4 results about "Extrusion cooking" patented technology

The invention belongs to the technical field of food processing, and discloses application of muscle protein in a protein product, the protein product and a manufacturing method of the protein product. The protein product comprises the following components in parts by weight: 1-5 parts of recombinant myosin; and 5-9 parts of animal protein or vegetable protein. The recombined muscle protein is creatively adopted to improve the texture and flavor of the plant meat, and experiments prove that the recombined muscle protein (FW protein) can perfectly simulate the texture of a real meat product after being subjected to simple cross-linking treatment, and meanwhile, the recombined muscle protein has the function of a protein-based adhesive. Animal protein in meat products can be completely or partially replaced, dependence on animal husbandry is remarkably reduced, and the sustainable food production requirement is met. In the hot processing (such as extrusion and cooking) process, the recombinant muscle protein can form a stable three-dimensional network structure, so that the product is endowed with good elasticity and slicing property, the problems of loose texture and fragility of the traditional vegetable protein product are solved, the use of additives is reduced, and the production process is simplified.

According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or both. The method of the invention comprises cooking a mixture comprising destarched oats using hydrothermal cooking or extrusion cooking. The invention also relates to the use of destarched oats in the manufacture of food products and to food products comprising destarched oats.

According to an example aspect of the present invention there is provided a method for producing food products, which comprise destarched oats, together with at least one other plant protein product, at least one starch component, or both. The method of the invention comprises cooking a mixture comprising destarched oats using hydrothermal cooking or extrusion cooking. The invention also relates to the use of destarched oats in the manufacture of food products and to food products comprising destarched oats.

This invention relates to a healthy golden food product, belonging to the field of grain-processed food technology. This food product is composed of specific weight parts of corn flour, peanut flour, walnut flour, glutinous rice flour, and glucose powder. By controlling the fineness of the raw materials and using a boiling water mixing process, it is made into a paste-like food, or further processed into a convenient noodle-like food through mixing, extrusion, steaming, and drying. This invention, through the synergistic effect of corn flour with peanut, walnut, and glutinous rice flour, combined with a thorough gelatinization process, significantly improves the release rate and bioavailability of nutrients such as lutein and protein, effectively relieving eye fatigue. Simultaneously, by limiting the amount of glucose powder, it avoids the risks of blood sugar fluctuations and digestive discomfort. The product has a delicate taste, rich aroma, good rehydration properties, and is safe and non-toxic, making it suitable for the elderly, pregnant women, and children.