Method for preparing textured wheat protein by adopting twin-screw extrusion

Abstract

The invention relates to a method for preparing textured wheat protein by adopting twin-screw extrusion. The method specifically comprises the following steps: adding powdery wheat protein and starch to a mixing stirrer to be stirred and mixed evenly; adding the mixture into a solid feeder of a high-torque twin-screw extrusion system, stirring and mixing evenly again; and adding to a high-torque twin-screw extruder to be extruded; cutting, drying and cooling extruded materials, so as to prepare the textured wheat protein product, wherein the moisture content is smaller than or equal to 13%, the puffing rate is greater than or equal to 1.20; the rehydration rate is greater than or equal to 190%; the water holding capacity is greater than or equal to 180%; the hardness of the rehydrated product is 7.00-12.50kg; the elasticity is 0.500-0.750; the chewiness is 2200-3550; the adhesion is -65.00 to -17.50g.sec; and the texturizing degree is greater than or equal to 2.0. The method is stable in processing process, simple in operation, and low in processing cost; the produced textured wheat protein product is abundant in nutrition, easy to digest, long in quality guarantee period, and good in cooking processing stability; the wheat protein resource is reasonably utilized; and the additional value of the wheat protein product is increased.

Description

technical field [0001] The invention belongs to the technical field of food extrusion processing, and in particular relates to a preparation method of textured wheat protein. Background technique [0002] my country is the country with the highest total wheat production and the largest consumption in the world. Wheat gluten is a by-product of wheat starch processing. In 2012, the annual output of wheat gluten in my country was about 300,000 tons, and the scale of the domestic gluten market expanded rapidly from less than 1,000 tons in the 1990s to the current annual consumption of 100,000 tons. t or more, and is increasing at a rate of more than 15% every year. The main component of wheat protein is protein, its mass fraction is more than 75%, the content of fat and sugar is low, and the content of calcium, phosphorus and iron is high. It has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, Film formability and light and mellow sme...

AI Technical Summary

Problems solved by technology

Therefore, in order to make better use of wheat protein, it is particularly important to develop a new type of wheat protein food using texturized processing technology. At present, domestic research on extrusion texturization is mostly focused on the extrusion texturization of plant proteins such as soybeans and peanuts. Wheat protein is due to the Its own hydrophobicity, viscoelasticity and other properties are not easy to be extruded, and most of them are added to other products as auxiliary materials, and there are fewer studies on the use of wheat protein as the main raw material for extrusion texturization

[0004] At present, in the preparation method of wheat textured protein, the raw materials used also contain food additives such as L-cysteine, glycerin, monoglyceride, sodium hydroxide, calcium chloride in addition to gluten and starch, although wheat Protein is also used as the main raw material, but the excessive addition of food additives is very different from the current food consumption concept of the public, and it does not solve the problem that wheat protein is difficult to extrude in an extruder and the product quality is poor when no additives are added. question

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