CN105410329A - Method for performing high-moisture organization by using wheat vital wheat gluten plasmogen - Google Patents
Method for performing high-moisture organization by using wheat vital wheat gluten plasmogen Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 44
- 230000008520 organization Effects 0.000 title description 4
- 235000018102 proteins Nutrition 0.000 claims abstract description 48
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 48
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 48
- 238000001125 extrusion Methods 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims description 51
- 239000000843 powder Substances 0.000 claims description 30
- 108010064851 Plant Proteins Proteins 0.000 claims description 18
- 235000021118 plant-derived protein Nutrition 0.000 claims description 18
- 244000068988 Glycine max Species 0.000 claims description 12
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 238000012858 packaging process Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 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 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 5
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- 239000002994 raw material Substances 0.000 abstract description 4
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- 230000037208 balanced nutrition Effects 0.000 abstract 1
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- 230000008569 process Effects 0.000 description 14
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- 238000010008 shearing Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000019764 Soybean Meal Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000004455 soybean meal Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
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- 150000001413 amino acids Chemical class 0.000 description 3
- 230000006835 compression Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 108010033040 Histones Proteins 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000005213 imbibition Methods 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
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- 244000105624 Arachis hypogaea Species 0.000 description 1
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- 102000014914 Carrier Proteins Human genes 0.000 description 1
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- 241000196324 Embryophyta Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
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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
- A23J3/14—Vegetable proteins
-
- 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
Abstract
The invention discloses a method for preparing high-moisture organized protein by using wheat vital wheat gluten plasmogen. According to the method, extrusion treatment is performed on the wheat vital wheat gluten plasmogen by using a twin-screw extruder with a cooling die head, and high-moisture wheat vital wheat gluten organized protein products are prepared. The high-moisture organized protein which is prepared by using the wheat vital wheat gluten plasmogen in the method presents texture similar to that of meat and better fibrous structure characteristics; besides, the vital wheat gluten plasmogen is used as a raw material, drying the raw material is not needed, and water is not needed to be added for mixing, so that the original activity of vital wheat gluten can be maintained, energy resources are saved, pollution is reduced, products have better appearance and texture, comprehensive and balanced nutrition, low fat and low cholesterol, the products are suitable for public consumption, and the products have broad development and application prospects in the respect of replacing meat products or being used as meat simulants.
Description
Technical field
The present invention relates to extrusion process technical field, be specifically related to a kind of method utilizing wheat gluten flour magma to carry out high-moisture protein texturization.
Background technology
Gluten is, by washing, the starch removing in wheat flour is prepared into clear dough, claim Gluten magma, then be thermal source with saturated vapor, wet gluten low temperature drying to the moisture of moisture about 70% is not more than 10%, protein content reach more than 75% granular material----vital wheat gluten, moisture according to " GB/T21924-2008 Gluten " national standard Gluten should be not more than 8%, and water absorption rate is not less than 160%.Again low-moisture Gluten is added water the modified moisture to 40-60% during systematism, then carry out extruding preparation, so just need the screw extruder compared with high length-diameter ratio, manufacture difficulty and screw strength require higher, cost is higher, and therefore high-humidity extruded technology is not promoted preferably.On the other hand, Gluten contains more hydrophobic amino acid, has stronger viscosity, dispersed poor in water, and Gluten magma water content is higher, cannot directly adopt Gluten magma directly to carry out systematism as raw material.
China is Wheat Production state maximum in the world, wheat gluten protein (Gluten) aboundresources, as a kind of plant protein resource of high-quality, Gluten has good viscoplasticity, water imbibition, amino acid ratio is complete, rich in nutritive value, but compared with soybean protein and peanut protein, Gluten has the poor shortcoming of functional character, limiting it is applied in food industry current, and the domestic application to wheat gluten protein rests on Flour product modifying agent and feed manufacturing aspect more, and consumption is few, deep processing degree is low, and added value is not high.Therefore, expand the application of wheat gluten protein, raising deep processing degree and added value are the focuses of food worker research always.
Twin-Screw Extrusion Technology is a type high temp high pressure momentary operation technique, can play the effect of sterilization, the bad factor of passivation, raising protein utilization.The histone produced by extrusion technique has the mouthfeel being similar to lean meat, and has the feature of low fat, low cholesterol, high protein concurrently simultaneously, while can meeting human nutrition needs, can meet again the desire for good food of people.Low moisture pressing organization protein product moisture is low, and lack good institutional framework, chewiness is poor, and edible front palpus rehydration.Institutional framework and the lean meat of high-moisture Gluten pressing organization protein product are similar, have good chewiness, water imbibition and Oil keeping, and without the need to rehydration.Because high moisture extrusion albumen has these advantages, high moisture extrusion technology is made to receive increasing concern.High-moisture Gluten extrusion tissue albumen is considered to a kind of novel, healthy simulated meat product.It is investigated and read domestic and foreign literature, have not yet to see the report utilizing Gluten magma to carry out high-moisture to prepare histone.Gluten high moisture extrusion prepares the frontier that textured protein not only can expand wheat gluten protein application, can also increase the type of vegetable protein food simultaneously, meet the health demand of people, and can save energy and reduce the cost.Can also produce for wheat gluten flour pressing organization in addition and technical support is provided, and then widen the range of application of wheat gluten flour, promote the deep processing of wheat.
Summary of the invention
For the above-mentioned problems in the prior art, the invention provides one and utilize wheat gluten flour magma to carry out the organized method of high-moisture.The method is easy to operation, Gluten magma is without the need to dry, modified without the need to adding water again, and Gluten can be made to keep its original activity, and can continuous prodution, especially being applicable to wheat starch production enterprise directly utilizes Gluten magma to apply, and product is the wire-drawing protein of similar meat products.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
One utilizes wheat gluten flour magma to carry out the organized method of high-moisture, and step is as follows:
(1) plant protein powder of wheat gluten flour magma (general water content is 60-70%) and drying being mixed allotment to moisture in vertical mixer is 45-60%, then add in twin (double) screw extruder feeder barrel, wherein, the weight proportion of wheat gluten flour magma is 50-70%, and the weight proportion of plant protein powder is 30-50%;
(2) after the wheat gluten flour magma after mixing in step (1) and plant protein powder being carried out secondary mixing in twin (double) screw extruder feeder barrel, add in twin (double) screw extruder and extrude, obtained Wheat of High Moisture Content Gluten textured protein;
(3) by the Wheat of High Moisture Content Gluten textured protein excision forming that step (2) is obtained, cooling, vacuum packaging.
Plant protein powder in described step (1) is baking soybean flour, Fed Protein Powder of Pea Insteal, the concentrated albumen-powder of soybeans, soybean isolate protein powder.
Wheat gluten flour magma and plant protein powder mix in (1) by described step in vertical mixer, and then adding wheaten starch allotment is 45-60% to moisture,
The twin (double) screw extruder adopted in described step (1) and step (2) is parallel dual-screw extruder, cylindrical shell can the region of control temperature separately form by 6, screw diameter is 25mm, draw ratio is 20-30, screw rod is spliced and combined by the high shear kneading block of different pitch and forms, the rate of feeding carried out when extruding preparation is 3.00-5.00kg/h, arranging extruder one district temperature is 25-35 DEG C, two district's temperature are 50-70 DEG C, three district's temperature are 110-130 DEG C, four district's temperature are 130-140 DEG C, five district's temperature are 150-160 DEG C, six district's temperature are 150-170 DEG C, screw speed is 260-340rpm.
When carrying out high moisture extrusion in described step (2), the port of export of twin (double) screw extruder is provided with a cooling frame head unit, and mold hole dimension is 0.4cm*2.5cm, and cooling water temperature controls at 40-60 DEG C.
When described step (3) carries out packaging process to Wheat of High Moisture Content Gluten textured protein, the cutting of Wheat of High Moisture Content Gluten textured protein is shaped as the fritter of 2.5cm*2.5cm*0.4cm, after cooling 5min, carries out vacuum packaging.
Systematism degree >=1.42 of described textured protein product, hardness 3.34 ~ 8.88kg, elasticity 85.00 ~ 95.5, chewability 2.70 ~ 7.60kg, tackness-92.13 ~-13.82gsec.
Compared with prior art, the invention has the beneficial effects as follows: 1, with wheat gluten flour magma for primary raw material, without the need to dry, modified without the need to adding water again, Gluten can be made to keep its original activity; 2, any additive is not added, the content of Gluten oneself protein matter is very high, amino acid composition is comparatively balanced, by being equipped with the plant protein powder of different proportion as other food endogenous binding protein matter and the wheaten starches such as baking soybean flour, Fed Protein Powder of Pea Insteal, the concentrated albumen-powder of soybeans, soybean isolate protein powder, the weak point that lysine content comparatively lacks just well can be made up; 3, add cooling frame head unit and regulate suitable extrusion process parameters, solve while not adding any additive, wheat gluten flour extrudes separately difficulty and formability is poor, the problem of appearance poor, and textured protein's product obtains good outward appearance and quality; 4, the present invention's twin (double) screw extruder prepares high-moisture textured protein product, and developing one, can to improve low moisture textured protein institutional framework poor, and chewiness is poor, and edible before need textured protein's product of the shortcomings such as rehydration; 5, the wheat gluten flour high-moisture textured protein of the present invention's making, product appearance is smooth, filamentary structure is fine and smooth abundant, and there is good systematism degree and chewiness, present better outward appearance and mouthfeel, the plant textured protein comprehensive nutrition that the present invention simultaneously makes is balanced, and low fat, low cholesterol, do not add any additive, natural health, is replacing meat products or is being with a wide range of applications as in the analogies of meat products.
Detailed description of the invention
The wheat gluten flour magma, baking soybean flour and the wheaten starch that adopt in the present embodiment provide by Zhongfang Huize Biotechnology (Dezhou) Co., Ltd..
The extrusion equipment used in the present embodiment is twin (double) screw extruder (No. EV025), and this equipment carries cooling frame head unit; Heating and cooling circulator is German JULABOF34-ED type.
Embodiment 1
The present embodiment utilizes wheat gluten flour magma to carry out the organized method of high-moisture, it comprises the steps: (1) first, by wheat gluten flour magma and defatted soybean meal with the mass ratio of 7:3 for carrying out proportioning, add 5%(with the gross mass of wheat gluten flour magma and defatted soybean meal for benchmark simultaneously) wheaten starch stir and evenly mix in vertical stirrer, moisture is made to reach 55%, the plant protein powder of mixing, wheat gluten flour magma and wheaten starch are added in extruder feeder barrel and carries out secondary mixing, carry out squeeze test; (2) squeezing parameter of extruder feeder described in step (1) is set to rate of feeding 4.00kg/h, arrange that extruder one district temperature is 30 DEG C, two district's temperature are 70 DEG C, three district's temperature are 110 DEG C, four district's temperature are 130 DEG C, five district's temperature are 150 DEG C, six district's temperature are 170 DEG C, screw speed 340rpm; (3) the wheat gluten flour textured protein that step (2) extrusion process is obtained is cut, cooling, then vacuum packaging process.
Wheat of High Moisture Content Gluten textured protein obtained according to the method described above, systematism degree is the cross shear of 1.42(TA.XT-Plus type instrumental test sample and the ratio of longitudinal shear), peak-peak during the first time compression of hardness 3.34kg(TA.XT-Plus type instrumental test sample), the sample of elasticity 85.00(TA.XT-Plus type instrumental test returns to the height ratio before distortion after removing the pressure), chewability 2.71kg(TA.XT-Plus type instrumental test, only for describing solid-state test sample, numerically use gumminess and flexible product representation), during tackness-22.80gsec(TA.XT-Plus type instrumental test sample, compression curve reaches the negative long-pending of the curve between starting to second time compression curve zero point for the first time).
Embodiment 2
The present embodiment utilizes wheat gluten flour to carry out the organized method of high-moisture, it comprises the steps: (1) first, wheat gluten flour and defatted soybean meal are carried out proportioning with the mass ratio of 6:4, the wheaten starch simultaneously adding 5% stirs and evenly mixs in vertical stirrer, moisture is made to reach 50%, the plant protein powder of mixing is added in extruder feeder barrel and carry out secondary mixing, carry out squeeze test; (2) be rate of feeding 4.00kg/h by squeezing parameter described in step (1), arrange that extruder one district temperature is 30 DEG C, two district's temperature are 70 DEG C, three district's temperature are 130 DEG C, four district's temperature are 140 DEG C, five district's temperature are 160 DEG C, six district's temperature are 160 DEG C, screw speed 260rpm; (3) the wheat gluten flour textured protein that step (2) extrusion process is obtained is carried out the process of shearing packaging.
Wheat of High Moisture Content Gluten textured protein obtained according to the method described above, systematism degree is 1.69, hardness 5.80kg, elasticity 95.50, chewability 4.88kg, tackness-13.82gsec.
Embodiment 3
The present embodiment utilizes wheat gluten flour to carry out the organized method of high-moisture, it comprises the steps: (1) first, wheat gluten flour and defatted soybean meal powder are carried out proportioning with the mass ratio of 7:3, the wheaten starch simultaneously adding 5% stirs and evenly mixs in vertical stirrer, moisture is made to reach 55%, the plant protein powder of mixing is added in extruder feeder barrel and carry out secondary mixing, carry out squeeze test; (2) be rate of feeding 4.00kg/h by squeezing parameter described in step (1), arrange that extruder one district temperature is 30 DEG C, two district's temperature are 70 DEG C, three district's temperature are 130 DEG C, four district's temperature are 140 DEG C, five district's temperature are 160 DEG C, six district's temperature are 160 DEG C, screw speed 340rpm; (3) the wheat gluten flour textured protein that step (2) extrusion process is obtained is carried out the process of shearing packaging.
Wheat of High Moisture Content Gluten textured protein obtained according to the method described above, systematism degree is 2.05, hardness 8.88kg, elasticity 94.66, chewability 7.60kg, tackness-92.13gsec.
Embodiment 4
The present embodiment utilizes wheat gluten flour to carry out the organized method of high-moisture, it comprises the steps: (1) first, wheat gluten flour and Fed Protein Powder of Pea Insteal are carried out proportioning with 7:3, the wheaten starch simultaneously adding 8% stirs and evenly mixs in vertical stirrer, moisture is made to reach 60%, the plant protein powder of mixing is added in extruder feeder barrel and carry out secondary mixing, carry out squeeze test; (2) be rate of feeding 4.00kg/h by squeezing parameter described in step (1), arrange that extruder one district temperature is 30 DEG C, two district's temperature are 60 DEG C, three district's temperature are 120 DEG C, four district's temperature are 140 DEG C, five district's temperature are 150 DEG C, six district's temperature are 160 DEG C, screw speed 340rpm; (3) the wheat gluten flour textured protein that step (2) extrusion process is obtained is carried out the process of shearing packaging.
Wheat of High Moisture Content Gluten textured protein obtained according to the method described above, systematism degree is 1.74, hardness 7.95kg, elasticity 91.96, chewability 6.43kg, tackness-65.26gsec.
Embodiment 5
The present embodiment utilizes wheat gluten flour to carry out the organized method of high-moisture, it comprises the steps: (1) first, wheat gluten flour and the concentrated albumen-powder of soybeans are carried out proportioning with the mass ratio of 6:4, moisture is made to reach 45%, the plant protein powder of mixing is added in extruder feeder barrel and carry out secondary mixing, carry out squeeze test; (2) be rate of feeding 4.00kg/h by squeezing parameter described in step (1), arrange that extruder one district temperature is 30 DEG C, two district's temperature are 70 DEG C, three district's temperature are 130 DEG C, four district's temperature are 150 DEG C, five district's temperature are 160 DEG C, six district's temperature are 170 DEG C, screw speed 300rpm; (3) the wheat gluten flour textured protein that step (2) extrusion process is obtained is carried out the process of shearing packaging.
Wheat of High Moisture Content Gluten textured protein obtained according to the method described above, systematism degree is 1.58, hardness 5.96kg, elasticity 94.35, chewability 4.98kg, tackness-18.18gsec.
Embodiment 6
The present embodiment utilizes wheat gluten flour to carry out the organized method of high-moisture, it comprises the steps: (1) first, wheat gluten flour and soybean isolate protein powder are carried out proportioning with the mass ratio of 7:3, the wheaten starch simultaneously adding 10% stirs and evenly mixs in vertical stirrer, moisture is made to reach 50%, the plant protein powder of mixing is added in extruder feeder barrel and carry out secondary mixing, carry out squeeze test; (2) be rate of feeding 4.00kg/h by squeezing parameter described in step (1), arrange that extruder one district temperature is 30 DEG C, two district's temperature are 60 DEG C, three district's temperature are 120 DEG C, four district's temperature are 140 DEG C, five district's temperature are 150 DEG C, six district's temperature are 160 DEG C, screw speed 300rpm; (3) the wheat gluten flour textured protein that step (2) extrusion process is obtained is carried out the process of shearing packaging.
Wheat of High Moisture Content Gluten textured protein obtained according to the method described above, systematism degree is 1.63, hardness 6.84kg, elasticity 89.37, chewability 6.84kg, tackness-66.35gsec.
Claims (7)
1. utilize wheat gluten flour magma to carry out the organized method of high-moisture, it is characterized in that step is as follows:
(1) wheat gluten flour magma and plant protein powder being mixed in vertical mixer allotment to moisture is 45-60%, then add in twin (double) screw extruder feeder barrel, wherein, the weight proportion of wheat gluten flour magma is 50-70%, and the weight proportion of plant protein powder is 30-50%;
(2) after the wheat gluten flour magma after mixing in step (1) and plant protein powder being carried out secondary mixing in twin (double) screw extruder feeder barrel, add in twin (double) screw extruder and extrude, obtained Wheat of High Moisture Content Gluten textured protein;
(3) by the Wheat of High Moisture Content Gluten textured protein excision forming that step (2) is obtained, cooling, vacuum packaging.
2. the wheat gluten flour that utilizes according to claim 1 carries out the organized method of high-moisture, it is characterized in that: the plant protein powder in described step (1) is baking soybean flour, Fed Protein Powder of Pea Insteal, the concentrated albumen-powder of soybeans, soybean isolate protein powder.
3. the wheat gluten flour that utilizes according to claim 1 carries out the organized method of high-moisture, it is characterized in that: wheat gluten flour magma and plant protein powder mix in (1) by described step in vertical mixer, then adding wheaten starch allotment is 45-60% to moisture.
4. the wheat gluten flour that utilizes according to claim 1 carries out the organized method of high-moisture, it is characterized in that: the twin (double) screw extruder adopted in described step (1) and step (2) is parallel dual-screw extruder, cylindrical shell can the region of control temperature separately form by 6, screw diameter is 25mm, draw ratio is 20-30, screw rod is spliced and combined by the high shear kneading block of different pitch and forms, the rate of feeding carried out when extruding preparation is 3.00-5.00kg/h, arranging extruder one district temperature is 25-35 DEG C, two district's temperature are 50-70 DEG C, three district's temperature are 110-130 DEG C, four district's temperature are 130-140 DEG C, five district's temperature are 150-160 DEG C, six district's temperature are 150-170 DEG C, screw speed is 260-340rpm.
5. the wheat gluten flour that utilizes according to claim 1 carries out the organized method of high-moisture, it is characterized in that: when carrying out high moisture extrusion in described step (2), the port of export of twin (double) screw extruder is provided with a cooling frame head unit, mold hole dimension is 0.4cm*2.5cm, and cooling water temperature controls at 40-60 DEG C.
6. the wheat gluten flour that utilizes according to claim 1 carries out the organized method of high-moisture, it is characterized in that: when described step (3) carries out packaging process to Wheat of High Moisture Content Gluten textured protein, the cutting of Wheat of High Moisture Content Gluten textured protein is shaped as the fritter of 2.5cm*2.5cm*0.4cm, after cooling 5min, carries out vacuum packaging.
7. one kind is carried out the obtained textured protein's product of the organized method of high-moisture according to the arbitrary described wheat gluten flour that utilizes of claim 1 ~ 6, it is characterized in that: systematism degree >=1.42 of described textured protein product, hardness 3.34 ~ 8.88kg, elasticity 85.00 ~ 95.5, chewability 2.70 ~ 7.60kg, tackness-92.13 ~-13.82gsec.
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| CN108125015A (en) * | 2016-12-01 | 2018-06-08 | 丰益(上海)生物技术研发中心有限公司 | A kind of method for efficiently preparing wheat oligopeptide |
| 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 |
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| CN111955596A (en) * | 2020-08-21 | 2020-11-20 | 安徽顺鑫盛源生物食品有限公司 | Production method for preparing high-moisture low-allergen plant meat by rice protein |
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| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
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| CN107751978A (en) * | 2017-10-30 | 2018-03-06 | 江南大学 | Barley beta glucan and Gluten compounding fat analogue and preparation method thereof |
| CN114390892A (en) * | 2019-07-13 | 2022-04-22 | 蔚优有限公司 | Meat substitute product, method for manufacturing same and twin-screw extruder |
| 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 |
| CN111296621A (en) * | 2020-03-16 | 2020-06-19 | 美盈森集团股份有限公司 | Wiredrawing protein for artificial meat and preparation method thereof |
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| CN112515034A (en) * | 2020-11-30 | 2021-03-19 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN112515034B (en) * | 2020-11-30 | 2022-07-01 | 临沂山松生物制品有限公司 | Process for processing vegetable chicken fiber food by using soybean protein isolate |
| CN112841397A (en) * | 2021-01-25 | 2021-05-28 | 华南理工大学 | Fiber-rich wet-extrusion plant meat and preparation method thereof |
| 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 |
| CN113632874A (en) * | 2021-08-09 | 2021-11-12 | 中国海洋大学 | High-moisture instant microalgae plant meat and preparation method thereof |
| CN114343051A (en) * | 2022-01-25 | 2022-04-15 | 东北农业大学 | Real meat-shaped protein meat and preparation method and application thereof |
| CN115251232A (en) * | 2022-08-05 | 2022-11-01 | 西南大学 | Process for preparing vegetable protein meat |
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