Preparation method of peanut wire-drawing protein

Abstract

The invention relates to a preparation method of peanut wire-drawing protein. The preparation method comprises the following steps: 1) preparing low-denaturalization peanut protein powder; 2) mixing uniformly; 3) hardening and tempering; 4) extruding and swelling; and 5) discharging. The product of the invention is pure white and has specific peanut aroma and rapid rehydration; when the product is torn, a structure as thin as hair can be formed; and moreover, the product has an obvious fibrous tissue, high fiber toughness, tensile force and elasticity, forms a ball without breakage when kneaded by hands, and disperses like fiber immediately after rehydration. The peanut wire-drawing protein ensures that the nutrition level of people is improved without increasing cholesterol, has a uniqueflavor without beany flavor or flatulence factor of soy protein, and is a high-quality resource of vegetable protein. Meanwhile, a proper amount of soy protein and wheat protein is added, and the three high-quality vegetable proteins are combined so that the allocation of essential amino acids for human contained in the peanut wire-drawing protein is more reasonable and better conforms to the nutrition requirements of the human.

Description

technical field [0001] The invention relates to the field of plant tissue protein processing, in particular to a method for preparing peanut silk protein. Background technique [0002] Vegetable meat is also known as tissue protein. Its main raw material is defatted protein powder, which is mainly added with starch and other auxiliary materials. It is modified by high temperature and high pressure extrusion. Its main components are protein and carbohydrates. With the same fiber structure, it tastes like meat, so it is also commonly known as artificial protein meat. The most common textured protein in the market is soybean textured protein, which is mainly used in the food processing of meat products enterprises to reduce the production cost of enterprises. High-grade tissue protein has the most obvious fibrous structure. After rehydration, it can be drawn into a very thin filament. It has strong tension and elasticity, and has a better chewing feeling. It is commonly known ...

AI Technical Summary

Problems solved by technology

Soybean silk protein is the most common silk protein on the market at present, and there is also a small amount of wheat silk protein, which is mainly produced in the United States at present, but due to its difficult production technology and high price, its promotion and application in the market are limited.

Although the performance of soybean silk protein is very good, but because of its composition characteristics, the product itself has obvious limitations: the beany smell is heavy and difficult to remove; the color is yellowish, and the coloring is limited; because there are many purine-containing ingredients, long-term Eating it will cause certain damage to the human kidneys and easily cause gout; there are many flatulence factors and anti-nutritional factors, which should cause indigestion