AU2021101649A4 - A kind of plant-based food production formula and its preparation method - Google Patents
A kind of plant-based food production formula and its preparation method Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 235000021135 plant-based food Nutrition 0.000 title claims abstract description 6
- 239000000047 product Substances 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 23
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 21
- 241000196324 Embryophyta Species 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 108010068370 Glutens Proteins 0.000 claims abstract description 17
- 235000021312 gluten Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 238000001125 extrusion Methods 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000011265 semifinished product Substances 0.000 claims abstract description 11
- 240000004713 Pisum sativum Species 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 239000004455 soybean meal Substances 0.000 claims abstract description 6
- 229940071440 soy protein isolate Drugs 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims description 8
- 235000019640 taste Nutrition 0.000 claims description 8
- 108060008539 Transglutaminase Proteins 0.000 claims description 6
- 102000003601 transglutaminase Human genes 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 5
- 108010084695 Pea Proteins Proteins 0.000 abstract description 4
- 238000005520 cutting process Methods 0.000 abstract description 4
- 235000019702 pea protein Nutrition 0.000 abstract description 4
- 235000019710 soybean protein Nutrition 0.000 abstract description 4
- 230000008520 organization Effects 0.000 abstract description 3
- 230000008521 reorganization Effects 0.000 abstract description 2
- 238000000164 protein isolation Methods 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 description 20
- 241000219843 Pisum Species 0.000 description 16
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 238000005215 recombination Methods 0.000 description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 5
- 230000006798 recombination Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 229940001941 soy protein Drugs 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 235000012438 extruded product Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 235000021118 plant-derived protein Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010053759 Growth retardation Diseases 0.000 description 1
- 102000004083 Lymphotoxin-alpha Human genes 0.000 description 1
- 108090000542 Lymphotoxin-alpha Proteins 0.000 description 1
- 206010063493 Premature ageing Diseases 0.000 description 1
- 208000032038 Premature aging Diseases 0.000 description 1
- 208000008425 Protein deficiency Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 210000004102 animal cell Anatomy 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 201000010251 cutis laxa Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 231100000001 growth retardation Toxicity 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004698 lymphocyte Anatomy 0.000 description 1
- 230000011278 mitosis Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/001—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste
- A23J1/005—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from waste materials, e.g. kitchen waste from vegetable waste materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of plant-based food production formula and its preparation method,
wherein the preparation method comprises the following steps: (1) Uniformly mixing 100kg
of wet okaraokara, 40kg-60kg of soybean or pea protein isolation(SPI)SPI, 20kg-60kg of low
temperature defatted soybean meal and 40kg-80kg of wheat gluten. (2) Extruding with a single
screw or twin-screw extruder to obtain semi-finished products with uniform texture and
properties, and chopping. (3) Evenly mixing the semi-finished product with lkg-5kg soybean
protein isolate, lkg-5kg wheat gluten, 2kg-4kg egg white and 0.1kg
transglutaminasetransglutaminase(TG). (4) Squeezing the material statically for 2h, and cutting
into fixed sizes after molding. (5) Seasoning, packaging and sterilization. The method has the
advantages that: (1) SPISPI, okara, wheat gluten and the like are compounded to replace
complete soy protein isolate to produce plant-based soybean or pea food, thus solving the
problem of single variety of traditional plant-based soybean or pea food. (2) After the second
extrusion reorganization, the shape of the plant-based soybean or pea food can be changed
flexibly, the leftover material can be used efficiently, and the products with uniform
specifications and more uniform organization can be obtained.
Description
A kind of plant-based food production formula and its preparation method
The invention relates to a kind of plant-based soybean or pea food and a preparation method
thereof, in particular to a kind of plant-based soybean or pea food produced by
compounding SPI, okara, wheat gluten and the like to replace complete SPI and a
preparation method thereof, belonging to the technical field of food.
Peas is a nutritious food, which contains many trace elements such as protein, lipid,
copper and chromium. Regular consumption can reduce the risk of diabetes, cancer and
cardiovascular diseases. Peas is rich in dietary fiber, vitamins, trace elements and
macroelements. Peas contains phytohaemagglutinin, which can agglutinate erythrocytes of
human body, promote mitosis, activate lymphocytes of tumor patients, produce
lymphotoxin, and do non-specific harm to various animal cells, so Pisum sativum Linn has
the function of preventing and treating tumor.
Pea protein is a kind of high-quality plant protein resourcewhile the protein is generally
used as feed. With more and more attention paid to plant protein, pea protein is widely used
in food processing.
SPI is the protein extracted frompea or soybean by advanced technology, and the protein
content in SPI is as high as 80%- 9 0%. Pea or soybean protein contains all essential amino
acids for human body, and belongs to complete protein. Protein is the material basis of life
and the three major components of human body. Protein deficiency can lead to growth retardation, low immunity, loose skin and premature aging. Pea(Pisumsativum Linn) is a legume plant, which is rich in various nutrients needed by human body, especially high quality protein. Moreover, legumes do not contain cholesterol, which is superior to animal protein.
The development and research ofpea or soybean is on the rise in China and abroad, but it
has not been reported to combine with them to produce plant-based soybean or pea food.
In order to improve the shortcomings in the existing technologies, the invention aims to
provide a method for preparing plant-based soybean or pea food by compounding SPI,
okara, gluten powder and the like.
In order to achieve the above objectives, the invention adopts the following technical
scheme:
A preparation method of plant-based soybean or pea food, which is characterized by
comprising the following steps:
Step 1: mixing 100kg of wet okara, 40kg-60kg of soybean SPI, pea SPI or their 1: 1
mixture, 20kg-60kg of low-temperature defatted soybean meal and 40kg-80kg of wheat
gluten, and uniformly mixing with a mixer.
Step 2: turning on the extruder, and the barrel of the extruder is divided into three sections,
wherein the temperature of the first section is controlled at 90°C-100°C, the temperature of
the second section is controlled at 120°C-170°C, and the temperature of the third section is
controlled at 100°C-110°C, and the mixture is extruded by twin-screw in the barrel to obtain semi-finished products with uniform texture and properties, which are chopped for later use.
Step 3: mixing the chopped semi-finished products with lkg-5kg SPI, lkg-5kg wheat
gluten, 2kg-4kg egg white and 0.1kg transglutaminase, and mix them evenly and
recombine with a mixer.
Step 4: putting the recombined material in an extruder, extrude it statically for 2 hours, and
cut it into fixed sizes after molding.
Step 5: seasoning the extruded and cut products with different tastes.
Step 6: packaging the product, and then sterilizing it in a high-temperature and high
pressure sterilization kettle.
The method for preparing plant-based soybean or pea food is characterized in that in Step
2, the barrel temperature of the extruder is adjusted to 130°C.
The method for preparing plant-based soybean or pea food is characterized in that in Step
4, the extrusion pressure of the extruder is 2000pa-5000pa.
The above preparation method of plant-based soybean or pea food is characterized in that
in Step 6, the sterilization condition is: sterilization at 121°C for 20min.
The method has the advantages that:
(1) Pea SPI is compounded with okara and wheat gluten to replace complete soy protein
isolate to produce plant-based soybean or pea food, thus solving the problem of single
variety of traditional plant-based soybean or pea food.
(2) After the second extrusion reorganization, the shape of the plant-based soybean or pea
food can be changed flexibly, the leftover material can be used efficiently, and the products
with uniform specifications and more uniform organization can be obtained.
The present invention will be specifically introduced with specific embodiments below.
Embodiment 1
(1) Mixing: mixing 100kg of wet okara, 40kg of SPI, 20kg of low-temperature defatted
soybean meal and 40kg of wheat gluten, and uniformly mixing with a mixer.
(2) Twin-screw extrusion: starting the extruder, wherein the barrel of the extruder is divided
into three sections, wherein the temperature of the first section is controlled at 90°C, the
temperature of the second section is controlled at 120°C, and the temperature of the third
section is controlled at 110°C, and the mixture is extruded in the barrel to obtain semi
finished products with uniform texture and properties, which are chopped for later use.
(3) Recombination: the chopped semi-finished product is mixed with 1kg soy protein
isolate, 1kg wheat gluten and 2kg egg white (egg white can increase the viscosity of the
product, and the protein dissolves in water to form a polymer solution, in which a large
number of hydrogen bonds can be formed between protein molecules, so the product has
viscosity.) and 0.1kg transglutaminase (transglutaminase can improve the texture of food,
increase the cross-linking between egg white matter and improve the structure of tissue
protein.) mixing, uniformly mixing and recombining with a mixer.
(4) Extrusion molding: putting the recombined material in an extruder with an extrusion
pressure of 2000pa, press for 2 hours, and cutting into a fixed size after molding.
(5) Seasoning: seasoning the extruded products with different tastes.
(6) Packaging and sterilization: packaging the product, and then sterilizing at 121°C for
min in a high temperature and high pressure sterilization kettle.
Sense of the product: it has the organized structure of meat, with deep yellow color and it
is bright and lustrous.
Taste of the product: it is chewy and has the unique flavor of bean products.
Embodiment 2
(1) Mixing: mixing 100kg of wet okara, 50kg of SPI, 35kg of low-temperature defatted
soybean meal and 60kg of wheat gluten, and uniformly mixing with a mixer.
(2) Single-screw extrusion: starting the extruder, wherein the barrel of the extruder is
divided into three sections, wherein the temperature of the first section is controlled at 90
100°C, the temperature of the second section is controlled at 140-160°C, and the
temperature of the third section is controlled at 100°C, and the mixture is extruded in the
barrel to obtain semi-finished products with uniform texture and properties, which are
chopped for later use.
(3) Recombination: the chopped semi-finished products are mixed with 3kg of soy protein
isolate, 3kg of wheat gluten, 3kg of egg white and 0.1kg of transglutaminase, and then
mixed evenly with a mixer for recombination.
(4) Extrusion molding: putting the recombined material in an extruder with an extrusion
pressure of 3500pa, extruding for 2 hours at rest, and cutting into fixed sizes after molding.
(5) Seasoning: seasoning the extruded products with different tastes.
(6) Packaging and sterilization: packaging the product, and then sterilizing at 121°C for
min in a high temperature and high pressure sterilization kettle.
Sense of the product: it has the organized structure of meat, with deep yellow color and it
is bright and lustrous.
Taste of the product: It is chewy and has the unique flavor of bean products.
Embodiment 3
(1) Mixing: mixing 100kg of wet okara, 60kg of SPI, 60kg of low-temperature defatted
soybean meal and 80kg of wheat gluten, and uniformly mixing with a mixer.
(2) Twin-screw extrusion: starting the twin-screw extruder, wherein the barrel of the twin
screw extruder is divided into three sections, wherein the temperature of the first section is
controlled at 100°C, the temperature of the second section is controlled at 170°C, and the
temperature of the third section is controlled at 100°C, and the mixture is extruded by twin
screw in the barrel to obtain semi-finished products with uniform texture and properties,
which are chopped for later use.
(3) Recombination: the chopped semi-finished products are mixed with 5kg of soy protein
isolate, 5kg of wheat gluten, 4kg of egg white and 0.1kg of transglutaminase, and then
evenly mixed and recombined by a mixer.
(4) Extrusion molding: putting the recombined material in an extruder with an extrusion
pressure of 5000pa, extruding for 2 hours at rest, and cutting into fixed sizes after molding.
(5) Seasoning: seasoning the extruded products with different tastes.
(6) Packaging and sterilization: packaging the product, and then sterilizing at 121°C for
min in a high temperature and high pressure sterilization kettle.
Sense of the product: it has the organized structure of meat, with deep yellow color and it
is bright and lustrous.
Taste of the product: It is soft and chewy, and has the unique flavor of bean products.
Soybean protein products have the characteristics of high protein and zero cholesterol, and
belong to nutritional snack foods. However, due to the single variety, the differentiation of
similar products in the market is small. We compounded SPI with okara and wheat gluten to replace complete soy protein isolate to produce plant-based soybean or pea food, which solved the problem of single variety of traditional plant-based soybean or pea food.
Dried bean products produced by twin-screw extrusion have a single shape and a lot of
leftover materials, resulting in waste of raw materials. We adopt recombination technology
to produce dried bean products. After secondary extrusion and recombination, we can
flexibly change the shape of the products, make efficient use of leftover materials, and
obtain products with uniform specifications and more uniform organization.
It should be noted that the above embodiments do not limit the present invention in any
form, and all technical solutions obtained by equivalent substitution or equivalent
modification fall within the protection scope of the present invention.
Claims (5)
1. A kind of plant-based food production formula and its preparation method, which is
characterized by comprising the following steps:
Step 1: mixing 100kg of wet okara, 40kg-60kg of SPI, 20kg-60kg of low-temperature
defatted soybean meal and 40kg-80kg of wheat gluten, and uniformly mixing with a mixer.
Step 2: turning on the extruder, and the barrel of the twin-screw extruder is divided into
three sections, wherein the temperature of the first section is controlled at 90°C-100°C, the
temperature of the second section is controlled at 120°C-170°C, and the temperature of the
third section is controlled at 100°C-110C, and the mixture is extruded in the barrel to
obtain semi-finished products with uniform texture and properties, which are chopped for
later use.
Step 3: mixing the chopped semi-finished products with lkg-5kg soy protein isolate, 1kg
kg wheat gluten, 2kg-4kg egg white and 0.1kg transglutaminase, and mix them evenly
and recombine with a mixer.
Step 4: putting the recombined material in an extruder, extrude it statically for 2 hours, and
cut it into fixed sizes after molding.
Step 5: seasoning the extruded and cut products with different tastes.
Step 6: packaging the product, and then sterilizing it in a high-temperature and high
pressure sterilization kettle.
2. The preparation method of plant-based soybean or pea food according to claim 1,
characterized in that in Step 2, the barrel temperature of the twin-screw extruder is adjusted
to 130°C.
3. A kind of plant-based food production formula and its preparation method according to claim
1, characterized in that in Step 4, the extrusion pressure of the extruder is 2000pa-5000pa.
4. The preparation method of plant-based soybean or pea food according to claim 1,
characterized in that in Step 6, the sterilization condition is 121C for 20 minutes.
5. A kind of plant-based food production formula and its preparation method of anyone of claims
1 to 4.
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| AU2021101649A AU2021101649A4 (en) | 2021-03-30 | 2021-03-30 | A kind of plant-based food production formula and its preparation method |
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| AU2021101649A AU2021101649A4 (en) | 2021-03-30 | 2021-03-30 | A kind of plant-based food production formula and its preparation method |
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| Publication Number | Publication Date |
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| AU2021101649A4 true AU2021101649A4 (en) | 2021-05-20 |
Family
ID=75911147
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428853A (en) * | 2022-08-05 | 2022-12-06 | 唐山兴之赢商贸有限公司 | Flavored composite protein spicy strip leisure food and preparation method thereof |
-
2021
- 2021-03-30 AU AU2021101649A patent/AU2021101649A4/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428853A (en) * | 2022-08-05 | 2022-12-06 | 唐山兴之赢商贸有限公司 | Flavored composite protein spicy strip leisure food and preparation method thereof |
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