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Wet recombination method of vegetable protein

A vegetable protein, wet process technology, applied in the field of vegetable protein wet process recombination, can solve the problem of not completely solving the beany smell of products

Inactive Publication Date: 2015-10-07
杭州福百嘉生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The patent (application number: 200510066126.X) discloses a method for producing textured vegetable protein, including raw material crushing, equipment preheating, parameter design, material moisture modulation, secondary water addition, extrusion molding, and the obtained product has a high degree of texture , The product has strong elasticity and toughness, and the fiber structure is obvious, but the problem of beany smell of the product has not been completely solved

Method used

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Embodiment Construction

[0018] 1. In terms of weight percentage, prepare 100kg of materials, including vegetable protein (soy protein isolate: wheat protein = 2:1) mixed with sucrose, corn starch, and water in a ratio of 80:5:10:5:40, using high-speed Kneader to mix well.

[0019] 2) Preheat the DSE-45 twin-screw extruder (German Brabender Food Instruments Co., Ltd.) after starting, so that the temperature of the first zone of the extruder barrel is 80°C, the temperature of the second zone is 130°C, and the temperature of the third zone The temperature was 160°C, and the die temperature was 80°C.

[0020] 3) After the preheating temperature of the equipment reaches the set value, the extrusion work starts, and the prepared material is quantitatively added to the twin-screw extruder through the barrel conveying screw and extruded.

[0021] 4) The extruded material is exported through the mold, cut, dried, cooled, and then packaged to obtain a vegetable protein recombined product.

[0022] Wherein, i...

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Abstract

The present invention discloses a wet recombination method of vegetable proteins, which comprises the following steps: mixing the vegetable proteins evenly with sugar, starch and water at a ratio of 30-80 : 5-20 : 10-20 : 5-20 : 10-40, extruding the mixture by using a twin screw extruder, cutting, oven-drying, cooling and molding, and packaging to obtain the vegetable protein recombinant product. The vegetable protein recombinant product has high protein content and high texturization degree, is chewy, and has unique fragrance of the vegetable proteins and has no fishy smell.

Description

technical field [0001] The invention relates to a plant protein wet recombination method, which belongs to the technical field of food processing. Background technique [0002] In recent years, with the increase of the "three high" population, more and more people are aware of the dangers of cholesterol to human health. Animal protein foods with high cholesterol content have become the restricted food for many people, while vegetable protein foods without cholesterol Food has gradually become a hot spot that people pay attention to. However, the texture and taste of plant protein itself cannot replace the human demand for fibrous animal protein meat. Plant protein foods that use plant protein recombination technology to prepare animal protein have attracted more and more attention from the food industry. It is also a way to improve human diet. structure, an important development direction to improve human health. [0003] Most of the plant protein is an amorphous globulin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23P1/12A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/5118A23V2250/548A23V2250/5486A23V2250/5488A23V2250/606A23V2250/61A23V2250/628A23V2250/638
Inventor 于文利
Owner 杭州福百嘉生物科技有限公司
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