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Microwave extruded casein food and production method thereof

A technology for puffed food and casein, which is applied in the field of food processing to achieve the effects of easy control, uniform heating, and simple processing and production.

Inactive Publication Date: 2015-04-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Except for fruit and vegetable chips, starch is generally used as the main raw material, and there are few studies on protein as the main raw material for puffing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0026] Formula: water 60%, casein (rennet casein) 36.14%, sodium citrate 1.44%, disodium hydrogen phosphate 0.72%, sodium chloride 1.2%, citric acid 0.4%, sorbic acid 0.1%. Accurately weigh each ingredient according to the formula. Dissolve emulsified salt, sodium chloride and sorbic acid with 80% of the total water, and fully hydrate with casein at room temperature; dissolve citric acid with the remaining water. Melt the casein mixture in a water bath at 90°C and stir, start stirring at 150r / min for 3min, then gradually increase the stirring speed, when the stirring speed reaches 250r / min, stir for 5min until a uniform mixture is formed, add citric acid solution, and continue stirring for 5min Mix the citric acid well and adjust the pH to 5.94. After the casein gel is formed, it is hot-filled and cooled to room temperature, vacuum-packed, and immediately stored at -4°C to 4°C for 24 hours. Take the casein gel, remove the package, cut it into discs with a thickness of 4mm an...

example 2

[0036] Formula: water 60%, casein (rennet casein) 28.6%, soybean protein isolate 8%, sodium citrate 1.2%, disodium hydrogen phosphate 0.6%, sodium chloride 1%, citric acid 0.5%, sorbic acid 0.1% %. Accurately weigh each ingredient according to the formula. Dissolve emulsified salt, sodium chloride and sorbic acid with 80% of the total water, and fully hydrate with casein and soybean protein at room temperature; dissolve citric acid with the remaining water. Melt the casein mixture in a water bath at 90°C and stir, start stirring at 150r / min for 3min, then gradually increase the stirring speed, when the stirring speed reaches 250r / min, stir for 5min until a uniform mixture is formed, add citric acid solution, and continue stirring for 5min Mix the citric acid well and adjust the pH to 5.8. After the casein gel is formed, it is hot-filled and cooled to room temperature, vacuum-packed, and immediately stored at -4°C to 4°C for 24 hours. Take the casein gel, remove the package,...

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PUM

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Abstract

The invention provides a production process and a formula of a microwave extruded casein food. The microwave extruded casein food is characterized by being prepared from the following raw materials in percentage by weight: 55-65 percent of water, 25-40 percent of casein (rennet casein), 0-12 percent of soy protein isolate, 2-4 percent of emulsifying salt, 1-3 percent of sodium chloride, 0.1-1 percent of citric acid and 0.1-1 percent of sorbic acid. The production process mainly comprises the following steps: mixing the raw materials, heating, stirring, regulating the pH value, feeding die while the raw materials are hot, carrying out cold storage and carrying out microwave extrusion, wherein the heating and the stirring are carried out under the condition of water bath at the temperature of 80-90 DEG C; and in the cold storage, the raw materials are stored for 24h under the condition with the temperature ranging from 4 DEG C below zero to 4 DEG C. By adopting a fat-free formula, the food is a high-protein extruded food, is nutrient and health and accords with the public needs.

Description

Technical field [0001] The present invention involves a tentin protein microwave puffer food and preparation method. It is a food processing technology field. It involves a formula and production process of a microwave aluminic diameter crisp. Background technique [0002] In today's world, the food processing industry has developed rapidly, and processing foods tend to be ready, convenient, healthy, diversified, and standardized. Traditional puffed foods can no longer meet the current development trend of food processing. Nutrition and healthy puffed foods have gradually replaced the traditional typePuffed food has become the new market darling.As a dairy protein, casein has high nutritional value and make it into puffed foods, which has potential health benefits.The use of microwave technology puffed cheese protein has the following advantages: Microwave heating is the overall heating of the surface and the internal consistency through the direct interaction of the microwave en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/305A23L1/01A23L33/17A23L33/185
CPCA23V2002/00A23V2200/30A23V2250/5488A23V2250/032A23V2250/054
Inventor 李晓东张华赵伟丽赵永波马赛荣曲佳林王春潮葛伟
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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