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Device for improving digestion and absorption characteristics of high-moisture plant-based protein meat and method thereof

A technology for digestion and absorption of plant protein, applied in the direction of plant protein processing, protein food processing, protein food ingredients, etc., can solve the problems of low moisture content of plant-based protein meat, poor protein digestion and absorption, and achieve good product organization structure, The effect of improving the utilization rate of plant protein and solving the problem of indigestion

Pending Publication Date: 2022-02-01
哈尔滨福肴食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To solve the problems of low moisture content and poor protein digestion and absorption in the current plant-based protein meat

Method used

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  • Device for improving digestion and absorption characteristics of high-moisture plant-based protein meat and method thereof
  • Device for improving digestion and absorption characteristics of high-moisture plant-based protein meat and method thereof
  • Device for improving digestion and absorption characteristics of high-moisture plant-based protein meat and method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Accurately weigh 40kg of soybean protein isolate, 35kg of gluten powder, 20kg of pea protein, 5kg of shiitake mushroom powder, 5kg of rice bran, 0.1kg of L-cysteine, 1kg of sodium chloride, and 0.01kg of titanium dioxide. Powder, pea protein, shiitake mushroom powder and rice bran protein are mixed evenly to make powder, add auxiliary materials L-cysteine, sodium chloride, titanium dioxide, the ratio of enzyme activity to plant protein substrate is 70U / g, add compound protease, mix evenly, The prepared solid material is injected into the feed port of the twin-screw extruder, and water is injected at the same time for extrusion treatment. The extrusion parameters are: the feeding speed is 8kg / h, the temperature in zone I is 40°C, and the temperature in zone II is 50°C, the temperature in zone III is 150°C, the temperature in zone IV is 160°C, the temperature in zone V is 45°C, and the screw speed is 200rpm / min.

Embodiment 2

[0058] Accurately weigh 40kg of soybean protein isolate, 35kg of gluten powder, 25kg of pea protein, 1kg of shiitake mushroom powder, 0.2kg of L-cysteine, 2kg of sodium chloride, and 0.02kg of titanium dioxide. Mix protein and shiitake mushroom powder evenly, add L-cysteine, sodium chloride, titanium dioxide auxiliary materials, the ratio of enzyme activity to vegetable protein substrate is 80U / g, add compound protease, mix evenly, and mix the prepared solid materials Inject into the feed port of the twin-screw extruder, inject water at the same time, and carry out extrusion treatment. The extrusion parameters are: the feeding speed is 10kg / h, the temperature in zone I is 45°C, the temperature in zone II is 55°C, and the temperature in zone III The temperature in zone IV is 155°C, the temperature in zone IV is 162°C, the temperature in zone V is 55°C, and the screw speed is 250rpm / min.

Embodiment 3

[0060] Accurately weigh 20kg of soybean protein isolate, 35kg of gluten powder, 45kg of pea protein, 10kg of rice bran, 9kg of shiitake mushroom powder, 0.3kg of L-cysteine, 3kg of sodium chloride, and 0.03kg of titanium dioxide. , pea protein, shiitake mushroom powder and rice bran protein are mixed evenly to make powder, add L-cysteine, sodium chloride, titanium dioxide auxiliary materials, the ratio of enzyme activity to plant protein substrate is 90U / g, add compound protease, mix evenly, and The prepared solid material is injected into the feed port of the twin-screw extruder, and water is injected at the same time for extrusion treatment. The extrusion parameters are: the feeding speed is 15kg / h, the temperature in zone I is 50°C, and the temperature in zone II is 60°C °C, the temperature in Zone III is 158 °C, the temperature in Zone IV is 165 °C, the temperature in Zone V is 70 °C, and the screw speed is 300 rpm / min.

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Abstract

The invention discloses a device for improving digestion and absorption characteristics of high-moisture plant-based protein meat and a method thereof, firstly, plant protein is mixed with rice bran powder, cereal starch and mushroom powder in proportion, then, compound protease, a stabilizer, a flavoring agent, a coloring agent and other substances are added for powder blending, and finally, a twin-screw extruder is used for extrusion treatment. In the extrusion process, the materials pass through a forming die with a small-hole splitter plate, the flow limiting and flow blocking effects are achieved, the pressure is increased, the passing time of the materials is delayed, the denaturation of the materials is enhanced, and the action effect of enzyme is improved. The high-moisture plant-based protein meat prepared through cooperation of an enzyme method and double-screw extrusion is high in moisture content and does not need to be rehydrated during eating, and the digestibility is higher than 90%. Meanwhile, the textured structure is good and is closer to the texture of traditional meat. According to the prepared high-moisture plant-based protein meat, the utilization rate of plant protein is increased, the problem that the plant protein is difficult to digest is solved, and fusion and development of a modern processing technology and food nutrition are achieved.

Description

technical field [0001] The disclosure of the invention relates to the technical field of extruded food processing, in particular to a device and method for improving the digestion and absorption characteristics of high-moisture plant-based protein meat. Background technique [0002] Protein is one of the important nutritional elements needed by the human body. There are mainly two types of animal protein and plant protein. Animal protein mainly comes from meat. With the increase of population and living standards, the demand for meat continues to increase. A large amount of meat consumption has brought a great burden to animal husbandry and the environment. Traditional meat has high fat content. Excessive use of meat will cause a series of problems such as hyperlipidemia and obesity, which is not conducive to people's health. [0003] Due to the high fat content of traditional meat and the shortage of resources, finding alternatives to traditional meat has become a major con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14A23J3/16A23J3/18A23J3/26A23J3/34
CPCA23J3/14A23J3/16A23J3/18A23J3/26A23J3/346
Inventor 肖志刚闵钟熳王哲杨宏黎李响李芮芷王治力王娜张雪萍王春波邢维臣周臣
Owner 哈尔滨福肴食品有限公司
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