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Preparation method of textured wheat protein

A protein and wheat technology, applied in the field of wheat textured protein preparation, can solve the problems of inappropriate extrusion process parameters, easy clumping and clogging of wheat protein, etc., and achieve the effects of enriching fiber filaments, strengthening interaction, and obvious layered structure

Inactive Publication Date: 2012-08-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Application No. 200910177467.2 discloses a method for producing textured silk protein. The raw material used is a compound of various cereal proteins. Although it also contains wheat protein, the method described in this patent cannot solve the problem of single wheat protein as a raw material. Wheat protein tends to clump up and block the delivery pipe, extruder and extrusion process parameters are not suitable, etc.

Method used

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  • Preparation method of textured wheat protein
  • Preparation method of textured wheat protein
  • Preparation method of textured wheat protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Mix 300kg of gluten powder, 3kg of L-cysteine, 2.1kg of calcium chloride, and 1.5kg of monoglyceride and pour them into the feed scale. Dissolve 0.5kg of sodium hydroxide and 0.4kg of glycerin in 10kg of water to prepare Conditioner solution, cooled to room temperature for later use; turn on modulator, feed water pump, micro flow pump, extruder, feed water pump flow rate 21kg / h, water temperature 18°C, micro flow pump flow rate 7.5kg / h; extruder preheat When the temperature reaches 100~120°C, start feeding, start feeding speed 100kg / h, screw speed 300rpm; when the temperature in the fifth zone of the extruder reaches 180°C, increase the feeding speed to 180kg / h, increase the screw speed to 450rpm; After the pressure and torque of the press are stabilized, the wheat textured protein product is obtained; the product is cut and sent into the fluidized bed through the air delivery system for drying at a drying temperature of 60°C. Under this process condition, the material ...

Embodiment 2

[0034] Stir 255kg of gluten powder and 45kg of wheat starch in a blender and pour them into the feeding scale; dissolve 1.5kg of sodium hydroxide in 10kg of water to prepare a conditioner solution, cool to room temperature for later use; turn on the modulator and water feeding pump , Trace flow pump, extruder, feed water pump flow rate 21kg / h, water temperature 30°C, trace flow pump flow rate 10kg / h; extruder starts feeding when preheated to 100~120°C, start feeding speed 100kg / h , the screw speed is 300rpm; when the temperature in the fifth zone of the extruder reaches 170°C, the feeding speed is increased to 150kg / h, and the screw speed is increased to 350rpm; after the pressure and torque of the extruder are stable, the wheat textured protein product is obtained; The product is cut and then enters the fluidized bed through the air delivery system for drying at a drying temperature of 50°C. Under this process condition, the material seldom blocks the feeding pipe and modulat...

Embodiment 3

[0036] 255kg of gluten powder, 45kg of potato starch, 4.5kg of L-cysteine, 1.4kg of calcium chloride, and 1.0kg of monoglyceride were mixed in the mixer and poured into the feed scale; 1.0kg of sodium hydroxide, Dissolve 0.3kg of glycerin in 10kg of water to make a conditioning agent solution, cool to room temperature for later use; turn on the modulator, water feeding pump, micro flow pump, and extruder, the flow rate of the water feeding pump is 13kg / h, the water temperature is 25°C, and the flow rate of the micro flow pump is 10kg / h; start feeding when the extruder is preheated to 100~120°C, the starting feeding speed is 100kg / h, and the screw speed is 300rpm; when the temperature in the fifth zone of the extruder reaches 175°C, increase the feeding speed to 170kg / h , the screw speed is increased to 400rpm; after the pressure and torque of the extruder are stable, the wheat textured protein product is obtained; the product is cut and sent into the fluidized bed through the ...

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Abstract

The invention discloses a preparation method of textured wheat protein. The preparation method is characterized in that vital gluten, starch, sodium hydroxide and modulators are used as raw materials to be made into the textured wheat protein through modulation, extruding, cutting and drying. After the rehydration, products respectively realize rich fiber type fine thread formation during transverse and vertical tearing and pulling, the appearance and the mouth feeling are similar to those of meat, and the textured wheat protein can be directly eaten through being used as a substitute product of meat.

Description

technical field [0001] The invention relates to a meat substitute food, in particular to a preparation method of wheat textured protein. Background technique [0002] With the occurrence of animal diseases such as bird flu and foot-and-mouth disease, as well as religious beliefs, vegetarianism and other reasons, alternative meat products are becoming more and more popular among consumers. Plant-based protein is rich in protein, complete in amino acids, and does not contain cholesterol. After extrusion modification, it can be made into textured protein similar to meat. [0003] Compared with the textured protein made of soybean protein and peanut protein, because wheat protein is rich in sulfur-containing amino acids-cysteine ​​and methionine, rich in disulfide bonds and sulfhydryl groups, the textured protein made of it Protein is most similar to meat. However, at present, wheat protein is rarely used in the extrusion textured protein industry, and is generally only added...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/18A23J3/26
Inventor 朱科学马宁周惠明郭晓娜
Owner JIANGNAN UNIV
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