Extrusion processing method of plant meat tissue protein

Abstract

The invention discloses an extrusion processing method of plant meat tissue protein, which comprises the following steps: (1) pouring plant protein, plant oil and water into a mixing and stirring machine, and uniformly mixing to obtain a mixed material 1; (2) feeding the mixed material 1 into an extruding machine through a feeding machine, and performing primary low-temperature extrusion to obtain protein fat meal; (3) adding the proteolipid meal, the vegetable protein and the dietary fiber into a mixing and stirring machine, and fully mixing to obtain a mixed material 2; and (4) slowly adding water into the mixed material 2, uniformly mixing through a mixing and stirring machine, feeding the uniformly mixed material 2 into an extruding machine through a feeding machine, and performing secondary high-temperature extrusion to obtain the plant meat tissue protein. According to the processing method disclosed by the invention, a low-temperature and high-temperature combined single-screw extrusion process is adopted, so that the content of grease in the plant meat tissue protein is increased, and the processed plant meat tissue protein is smooth in surface, high in cohesiveness and strong in muscle fiber feeling, and has grease feeling and moisture feeling.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for extrusion processing of plant meat tissue protein. Background technique [0002] Plant meat is a reprocessed product of textured protein and its flavoring, cooking, and reconstitution. Tissue protein is made of vegetable protein as the main raw material. According to the needs of nutrition or technology, appropriate auxiliary materials are added or no auxiliary materials are added. It is pretreated by crushing, mixing, heating and steam strengthening, and then mixed and extruded by an extruder. , shearing, melting, forming, etc., the tissue structure of the protein is changed by physical or chemical methods, so that the protein molecules are neatly arranged and have the same direction of tissue structure, forming a vegetable protein with a fibrous structure and taste similar to animal muscle The product is further processed into vegetable meat with or withou...

AI Technical Summary

Problems solved by technology

Although in the above-mentioned prior art, the various dietary fibers and proteins in the plant tissue protein are reasonably and evenly distributed through the twin-screw extrusion process, so that the nutritional value of the plant tissue protein is improved, but the above-mentioned prior art uses twin-screw extrusion The process cannot increase the fat content of plant tissue protein, and the lower fat content will lead to the common problem of astringent taste of tissue protein in the subsequent processing technology of tissue protein, lack of "meat" oily and moist feeling, extrusion Uneven heating during processing leads to rough and slag on the surface of tissue protein products, poor cohesion, and insufficient muscle fiber feeling

However, it is not possible to add virgin oil or refined vegetable oil directly during the extrusion process or when the extruded materials are mixed, which will cause grease molecules to adhere to the surface of the material particles, and the friction coefficient of the mixed material will decrease. The conveying process in the extruder is easy to slip (that is, the materials do not advance together with the speed of the single screw), resulting in insufficient and discontinuous feeding, too much air mixed in the machine, and the materials cannot be fully mixed in the extruder, and cannot be uniformly melted and reacted. The material is uneven, easily broken, and cannot form a uniform and stable muscle fibrous structure

In addition, during the whole high-temperature extrusion process, the raw materials are not evenly heated, which is easy to burn at high temperature, and the production capacity is low

Images