Ready-to-eat high-protein food formed by compounding and extruding soybean protein and cereals and preparation process thereof

Abstract

The invention discloses instant high-protein food formed by compounding and extruding soybean protein and cereals and a preparation process of the instant high-protein food, and relates to the field of instant food, the instant high-protein food is prepared by adopting soybean protein powder, cereal powder and water as raw materials and performing extrusion puffing, and the raw materials comprise, by weight, 30-60 parts of soybean protein powder, 20-30 parts of cereal powder and 20-30 parts of water. 40 to 70 parts of cereal powder; the cereal flour is selected from at least one of oat flour, quinoa flour, coarse rice flour and whole wheat flour; the water accounts for 15-35% of the total dry weight of the raw materials; wherein the protein content (dry basis) is greater than or equal to 30%; the puffing density is 0.3-0.5 g / cm < 3 >; according to the invention, the raw materials are accurately selected, the high-quality vegetable protein is adopted, the cereal powder is reasonably matched, and the characteristic that the content of beta-glucan in the oat powder is not less than 4% is utilized, so that a continuous gel network structure is formed in the extrusion process; and the inhibition effect of a compact network formed by a vegetable protein molecular chain during extrusion expansion on gelatinization expansion of cereal starch is effectively relieved.

Description

TECHNICAL FIELD

[0001] The present application relates to instant food technology, in particular to instant high-protein food prepared by extrusion of bean protein and cereal compound and its preparation process. BACKGROUND

[0002] In today's era of pursuing a healthy lifestyle, the health food field is experiencing unprecedented vigorous development, among which high-protein instant puffed products have rapidly emerged as a popular category in the market due to their unique advantages. Modern consumers' demand for nutritional intake is increasingly sophisticated and diversified. They not only hope that food can provide sufficient energy, but also expect it to be rich in high-quality protein and other key nutrients to meet the health goals of bodybuilding, daily health care, and special dietary needs. High-protein instant puffed products perfectly meet this modern nutritional demand trend. They not only have the convenience of instant food, allowing consumers to supplement nutrients anytime and anywhere, but also have a crispy texture and rich flavor through the puffing process, greatly improving the consumers' eating experience, thus quickly rising in the health food market and occupying a place.

[0003] However, the existing technology faces the fundamental conflict between protein content improvement and puffing structure degradation. The internal mechanism of this conflict is due to the complex interaction between plant protein and cereal starch during extrusion puffing. As a key ingredient in high-protein instant puffed products, the molecular chain of plant protein has unique structure and properties. During extrusion puffing, with changes in temperature, pressure, and other conditions, the plant protein molecular chain undergoes a series of physical and chemical changes, easily forming a dense network structure that severely inhibits the gelatinization and expansion of cereal starch. Gelatinization and expansion of cereal starch is the key link to form a loose porous structure and achieve high expansion rate for puffed products. When cereal starch cannot fully gelatinize and expand, high-protein formulations (protein content > 25%) of puffed products will generally have a series of serious problems. Specifically, the expansion rate drops sharply, the product that should have expanded and become loose becomes compact; the product density increases significantly, losing the lightness that puffed food should have; the texture hardens, the taste becomes rough and hard, greatly reducing the acceptance of consumers. SUMMARY

[0004] The purpose of the present application is to provide instant high-protein food prepared by extrusion of bean protein and cereal compound and its preparation process, to solve the problem in the prior art that when the protein content of high-protein instant puffed products is improved, the dense network formed by plant protein inhibits the gelatinization and expansion of starch, leading to a sharp drop in expansion rate, an increase in product density, and a hardening of texture.

[0005] In order to achieve the above-mentioned purpose, the present application provides a high-protein instant food made of bean protein and grain in one aspect, which is made of bean protein powder, grain powder and water through extrusion, wherein the weight ratio of the raw materials is:

[0006] The bean protein powder is 30-60 parts;

[0007] The grain powder is 40-70 parts, and the grain powder is selected from at least one of oat powder, quinoa powder, brown rice powder and whole wheat flour;

[0008] The water is 15%-35% of the total dry weight of the raw materials;

[0009] The protein content (dry basis) is ≥30%, and the puffing density is 0.3-0.5 g / cm 3 .

[0010] Further, the proportion of oat powder in the grain powder is ≥50%.

[0011] Further, the bean protein powder is pea protein isolate or soybean protein concentrate.

[0012] Further, the grain powder is composed of oat powder and brown rice powder, and the weight ratio is (2-3):1.

[0013] Further, 3-5 parts by weight of inulin or resistant dextrin are added to the raw materials.

[0014] The present application also provides a preparation process of the high-protein instant food made of bean protein and grain in another aspect, which is suitable for preparing the high-protein instant food made of bean protein and grain, and comprises the following steps:

[0015] S1, dry mixing bean protein powder, grain powder and dietary fiber powder for 5-10 minutes to obtain a mixture;

[0016] S2, adding water to the mixture to adjust the moisture content, and controlling the total moisture content to be 18-25% of the dry weight of the raw materials;

[0017] S3, using a double-screw extruder, and controlling the temperature of each zone as follows:

[0018] The feeding zone is 50±5℃, the compression zone is 100±10℃, the melting zone is 145±5℃, and the die zone is 155±5℃; the screw rotation speed is 200±20 rpm;

[0019] S4, cutting the extrudate into particles and hot air drying at 60±5℃ until the moisture content is ≤7%.

[0020] Further, the bean protein powder and the dietary fiber powder are premixed in step S1, and then the grain powder is added.

[0021] Further, a die plate with a diameter of 3-5 mm is installed at the die head of the double screw extruder in step S3.

[0022] Further, after drying in step S4, a water solution containing 5-8 wt% yeast extract is sprayed, and the spraying amount is 2±0.5% of the weight of the finished product.

[0023] Compared with the prior art, the instant high-protein food prepared by compounding bean protein and grains and extruding and the preparation process thereof provided by the application can precisely select raw materials, use high-quality plant protein, and reasonably match oat flour, brown rice flour and other grain flour. By using the characteristic that the content of beta-glucan in oat flour is not less than 4%, a continuous gel network structure is formed in the extrusion and puffing process, effectively relieving the inhibition of the dense network formed by the molecular chain of plant protein on the gelatinization and expansion of grain starch during extrusion and puffing, so that the puffing product with high protein formula can not only maintain a high protein content, but also achieve good puffing effect, avoiding problems such as sharp reduction of puffing rate, increase of density and hardening of texture, significantly improving the quality of the product, and meeting the needs of modern consumers for instant puffing food with high protein and crisp taste. BRIEF DESCRIPTION OF DRAWINGS

[0024] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the prior art, the drawings needed in the embodiments will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments described in the present application, and other drawings can also be obtained by those skilled in the art according to these drawings.

[0025] Figure 1 The preparation process flow chart of the instant high-protein food prepared by compounding bean protein and grains and extruding provided by the embodiments of the present application. DETAILED DESCRIPTION

[0026] In order to enable those skilled in the art to better understand the technical solutions of the present application, the present application will be further described in detail below with reference to the drawings.

[0027] Pea protein isolate: a high-quality plant protein extracted from peas. By a specific separation process, starch, fiber and other components in peas are removed to obtain high-purity protein, which has good solubility, emulsifying property and gelation property, etc. In the present application, it is used as the main component of bean protein powder to provide a rich source of protein for instant high-protein food.

[0028] Oat flour (β-glucan≥4%): a powder processed from oat, with a β-glucan content not less than 4%. β-glucan is a special dietary fiber with unique viscosity and gel properties, which can form a continuous gel network structure during extrusion, helping to improve the puffing effect and texture of the product, making the product have better crispness and lower puffing density.

[0029] Brown rice flour: a powder made by grinding brown rice, retaining the bran, germ and endosperm of brown rice, containing rich nutrients such as dietary fiber, vitamins and minerals, etc. In this invention, it is used as a component of grain flour, which cooperates with other raw materials to affect the nutrition and physical properties of the product.

[0030] Whole wheat flour: flour made by grinding whole wheat kernels, containing the bran, germ and endosperm of wheat, rich in nutrients such as dietary fiber, B vitamins and minerals, etc. In this invention, it is used as a component of grain flour, providing certain nutrition and texture characteristics for the product.

[0031] Quinoa flour: a powder processed from quinoa, which is a whole grain and whole nutrient complete protein alkaline food, containing various essential amino acids, vitamins and minerals, etc. In this invention, it is used as a kind of grain flour, participating in the formula composition of the product.

[0032] Soybean protein concentrate (NSI=75%): a product with high protein content made from soybeans through extraction and separation processes, with NSI (nitrogen solubility index) of 75%, indicating good solubility of its protein. In this invention, it is used as a component of soy protein powder, providing protein for the product.

[0033] Inulin: a natural water-soluble dietary fiber derived from plants such as chicory and Jerusalem artichoke, with good premixing properties. In this invention, it is premixed with soy protein powder to improve the flowability of the material, reduce the torque during extrusion, and also has some effect on the texture and nutrition of the product.

[0034] Resistant dextrin: a low-calorie glucan, which is a water-soluble dietary fiber with low heat and high dietary fiber. In this invention, it is added to the raw materials as a dietary fiber, which can improve the flowability of the material after premixing with soy protein powder, and affect the puffing effect and texture of the product.

[0035] Yeast extract: A kind of brown yellow soluble paste or light yellow powder pure natural product refined from protein, nucleic acid and other components in yeast cells after degradation, rich in amino acids, peptides, nucleotides and other components, which is sprayed on the surface of the product in the present application to inhibit lipid oxidation by glutathione, prolong the shelf life of the product, and also improve the flavor of the product.

[0036] V-type mixer: A commonly used mixing device, the mixing cylinder is V-shaped, through the rotation of the cylinder, the material is constantly rolling and mixing in the cylinder to achieve uniform mixing, which is used for premixing of soy protein powder and inulin and dry mixing after adding grain powder in the present application.

[0037] Conditioning: In the extrusion puffing process, by adding a certain amount of water to the raw materials, and adjusting the temperature and humidity of the materials, etc., the materials reach the state suitable for extrusion puffing, in the present application, the moisture of the materials is adjusted to a specific ratio by adding water.

[0038] Double screw extrusion: An advanced food processing technology, using the screw rotation of double screw extruder, the material is transported, mixed, compressed, melted and extruded under the action of high temperature, high pressure and high shear force, realizing the puffing forming of the material. In the present application, the double screw extruder is provided with feeding zone, compression zone, melting zone and die zone, etc. Different temperatures are set in each zone, and the screw speed and die aperture and other parameters are controlled to realize specific puffing effect.

[0039] Screw speed: The rotation speed of the screw in the double screw extruder, which directly affects the residence time, shear force and pressure of the material in the extruder, and then affects the puffing effect and texture of the product.

[0040] Die aperture: The diameter of the discharge hole of the die of the double screw extruder, which determines the shape and size of the extruded material, and also has a certain influence on the puffing density and texture of the product.

[0041] Orthogonal experiment: A multi-factor and multi-level experimental design method, through reasonable arrangement of experimental scheme, more comprehensive experimental information can be obtained with fewer experimental times, and the influence degree of each factor on the experimental result and the interaction between factors can be analyzed.

[0042] Hereinafter, the embodiments of the present application will be described more specifically by citing examples. Various tests and evaluations were carried out according to the following methods. In addition, unless otherwise specified, "parts" and "%" are mass basis. Unless otherwise specified, the components used can be purchased.

[0043] Example 1

[0044] The present application provides a high-protein instant food made of bean protein and grain by extrusion molding, which is made of bean protein powder, grain powder and water as raw materials by extrusion puffing, wherein the weight ratio of the raw materials is:

[0045] The bean protein powder is pea protein isolate 50 parts;

[0046] The grain powder is oat powder (β-glucan ≥ 4%) 40 parts and brown rice powder 10 parts;

[0047] Inulin 5 parts;

[0048] Water 22% of the dry weight of the raw materials.

[0049] As shown in the accompanying Figure 1 The present application also provides a preparation process of the high-protein instant food made of bean protein and grain by extrusion molding, which comprises the following steps:

[0050] S1, the bean protein powder and inulin are premixed for 8 minutes, and then the grain powder is dry-mixed for 10 minutes (using a V-type mixer);

[0051] S2, water is added to adjust the moisture content to 22%;

[0052] S3, double-screw extrusion:

[0053] The feeding zone is 50℃, the compression zone is 105℃, the melting zone is 145℃, and the die head zone is 155℃;

[0054] The screw rotation speed is 210 rpm;

[0055] The die head aperture is 4 mm;

[0056] After cutting, hot air drying is performed at 65℃ until the moisture content is 6.2%;

[0057] Spray 6wt% yeast extract solution (2.3% of the weight of the finished product).

[0058] Example 1

[0059] The present application provides a high-protein instant food made of bean protein and grain by extrusion molding, which is made of bean protein powder, grain powder and water as raw materials by extrusion puffing, wherein the weight ratio of the raw materials is:

[0060] The bean protein powder is pea protein isolate 50 parts;

[0061] The grain powder is oat powder (β-glucan ≥ 4%) 40 parts and brown rice powder 10 parts;

[0062] Inulin 5 parts;

[0063] Water 22% of the dry weight of the raw materials.

[0064] The application also provides a preparation process of the instant high-protein food prepared by compounding and extruding soy protein and grains, comprising the following steps:

[0065] S1, after the soy protein powder and inulin are premixed for 8 minutes, the grain powder is dry-mixed for 10 minutes (a V-shaped mixer is used) ;

[0066] S2, water is added to adjust the moisture content to 22%;

[0067] S3, double-screw extrusion:

[0068] the feeding zone is 50 DEG C, the compression zone is 105 DEG C, the melting zone is 145 DEG C, and the die zone is 155 DEG C;

[0069] the screw rotation speed is 210 rpm;

[0070] the die aperture is 4 mm;

[0071] after cutting, hot air drying is performed at 65 DEG C until the moisture content is 6.2%;

[0072] 6 wt% of a yeast extract solution (2.3% of the product weight) is sprayed.

[0073] The product prepared by the above process has a uniform honeycomb structure, and the puffing density is as low as 0.38 g / cm 3 , while the protein content is maintained at 32.5% (dry basis) ; due to the improvement of the material fluidity by the inulin premixing process, the extrusion torque peak is stably maintained at 35 N·m, and the product has a crisp texture (hardness 18.3 N) ; after the surface is sprayed with 6 wt% of a yeast extract, 40 DEG C accelerated storage is performed for 30 days, the peroxide value is only 0.65 meq / kg, the flavor retention rate is 89%, and the compatibility of high protein and long shelf life is realized.

[0074] Example 2

[0075] The application provides an instant high-protein food prepared by compounding and extruding soy protein and grains, which is prepared from soy protein powder, grain powder and water by extrusion puffing, and the weight ratio of the raw materials is as follows.

[0076] The soy protein powder is soybean protein concentrate (Fujidiao oil, NSI=75%) 40 parts;

[0077] The grain powder is oat powder 35 parts and whole wheat flour 15 parts;

[0078] The dietary fiber is resistant dextrin 3 parts;

[0079] The water is 20% of the dry weight of the raw materials.

[0080] The application also provides a preparation process of the instant high-protein food prepared by compounding and extruding soy protein and grains, comprising the following steps:

[0081] S1, premixing soy protein powder and inulin for 8 minutes, then dry mixing with cereal powder for 10 minutes (using a V-type mixer);

[0082] S2, adjusting moisture content to 22% by adding water;

[0083] S3, twin-screw extrusion:

[0084] feeding zone 50°C, compression zone 105°C, melting zone 145°C, die zone 155°C;

[0085] screw rotation speed 210 rpm;

[0086] die aperture 4 mm;

[0087] after cutting, hot air drying at 65°C to moisture content 6.2%;

[0088] spraying 6 wt% yeast extract solution (2.3% of the weight of the finished product).

[0089] The product prepared by the above process presents a uniform honeycomb structure, with a puffed density as low as 0.41 g / cm 3 , while maintaining a protein content of 31.8% (dry basis); due to the improvement in material fluidity by the resistant dextrin premixing process, the extrusion torque peak is stabilized at 32 N·m, and the product texture is crispy (hardness 19.1 N); after spraying 7 wt% yeast extract on the surface, 40°C accelerated storage for 30 days, the peroxide value is only 0.71 meq / kg, and the rehydration is up to 300% (AACC 56-20), realizing the compatibility of high protein and instant characteristics.

[0090] Comparative Example 1

[0091] Formulation:

[0092] Soy protein powder: pea protein isolate 50 parts;

[0093] Cereal powder: quinoa powder 40 parts, brown rice powder 20 parts;

[0094] Water: 22%;

[0095] Preparation process:

[0096] The same as Example 1.

[0097] Comparative Example 2

[0098] Formulation: the same as Example 1;

[0099] Preparation process:

[0100] S1, premixing soy protein powder and inulin for 8 minutes, then dry mixing with cereal powder for 10 minutes (using a V-type mixer);

[0101] S2, adjust moisture content to 30% by adding water;

[0102] S3, twin-screw extrusion:

[0103] Feeding zone 50℃, compression zone 105℃, melting zone 145℃, die zone 155℃;

[0104] Screw rotation speed 210 rpm;

[0105] Die aperture 4 mm;

[0106] After cutting, hot air drying at 65℃ to moisture content 6.2%;

[0107] Spraying 6 wt% yeast extract solution (2.3% of finished product weight).

[0108] The product prepared by the above process has a compact structure, and the expansion density is as high as 0.61 g / cm 3 (22% over standard), although the protein content is maintained at 31.5% (dry basis); however, due to the lack of oat gel network, the extrusion torque fluctuation is >40% (peak value 48 N·m), and the product texture is hard (hardness 32.5 N); after surface spraying, accelerated storage for 30 days, the peroxide value reaches 2.91 meq / kg, proving the decisive role of ≥50% oat flour on the expansion structure.

[0109] Comparative Example 3

[0110] Formulation:

[0111] Soy protein powder 50 parts;

[0112] Grain powder: oat flour 40 parts, brown rice powder 10 parts;

[0113] Water: 22%;

[0114] Preparation process:

[0115] S1, dry mixing soy protein powder and grain powder directly for 10 minutes;

[0116] S2, adjust moisture content to 22% by adding water;

[0117] S3, twin-screw extrusion: feeding zone 50℃, compression zone 105℃, melting zone 145℃, die zone 155℃; screw rotation speed 210 rpm; die aperture 4 mm;

[0118] S4, cutting into 5 mm particles, hot air drying at 65℃ to moisture content 6.5%;

[0119] S5, spraying 6 wt% yeast extract solution (2.3% of finished product weight).

[0120] The product prepared by the above process has a compact structure, and the expansion density is as high as 0.61 g / cm3 (over 22%), although the protein content was maintained at 31.5% (dry basis); however, due to the lack of oat gel network, the extrusion torque fluctuation was >40% (peak 48 N.m), and the product texture was hard (hardness 32.5 N); after surface spraying and accelerated storage for 30 days, the peroxide value reached 2.91 meq / kg, demonstrating that the poor material flow and high torque caused by the lack of premixing of soy protein powder and dietary fiber affected the puffing effect.

[0121] Experimental Example

[0122] 1. Experimental Design

[0123] Objective: To verify the synergistic effect of oat flour ratio, moisture content, dietary fiber addition, temperature difference control, and surface spraying.

[0124] Method: The base formula (50 parts of soy protein + 5 parts of inulin) was fixed, and the test was divided into groups according to the orthogonal table L9 (3^4), with the following core variables:

[0125]

[0126] 2. Experimental Steps

[0127] Raw Materials:

[0128] Soy protein powder: pea protein isolate (Shandong Jianyuan, protein content 80%);

[0129] Grain flour: oat flour (Ximai, beta-glucan 4.2%), brown rice flour (Jinjian);

[0130] Dietary fiber: inulin (Quantum High-tech F92);

[0131] Flavoring liquid: yeast extract (Angel, amino acid nitrogen ≥ 3.0%).

[0132] Process Flow:

[0133] Pre-treatment: Premix soy protein powder and inulin (except G8) for 8 minutes, add grain flour and dry mix for 10 minutes (V-type mixer);

[0134] Conditioning: Add water according to the group, and calibrate the moisture meter (error ±0.5%);

[0135] Extrusion puffing (double screw extruder, Kobe Long ZSK 30): feed zone 50°C, compression zone 105°C, melt zone and die zone temperature set according to the group (calibrated with thermocouple), screw speed 210 rpm, die hole diameter 4 mm;

[0136] Drying and cutting: cut into 5 mm particles and dry with hot air at 65°C to a moisture content of ≤7%;

[0137] Spraying: only G2 group was sprayed with 6wt% yeast extract solution (spray gun pressure 0.2 MPa, spraying amount 2.3%).

[0138] 3. Detection method and result

[0139] Detection item:

[0140] Bulk density: drainage method (GB / T 14769);

[0141] Protein content: Kjeldahl nitrogen determination method (GB 5009.5);

[0142] Texture hardness: texture analyzer (TA.XT Plus, probe P / 36R, compression rate 1 mm / s);

[0143] Shelf life: accelerated test (40℃ / 75%RH, 30 days), detection of peroxide value (GB 5009.227).

[0144] Result summary table:

[0145]

[0146] As can be seen from the above, when the oat flour accounts for 40% (Comparative Example 1 and Experimental Example G1), the bulk density reaches 0.52-0.61 g / cm 3 , and a continuous gel network cannot be formed due to insufficient β-glucan; when the proportion is increased to 50% (Example 1 / G2), the density is significantly reduced to 0.38 g / cm 3 , and the texture hardness is optimized from 28.7 N to 18.3 N, solving the problem of easy hardening of high-protein food.

[0147] Moisture below 18% (Experimental Example G4) leads to insufficient starch gelatinization (density 0.57 g / m 3 ), and higher than 25% (Comparative Example 2 / G5) causes extrusion overflow (density 0.66-0.68 g / cm 3 ); temperature difference between melting zone and die zone <10℃ (G6) inhibits protein-starch crosslinking (density 0.59 / cm 3 ), and >15℃ (G7) causes local charring (peroxide value 3.05 meq / kg).

[0148] Inulin / resistant dextrin premix reduces extrusion torque by 27% and increases protein digestibility to 85.7%; yeast extract spraying inhibits lipid oxidation through glutathione, and the shelf life peroxide value is only 0.65 meq / kg (reduced by 77% compared with the non-sprayed group), breaking through the technical bottleneck of easy spoilage of high-protein extruded food.

[0149] Only when the formula requirements (oat ≥ 50% + dietary fiber 3-5 servings) and process requirements (moisture 20-25% + temperature difference 10-15℃ + fiber premix) are met at the same time (such as Example 1 / G2), the product can have three indicators of protein content 32.5%, bulking density 0.38g / cm 3 , shelf stability (peroxide value <1.0meq / kg), the orthogonal experiment proves that there is an inseparable interaction of each parameter (deviation of a single parameter leads to failure), forming a complete technical barrier covering raw material selection, ratio design, process control, and having outstanding industrial application value.

[0150] The above only describes some exemplary embodiments of the present application by way of illustration, and it is needless to say that those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present application. Therefore, the above drawings and descriptions are illustrative in nature and should not be understood as limiting the scope of protection of the claims of the present application.

Claims

1. A ready-to-eat high protein food made from extrusion of a blend of legume protein and cereal, characterized in that, An extruded food is prepared by using bean protein powder, grain powder and water as raw materials, wherein the weight ratio of the raw materials is: The bean protein powder is 30-60 parts; The grain powder is 40-70 parts; the grain powder is selected from at least one of oat powder, quinoa powder, brown rice powder and whole wheat flour; The water is 15%-35% of the total dry weight of the raw materials; Wherein the protein content (dry basis) is > 30%; the bulking density is 0.3-0.5 g / cm 3 .

2. The soy protein and cereal compounded extrusion-molded instant high-protein food of claim 1, characterized in that, The oat powder accounts for ≥50% of the grain powder.

3. The soy protein and cereal compounded extruded instant high-protein food of claim 1, characterized in that, The bean protein powder is pea protein isolate or soybean protein concentrate.

4. The soy protein and cereal compounded extruded instant high-protein food of claim 1, characterized in that, The grain powder is composed of oat powder and brown rice powder, and the weight ratio is 2-3:

1.

5. The soy protein and cereal compounded extruded instant high-protein food of claim 1, characterized in that, In the raw materials, 3-5 parts by weight of inulin or resistant dextrin is added.

6. Process for the preparation of instant high protein food of extruded shape from a combination of legume proteins and cereals, characterized in that, The application is suitable for preparing the instant high-protein food prepared by compounding bean protein and grain through extrusion molding, and comprises the following steps: S1, dry mixing bean protein powder, grain powder and dietary fiber powder for 5-10 minutes to obtain a mixture; S2, adding water to the mixture to adjust the moisture content, and controlling the total moisture content to be 18-25% of the dry weight of the raw materials; S3, using a double-screw extruder, and controlling the temperature in different zones as follows: feeding zone: 50±5℃, compression zone: 100±10℃, melting zone: 145±5℃, die zone: 155±5℃; screw rotation speed: 200±20 rpm; S4, cutting the extrudate into particles and hot air drying at 60±5℃ until the moisture content is ≤7%. In step S1, the bean protein powder and the dietary fiber powder are premixed, and then the grain powder is added.

7. The process for the preparation of ready-to-eat high protein food of legume protein and cereal compound extruded formed according to claim 6, characterized in that, In step S3, a die plate with a hole diameter of 3-5 mm is installed at the die of the double-screw extruder.

8. The process for the preparation of ready-to-eat high protein food of legume protein and cereal compound extrusion molded according to claim 6, characterized in that, In step S4, after drying, a water solution containing 5-8 wt% of yeast extract is sprayed, and the spraying amount is 2±0.5% of the weight of the finished product.

9. The process for the preparation of ready-to-eat high protein food of legume protein and cereal compound extrusion molded according to claim 6, characterized in that, ​

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