Soybean drawing protein and production technology thereof

Abstract

The invention discloses soybean drawing protein and a production technology thereof. The soybean drawing protein is technically characterized by being prepared from the following components of 80% of soybean meal, 10% of separation protein, 5% of vital gluten, and 5% of wheat flour; or, 10% of soybean meal, 80% of separation protein, 5% of vital gluten, and 5% of wheat flour. The production technology comprises the following steps of S1, screening; S2, crushing; S3, blending of auxiliary materials; S4, mixing; S5, swelling; S6, tabletting and forming; S7, drying; S8, cutting; S9, packaging and sending into a warehouse. The soybean drawing protein and the production technology thereof have the advantages that the forming effect is good, the coking is avoided, the sticking is avoided in cutting, the mouth feel is good, and the nutritional value is high.

Description

technical field [0001] The invention relates to a silken protein, more specifically, it relates to a soybean silken protein and a production process thereof. Background technique [0002] Drawn protein is a fibrous vegetable protein with a texture similar to muscle fiber formed by the production and processing of plant protein by a special process. [0003] At present, at home and abroad, mainly use low-temperature protein raw materials such as isolated protein, concentrated protein, and low-temperature defatted soybean meal to produce tissue protein products. This low-temperature protein has no denaturation and solidification, and has a high viscosity after absorbing water. can be organized or fibrillated to form tissue protein, for example, the Chinese published patent "vegetarian meat and its production process (application number: 02155272.x)", which uses low-temperature soybean meal, soybean protein isolate and gluten as the main raw materials, Vegetarian meat is made ...

AI Technical Summary

Problems solved by technology

[0004] However, the drawn protein produced under these production process procedures generally has some problems: 1. After the drawn protein is formed, it cannot have the effect of tearing into silk, and it is easy to form lumps and debris; 2. During the puffing process Coking is prone to occur when the tissue structure changes, making the finished drawn protein not fluffy and hollow, and the outer surface is darker in color, without the luster of meat; 3. During cutting and halogenation, the edges of the drawn protein are prone to bonding, resulting in later halogenation The process is difficult to carry out; 3. The taste is not good, the chewing force is not enough, and it is easy to scatter in the mouth without chewing force; 4. The protein denaturation is serious during the processing process, and the nutritional value is lost

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