CN104186914B - A kind of high dietary-fiber textured soybean protein and its production method - Google Patents
A kind of high dietary-fiber textured soybean protein and its production method Download PDFInfo
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- CN104186914B CN104186914B CN201410378329.1A CN201410378329A CN104186914B CN 104186914 B CN104186914 B CN 104186914B CN 201410378329 A CN201410378329 A CN 201410378329A CN 104186914 B CN104186914 B CN 104186914B
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Abstract
The invention discloses a kind of high dietary-fiber textured soybean protein and its production method, this method to include：By wet bean dregs, defatted soybean meal and Gluten by a certain percentage through crushing, mixing, using extruding non-expansion technology, production organization soybean protein.Wet bean dregs content accounts for 20% 60%, defatted soybean meal powder addition 20% 50%, Gluten 10 20%.170 DEG C of single-screw extrusion machine section 90 DEG C, 50 DEG C of die head chilling temperature 30 DEG C.Screw rod frequency 30% 50%, cooling, product is packed, prepared by textured soybean protein completes.The textured soybean protein that the present invention is prepared is rich in dietary fiber, and moisture is high, has fiber pattern, high resilience and chewiness, directly can eat or be processed further without rehydration, and can reduce textured soybean protein production cost.
Description
Technical field
The present invention relates to a kind of production method of high dietary-fiber textured soybean protein, using wet bean dregs as primary raw material,
It is aided with defatted soybean meal powder and Gluten, produces high dietary-fiber textured soybean protein using single-screw extrusion machine, belong to
Soybean deep processing technology field.
Background technology
Soybean is one of main oil crops and important food resource, and China produces more than 10,000,000 tons of soybean per year, main
It is used for traditional soybean product processing and oil expression, a considerable number of processing byproduct is thus produced, such as bean dregs, defatted soybean meal.
A large amount of bean dregs are produced in traditional soybean product process, bean dregs nutritive value is very high, wherein containing about 50% meals
Eat fiber, 25% albumen and 10% fat (in terms of butt).But bean dregs coarse mouthfeel, be difficult to digest, processing characteristics compared with
Difference, water content is higher (more than 80%), not easy to maintain, therefore does not almost utilize in the food industry, presently mainly conduct
Animal feed, how preferably some even directly go out of use as rubbish, cause significant wastage and the environmental pollution of resource,
Turned into using bean dregs and be badly in need of research and solve the problems, such as.Dregs of beans (or bean powder, soya-bean cake) is obtained one kind after soybean extracting bean oil
Byproduct, protein content 40%-48% are the primary raw material of animal feed, while are also emerging soybean protein in the world
The primary raw material of industry.China is the big producer of dregs of beans, produces dregs of beans total amount per year and raises year by year, and the application of China's dregs of beans is main
Feed processing industry is concentrated on, accounts for more than the 90% of total amount.
Being conventionally used to the raw material of production organization soybean protein mainly includes soybean protein isolate, FSPC, takes off
Fat dregs of beans etc., the present invention uses wet bean dregs, defatted soybean meal powder and glutelin powder mixture as raw material, using extruding non-expansion skill
Art (wet method extruding) produces high dietary-fiber textured soybean protein.Textured soybean protein produced by the invention has high meals
The characteristics of fiber, high protein, while make the processing and utilization rate of bean dregs, reduce the production cost of textured soybean protein.
The content of the invention
The purpose of the embodiment of the present invention is to provide a kind of production method of high dietary-fiber textured soybean protein, the production
Product have grain of meat, similar to beef product in mouthfeel and flavor, rich in dietary fiber.Aim to solve the problem that current bean product add
The recycling problem of work accessory substance bean dregs, dregs of beans, while textured soybean protein dietary fiber is improved, it is big to save systematism
Legumin production cost.
The present invention, which is implemented, to be realized using following technical scheme, a kind of production of high dietary-fiber textured soybean protein
Method, it is characterised in that the preparation method of the high dietary-fiber textured soybean protein comprises the following steps：
Step 1, compound material include wet bean dregs, defatted soybean meal powder, Gluten, wherein, wet bean dregs content accounts for
20%-60%, defatted soybean meal powder addition 20%-50%, Gluten 10-20%.Bean dregs, material stickiness are added in raw material
Reduce, be unfavorable for the extrusion of product, therefore add Gluten in raw material to increase the systematism degree of product.In extrusion process
In, moisture can prevent that product is expanded, but with the increase of wet bean dregs content, raw material moisture rise, can produce the quick-fried phenomenon of spray, extrusion
Thing is difficult to be molded, therefore should control the content of wet bean dregs in compound material.
Step 2, wet bean dregs, defatted soybean meal powder, Gluten are well mixed with automatic mixer, are allowed into proportion
For loose wet shape material, color is brown color, and raw material is sent into single-screw extrusion machine by feeder.
Step 3, using with cooling mould single-screw extrusion machine carry out wet method extruding, barrel zone temperature section be 90 DEG C-
170 DEG C, 30 DEG C -50 DEG C of die head chilling temperature.Screw rod frequency 30%-50%.
Step 4, product cooling to room temperature, vacuum packaging, -20 DEG C of preservations.
The present invention obtains using wet bean dregs, defatted soybean meal powder, glutelin powder mixture as raw material using extruding non-expansion technology
The product obtained has meat fiber texture, rich in chewiness.The product is direct-edible or be processed further without rehydration.
In addition, a kind of textured soybean protein of the production method production of high dietary-fiber textured soybean protein provided by the invention is rich
Containing dietary fiber, while production cost is reduced, easy to operate, production efficiency is high, pollution-free, has good development prospect, compared with
The good processing for solving current bean product accessory substance, particularly bean dregs recycles problem.
The present invention is measured to texture (TPA) characteristic and shearing force of textured soybean protein, is as a result shown, with beans
The increase of slag addition, the rise of textured soybean protein water content, shearing force are gradually reduced, and hardness declines, and elasticity gradually rises, and
Chewiness and gumminess gradually reduce.Elasticity is in notable positive in significantly negative correlation, gumminess and chewiness and hardness with hardness
Close；Recovery and cohesion are in extremely notable positive correlation；Chewiness and gumminess are in extremely notable positive correlation.
Brief description of the drawings
Fig. 1 is high dietary-fiber textured soybean protein production method flow chart provided in an embodiment of the present invention；
Fig. 2 is high dietary-fiber textured soybean protein product form provided in an embodiment of the present invention.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Below in conjunction with the accompanying drawings and specific embodiment is further described to the application principle of the present invention.
As shown in figure 1, the production method of the high dietary-fiber textured soybean protein of the embodiment of the present invention includes following step
Suddenly：
S101：Compound material includes wet bean dregs, defatted soybean meal powder, Gluten, wherein, wet bean dregs content accounts for 20%-
60%, defatted soybean meal powder addition 20%-50%, Gluten 10-20%.
S102：Wet bean dregs, defatted soybean meal powder, Gluten are well mixed with automatic mixer in proportion, are made
Loose wet shape material, color is brown color, and raw material is sent into single-screw extrusion machine by feeder.
S103：Wet method extruding is carried out using the single-screw extrusion machine with cooling mould, barrel zone temperature section is 90 DEG C -170
DEG C, 30 DEG C -50 DEG C of die head chilling temperature.Screw rod frequency 30%-50%.
S104：Product cooling is to room temperature, and vacuum packaging, -20 DEG C preserve.
The application effect of the present invention is further described with reference to two following specific embodiments：
Embodiment one：
Formula：Wet bean dregs 30%, defatted soybean meal powder 50%, Gluten 20%.
Raw material is well mixed consistent, now, material moisture 39.67%.
Extrude using single-screw extrusion machine, adjustment barrel zone temperature, screw speed and die head temperature, cooled down at product to die head
Shaping.
Product cooling is to room temperature, and vacuum packaging, -20 DEG C preserve.
Embodiment two：
Formula：Wet bean dregs 40%, defatted soybean meal powder 40%, Gluten 20%.
Raw material is well mixed consistent, now, material moisture 45.66%.
Extrude using single-screw extrusion machine, adjustment barrel zone temperature, screw speed and die head temperature, cooled down at product to die head
Shaping.
Product cooling is to room temperature, and vacuum packaging, -20 DEG C preserve.
Analyzed with reference to following high dietary-fiber textured soybean protein product performance, the technique effect of the present invention is carried out
Explanation：
1. product moisture content, nitrogen soluble index and soluble dietary fibre content
Specific embodiment one, two high dietary-fiber textured protein product moistures, nitrogen soluble index and soluble dietary are fine
Dimension hplc is shown in Table 1.
The embodiment product moisture content of table 1, nitrogen soluble index, soluble dietary fiber
2. product TPA is analyzed
The embodiment product TPA results of table 2
Correlation between each indexs of embodiment product TPA of table 3
* .p ＜ 0.05；* .p ＜ 0.01.
Result above shows that product moisture content is high, and soluble dietary fibre content is higher, product of the present invention is had height
Dietary fiber feature, while instant can use.As the increase of bean dregs addition, the rise of textured soybean protein water content are solvable
Property dietary fiber content increase, product hardness decline, elasticity gradually rises, and chewiness and gumminess gradually reduce.Elasticity with
Hardness is in notable positive correlation in significantly negative correlation, gumminess and chewiness and hardness；Recovery and cohesion are in extremely notable positive
Close；Chewiness and gumminess are in extremely notable positive correlation.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement made within refreshing and principle etc., should be included in the scope of the protection.
Claims (2)
1. a kind of production method of high dietary-fiber textured soybean protein, it is characterised in that squeezed using wet bean dregs as primary raw material
The preparation method of pressure textured soybean protein comprises the following steps：
Step 1, weighs wet bean dregs, defatted soybean meal powder, Gluten, and wet bean dregs addition accounts for the 20%- of raw material gross weight
60%, defatted soybean meal powder addition 20%-50%, Gluten 10-20%；
Step 2, each raw material are sufficiently stirred, mixed, and enter single-screw extrusion machine by feeder；
Step 3, extrusion process parameters：90 DEG C -170 DEG C of single-screw extrusion machine barrel zone temperature section, 30 DEG C of die head chilling temperature -
50℃；Screw rod frequency 30%-50%；
Step 4, product cooling, packaging, -20 DEG C of refrigerations；The production of high dietary-fiber textured soybean protein is completed；
In step 1, with wet bean dregs, defatted soybean meal powder, glutelin powder mixture, substitute soybean protein isolate or soybean is dense
The traditional raw material of pix protein production organization soybean protein；
Wet bean dregs, defatted soybean meal powder are well mixed as loose wet with automatic mixer in proportion with Gluten in step 2
Shape material, color are brown color.
A kind of 2. high dietary-fiber textured soybean protein produced according to claim 1 methods described.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106615212A (en) * | 2016-12-29 | 2017-05-10 | 吉林农业大学 | Dried pea tofu and preparation method thereof |
| CN107549444A (en) * | 2017-09-28 | 2018-01-09 | 福建安井食品股份有限公司 | A kind of preparation method of textured soybean protein |
| CN108813639A (en) * | 2018-05-16 | 2018-11-16 | 山东万得福实业集团有限公司 | A kind of preparation method of high dietary-fiber wire-drawing protein |
| CN109820050A (en) * | 2019-03-12 | 2019-05-31 | 奚存库 | A kind of textured soybean protein and preparation method thereof |
| CN110915981A (en) * | 2019-11-28 | 2020-03-27 | 江苏全盈生物科技有限公司 | High rehydration rate tissue protein and preparation method thereof |
| CN112021449A (en) * | 2020-09-01 | 2020-12-04 | 东北农业大学 | Method for preparing textured soybean protein by using soybeans and soybean meal |
| CN113287720A (en) * | 2021-06-16 | 2021-08-24 | 山西振东五和健康科技股份有限公司 | High-protein bean vermicelli and preparation method thereof |
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| CN101874587A (en) * | 2009-11-17 | 2010-11-03 | 刘继明 | Vegetarian lunch meat and preparation method and equipment thereof |
| CN102283309A (en) * | 2010-06-18 | 2011-12-21 | 青岛太阳石食品有限公司 | Preparation process of fibre wiredrawing protein |
| CN102987052A (en) * | 2012-11-30 | 2013-03-27 | 东北农业大学 | Method for preparing high-fibrosis soybean protein |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874587A (en) * | 2009-11-17 | 2010-11-03 | 刘继明 | Vegetarian lunch meat and preparation method and equipment thereof |
| CN102283309A (en) * | 2010-06-18 | 2011-12-21 | 青岛太阳石食品有限公司 | Preparation process of fibre wiredrawing protein |
| CN102987052A (en) * | 2012-11-30 | 2013-03-27 | 东北农业大学 | Method for preparing high-fibrosis soybean protein |
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Inventor after: Liu Junmei Inventor after: Hu Yaohui Inventor after: Zhang Lan Inventor after: Yu Hansong Inventor after: Wang Yuhua Inventor after: Pu Chunhong Inventor before: Hu Yaohui Inventor before: Zhang Lan Inventor before: Yu Hansong Inventor before: Wang Yuhua Inventor before: Liu Junmei Inventor before: Pu Chunhong |