

[0048] 2) High-moisture extrusion experiment: high-moisture extrusion was performed on the blend of pea protein isolate and curdlan gum. The operating parameters of the twin-screw extruder are set as follows: the moisture content of the material is 55%, the screw speed is fixed at 175rpm, and the feeding speed of the feeder is 7g / min. In the 8 zones from the feed section to the die mouth section, The barrel temperature settings were 40°C, 60°C, 90°C, 120°C, 160°C, 160°C, 160°C and 160°C, respectively. The long cooling mold is kept at 70°C by water circulation temperature control.

[0049] 3) Collect the extrudate and cool. Put 200g of the extruded product into the cooking machine, chop, mix and shred, add 100g of cabbage, 5g of salt, 6g of sugar, 10g of onion, 15g of leek, 5g of five-spice powder, 10g of sesame oil, 15g of soy sauce, 25g of beef extract, Continue chopping...

Embodiment 3

[0051] 1) Add potato starch to pea protein isolate for blending, the addition amount is 2wt%.

[0052] 2) High-moisture extrusion experiment: high-moisture extrusion was performed on the blend of pea protein isolate and curdlan gum. The operating parameters of the twin-screw extruder are set as follows: the moisture content of the material is 55%, the screw speed is fixed at 175rpm, and the feeding speed of the feeder is 7g / min. In the 8 zones from the feed section to the die mouth section, The barrel temperature settings were 40°C, 60°C, 90°C, 120°C, 160°C, 160°C, 160°C and 160°C, respectively. The long cooling mold is kept at 70°C by water circulation temperature control.

[0053] 3) Collect the extrudate and cool. Put 200g of the extruded product into the cooking machine, chop, mix and shred, add 100g of cabbage, 5g of salt, 6g of sugar, 10g of onion, 15g of leek, 5g of five-spice powder, 10g of sesame oil, 15g of soy sauce, 25g of beef extract, Continue chopping and mix...

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Abstract

The invention discloses a method for regulating and controlling structural characteristics and fiber structures of plant proteins in a high-moisture extrusion process, which comprises the following steps: by taking the plant proteins as raw materials, adopting a double-screw high-moisture extrusion technology, and introducing polysaccharide food colloid structure additives (carrageenan, curdlan and potato starch), carrying out high-moisture extrusion on the plant proteins to prepare the plant proteins. Based on the interaction of protein-polysaccharide binary components, the structural characteristics and fiber structure of the plant protein are regulated and controlled. Compared with a single pea protein high-moisture extrudate, polysaccharide compounding can increase the texturization degree and enhance the hardness, elasticity and chewiness, and the taste of the vegetarian meat dumplings developed by taking the high-moisture protein-polysaccharide compound extrudate as a raw material is obviously superior to that of commercially available dry drawing protein-based products; the plant protein raw materials are green, nutritional and safe, the production process is simple, the product quality is good, and a new thought is provided for innovative improvement of the nutritional quality of plant meat products in the future.

Description

technical field [0001] The invention relates to the technical field of plant protein bionic meat preparation, in particular to a method for regulating the structural properties and fiber structure of plant protein in a high-moisture extrusion process. Background technique [0002] Animal diseases, global shortage of animal protein, environmental concerns, and strong demand for healthy food have led to a direct increase in global plant protein consumption. Soy protein, pea protein, lupine protein, and other plant proteins have been used to make artificial meat products, which are eaten as meat substitutes to provide functional and high-protein components to the human diet. [0003] Plant-based artificial meat has entered the global market due to its texture, appearance, and flavor similar to animal meat. Extrusion technology is the most widely used technology for plant-based artificial meat. Traditional low-moisture extrusion (moisture content < 40%) artificial meat prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/16A23J3/22A23J3/26
CPCA23J3/26A23J3/227A23J3/16
Inventor 方亚鹏扶佳玲孙翠霞常玉洋李赛亚王晋源孙十凡
Owner SHANGHAI JIAO TONG UNIV
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