Method for producing tissue vegetable protein

A plant protein and material technology, applied in the direction of plant peptides, peptide sources, etc., can solve the problems of increasing process complexity and production cost, reducing flavor consumer acceptance, non-conformity, etc., to solve system instability, strong elasticity and toughness. , The effect of solving the feeding difficulty

Inactive Publication Date: 2010-05-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, on the one hand, this increases the complexity and production cost of the process; on the other hand, it does not meet the requirements of modern people's pursuit of natural green food, and also reduces the original flavor of the product and the acceptance of consumers.

Method used

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  • Method for producing tissue vegetable protein
  • Method for producing tissue vegetable protein
  • Method for producing tissue vegetable protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, the production of highly textured peanut protein

[0020] 1. Production of highly organized peanut protein

[0021] 1) 1 kg of edible peanut meal is pulverized into coarse powder with a hammer mill;

[0022] 2) Preheat the DSE-25 twin-screw extruder produced by Brabender Food Instruments in Germany. The temperature of each zone of the extruder barrel is preset as follows: Zone 1, 70°C; Zone 2, 120°C; Zone 3 zone, 160°C; zone four, 110°C; 2×20mm square die, 70°C;

[0023] 3) After the temperature of the cylinder in each zone of the extruder reaches the preset value, pre-modulate the peanut meal until the moisture content reaches 15%, and then feed the peanut meal, and the feeding speed is set at 25g / min;

[0024] 4) Add water to the material through a twin-screw extruder, and adjust the amount of water added until the final moisture content of the material reaches 50%;

[0025] 5) Carry out extrusion texture processing, the temperature of the die head is...

Embodiment 2

[0048] Embodiment 2, the production of highly textured soybean protein

[0049] 1) 1 kg of edible low-temperature soybean meal is pulverized into coarse powder with a hammer mill;

[0050] 2) Preheat the twin-screw extruder. The temperature of each zone of the extruder barrel is preset as follows: zone 1, 80°C; zone 2, 110°C; zone 3, 150°C; zone 4, 120°C; 1×40mm type Die head, 75°C;

[0051] 3) After the temperature of the cylinder in each zone of the extruder reaches the preset value, add water to the pulverized low-temperature soybean meal until the moisture content reaches 20%, and then feed the material, and the feeding speed is set at 35g / min;

[0052] 4) Add water to the material through a twin-screw extruder, and adjust the amount of water added until the final moisture content of the material reaches 55%;

[0053] 5) Carry out extrusion texture processing, the temperature of the die head is controlled at 75°C, and the screw speed is set at 120rpm to obtain regular, s...

Embodiment 3

[0055] Embodiment 3, the production of highly textured soybean protein

[0056] 1) 1 kg of edible low-temperature soybean meal is pulverized into coarse powder with a hammer mill;

[0057] 2) Preheat the twin-screw extruder. The temperature of each zone of the extruder barrel is preset as follows: zone 1, 90°C; zone 2, 120°C; zone 3, 155°C; zone 4, 120°C; Round die head, 80°C;

[0058] 3) After the temperature of the cylinder in each zone of the extruder reaches the preset value, add water to the pulverized low-temperature soybean meal until the moisture content reaches 15%, and then feed, and the feed speed is set at 35g / min;

[0059] 4) Add water to the material through a twin-screw extruder, and adjust the amount of water added until the final moisture content of the material reaches 55%;

[0060] 5) Carry out extrusion texture processing, the temperature of the die head is controlled at 70°C, and the screw speed is set at 120rpm to obtain a product that is full of elasti...

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Abstract

Production of tissue vegetable protein is carried out by crushing raw materials, preheating equipment, setting parameter, blending material moisture content, adjusting feeding speed, secondary water-adding method and amount and extrusion molding. It is simple and cheap, has better tissue degree and toughness and higher nutriment preservative ratio. It can be used in food and beverage industry.

Description

technical field [0001] The invention relates to a method for processing plant products, in particular to a method for producing textured vegetable protein. Background technique [0002] With the improvement of people's living standards, the proportion of animal protein in the diet structure of the population has gradually increased, and at the same time, the incidence of the "three high diseases" of hypertension, hyperlipidemia and high cholesterol has also increased. Therefore, relevant experts suggest that the intake of vegetable protein should be increased to replace part of animal protein. Among plant proteins, textured protein has the characteristics of low fat and cholesterol, and has the texture of animal protein, so it is considered to be the best substitute for animal protein. The techniques for producing textured vegetable protein mainly include extrusion method, spinning bonding method, steam puffing method and freezing method. Among them, extrusion method is the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07K14/415
Inventor 魏益民张波康立宁严军辉
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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