Organized plant protein, process for its preparation and protein products
By using a specific ratio of water-soluble and water-insoluble calcium salt compositions and controlling the residence time during extrusion processing in the preparation of textured plant protein, the clumping problem caused by impurities in soybean protein raw materials was solved, thereby improving product quality and production efficiency.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- WILMAR SHANGHAI BIOTECH RES & DEV CENT
- Filing Date
- 2025-01-17
- Publication Date
- 2026-07-17
AI Technical Summary
When preparing textured plant protein, the soybean protein raw material has a low dry basis protein content and a high content of impurities such as carbohydrates, fiber and ash, which leads to charred lumps or incomplete puffing of the skin or core, resulting in a high defect rate and affecting product quality and subsequent processing.
Soybean protein raw material with a dry basis protein content of 50wt%~55wt% is used, and a calcium salt composition of water-soluble calcium salt and water-insoluble calcium salt is added. The residence time of the premix in the extrusion equipment is controlled to be 60s~90s. The protein texturing process is regulated by extrusion texturing treatment.
It effectively reduced the amount of burnt lumps and incompletely expanded lumps, lowered the defect rate, shortened the rehydration and soaking time, improved the product yield, and reduced production costs.
Smart Images
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