CN105685369A - Method for producing histones by utilizing soybean protein concentrate - Google Patents
Method for producing histones by utilizing soybean protein concentrate Download PDFInfo
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- CN105685369A CN105685369A CN201610060491.8A CN201610060491A CN105685369A CN 105685369 A CN105685369 A CN 105685369A CN 201610060491 A CN201610060491 A CN 201610060491A CN 105685369 A CN105685369 A CN 105685369A
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- soybean protein
- protein concentrate
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 37
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 37
- 239000012141 concentrate Substances 0.000 title claims abstract description 32
- 108010033040 Histones Proteins 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 102000006947 Histones Human genes 0.000 title abstract 4
- 238000000034 method Methods 0.000 claims abstract description 46
- 238000005520 cutting process Methods 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000007873 sieving Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims description 32
- 230000001007 puffing effect Effects 0.000 claims description 18
- 230000008520 organization Effects 0.000 claims description 16
- 238000010298 pulverizing process Methods 0.000 claims description 15
- 239000002671 adjuvant Substances 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 238000007670 refining Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 108010068370 Glutens Proteins 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000003623 enhancer Substances 0.000 claims description 2
- 239000000576 food coloring agent Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 claims description 2
- 230000035764 nutrition Effects 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000003750 conditioning effect Effects 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 235000013622 meat product Nutrition 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 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 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000005491 wire drawing Methods 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
- A23J3/14—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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a method for producing histones by utilizing soybean protein concentrate and belongs to the technical field of food processing, aiming at overcoming the defects that histones produced in the prior art have a low yield and poor quality, a production process is complicated and the cost is high. The method comprises the following steps: (1) crushing and sieving; (2) conditioning; (3) extruding and expanding; (4) cutting; and (5) drying. The method disclosed by the invention is suitable for producing the histones, is simple in production process and low in cost, and the quality of the product is excellent.
Description
Technical field
The present invention relates to a kind of method utilizing soybean protein concentrate organization of production albumen, belong to food processing technology field。
Background technology
Vegetarian diet is the dietary habit of a kind of health, low-carbon (LC), has been increasingly becoming the life style meeting the tendency of the day。In vegetable protein, soybean protein aminoacid composition is in a basic balance, close to full price albumen, is the ideal protein resource being only second to animal proteinum。With textured soybean protein that soybean protein is Raw material processing without cholesterol, closer to animal meat product from mouthfeel, quality, it is desirable healthy vegetarian diet goods, is usually used in filling based food, element meat products, facilitates leisure food to replace meat。
At present, produce textured soybean protein generally with low temperature soy meal or separate albumen for raw material。Low with the histone systematism level that low temperature soy meal is Raw material processing, yellowish, fineness is low, poor product quality, the histone being Raw material processing with soybean protein isolate, and cost is high, and energy consumption is high。And soybean protein concentrate generally extracts by alcohol method, causing protein denaturation, functional difference, the nitrogen soluble index of protein is relatively low, loses the function such as gelation, emulsibility, and therefore it is restricted in food applications。
The patent No. be 201410512911 Chinese invention patent provide the molten method soybean protein concentrate of a kind of alcohol and prepare the technique of wire-drawing protein, but raw material needs the pretreatment such as dissolving, ultrasonic, homogenizing, complex process, relatively costly。
Summary of the invention
It is an object of the invention to provide a kind of method utilizing soybean protein concentrate organization of production albumen, technique is simple, energy consumption is low, production efficiency is high, and the histone quality produced is good。
The described method utilizing soybean protein concentrate organization of production albumen, comprises the following steps:
(1) pulverizing and sieving: with the soybean protein concentrate of alcohol method extraction for major ingredient, will cross 80-100 mesh sieve after major ingredient and adjuvant co-grinding, wherein adjuvant quality accounts for the 0-30% of total quality of material；
(2) modified: the material after pulverizing is delivered to quality-adjusting device after agitator tank mix homogeneously, and adds water simultaneously, logical steam, making material moisture mass content is 40-85%, controls refining temperature and is 60-100 DEG C, and the time is 3-8min；
(3) extruding puffing: the material after modified is carried out extruding puffing with double-rod extruder, controls the temperature in five districts of double-rod extruder, makes material complete preheating, reaction, molding in bulking machine；
(4) cutting: controlling cutting knife speed is 200-1000r/min, is cut by the histone of expanded molding；
(5) dry: the histone inlet temperature after cutting is 80-95 DEG C, and leaving air temp is the histone described in hot-air drier drying of 55-70 DEG C。
Pulverizing and sieving in process described in step (1), described adjuvant quality accounts for the 20% of total quality of material。
Pulverizing and sieving in process described in step (1), described adjuvant is separate one or more in albumen, soybean protein concentrate, corn gluten protein, starch, nutrition enhancer, food coloring, flavoring agent。
In modified process described in step (2), controlling refining temperature is 65 DEG C, and the time is 4min。
In modified process described in step (2), the soybean protein concentrate biodiversity content after modified is 55-69%。
In extrusion pressing puffing process described in step (3), temperature respectively 60-80 DEG C, 75-90 DEG C, 90-100 DEG C, 130-160 DEG C, 100-130 DEG C in five districts of double-rod extruder。
In extrusion pressing puffing process described in step (3), the rotating speed of double-rod extruder is 300-500r/min。
In drying course described in step (5), the inlet temperature of hot-air drier is 90 DEG C, and leaving air temp is 65 DEG C。
In extrusion pressing puffing process of the present invention, heating and shearing force make the hydrogen bond of Protein requirement tertiary structure, cystine linkage be damaged, and the active force of release makes little protein molecular define new crosslinking, again defines more complete orientation structure。Protein constitutes continuous substrate and " skeleton " structure, carbohydrate and other compositions then orientation and is embedded in wherein。Material is extruded by mould bore, line pressure abrupt release, and moisture evaporates, and surface forms a lot of equally distributed micropore, and it has been internally formed the matter structure of similar meat fiber。
Compared with prior art the invention has the beneficial effects as follows:
Soybean protein concentrate is made directly modified, extruding puffing by the inventive method, improves it functional in heating modified and extrusion process, it is not necessary to special modified technique, reduces energy consumption, improves production efficiency simultaneously。The method adopts soybean protein concentrate to be raw material production histone, good product quality, protein content high (>=69%), and boiling water soaks 3min and stings sense。Product color is milky white, aromatic flavor, free from extraneous odour, it is simple to painted, imparting local flavor, can be widely used for meat products, stuffing product, instant food, leisure food etc.。
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be further described。
Embodiment 1
The described method utilizing soybean protein concentrate organization of production albumen, comprises the following steps:
(1) pulverize and sieve: with the soybean protein concentrate of alcohol method extraction for raw material, after pulverizing, cross 80 mesh sieves；
(2) modified: the material after pulverizing is delivered to quality-adjusting device after agitator tank mix homogeneously, and adds water simultaneously, logical steam, making material moisture mass content is 40%, and controlling refining temperature is 60 DEG C, and the time is 3min；
(3) extruding puffing: the material after modified is carried out extruding puffing with double-rod extruder, control temperature respectively 60 DEG C, 75 DEG C, 90 DEG C, 130 DEG C, 100 DEG C in five districts of double-rod extruder, make material complete preheating, reaction, molding in bulking machine；
(4) cutting: controlling cutting knife speed is 200r/min, is cut by the histone of expanded molding；
(5) dry: the histone inlet temperature after cutting is 80 DEG C, and leaving air temp is the histone described in hot-air drier drying of 55 DEG C。
Embodiment 2
The described method utilizing soybean protein concentrate organization of production albumen, comprises the following steps:
(1) pulverizing and sieving: with the soybean protein concentrate of alcohol method extraction for major ingredient, will cross 100 mesh sieves after major ingredient and adjuvant co-grinding, wherein adjuvant quality accounts for the 30% of total quality of material；
(2) modified: the material after pulverizing is delivered to quality-adjusting device after agitator tank mix homogeneously, and adds water simultaneously, logical steam, making material moisture mass content is 85%, and controlling refining temperature is 100 DEG C, and the time is 8min；
(3) extruding puffing: the material after modified is carried out extruding puffing with double-rod extruder, control temperature respectively 80 DEG C, 90 DEG C, 100 DEG C, 160 DEG C, 130 DEG C in five districts of double-rod extruder, make material complete preheating, reaction, molding in bulking machine；
(4) cutting: controlling cutting knife speed is 1000r/min, is cut by the histone of expanded molding；
(5) dry: the histone inlet temperature after cutting is 95 DEG C, and leaving air temp is the histone described in hot-air drier drying of 70 DEG C。
Embodiment 3
The described method utilizing soybean protein concentrate organization of production albumen, comprises the following steps:
(1) pulverizing and sieving: with the soybean protein concentrate of alcohol method extraction for major ingredient, will cross 90 mesh sieves after major ingredient and adjuvant co-grinding, wherein adjuvant quality accounts for the 20% of total quality of material；
(2) modified: the material after pulverizing is delivered to quality-adjusting device after agitator tank mix homogeneously, and adds water simultaneously, logical steam, making material moisture mass content is 69%, and controlling refining temperature is 70 DEG C, and the time is 4min；
(3) extruding puffing: the material after modified is carried out extruding puffing with double-rod extruder, control temperature respectively 70 DEG C, 80 DEG C, 95 DEG C, 140 DEG C, 110 DEG C in five districts of double-rod extruder, make material complete preheating, reaction, molding in bulking machine；
(4) cutting: controlling cutting knife speed is 300r/min, is cut by the histone of expanded molding；
(5) dry: the histone inlet temperature after cutting is 90 DEG C, and leaving air temp is the histone described in hot-air drier drying of 65 DEG C。
Embodiment 4
The described method utilizing soybean protein concentrate organization of production albumen, comprises the following steps:
(1) pulverizing and sieving: with the soybean protein concentrate of alcohol method extraction for major ingredient, will cross 85 mesh sieves after major ingredient and adjuvant co-grinding, wherein adjuvant quality accounts for the 10% of total quality of material；
(2) modified: the material after pulverizing is delivered to quality-adjusting device after agitator tank mix homogeneously, and adds water simultaneously, logical steam, making material moisture mass content is 55%, and controlling refining temperature is 80 DEG C, and the time is 7min；
(3) extruding puffing: the material after modified is carried out extruding puffing with double-rod extruder, control temperature respectively 65 DEG C, 85 DEG C, 91 DEG C, 130 DEG C, 120 DEG C in five districts of double-rod extruder, make material complete preheating, reaction, molding in bulking machine；
(4) cutting: controlling cutting knife speed is 600r/min, is cut by the histone of expanded molding；
(5) dry: the histone inlet temperature after cutting is 80 DEG C, and leaving air temp is the histone described in hot-air drier drying of 60 DEG C。
The histone that common commercially available histone and embodiment 1-4 are obtained is carried out composition measurement, and concrete outcome is following table such as:
As can be seen from the above table: the histone quality that the present invention produces is better, and protein content is about 70%, and color and luster is shallower, free from extraneous odour, it is simple to painted, give local flavor, can be widely used for meat products, stuffing product, instant food, leisure food。
Claims (8)
1. the method utilizing soybean protein concentrate organization of production albumen, it is characterised in that comprise the following steps:
(1) pulverizing and sieving: with the soybean protein concentrate of alcohol method extraction for major ingredient, will cross 80-100 mesh sieve after major ingredient and adjuvant co-grinding, wherein adjuvant quality accounts for the 0-30% of total quality of material；
(2) modified: the material after pulverizing is delivered to quality-adjusting device after agitator tank mix homogeneously, and adds water simultaneously, logical steam, making material moisture mass content is 40-85%, controls refining temperature and is 60-100 DEG C, and the time is 3-8min；
(3) extruding puffing: the material after modified is carried out extruding puffing with double-rod extruder, controls the temperature in five districts of double-rod extruder, makes material complete preheating, reaction, molding in bulking machine；
(4) cutting: controlling cutting knife speed is 200-1000r/min, is cut by the histone of expanded molding；
(5) dry: the histone inlet temperature after cutting is 80-95 DEG C, and leaving air temp is the histone described in hot-air drier drying of 55-70 DEG C。
2. the method utilizing soybean protein concentrate organization of production albumen according to claim 1, it is characterised in that: pulverizing and sieving in process described in step (1), described adjuvant quality accounts for the 20% of total quality of material。
3. the method utilizing soybean protein concentrate organization of production albumen according to claim 2, it is characterized in that: pulverize and sieve in process described in step (1), described adjuvant is separate one or more in albumen, soybean protein concentrate, corn gluten protein, starch, nutrition enhancer, food coloring, flavoring agent。
4. the method utilizing soybean protein concentrate organization of production albumen according to claim 3, it is characterised in that: in the modified process described in step (2), controlling refining temperature is 65 DEG C, and the time is 4min。
5. the method utilizing soybean protein concentrate organization of production albumen according to claim 4, it is characterised in that: in the modified process described in step (2), the soybean protein concentrate biodiversity content after modified is 55-69%。
6. the method utilizing soybean protein concentrate organization of production albumen according to claim 5, it is characterized in that: in the extrusion pressing puffing process described in step (3), temperature respectively 60-80 DEG C, 75-90 DEG C, 90-100 DEG C, 130-160 DEG C, 100-130 DEG C in five districts of double-rod extruder。
7. the method utilizing soybean protein concentrate organization of production albumen according to claim 6, it is characterised in that: in the extrusion pressing puffing process described in step (3), the rotating speed of double-rod extruder is 300-500r/min。
8. the method utilizing soybean protein concentrate organization of production albumen according to claim 7, it is characterised in that: in the drying course described in step (5), the inlet temperature of hot-air drier is 90 DEG C, and leaving air temp is 65 DEG C。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610060491.8A CN105685369A (en) | 2016-01-27 | 2016-01-27 | Method for producing histones by utilizing soybean protein concentrate |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610060491.8A CN105685369A (en) | 2016-01-27 | 2016-01-27 | Method for producing histones by utilizing soybean protein concentrate |
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| Publication Number | Publication Date |
|---|---|
| CN105685369A true CN105685369A (en) | 2016-06-22 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610060491.8A Pending CN105685369A (en) | 2016-01-27 | 2016-01-27 | Method for producing histones by utilizing soybean protein concentrate |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136290A (en) * | 2017-04-28 | 2017-09-08 | 兰溪百晟食品科技有限公司 | A kind of squid textured fish protein and processing method |
| CN113287676A (en) * | 2021-05-23 | 2021-08-24 | 上海统益生物科技有限公司 | Plant-based fat-free calcium-added instant chicken breast and preparation method thereof |
| CN115336664A (en) * | 2022-08-26 | 2022-11-15 | 鼎新思远重庆粮油科技有限公司 | Method for producing rapeseed tissue protein by deoiling rapeseed kernel by using new water agent method |
| WO2024130833A1 (en) * | 2022-12-23 | 2024-06-27 | 江南大学 | Method for improving flavor of textured soy protein by means of exogenous flavor substance |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070550A (en) * | 1992-07-17 | 1993-04-07 | 华东化工学院 | Alcohol process for concentrating soybean albumen by extrusion of tissue |
-
2016
- 2016-01-27 CN CN201610060491.8A patent/CN105685369A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070550A (en) * | 1992-07-17 | 1993-04-07 | 华东化工学院 | Alcohol process for concentrating soybean albumen by extrusion of tissue |
Non-Patent Citations (1)
| Title |
|---|
| 宋莲军: "《农副产品加工增值技术之二 豆制品加工篇》", 30 September 2009 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136290A (en) * | 2017-04-28 | 2017-09-08 | 兰溪百晟食品科技有限公司 | A kind of squid textured fish protein and processing method |
| CN113287676A (en) * | 2021-05-23 | 2021-08-24 | 上海统益生物科技有限公司 | Plant-based fat-free calcium-added instant chicken breast and preparation method thereof |
| CN115336664A (en) * | 2022-08-26 | 2022-11-15 | 鼎新思远重庆粮油科技有限公司 | Method for producing rapeseed tissue protein by deoiling rapeseed kernel by using new water agent method |
| WO2024130833A1 (en) * | 2022-12-23 | 2024-06-27 | 江南大学 | Method for improving flavor of textured soy protein by means of exogenous flavor substance |
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