A kind of pure pea-based tissue protein and its preparation method

Abstract

The present invention discloses a pure pea-based textured protein and a preparation method thereof, and belongs to the technical field of food processing. The pure pea-based textured protein of the present invention comprises the following raw materials in parts by mass: 90-100 parts of pea protein isolate, 1-8 parts of pea starch, 0.8-5 parts of pea dietary fiber, 3-8 parts of peas, 0.5-2 parts of glutamine transaminase, 0.5-2 parts of protein glutaminase, 0.1-0.8 parts of cellulase, and 0.2-1 parts of hemicellulase. The present invention adopts a twin-screw extruder to extrude and expand the mixture, and obtains pure pea-based textured protein with good molding, without introducing allergens such as soybeans and wheat bran, and is applicable to a wider range of people, and the production process is relatively simple.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to pure pea-based tissue protein and a preparation method thereof. Background Art

[0002] The information disclosed in the background of the invention is only intended to enhance the understanding of the overall background of the invention and should not be necessarily regarded as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art.

[0003] The production of tissue protein originated in the 20th century. The prototype of tissue protein was puffed food. Puffed food was first made from grains and produced using a single-screw extruder. This type of puffed food had no tissue structure and no filamentous fibers. In the 1970s, with the development of twin-screw extruders, puffing technology became increasingly mature, and tissue protein began to be produced using soy protein as raw material. Tissue protein has a meat-like structure and is also called artificial meat.

[0004] Entering the 21st century, tissue protein has entered a new stage of development. Various tissue proteins are produced from plant proteins such as soy protein, wheat protein, rice protein, mung bean protein, chickpea protein, etc., with a wide range of applications. They can be used to make meat fillings, dumplings, buns, hamburgers, vegetarian chicken and other foods. However, tissue protein contains allergens such as soybeans and wheat bran, which cannot be eaten by people with allergies. Peas are non-allergens, and tissue protein produced using peas can be eaten by this group of people. However, due to its small molecular weight, pea protein isolate is difficult to expand into normal tissue protein when used alone. The product is poorly formed, uneven, rough on the surface, and unstable in production. It is usually mixed with other plant proteins such as soy protein and wheat protein, which will introduce new allergens. There are few reports on the production process of pure pea-based tissue protein in the prior art. Therefore, it is very necessary to provide a pure pea-based tissue protein and a method for producing it. Summary of the invention

[0005] In view of this, the present invention provides a pure pea-based tissue protein and a preparation method thereof. The preparation method of the pure pea-based tissue protein prepared by the present invention is simple, the tissue protein is well formed, and the introduction of allergens such as soybeans and wheat bran is avoided, so the protein is applicable to a wider population.

[0006] In a first aspect, the present invention provides a pure pea-based tissue protein, comprising the following raw materials in parts by weight: 90-100 parts of pea protein isolate, 1-8 parts of pea starch, 0.8-5 parts of pea dietary fiber, 3-8 parts of peas, 0.5-2 parts of glutamine transaminase, 0.5-2 parts of protein glutaminase, 0.1-0.8 parts of cellulase, and 0.2-1 parts of hemicellulase.

[0007] In a second aspect, the present invention provides a method for preparing the above-mentioned pure pea tissue protein, comprising the following steps:

[0008] S1, grinding peas to obtain pea pulp and pea dregs;

[0009] S2, mixing pea protein isolate, pea starch, pea dietary fiber, glutamine transaminase, protein glutaminase and pea dregs to obtain a solid mixture;

[0010] S3, mixing cellulase, hemicellulase, pea milk and water to obtain a liquid mixture;

[0011] S4, adding the solid mixture and the liquid mixture into a twin-screw extruder for extrusion and expansion;

[0012] S5. Cutting and drying the extruded product to obtain pure pea-based tissue protein.

[0013] Compared with the prior art, the present invention has achieved the following beneficial effects:

[0014] The present invention uses pure pea-based raw materials to produce pure pea-based textured protein under the extrusion and expansion action of a twin-screw extruder. The pure pea-based textured protein has good molding, complete tissue structure, high rehydration rate, unique pea fragrance, and does not introduce allergens such as soybeans and wheat bran, and is applicable to a wider range of people. The present invention uses conventional twin-screw extruder equipment to achieve the production of pure pea-based textured protein, and the production process is relatively simple, which is suitable for industrial applications. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The drawings constituting part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their description are used to explain the present invention and do not constitute an improper limitation of the present invention. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative work.

[0016] Figure 1 This is a macroscopic picture of the block-shaped textured pea protein of Example 1 of the present invention;

[0017] Figure 2 is a macroscopic picture of the cylindrical pea-shaped tissue protein of Example 2 of the present invention;

[0018] Figure 3 This is a macroscopic picture of the block-shaped pea textured protein of Comparative Example 1 of the present invention;

[0019] Figure 4 This is a macroscopic picture of the cylindrical pea textured protein of Comparative Example 2 of the present invention;

[0020] Figure 5 This is a macroscopic picture of the block-shaped pea textured protein of Comparative Example 3 of the present invention;

[0021] Figure 6 This is a macroscopic picture of the block-shaped pea textured protein of Comparative Example 5 of the present invention;

[0022] Figure 7 It is a macroscopic picture of the cylindrical pea textured protein of Comparative Example 6 of the present invention. DETAILED DESCRIPTION

[0023] It should be noted that the following detailed descriptions are exemplary and are intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meanings as those commonly understood by those skilled in the art to which the present invention belongs.

[0024] The invention provides a pure pea-based tissue protein, which comprises the following raw materials in parts by weight: 90-100 parts of pea protein isolate, 1-8 parts of pea starch, 0.8-5 parts of pea dietary fiber, 3-8 parts of peas, 0.5-2 parts of glutamine aminotransferase, 0.5-2 parts of protein glutaminase, 0.1-0.8 parts of cellulase and 0.2-1 parts of hemicellulase.

[0025] In the present invention, pea protein isolate, pea starch, pea dietary fiber and pea provide pea-based raw materials, wherein pea protein isolate is used as the main component to provide pea-based protein, pea starch assists in puffing, pea dietary fiber can both increase the nutritional content of the product and improve the rehydration rate of the product, peas are used for soaking and grinding, and the obtained pea slurry is used to assist in enzyme activation. Glutamine aminotransferase (TG enzyme) can increase the cross-linking degree of protein, protein glutaminase (PG enzyme) can improve the solubility and antioxidant properties of protein, cellulase and hemicellulase act on cellulose and hemicellulose, and under the joint action of multiple enzyme preparations and auxiliary materials, compared with simple pea protein isolate, the raw materials provided by the present invention are easier to puff to prepare pure pea-based tissue protein, and the puffing effect is better.

[0026] The present invention provides a method for preparing the above-mentioned pure pea tissue protein, comprising the following steps:

[0027] S1, grinding peas to obtain pea pulp and pea dregs;

[0028] S2, mixing pea protein isolate, pea starch, pea dietary fiber, glutamine transaminase, protein glutaminase, protease and pea dregs to obtain a solid mixture;

[0029] S3, mixing cellulase, hemicellulase, pea milk and water to obtain a liquid mixture;

[0030] S4, adding the solid mixture and the liquid mixture into a twin-screw extruder for extrusion and expansion;

[0031] S5. Cutting and drying the extruded product to obtain pure pea-based tissue protein.

[0032] The pea protein isolate in the present invention is used as the main body of expansion, and under the auxiliary expansion effect of several types of pea-based auxiliary materials such as pea starch, pea dietary fiber and pea dregs and various enzyme preparations, combined with the existing twin-screw extrusion process, pure pea-based textured protein with good formability, complete tissue structure, high rehydration rate and unique pea flavor can be prepared.

[0033] The present invention further comprises a step of soaking peas before the refining step, during which 0.05-0.2 wt% of baking soda and 0.1-0.3 wt% of edible salt are added and the peas are soaked for 5-15 hours.

[0034] In the refining step of the present invention, the mass ratio of peas to water is 1:(5-10), more preferably 1:(7-9); the mesh number of the screen used for refining is 100 mesh or more. The present invention does not impose any special restrictions on the refining equipment, and the refining equipment commonly used in the art can be used.

[0035] In step S2 of the present invention, the mixing time is 4 to 20 minutes. The present invention does not impose any special restrictions on the equipment used for mixing, nor on the mixing method, as long as the solid materials can be mixed evenly.

[0036] In step S3 of the present invention, the mass ratio of pea milk to water is 1:(2-5); the temperature of the water used is 40-60° C. to fully activate the enzyme.

[0037] The present invention does not impose any special restrictions on the method and equipment for mixing cellulase, hemicellulase, pea milk and water, as long as a uniformly dispersed liquid mixture can be obtained. After the liquid mixture is obtained by mixing, a standing step is also included, and the standing time is 10 to 30 minutes. The standing step is to fully activate the enzyme, and it can be stirred evenly before use.

[0038] In the present invention, in step S4, the solid mixture is added to the hopper of the twin-screw extruder, and the feeding rate of the solid mixture is 1~4kg / min; the liquid mixture is injected into the water injection port of the twin-screw extruder, the injection flow rate of the liquid mixture is 0.3~4L / min, and the screw speed of the twin-screw extruder is 400~600r / min. Further, when the twin-screw extruder is initially started, the screw speed is 500~600r / min, and the injection flow rate of the liquid mixture is 3~4L / min; after the material flows out from the outlet of the twin-screw extruder, the screw speed is reduced to 400~480r / min, and the injection flow rate of the liquid mixture is reduced to 0.3~1.8L / min. The initial fast speed and large water injection volume are to prevent the material from being blocked. After the discharge is normal, the speed is reduced to gradually stabilize the production.

[0039] In the present invention, the temperature of the first zone of the twin-screw extruder is 30-40°C, the temperature of the second zone is 50-60°C, the temperature of the third zone is 70-90°C, the temperature of the fourth zone is 100-130°C, the temperature of the fifth zone is 120-150°C, the temperature of the sixth zone is 150-180°C, the temperature of the seventh zone is 180-210°C, the temperature of the eighth zone is 190-220°C, the temperature of the ninth zone is 170-200°C, and the temperature of the tenth zone is 160-190°C. Further, when the twin-screw extruder is initially started, the temperature of the fifth zone is 120-135°C, and the temperature of the sixth zone is 150-165°C; after the material flows out of the outlet of the twin-screw extruder, the temperature of the fifth zone increases by 15-30°C, and the temperature of the sixth zone increases by 15-30°C. In the present invention, the temperature in zone five and zone six are key temperature zones for pea puffing, and the slow heating method is beneficial to the stability of the pea protein puffing process, so that the produced pea protein has a good molding morphology.

[0040] In step S5 of the present invention, there is no special restriction on the equipment used in the cutting process and the cutting size, and the cutting method commonly used in the art can be used. The drying temperature of the present invention is 40-60° C., and the drying time is 10-30 minutes. The present invention also does not impose any special restrictions on the equipment used for drying.

[0041] The technical solution of the present invention is further described below in conjunction with specific embodiments. In the following embodiments, TG enzyme is the abbreviation of glutamine aminotransferase, and PG enzyme is the abbreviation of protein glutaminase; the TG enzyme and PG enzyme used are both solid enzymes, and the cellulase and hemicellulase used are both liquid enzymes.

[0042] Example 1

[0043] This embodiment provides a method for producing pure pea-based textured protein. This embodiment produces block-shaped pea textured protein.

[0044] (1) Assemble the screw rod: Install 3 sets of positive screws → 1 set of meshing blocks → 2 sets of positive screws → 1 set of meshing blocks → 2 sets of negative screws → 1 set of resistance rings → 4 sets of positive screws → 1 set of resistance rings → 2 sets of positive screws in the following order.

[0045] (2) Weighing: Weigh 95 parts of pea protein isolate, 3 parts of pea starch, 2 parts of pea dietary fiber, 5 parts of pea, 0.8 parts of TG enzyme, 0.8 parts of PG enzyme, 0.4 parts of cellulase, and 0.6 parts of hemicellulase according to their mass.

[0046] (3) Soaking peas: Soak the weighed peas in water at room temperature. Add 0.1wt% baking soda and 0.2wt% edible salt to the water and soak until there is no hard core (about 8 hours).

[0047] (4) Grinding: Grind the soaked peas with a grinder. The mass ratio of water to peas is 8:1. The screen of the grinder is 100 mesh. Separate the pea pulp and pea dregs for later use.

[0048] (5) Mixing: Pour the weighed solid materials (pea protein isolate, pea starch, pea dietary fiber, glutamine transaminase, protein glutaminase and pea dregs) into a mixer, rotate forward for 3 minutes, then reverse for 0.5 minutes, and then rotate forward for 2 minutes to obtain a solid mixture.

[0049] (6) Lysozyme: Weigh liquid cellulase, liquid hemicellulase, and pea milk, add them into a stirring tank containing 50°C water, control the mass ratio of water to pea milk to be 3:1, stir for 1 min, and let stand for 15 min to obtain a liquid mixture.

[0050] (7) Extrusion puffing: Turn on the twin-screw extruder. During the initial startup, the screw speed is rapidly increased to 550 rpm. The solid mixture is added to the hopper of the twin-screw extruder at a feeding rate of 3 kg / min. The liquid mixture is injected into the water injection port of the twin-screw extruder at an injection rate of 3.5 L / min. The material flows rapidly through the twin-screw extruder. After the material flows out of the twin-screw extruder outlet, the screw speed is reduced to 450 rpm, and the liquid mixture flow rate is reduced to 1.3 L / min. The pea tissue protein is puffed normally.

[0051] The temperature parameters of the twin-screw extruder are as follows: the temperature of zone 1 is 35°C; the temperature of zone 2 is 55°C; the temperature of zone 3 is 85°C; the temperature of zone 4 is 120°C; the temperature of zone 5 is 120°C when the twin-screw extruder is initially started, and rises to 145°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 6 is 150°C when the twin-screw extruder is initially started, and rises to 175°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 7 is 205°C; the temperature of zone 8 is 205°C; the temperature of zone 9 is 190°C; the temperature of zone 10 is 180°C.

[0052] (8) Cutting: After the material is extruded from the twin-screw extruder, turn on the rotary cutter to cut the tissue protein into blocks.

[0053] (9) Drying: The block-shaped tissue protein is transported to a dryer at a drying temperature of 55°C for 25 minutes. The finished product is obtained after drying.

[0054] The production process of pea textured protein in this embodiment is stable, and the size of the obtained block pea textured protein is 60×35 mm, and its macroscopic picture is as follows: Figure 1 As shown, it can be seen that it is well formed, has a regular structure, and a smooth and uniform surface; it has been determined that its protein content is ≥80%, the rehydration rate is 3.0~4.0, it has good elasticity, is a non-allergenic tissue protein, has a unique pea aroma, and is light yellow in color.

[0055] Example 2

[0056] This embodiment provides a method for producing pure pea-based tissue protein. In this embodiment, cylindrical pea tissue protein is produced.

[0057] (1) Assemble the screw rod: Install 3 sets of positive screws → 1 set of meshing blocks → 2 sets of positive screws → 1 set of meshing blocks → 2 sets of negative screws → 1 set of resistance rings → 4 sets of positive screws → 1 set of resistance rings → 2 sets of positive screws in the following order.

[0058] (2) Weighing: Weigh 96 parts of pea protein isolate, 3 parts of pea starch, 1 part of pea dietary fiber, 5 parts of pea, 0.8 parts of TG enzyme, 0.8 parts of PG enzyme, 0.4 parts of cellulase, and 0.6 parts of hemicellulase according to their mass.

[0059] (3) Soaking peas: Soak the weighed peas in water at room temperature. Add 0.1wt% baking soda and 0.2wt% edible salt to the water and soak until there is no hard core (about 8 hours).

[0060] (4) Grinding: Grind the soaked peas with a grinder. The mass ratio of water to peas is 8:1. The screen of the grinder is 100 mesh. Separate the pea pulp and pea dregs for later use.

[0061] (5) Mixing: Pour the weighed solid materials (pea protein isolate, pea starch, pea dietary fiber, glutamine transaminase, protein glutaminase and pea dregs) into a mixer, rotate forward for 3 minutes, then reverse for 0.5 minutes, and then rotate forward for 2 minutes to obtain a solid mixture.

[0062] (6) Lysozyme: Weigh liquid cellulase, liquid hemicellulase, and pea milk, add them into a stirring tank containing 50°C water, control the mass ratio of water to pea milk to be 3:1, stir for 1 min, and let stand for 15 min to obtain a liquid mixture.

[0063] (7) Extrusion puffing: Turn on the twin-screw extruder. During the initial startup, the screw speed is rapidly increased to 550 rpm. The solid mixture is added to the hopper of the twin-screw extruder at a feeding rate of 3 kg / min. The liquid mixture is injected into the water injection port of the twin-screw extruder at an injection rate of 3.5 L / min. The material flows rapidly through the twin-screw extruder. After the material flows out of the twin-screw extruder outlet, the screw speed is reduced to 450 rpm, and the liquid mixture flow rate is reduced to 1.3 L / min. The pea tissue protein is puffed normally.

[0064] The temperature parameters of the twin-screw extruder are as follows: the temperature of zone 1 is 35°C; the temperature of zone 2 is 55°C; the temperature of zone 3 is 85°C; the temperature of zone 4 is 115°C; the temperature of zone 5 is 120°C when the twin-screw extruder is initially started, and rises to 140°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 6 is 150°C when the twin-screw extruder is initially started, and rises to 170°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 7 is 200°C; the temperature of zone 8 is 200°C; the temperature of zone 9 is 185°C; the temperature of zone 10 is 175°C.

[0065] (8) Cutting: After the material is extruded from the twin-screw extruder, turn on the rotary cutter to cut the tissue protein into cylindrical shapes.

[0066] (9) Drying: The cylindrical tissue protein is transported to a dryer at a drying temperature of 60°C for 30 minutes. The finished product is obtained after drying.

[0067] The production process of pea tissue protein in this embodiment is stable. The diameter of the cylindrical pea tissue protein obtained is 33 mm and the height is 34 mm. The macroscopic picture thereof is as follows: Figure 2 As shown, it can be seen that it is well formed, has a regular structure, and a relatively smooth and uniform surface; it has been determined that its protein content is ≥80%, the rehydration rate is 3.0~4.0, it has good elasticity, is a non-allergenic tissue protein, has a unique pea aroma, and is light yellow in color.

[0068] Comparative Example 1

[0069] The difference between this comparative example and Example 1 is that this comparative example uses only pea protein isolate as a raw material.

[0070] (1) Assemble the screw rod: Install 3 sets of positive screws → 1 set of meshing blocks → 2 sets of positive screws → 1 set of meshing blocks → 2 sets of negative screws → 1 set of resistance rings → 4 sets of positive screws → 1 set of resistance rings → 2 sets of positive screws in the following order.

[0071] (2) Weighing: Weigh 100 parts of pea protein isolate according to the mass fraction.

[0072] (3) Extrusion puffing: Turn on the twin-screw extruder. During the initial startup, the screw speed quickly increases to 550 rpm. The solid mixture is added to the hopper of the twin-screw extruder at a feeding rate of 3 kg / min. The liquid mixture is injected into the water injection port of the twin-screw extruder at an injection rate of 3.5 L / min. The material quickly flows through the twin-screw extruder. After the material flows out of the twin-screw extruder outlet, the screw speed is reduced to 450 rpm, and the liquid mixture flow rate is reduced to 1.3 L / min. The pea tissue protein is puffed normally.

[0073] The temperature parameters of the twin-screw extruder are as follows: the temperature of zone 1 is 35°C; the temperature of zone 2 is 55°C; the temperature of zone 3 is 85°C; the temperature of zone 4 is 120°C; the temperature of zone 5 is 120°C when the twin-screw extruder is initially started, and rises to 145°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 6 is 150°C when the twin-screw extruder is initially started, and rises to 175°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 7 is 205°C; the temperature of zone 8 is 205°C; the temperature of zone 9 is 190°C; the temperature of zone 10 is 180°C.

[0074] (4) Cutting: After the material is extruded from the twin-screw extruder, turn on the rotary cutter to cut the tissue protein into blocks.

[0075] (5) Drying: The block-shaped tissue protein is transported to a dryer at a drying temperature of 55°C for 25 minutes. The finished product is obtained after drying.

[0076] The production stability of the pea textured protein in this comparative example is poor. The macroscopic picture of the obtained block pea textured protein is as follows: Figure 3 As shown, it can be seen that the product is not well formed, the surface is bumpy, there are obvious grooves, the organizational structure is poor, and the color is darker.

[0077] Comparative Example 2

[0078] The difference between this comparative example and Example 2 is that this comparative example uses only pea protein isolate as a raw material.

[0079] (1) Assemble the screw rod: Install 3 sets of positive screws → 1 set of meshing blocks → 2 sets of positive screws → 1 set of meshing blocks → 2 sets of negative screws → 1 set of resistance rings → 4 sets of positive screws → 1 set of resistance rings → 2 sets of positive screws in the following order.

[0080] (2) Weighing: Weigh 100 parts of pea protein isolate according to the mass fraction.

[0081] (3) Extrusion puffing: Turn on the twin-screw extruder. During the initial startup, the screw speed quickly increases to 550 rpm. The solid mixture is added to the hopper of the twin-screw extruder at a feeding rate of 3 kg / min. The liquid mixture is injected into the water injection port of the twin-screw extruder at an injection rate of 3.5 L / min. The material quickly flows through the twin-screw extruder. After the material flows out of the twin-screw extruder outlet, the screw speed is reduced to 450 rpm, and the liquid mixture flow rate is reduced to 1.3 L / min. The pea tissue protein is puffed normally.

[0082] The temperature parameters of the twin-screw extruder are as follows: the temperature of zone 1 is 35°C; the temperature of zone 2 is 55°C; the temperature of zone 3 is 85°C; the temperature of zone 4 is 115°C; the temperature of zone 5 is 120°C when the twin-screw extruder is initially started, and rises to 140°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 6 is 150°C when the twin-screw extruder is initially started, and rises to 170°C after the material flows out of the twin-screw extruder outlet; the temperature of zone 7 is 200°C; the temperature of zone 8 is 200°C; the temperature of zone 9 is 185°C; the temperature of zone 10 is 175°C.

[0083] (4) Cutting: After the material is extruded from the twin-screw extruder, turn on the rotary cutter to cut the tissue protein into cylindrical shapes.

[0084] (5) Drying: The cylindrical tissue protein is transported to a dryer at a drying temperature of 60°C for 30 minutes. The finished product is obtained after drying.

[0085] The production stability of pea tissue protein in this comparative example is poor. The macroscopic picture of the cylindrical tissue protein obtained is as follows: Figure 4 As shown, it can be seen that the product is not well formed, there are cracks on the surface, it is uneven, the organizational structure is poor, and the color is darker.

[0086] Comparative Example 3

[0087] The difference between this comparative example and Example 1 is that this comparative example does not contain pea starch, and the remaining component parts and production process in the formula remain unchanged.

[0088] In the preparation of pea textured protein in this comparative example, the puffing effect is insufficient, so that the product has uneven edges and cracks. The macroscopic picture of the obtained block pea textured protein is as follows: Figure 5 shown.

[0089] Comparative Example 4

[0090] The difference between this comparative example and Example 1 is that this comparative example does not contain dietary fiber, and the remaining component portions and production process in the formula remain unchanged.

[0091] This comparative example does not contain pea dietary fiber, and the product appearance is substantially unchanged, and the rehydration rate of the product is 2.5-3.0, which is lower than that of Example 1.

[0092] Comparative Example 5

[0093] The difference between this comparative example and Example 1 is that the mass fraction of pea protein isolate in this comparative example is 70 parts, and the mass fractions of other components and the production process remain unchanged.

[0094] The pea protein content in this comparative example is low, the raw material protein content is less than 60%, the puffing effect is poor, almost no puffing, and it is difficult to shape. The macroscopic picture of pea tissue protein is as follows Figure 6 shown.

[0095] Comparative Example 6

[0096] The difference between this comparative example and Example 2 is that in the extrusion and expansion step of step (7), the temperature of the fifth and sixth zones of the twin-screw extruder is directly raised to the working temperature. Step (7) is specifically as follows:

[0097] Extrusion puffing: Turn on the twin-screw extruder. During the initial startup, the screw speed quickly rises to 550 rpm. Add pea protein isolate into the hopper of the twin-screw extruder at a feeding rate of 3kg / min. Inject water into the water injection port of the twin-screw extruder at an injection rate of 3.5L / min. The material quickly flows through the twin-screw extruder. After the material flows out of the twin-screw extruder outlet, the screw speed is reduced to 450 rpm, and the water injection is reduced to 1.3L / min. The pea tissue protein is puffed normally.

[0098] The temperature parameters of the twin-screw extruder are as follows: the temperature of zone 1 is 35℃; the temperature of zone 2 is 55℃; the temperature of zone 3 is 85℃; the temperature of zone 4 is 120℃; the temperature of zone 5 is 145℃; the temperature of zone 6 is 175℃; the temperature of zone 7 is 205℃; the temperature of zone 8 is 205℃; the temperature of zone 9 is 190℃; the temperature of zone 10 is 180℃.

[0099] The production of this comparative example is unstable, the discharge is sometimes fast and sometimes slow, the products are uneven, the sizes are different, the thickness is uneven, and the macroscopic picture of pea tissue protein is as follows: Figure 7 shown.

[0100] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing pure pea-based textured protein, characterized in that: The pure pea-based textured protein comprises the following raw materials in parts by weight: 90-100 parts of pea protein isolate, 1-8 parts of pea starch, 0.8-5 parts of pea dietary fiber, 3-8 parts of peas, 0.5-2 parts of glutamine transaminase, 0.5-2 parts of protein glutaminase, 0.1-0.8 parts of cellulase, and 0.2-1 parts of hemicellulase; The method for preparing the pure pea-based tissue protein comprises the following steps: S1, grinding peas to obtain pea pulp and pea dregs; S2, mixing pea protein isolate, pea starch, pea dietary fiber, glutamine transaminase, protein glutaminase and pea dregs to obtain a solid mixture; S3, mixing cellulase, hemicellulase, pea milk and water to obtain a liquid mixture; S4, adding the solid mixture and the liquid mixture into a twin-screw extruder for extrusion and puffing; the temperature of zone 1 of the twin-screw extruder is 30-40°C, the temperature of zone 2 is 50-60°C, the temperature of zone 3 is 70-90°C, the temperature of zone 4 is 100-130°C, the temperature of zone 5 is 120-150°C, the temperature of zone 6 is 150-180°C, the temperature of zone 7 is 180-210°C, the temperature of zone 8 is 190-220°C, the temperature of zone 9 is 170-200°C, and the temperature of zone 10 is 160-190°C; wherein, when the twin-screw extruder is initially started, the temperature of zone 5 is 120-135°C, and the temperature of zone 6 is 150-165°C; after the material flows out of the outlet of the twin-screw extruder, the temperature of zone 5 increases by 15-30°C, and the temperature of zone 6 increases by 15-30°C; S5. Cutting and drying the extruded product to obtain pure pea-based tissue protein.

2. The method according to claim 1, characterized in that: In the refining step, the mass ratio of peas to water is 1:(5-10); and the mesh number of the sieve used for refining is above 100 meshes.

3. The method according to claim 1, characterized in that: In step S2, the mixing time is 4 to 20 minutes.

4. The method according to claim 1, characterized in that: In step S3, the mass ratio of pea milk to water is 1:(2-5); the temperature of the water used is 40-60°C.

5. The method according to claim 1, characterized in that: In step S4, the feeding rate of the solid mixture is 1-4 kg / min; the liquid mixture is injected into the water injection port of the twin-screw extruder, the injection flow rate of the liquid mixture is 0.3-4 L / min, and the screw speed of the twin-screw extruder is 400-600 r / min.

6. The method according to claim 5, characterized in that: When the twin-screw extruder is initially started, the screw speed is 500-600 r / min, and the injection flow rate of the liquid mixture is 3-4 L / min; after the material flows out of the twin-screw extruder outlet, the screw speed is reduced to 400-480 r / min, and the injection flow rate of the liquid mixture is reduced to 0.3-1.8 L / min.

7. The method according to claim 1, characterized in that: In step S5, the drying temperature is 40-60° C., and the drying time is 10-30 min.

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