Method for producing protein jerky by using new water method rapeseed defatting product

Abstract

The application discloses a method for producing protein jerky by using new water method rapeseed defatting material, and the protein jerky is prepared from the following raw materials in parts by mass: new water method defatted rapeseed kernel 0.5-3 parts by mass, water 3-7 parts by mass, and food-grade phytase 0.02-0.08 parts by mass. The new water method defatted rapeseed kernel is firstly processed in a series of processes, and then food-grade rapeseed protein jerky is prepared, so that a blank in the aspect of instant food using rapeseed protein is filled.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and more specifically, to a method for producing protein jerky using a novel water-process rapeseed defatting agent. Background Technology

[0002] my country produces over 16 million tons of rapeseed annually, but currently only about 33% of the raw material—oil—is utilized, producing rapeseed with a high protein content of approximately 67%. The defatted rapeseed residue is not utilized for high-value purposes and is simply treated cheaply as fertilizer or animal feed. The main reason for this is the lack of efficient technologies for the development and utilization of defatted rapeseed residue; in particular, outdated oil extraction techniques result in relatively low-quality defatted rapeseed, which is also a major factor limiting the development of technologies for its high-value utilization. The defatted rapeseed obtained after the new water-based oil extraction process not only has a high protein content but also retains its original high quality and value; however, research and technologies for the development and utilization of this residue are still lacking.

[0003] Therefore, in order to solve the above problems, this paper proposes a method for producing protein jerky using a new water-process rapeseed defatted product. Summary of the Invention

[0004] This invention proposes a method for producing protein jerky using a novel water-based rapeseed defatted product, which solves the problem of the inability to utilize rapeseed kernel defatted product at a high value, especially the lack of technology for further processing and utilization of rapeseed protein, thereby facilitating the comprehensive and high-value use of rapeseed kernel defatted product.

[0005] The technical solution of this invention is implemented as follows: According to one aspect of the present invention, a method for producing protein jerky using a novel hydroponic rapeseed defatting process is provided, the method comprising the following parts by weight of raw materials: 0.5-3 parts by weight of degreased rapeseed kernels prepared by the new water method, 3-7 parts by weight of water, and 0.02-0.08 parts by weight of food-grade phytase.

[0006] According to another aspect of the present invention, a method for producing protein jerky using a novel hydroponic rapeseed defatting process is provided.

[0007] The production process of protein jerky using the new hydroponic rapeseed defatting method includes the following steps: The above-mentioned proportions of new water-based defatted rapeseed kernels, water, and food-grade phytase were mixed to obtain a mixture. The mixture was then stirred, ground, and sieved to obtain rapeseed protein slurry. Add sodium alginate to rapeseed protein slurry and stir thoroughly until fully dissolved to obtain a mixed slurry; After boiling and cooling the mixed slurry, a coagulant is added and the mixture is stirred to obtain a coagulated protein mixture. The coagulated protein mixture is placed in a drainable square container filled with 70-500 mesh filter cloth, and squeezed thoroughly with a squeezing device or a heavy object until no water flows out, thus obtaining rapeseed protein coagulation. Cut the solidified rapeseed protein coagulation into small pieces, then soak and wash it repeatedly with sodium chloride solution or sterile water until the content of anti-nutritional factors such as glucosinolates reaches a safe level for consumption, and then edible protein can be obtained. Edible protein is soaked in a mixture of boiling water for 4-8 hours or overnight, then boiled for 29 minutes to 2 hours. After that, it is dried at 60-85℃ to the required moisture content. It can then be vacuum packaged and sterilized to obtain food-grade rapeseed protein jerky.

[0008] Preferably, the mixture is a mixture with a dry matter concentration of 0.09%-0.2%, the stirring time of the mixture is 40-90 minutes or until the phytic acid is decomposed to an edible level, the grinding process includes grinding with a three-roll mill for 10 minutes to 4 hours, and the sieving process includes removing coarse residue by sieving with an 80-300 mesh screen.

[0009] Preferably, the coagulant includes magnesium chloride, calcium chloride, calcium sulfate aqueous solution (21%-26%, w / v) or glucono delta-lactone (0.3%, w / v).

[0010] Preferably, the sterilization process includes sterilization at a high temperature of 120-121°C for 18-31 minutes or drying directly at 60-85°C to the required moisture content without boiling, followed by vacuum packaging and sterilization at 120-121°C for 20-40 minutes.

[0011] Preferably, the steps for preparing the boiled water mixture include: Prepare a spice packet and boil it in 10 kg of water for 1-10 hours to obtain a boiled water mixture.

[0012] Preferably, the spice packet is made from the following percentages of raw materials: Sodium chloride 3.0%-25.0%, bay leaf 0.50%-0.80%, cardamom 0.80%-5%, clove 0.30%-0.60%, galangal 0.50%-0.80%, nutmeg 0.50%-0.80%, ginger 0.50%-0.80%, gardenia 0.60%-1.00%, cinnamon 0.80%-22%, amomum villosum 0.50%-10%, angelica dahurica 2.50%-22.00%, magnolia biondii 0.60%-1.00%, dried tangerine peel 1.00%-8%, Sichuan pepper 2.00%-2.50%, fennel 0.90%-1.20%, cardamom 0.60%-5.00%, star anise 1.20%-7%, hawthorn 0.60%-1.00%.

[0013] Preferably, 0.1%-1% of red yeast rice red and red yeast rice yellow food colorings may be added to the boiled water mixture as needed.

[0014] Preferably, the concentration of the sodium chloride aqueous solution or sterile water is 1%-6%, and the percentage of sodium alginate to rapeseed protein slurry is 0.1-0.8:100.

[0015] Preferably, the boiling temperature of the mixed slurry is 91℃-100℃, the cooling temperature is 79-90.6℃, and the amount of coagulant added is 100-1000 ml.

[0016] Beneficial effects: This invention first processes defatted rapeseed kernels using a novel water-based method through a series of treatments to produce food-grade rapeseed protein jerky, filling a gap in the application of rapeseed protein in ready-to-eat foods. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 This is a process flow diagram of a method for producing protein jerky using a novel water-process rapeseed defatted product according to an embodiment of the present invention. Detailed Implementation

[0019] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention are within the scope of protection of the present invention.

[0020] According to an embodiment of the present invention, a method for producing protein jerky using a novel hydroponic rapeseed defatting process is provided.

[0021] This protein jerky, produced using a new hydroponic method to defatted rapeseed, is made from the following raw materials in parts by weight: 0.5-3 parts by weight of degreased rapeseed kernels prepared by the new water method, 3-7 parts by weight of water, and 0.02-0.08 parts by weight of food-grade phytase.

[0022] like Figure 1 As shown, in this optional embodiment, the method for preparing protein jerky from the novel water-processed defatted rapeseed according to an embodiment of the present invention includes: Step S101: Select the above proportion of new water-based defatted rapeseed kernels, water and food-grade phytase and stir to obtain a mixture. After stirring, grinding and sieving the mixture, rapeseed protein slurry is obtained. Step S103: Add sodium alginate to rapeseed protein slurry and stir thoroughly until fully dissolved to obtain a mixed slurry; Step S105: After boiling and cooling the mixed slurry, add the coagulant and stir to obtain a coagulated protein mixture; Step S107: Place the coagulated protein mixture into a drainable square container filled with 70-500 mesh filter cloth, and squeeze it thoroughly with a squeezing device or a heavy object until no water flows out, to obtain rapeseed protein coagulation. Step S109: Cut the solidified rapeseed protein coagulated material into small pieces, then soak and wash it repeatedly with sodium chloride aqueous solution or sterile water until the content of anti-nutritional factors such as glucosinolates reaches a safe level for consumption, and then edible protein can be obtained. Step S111: Soak the edible protein in a mixture of boiling water for 4-8 hours or overnight, then boil for 29 minutes to 2 hours. After that, dry it at 60-85℃ to the required moisture content. Vacuum packaging and sterilization can then be performed to obtain food-grade rapeseed protein jerky.

[0023] In this optional embodiment, the mixture is a mixture with a dry matter concentration of 0.09%-0.2%, the stirring time of the mixture is 40-90 minutes or until the phytic acid is decomposed to an edible level, the grinding process includes grinding with a three-roll mill for 10 minutes to 4 hours, and the sieving process includes removing coarse residue by sieving with an 80-300 mesh screen.

[0024] In this alternative embodiment, the coagulant includes magnesium chloride, calcium chloride, calcium sulfate aqueous solution (21%-26%, w / v), or glucono delta-lactone (0.3%, w / v).

[0025] In this optional embodiment, the sterilization process includes sterilization at a high temperature of 120-121°C for 18-31 minutes or drying directly at 60-85°C to the required moisture content without boiling, followed by vacuum packaging and sterilization at 120-121°C for 20-40 minutes.

[0026] In this optional embodiment, the steps for preparing the boiled water mixture include: Prepare a spice packet and boil it in 10 kg of water for 1-10 hours to obtain a boiled water mixture.

[0027] In this optional embodiment, the spice packet is made from the following percentages of raw materials: Sodium chloride 3.0%-25.0%, bay leaf 0.50%-0.80%, cardamom 0.80%-5%, clove 0.30%-0.60%, galangal 0.50%-0.80%, nutmeg 0.50%-0.80%, ginger 0.50%-0.80%, gardenia 0.60%-1.00%, cinnamon 0.80%-22%, amomum villosum 0.50%-10%, angelica dahurica 2.50%-22.00%, magnolia biondii 0.60%-1.00%, dried tangerine peel 1.00%-8%, Sichuan pepper 2.00%-2.50%, fennel 0.90%-1.20%, cardamom 0.60%-5.00%, star anise 1.20%-7%, hawthorn 0.60%-1.00%.

[0028] In this optional embodiment, 0.1%-1% of red yeast rice red and red yeast rice yellow food colorings may be added to the boiled water mixture as needed.

[0029] In this optional embodiment, the concentration of the sodium chloride aqueous solution or sterile water is 1%-6%, and the percentage of sodium alginate to rapeseed protein slurry is 0.1-0.8:100.

[0030] In this optional embodiment, the boiling temperature of the mixed slurry is 91℃-100℃, the cooling temperature is 79-90.6℃, and the amount of coagulant added is 100-1000 ml.

[0031] To facilitate understanding of the above technical solutions of the present invention, the following detailed embodiments will further illustrate the above technical solutions of the present invention.

[0032] Example 1 like Figure 1 As shown, in practical applications, the production process of protein jerky from the new water-process rapeseed defatted product is as follows: Weigh 10 kg of newly degreased rapeseed kernels, 30 kg of water, and 0.018 kg of phytase and mix them to form a mixture with a dry matter concentration of 0.2%. After stirring for 40 minutes, grind the mixture with a three-roll mill for 60 minutes and then sieve it through a 300-mesh sieve or filter cloth to remove coarse residue, thus obtaining rapeseed protein slurry. Add 0.032 kg of sodium alginate to the rapeseed protein slurry and stir thoroughly until fully dissolved to obtain a mixed slurry with a concentration of 0.8%. After boiling the mixed slurry, cool it to 90°C, add 500 ml of 20% calcium chloride solution, and stir gently to obtain a coagulated protein mixture. The coagulated protein mixture is placed in a drainable square container filled with 100-mesh filter cloth and squeezed thoroughly with a squeezing device or a heavy object until no water flows out, thus obtaining rapeseed protein coagulation. Cut the solidified rapeseed protein coagulation into small pieces, then soak and wash it repeatedly with a 1% sodium chloride solution or sterile water until the content of anti-nutritional factors such as glucosinolates reaches a safe level for consumption, thus obtaining edible protein. Edible protein is soaked in a mixture of boiling water for 4-8 hours or overnight, then boiled for 29 minutes and dried at 85°C until the required moisture content is below 7%. After vacuum packaging, it is sterilized at 121°C for 30 minutes to obtain food-grade rapeseed protein jerky. The steps for preparing the boiled water mixture include: Prepare a spice packet and boil it in 10 kg of water for 1 hour to obtain a simmering water mixture. The spice packet is made from the following percentages of ingredients: Sodium chloride 18.0%, bay leaf 0.6%, cardamom 4.0%, clove 0.4%, galangal 0.6%, nutmeg 0.6%, ginger 0.6%, gardenia 0.8%, cinnamon 15.0%, amomum villosum 8.0%, angelica dahurica 15.0%, magnolia biondii 0.8%, dried tangerine peel 6.0%, Sichuan pepper 2.2%, fennel 1.0%, cardamom 4.0%, star anise 5.0%, hawthorn 0.8%.

[0033] Example 2 like Figure 1 As shown, in practical applications, the production process of protein jerky from the new water-process rapeseed defatted product is as follows: Weigh 10 kg of freshly degreased rapeseed kernels and 70 kg of water, then add 0.009 kg of food-grade phytase and stir to form a mixture with a dry matter concentration of 0.1%. Stir thoroughly for 60 minutes, then grind for 90 minutes using a three-roll mill. Remove coarse residue by sieving through a 290-mesh sieve or filter cloth to obtain rapeseed protein slurry. Sodium alginate was added to the rapeseed protein slurry and stirred thoroughly until fully dissolved. The ratio of rapeseed protein slurry to sodium alginate was 99.9:0.1, resulting in a mixed slurry with a concentration of 0.1%. The mixed slurry was boiled to 98°C and then cooled to 89°C. 300 ml of 25% calcium chloride solution was added and the mixture was gently stirred to obtain a coagulated protein mixture. The coagulated protein mixture is placed in a drainable square container filled with 80-mesh filter cloth and squeezed thoroughly with a squeezing device or a heavy object until no water flows out, thus obtaining rapeseed protein coagulation. Cut the solidified rapeseed protein coagulation into small pieces, then soak and wash it repeatedly with a 2% sodium chloride solution or sterile water until the content of anti-nutritional factors such as glucosinolates reaches a safe level for consumption, thus obtaining edible protein. Edible protein is soaked in a mixture of boiling water for 8 hours or overnight, then boiled for 60 minutes, dried at 80°C until the required moisture content is below 7%, vacuum packaged, and sterilized at 121°C for 40 minutes to obtain food-grade rapeseed protein jerky. The steps for preparing the boiled water mixture include: Prepare a spice packet and boil it in 10 kg of water for 2 hours to obtain a simmering water mixture. The spice packet is made from the following percentages of ingredients: Sodium chloride 12.0%, bay leaf 0.7%, cardamom 4.5%, clove 0.5%, galangal 0.7%, nutmeg 0.7%, ginger 0.7%, gardenia 0.9%, cinnamon 20.0%, amomum villosum 9.0%, angelica dahurica 20.0%, magnolia biondii 0.9%, dried tangerine peel 7.0%, Sichuan pepper 2.3%, fennel 1.1%, cardamom 4.5%, star anise 6.0%, hawthorn 0.9%.

[0034] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for producing protein jerky using a novel hydroponic rapeseed defatting process, characterized in that, This protein jerky, produced using a new hydroponic method to defatted rapeseed, is made from the following raw materials in parts by weight: 0.5-3 parts by weight of degreased rapeseed kernels prepared by the new water method, 3-7 parts by weight of water, and 0.02-0.08 parts by weight of food-grade phytase.

2. A method for producing protein jerky using a novel hydroponic rapeseed defatting process, characterized in that, The preparation of protein jerky using the new hydroponic rapeseed defatting process as described in claim 1 includes the following steps: The above-mentioned proportions of new water-based defatted rapeseed kernels, water, and food-grade phytase were mixed to obtain a mixture. The mixture was then stirred, ground, and sieved to obtain rapeseed protein slurry. Add sodium alginate to rapeseed protein slurry and stir thoroughly until fully dissolved to obtain a mixed slurry; After boiling and cooling the mixed slurry, a coagulant is added and the mixture is stirred to obtain a coagulated protein mixture. The coagulated protein mixture is placed in a drainable square container filled with 70-500 mesh filter cloth, and squeezed thoroughly with a squeezing device or a heavy object until no water flows out, thus obtaining rapeseed protein coagulation. Cut the solidified rapeseed protein coagulation into small pieces, then soak and wash it repeatedly with sodium chloride solution or sterile water until the content of anti-nutritional factors such as glucosinolates reaches a safe level for consumption, and then edible protein can be obtained. Edible protein is soaked in a mixture of boiling water for 4-8 hours or overnight, then boiled for 29 minutes to 2 hours. After that, it is dried at 60-85℃ to the required moisture content. It can then be vacuum packaged and sterilized to obtain food-grade rapeseed protein jerky.

3. The method for producing protein jerky using defatted rapeseed product obtained through a novel hydroponic process according to claim 2, characterized in that, The mixture is a mixture with a dry matter concentration of 0.09%-0.2%. The stirring time of the mixture is 40-90 minutes or until the phytic acid is decomposed to an edible level. The grinding process includes grinding with a three-roll mill for 10 minutes to 4 hours. The sieving process includes removing coarse residue by sieving with an 80-300 mesh screen.

4. The method for producing protein jerky using defatted rapeseed product obtained through a novel hydroponic process according to claim 3, characterized in that, The coagulant includes magnesium chloride, calcium chloride, calcium sulfate aqueous solution, or glucose δ-lactone.

5. A method for producing protein jerky using defatted rapeseed product obtained through a novel hydroponic process, as described in claim 4, is characterized in that... The sterilization process includes sterilization at a high temperature of 120-121℃ for 18-31 minutes or drying directly at 60-85℃ to the required moisture content without boiling, followed by vacuum packaging and sterilization at 120-121℃ for 20-40 minutes.

6. A method for producing protein jerky using defatted rapeseed product obtained through a novel hydroponic process, as described in claim 5, is characterized in that... The steps for preparing the boiled water mixture include: Prepare a spice packet and boil it in 10 kg of water for 1-10 hours to obtain a boiled water mixture.

7. A method for producing protein jerky using defatted rapeseed product obtained through a novel hydroponic process according to claim 6, characterized in that, The spice packet is made from the following percentages of ingredients: Sodium chloride 3.0%-25.0%, bay leaf 0.50%-0.80%, cardamom 0.80%-5%, clove 0.30%-0.60%, galangal 0.50%-0.80%, nutmeg 0.50%-0.80%, ginger 0.50%-0.80%, gardenia 0.60%-1.00%, cinnamon 0.80%-22%, amomum villosum 0.50%-10%, angelica dahurica 2.50%-22.00%, magnolia biondii 0.60%-1.00%, dried tangerine peel 1.00%-8%, Sichuan pepper 2.00%-2.50%, fennel 0.90%-1.20%, cardamom 0.60%-5.00%, star anise 1.20%-7%, hawthorn 0.60%-1.00%.

8. A method for producing protein jerky using defatted rapeseed product obtained through a novel hydroponic process, as described in claim 7, is characterized in that... The boiled water mixture may contain 0.1%-1% red yeast rice and red yeast rice yellow food coloring, as needed.

9. A method for producing protein jerky using defatted rapeseed product obtained through a novel hydroponic process, as described in claim 8, is characterized in that... The concentration of the sodium chloride aqueous solution or sterile water is 1%-6%, and the percentage of sodium alginate to rapeseed protein slurry is 0.1-0.8:

100.

10. A method for producing protein jerky using defatted rapeseed from a novel hydroponic process according to claim 9, characterized in that, The boiling temperature of the mixed slurry is 91℃-100℃, the cooling temperature is 79-90.6℃, and the amount of coagulant added is 100-1000 ml.

Images