A method for preparing soybean protein based on 3D printing nozzle

Abstract

The present invention discloses a method for preparing soybean fibrous protein based on a 3D printing nozzle, comprising the following steps: step 1, soybean meal grinding, grinding and processing soybean meal into powder; step 2, mixing, mixing the ground soybean meal, maltodextrin, wheat starch, edible salt, edible oil and water in a certain proportion to obtain a protein complex; step 3, extrusion puffing, adding the protein complex to a twin-screw extruder to obtain an extruded bulk; the parameters of the twin-screw extruder are: a 3D printing nozzle is installed at the extrusion end of the twin-screw extruder screw, and a cooling wire drawing forming area is connected thereto; step 4, cutting, drying and cooling, cutting the extruded bulk, drying by a vacuum freeze dryer, and finally cooling to 20-25°C to obtain soybean fibrous protein. The present invention realizes the full evolution and reorganization of soybean protein molecules through a 3D printing nozzle, and generates soybean fibrous protein with muscle fiber structure and elasticity.

Description

Technical Field

[0001] The invention belongs to the technical field of soybean fibrous protein processing, and in particular relates to a method for preparing soybean fibrous protein based on a 3D printing nozzle. Background Art

[0002] The traditional processing of soy protein drawing adopts a twin-screw extruder to shear and hydrate the edible soybean meal under high temperature and high pressure production conditions to promote the evolution and reorganization of the protein molecular structure, thereby forming a certain tissue fiber structure.

[0003] The common twin-screw extruder is a direct extrusion process. In the actual production of soy fiber protein, since the protein in the soybean meal is closely connected with other components such as starch at the molecular level, some protein molecules in the soybean meal cannot fully evolve and reorganize into a filamentous structure during heat processing, and still maintain the organizational structure. This phenomenon makes the soybean fiber protein have poor structural properties and poor elasticity. Summary of the invention

[0004] The purpose of the present invention is to solve the problems raised in the background technology and provide a method for preparing soybean fibrous protein based on a 3D printing nozzle, so as to achieve full evolution and recombination of protein molecules and generate soybean fibrous protein with muscle fiber structure and elasticity.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for preparing soybean fibrous protein based on a 3D printing nozzle comprises the following steps:

[0007] Step 1, grinding the soybean meal into powder;

[0008] Step 2, mixing, mixing the ground soybean meal, maltodextrin, wheat starch, edible salt, edible oil and water in a certain proportion to obtain a protein complex;

[0009] Step 3, extrusion puffing, adding the protein complex into a twin-screw extruder to obtain an extruded puff, the parameters of the twin-screw extruder are: screw speed 350rpm-450rpm, melt melting section temperature 140°C-180°C, a 3D printing nozzle is installed at the extrusion end of the twin-screw extruder, and then connected to a cooling wire drawing molding area, and the cooling wire drawing molding section temperature is 70°C-90°C;

[0010] Step 4, cutting, drying and cooling, cutting the extruded bulk, drying it with a vacuum freeze dryer, and finally cooling it to 20-25° C. to obtain soybean fibrous protein.

[0011] Furthermore, in step 1, the powder obtained by grinding has a particle size of 140-180 nanometers.

[0012] Furthermore, in step 2, the certain proportion is: 40-45% ground soybean meal, 2.0% maltodextrin, 2.5% wheat starch, 0.3% edible salt, 4.2% edible oil, and 46-51% water;

[0013] During the mixing process, the stirring speed is 300 rpm and the temperature is 30-70°C.

[0014] Furthermore, in step 3, the 3D printing nozzle is obtained by a 3D printing method, and has a diameter of 22 mm and a width of 8 mm.

[0015] Furthermore, in step 4, the cutting specifically involves cutting the extruded bulk into segments of 25 mm×50 mm.

[0016] Furthermore, in step 4, the drying time is 24 hours.

[0017] A soybean fibrous protein prepared based on a 3D printing nozzle is prepared by using any of the methods described.

[0018] Furthermore, the soy fiber protein has a degree of organization of 1.8 to 3.4, a fiber strength of 0.8 to 2.9 kg, an elasticity of 0.8 to 1.0, a hardness of 12.24 to 25.28 N, a chewiness of 11.67 to 21.38 N, and a sensory score of 7.9 to 8.5.

[0019] Furthermore, the soybean fibrous protein is used in the food field.

[0020] Compared with the prior art, the present invention has the following advantages:

[0021] 1. By mixing maltodextrin, wheat starch, edible salt, and edible oil for compound cross-linking and bonding, phase separation is promoted, and edible oil is used to improve the oil release rate and plasticizing ability. The final sample organization degree is 1.8-3.4, the fiber strength is 0.8-2.9kg, the elasticity is 0.8-1.0, the hardness is 12.24-25.28N, the chewiness is 11.67-21.38N, and the sensory score is 7.9-8.5. The fiber structure of soybean protein is significantly improved, the plasticizing effect of oil is regulated, and the thermal stability of soybean protein is enhanced to remove the beany smell.

[0022] 2. A 3D printed nozzle is set at the screw extrusion end of the twin-screw extruder. Its diameter is 22mm and its width is 8mm. It is fully compatible with the twin-screw extruder, further refining the processing process of soybean fibrous protein, making the protein structure easier to change, and ensuring that the material processed by the nozzle after the screw extrusion is completed still maintains the organizational structure, and finally forms a complete filamentous fiber structure.

[0023] 3. The nozzle made by 3D printing can be made very easily. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The present invention is a schematic diagram of the overall process of a preparation method according to an embodiment of the present invention.

[0025] Figure 2 This is a 3D printing nozzle according to an embodiment of the present invention. DETAILED DESCRIPTION

[0026] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] The method for preparing soybean fibrous protein based on a 3D printing nozzle of the present invention is specifically as follows:

[0028] Step 1, grinding the soybean meal, grinding the soybean meal into powder. Before grinding the soybean meal, it is necessary to self-check and remove impurities and foreign matter in the soybean meal;

[0029] Step 2, mixing, mixing the ground soybean meal, maltodextrin, wheat starch, edible salt, edible oil and water in a certain proportion to obtain a protein complex;

[0030] Step 3, extrusion puffing, adding the protein complex into a twin-screw extruder to obtain an extruded puff; the parameters of the twin-screw extruder are: screw speed 350rpm-450rpm, melt melting section temperature 140°C-180°C, a 3D printing nozzle is installed at the extrusion end of the twin-screw extruder screw, and then connected to a cooling wire drawing molding area, and the cooling wire drawing molding section temperature is 70°C-90°C;

[0031] Step 4, cutting, drying and cooling, cutting the extruded bulk, drying it with a vacuum freeze dryer, and finally cooling it to 20-25° C. to obtain soybean fibrous protein.

[0032] In all the following examples, the basic physical and chemical indicators of soybean meal are shown in the following table:

[0033] Protein content (%) Fat content (%) Moisture content (%) Ash content (%) 87.98 1.5 8.13 2.39

[0034] In all the following examples, the particle size of soybean meal after grinding was 140 nm.

[0035] Embodiment 1:

[0036] A method for preparing soybean protein comprises the following steps:

[0037] Step 1, premixing the raw materials, grinding the soybean meal and stirring and mixing with the ingredients for 1h (44wt% ground soybean meal, 2.0wt% maltodextrin, 2.5wt% wheat starch, 0.3wt% edible salt, 4.2wt% edible oil, and a mixture of 47wt% moisture content are stirred); stirring speed is 300rpm, and the temperature is controlled at 30-70°C.

[0038] Step 3, extrusion puffing, screw speed 350rpm, melt melting section temperature 160°C, cooling drawing section temperature 80°C.

[0039] Step 4: cutting: cutting the extruded bulk into 25 mm x 50 mm segment products.

[0040] Step 5, drying, freeze drying the extruded puff for 24 hours using an integrated vacuum freeze dryer to remove moisture.

[0041] Step 6, cooling, cooling the dried extruded puff to 22° C. to obtain filamentous soybean protein.

[0042] The test results of the soybean protein prepared in this example are shown in Table 1.

[0043] Table 1:

[0044]

[0045] Embodiment 2:

[0046] A method for preparing soybean fibrous protein based on a 3D printing nozzle comprises the following steps:

[0047] Step 1, premixing the raw materials, grinding the soybean meal and stirring and mixing with the ingredients for 1h (44wt% ground soybean meal, 2.0wt% maltodextrin, 2.5wt% wheat starch, 0.3wt% edible salt, 4.2wt% edible oil, and a mixture of 47wt% moisture content are stirred); stirring speed is 300rpm, and the temperature is controlled at 30-70°C.

[0048] Step 2, 3D print the nozzle (such as Figure 2 ) installation, connect the nozzle to the extrusion end of the twin-screw extruder screw, and then connect the cooling mold.

[0049] Step 3, extrusion puffing, screw speed 400rpm, melt melting section temperature 170°C, cooling drawing section temperature 90°C.

[0050] Step 4: cutting: cutting the extruded bulk into 25 mm x 50 mm segment products.

[0051] Step 5, drying, freeze drying the extruded puff for 24 hours using an integrated vacuum freeze dryer to remove moisture.

[0052] Step 6, cooling, and cooling the dried extruded puff to 20.5° C. to obtain soybean fibrous protein prepared based on a 3D printing nozzle.

[0053] The test results of soybean protein prepared by the 3D printing nozzle in this example are shown in Table 2.

[0054] Table 2:

[0055]

[0056] By comparing Table 1 and Table 2, it is not difficult to see that the soybean fibrous protein prepared based on the 3D printing nozzle is superior to Example 1 which does not use the 3D printing nozzle in terms of organization degree, fiber strength, elasticity, hardness, chewiness and sensory score indicators; the ratio of the maximum filamentous structure diameter to the minimum filamentous structure diameter of the soybean fibrous protein prepared in Example 2 is 1:1.3, and the fine fiber filaments make the soybean fibrous protein tissue more tender and easy to chew, so the soybean meal protein mixture has good toughness and elasticity after being filamented.

[0057] The above contents are only for explaining the technical idea of ​​the present invention and cannot be used to limit the protection scope of the present invention. Any changes made on the basis of the technical solution in accordance with the technical idea proposed by the present invention shall fall within the protection scope of the claims of the present invention.

Claims

1. A method for preparing soybean fibrous protein based on a 3D printing nozzle, characterized in that: The steps include: Step 1, grinding soybean meal, grinding the soybean meal into powder; Step 2, mixing, mixing the ground soybean meal, maltodextrin, wheat starch, edible salt, edible oil and water in a certain proportion to obtain a protein complex; Step 3, extrusion puffing, adding the protein complex into a twin-screw extruder to obtain an extruded puff; the parameters of the twin-screw extruder are: screw speed 350rpm-450rpm, melt melting section temperature 140°C-180°C, a 3D printing nozzle is installed at the extrusion end of the twin-screw extruder screw, and then connected to a cooling wire drawing molding area, and the cooling wire drawing molding section temperature is 70°C-90°C; Step 4, cutting, drying and cooling, cutting the extruded bulk, drying it with a vacuum freeze dryer, and finally cooling it to 20-25° C. to obtain soybean fibrous protein.

2. The method for preparing soybean fibrous protein based on a 3D printing nozzle according to claim 1, characterized in that: In step 1, the powder obtained by grinding has a particle size of 140-180 nm.

3. The method for preparing soybean fibrous protein based on a 3D printing nozzle according to claim 1, characterized in that: In step 2, the certain proportion is: 40-45% ground soybean meal, 2.0% maltodextrin, 2.5% wheat starch, 0.3% edible salt, 4.2% edible oil, and 46-51% water; During the mixing process, the stirring speed is 300 rpm and the temperature is 30-70°C.

4. The method for preparing soybean fibrous protein based on a 3D printing nozzle according to claim 1, characterized in that: In step 3, the 3D printing nozzle is obtained by a 3D printing method, and has a diameter of 22 mm and a width of 8 mm.

5. The method for preparing soybean fibrous protein based on a 3D printing nozzle according to claim 1, characterized in that: In step 4, the cutting specifically involves cutting the extruded bulk into segments of 25 mm×50 mm.

6. The method for preparing soybean fibrous protein based on a 3D printing nozzle according to claim 1, characterized in that: In step 4, the drying time is 24 hours.

7. A soybean protein drawing method prepared by a 3D printing nozzle, characterized in that: The method is prepared by any one of claims 1 to 6.

8. The soybean fibrous protein according to claim 7, characterized in that: The soybean fibrous protein has a degree of organization of 1.8 to 3.4, a fiber strength of 0.8 to 2.9 kg, an elasticity of 0.8 to 1.0, a hardness of 12.24 to 25.28 N, a chewiness of 11.67 to 21.38 N, and a sensory score of 7.9 to 8.

5.

9. The soybean fibrous protein according to claim 8 is used in the food field.

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