CN105901279A - Preparation method of soybean proteins - Google Patents
Preparation method of soybean proteins Download PDFInfo
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- CN105901279A CN105901279A CN201610226054.9A CN201610226054A CN105901279A CN 105901279 A CN105901279 A CN 105901279A CN 201610226054 A CN201610226054 A CN 201610226054A CN 105901279 A CN105901279 A CN 105901279A
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- screw extruder
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- 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
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- 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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a preparation method of soybean proteins. The method comprises the following steps: mixing 75-80 parts by weight of low-temperature edible soybean meal, 10-15 parts by weight of wheat gluten and 10-15 parts by weight of soybean protein isolate, adding purified water to infiltrate the above obtained mixture, carrying out a series of extrusion, fragmentation and kneading at different temperatures under different extrusion pressures, and puffing to form strip-shaped soybean proteins. The preparation method provided by the invention has the advantages of high automatic degree, realization of operation by a worker only after simple learning, stable process, high nutrition components and good mouthfeel of produced products, and obtaining of high-quality soybean proteins without adding additives.
Description
Technical field
The present invention relates to food processing field, particularly to the preparation method of a kind of soybean protein.
Background technology
Soybean protein is a kind of vegetable protein, soy proteinaceous aminoacid composition is close with milk protein, in addition to methionine is lower slightly, remaining essential amino acids content is the abundantest, it is vegetal complete protein, in nutritive value, can be equal to animal proteinum, gene structure is also closest to human amino acid, so being the phytoprotein of most nutrition.Additionally, soybean protein has the advantage that animal proteinum is incomparable.Soybean protein does not contains cholesterol, and its distinctive biological active substances-isoflavone also has the effect of cholesterol reducing.Soybean protein is widely used in various food system, such as meat product, bakery product, milk product, beverage etc..But, the complex manufacturing of existing soybean protein, technique is unstable, and the nutritional labeling of product is less, and mouthfeel is not good enough, generally requires some additives of addition to improve mouthfeel, is unsuitable for being widely popularized.
Summary of the invention
The purpose of the present invention is that and overcomes above-mentioned deficiency, it is provided that the preparation method of a kind of soybean protein, and the product nutritional labeling produced is high, good in taste.
For reaching above-mentioned purpose, the present invention implements according to techniques below scheme:
The preparation method of a kind of soybean protein, comprises the following steps:
(1) raw material of following parts by weight is mixed, low temperature edible bean cake 75-80 part, gluten meal 10-15 part, soybean protein isolate 10-15 part；
(2) add the purified water that parts by weight are 10-15 part, infiltrate 10-15 minute；
(3) continuously add the purified water that parts by weight are 5-10 part, infiltrate 5-10 minute；
(4) by double-screw agitator, material is stirred at a temperature of 50-60 DEG C, material spiral is fed forward simultaneously；
(5) at a temperature of 120-140 DEG C, tentatively being extruded material by double screw extruder the firstth district and stir, thus improving the viscosity of material, extruding force is 3-8 kg/cm2；
(6) at a temperature of 140-160 DEG C, being extruded material by double screw extruder the secondth district, crush, thus improve the viscosity of material further, extruding force is 3-10 kg/cm2；
(7) at a temperature of 160-180 DEG C, being extruded material by double screw extruder the 3rd district, kneading, make material preliminarily form close melting structure, extruding force is 3-11 kg/cm2；
(8) at a temperature of spending at 120-135 DEG C, being extruded material by double screw extruder the 4th district, hot melt, make material form melting structure more closely, extruding force is 3-12.5 kg/cm2；
(9) by material by internal diameter progressively or gradient increase passage progressively discharge the extruding force to material, be positioned at be gently curved to along direction of advance under the thrust of the material below of material above and the frictional force effect of vias inner walls U-shaped；
(10) increasing extruding force to material, make material gradually form as little U-shaped along direction of advance, diminish in mould mouth pressure moment, material is expanded into strips, through integer, be dried, inspection, metering packing, warehouse-in.
As the improvement to technique scheme, the pitch in described double screw extruder the secondth district and screw slotting are respectively less than double screw extruder the firstth district, and the extruding force in described double screw extruder the secondth district is more than double screw extruder the firstth district.
As the improvement to technique scheme, the pitch in described double screw extruder the 3rd district and screw slotting are respectively less than double screw extruder the secondth district, and the extruding force in described double screw extruder the 3rd district is more than double screw extruder the secondth district.
As the improvement to technique scheme, the pitch in described double screw extruder the 4th district and screw slotting are respectively less than double screw extruder the 3rd district, and the extruding force in described double screw extruder the 4th district is more than double screw extruder the 3rd district.
Compared with prior art, the invention has the beneficial effects as follows:
The preparation method automaticity that the present invention provides is high, and workman only needs simply to learn the most operable, and process stabilizing, the product nutritional labeling produced is high, good in taste, it is not necessary to doping i.e. can get the thread histone of high-quality.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, and the illustrative examples invented at this and explanation are for explaining the present invention, but not as a limitation of the invention.
Embodiment 1
The raw material of following parts by weight is mixed, low temperature edible bean cake 75 parts, gluten meal 10 parts, soybean protein isolate 10 parts；Add the purified water that parts by weight are 10 parts, infiltrate 10 minutes；Continuously add the purified water that parts by weight are 10 parts, infiltrate 10 minutes；By double-screw agitator, material is stirred at a temperature of 50 DEG C, material spiral is fed forward simultaneously；At a temperature of 120 DEG C, tentatively being extruded material by the first double screw extruder and stir, thus improving the viscosity of material, extruding force is 3 kg/cm2；At a temperature of 140 DEG C, by have than double screw extruder secondth district of double screw extruder the firstth district more fine pitch and screw slotting, material is extruded, broken, thus improve the viscosity of material further, extruding force is 5 kg/cm2；At a temperature of 160 DEG C, by have than double screw extruder the 3rd district of double screw extruder the secondth district more fine pitch and screw slotting, material is extruded, kneading, thus improve the viscosity of material further, extruding force is 7 kg/cm2；At a temperature of spending at 120 DEG C, by have than double screw extruder the 4th district of double screw extruder the 3rd district more fine pitch and screw slotting, material is extruded, hot melt, make material form melting structure more closely, extruding force is 9 kg/cm2；By material by internal diameter progressively or gradient increase passage progressively discharge the extruding force to material, be positioned at be gently curved to along direction of advance under the thrust of the material below of material above and the frictional force effect of vias inner walls U-shaped；Increasing extruding force to material, make material gradually form as little U-shaped along direction of advance, diminish in mould mouth pressure moment, material is expanded into strips, through integer, be dried, inspection, metering packing, warehouse-in.
Embodiment 2
The raw material of following parts by weight is mixed, low temperature edible bean cake 80 parts, gluten meal 10 parts, soybean protein isolate 15 parts；Add the purified water that parts by weight are 10 parts, infiltrate 15 minutes；Continuously add the purified water that parts by weight are 5 parts, infiltrate 10 minutes；By double-screw agitator, material is stirred at a temperature of 60 DEG C, material spiral is fed forward simultaneously；At a temperature of 130 DEG C, tentatively being extruded material by double screw extruder the firstth district and stir, thus improving the viscosity of material, extruding force is 4 kg/cm2；At a temperature of 150 DEG C, by have than double screw extruder secondth district of double screw extruder the firstth district more fine pitch and screw slotting, material is extruded, broken, thus improve the viscosity of material further, extruding force is 8 kg/cm2；At a temperature of 170 DEG C, by have than double screw extruder the 3rd district of double screw extruder the secondth district more fine pitch and screw slotting, material is extruded, kneading, thus improve the viscosity of material further, extruding force is 10 kg/cm2；At a temperature of spending at 130 DEG C, by have than double screw extruder the 4th district of double screw extruder the 3rd district more fine pitch and screw slotting, material is extruded, hot melt, make material form melting structure more closely, extruding force is 12 kg/cm2；By material by internal diameter progressively or gradient increase passage progressively discharge the extruding force to material, be positioned at be gently curved to along direction of advance under the thrust of the material below of material above and the frictional force effect of vias inner walls U-shaped；Increasing extruding force to material, make material gradually form as little U-shaped along direction of advance, diminish in mould mouth pressure moment, material is expanded into strips, through integer, be dried, inspection, metering packing, warehouse-in.
Embodiment 3
The raw material of following parts by weight is mixed, low temperature edible bean cake 80 parts, gluten meal 15 parts, soybean protein isolate 10 parts；Add the purified water that parts by weight are 15 parts, infiltrate 10 minutes；Continuously add the purified water that parts by weight are 10 parts, infiltrate 10 minutes；By double-screw agitator, material is stirred at a temperature of 50 DEG C, material spiral is fed forward simultaneously；At a temperature of 140 DEG C, tentatively being extruded material by double screw extruder the firstth district and stir, thus improving the viscosity of material, extruding force is 3 kg/cm2；At a temperature of 160 DEG C, by have than double screw extruder secondth district of double screw extruder the firstth district more fine pitch and screw slotting, material is extruded, broken, thus improve the viscosity of material further, extruding force is 6 kg/cm2；At a temperature of 180 DEG C, by have than double screw extruder the 3rd district of double screw extruder the secondth district more fine pitch and screw slotting, material is extruded, kneading, thus improve the viscosity of material further, extruding force is 10 kg/cm2；At a temperature of spending at 135 DEG C, by have than double screw extruder the 4th district of double screw extruder the 3rd district more fine pitch and screw slotting, material is extruded, hot melt, make material form melting structure more closely, extruding force is 12.5 kg/cm2；By material by internal diameter progressively or gradient increase passage progressively discharge the extruding force to material, be positioned at be gently curved to along direction of advance under the thrust of the material below of material above and the frictional force effect of vias inner walls U-shaped；Increasing extruding force to material, make material gradually form as little U-shaped along direction of advance, diminish in mould mouth pressure moment, material is expanded into strips, through integer, be dried, inspection, metering packing, warehouse-in.
Product quality inspection
The soybean protein stochastic sampling that method described in embodiment 3 prepares, sample size is 500g, the indexs such as the sense organ of sample, net content, moisture, thick protein, crude fat, nitrogen soluble index, ash, total plate count, coliform are detected by the related request according to industry standard " SB/T10453-2007 expanded soyabean goods ", Testing index is as shown in the table, and the examined project of product is the most qualified.
Technical scheme is not limited to the restriction of above-mentioned specific embodiment, and every technology deformation made according to technical scheme, within each falling within protection scope of the present invention.
Claims (4)
1. the preparation method of a soybean protein, it is characterised in that comprise the following steps:
(1) raw material of following parts by weight is mixed, low temperature edible bean cake 75-80 part, gluten meal 10-15 part, soybean protein isolate 10-15 part；
(2) add the purified water that parts by weight are 10-15 part, infiltrate 10-15 minute；
(3) continuously add the purified water that parts by weight are 5-10 part, infiltrate 5-10 minute；
(4) by double-screw agitator, material is stirred at a temperature of 50-60 DEG C, material spiral is fed forward simultaneously；
(5) at a temperature of 120-140 DEG C, tentatively being extruded material by double screw extruder the firstth district and stir, thus improving the viscosity of material, extruding force is 3-8 kg/cm2；
(6) at a temperature of 140-160 DEG C, being extruded material by double screw extruder the secondth district, crush, thus improve the viscosity of material further, extruding force is 3-10 kg/cm2；
(7) at a temperature of 160-180 DEG C, being extruded material by double screw extruder the 3rd district, kneading, make material preliminarily form close melting structure, extruding force is 3-11 kg/cm2；
(8) at a temperature of spending at 120-135 DEG C, being extruded material by double screw extruder the 4th district, hot melt, make material form melting structure more closely, extruding force is 3-12.5 kg/cm2；
(9) by material by internal diameter progressively or the passage that increases of gradient, thus progressively discharge the extruding force to material, be positioned at be gently curved to along direction of advance under the thrust of the material below of material above and the frictional force effect of vias inner walls U-shaped；
(10) increasing extruding force to material, make material gradually form as little U-shaped along direction of advance, diminish in mould mouth pressure moment, material is expanded into strips, through integer, be dried, inspection, metering packing, warehouse-in.
The preparation method of a kind of soybean protein the most according to claim 1, it is characterized in that, the pitch in described double screw extruder the secondth district and screw slotting are respectively less than double screw extruder the firstth district, and the extruding force in described double screw extruder the secondth district is more than double screw extruder the firstth district.
The preparation method of a kind of soybean protein the most according to claim 1, it is characterized in that, the pitch in described double screw extruder the 3rd district and screw slotting are respectively less than double screw extruder the secondth district, and the extruding force in described double screw extruder the 3rd district is more than double screw extruder the secondth district.
The preparation method of a kind of soybean protein the most according to claim 1, it is characterized in that, the pitch in described double screw extruder the 4th district and screw slotting are respectively less than double screw extruder the 3rd district, and the extruding force in described double screw extruder the 4th district is more than double screw extruder the 3rd district.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610226054.9A CN105901279A (en) | 2016-04-13 | 2016-04-13 | Preparation method of soybean proteins |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610226054.9A CN105901279A (en) | 2016-04-13 | 2016-04-13 | Preparation method of soybean proteins |
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| CN105901279A true CN105901279A (en) | 2016-08-31 |
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| CN201610226054.9A Pending CN105901279A (en) | 2016-04-13 | 2016-04-13 | Preparation method of soybean proteins |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615188A (en) * | 2016-09-30 | 2017-05-10 | 湖南省豆伊家食品有限公司 | Apricot kernel protein dried bean curds prepared from soy protein isolate powder and vital wheat gluten and preparation method of apricot kernel protein dried bean curds |
| CN108935920A (en) * | 2018-06-08 | 2018-12-07 | 河南蜀正园食品有限公司 | A kind of no added protein food of non-transgenic |
| 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 |
| CN113826756A (en) * | 2021-09-28 | 2021-12-24 | 宁波市素莲食品有限公司 | Plant protein meat preparation device and method based on high-humidity extrusion cold-pressed oil bean pulp |
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| CN102058011A (en) * | 2010-12-03 | 2011-05-18 | 兰州理工大学 | Screw structure of double-screw extruder |
| CN102630805A (en) * | 2012-04-26 | 2012-08-15 | 北京金地三福膨化机制造(大厂)有限公司 | Manufacturing method for drawing protein |
| CN105379943A (en) * | 2015-12-07 | 2016-03-09 | 嘉兴市鸿翔食品有限公司 | Process using organized soybean drawing protein to prepare meat analogue |
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2016
- 2016-04-13 CN CN201610226054.9A patent/CN105901279A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058011A (en) * | 2010-12-03 | 2011-05-18 | 兰州理工大学 | Screw structure of double-screw extruder |
| CN102630805A (en) * | 2012-04-26 | 2012-08-15 | 北京金地三福膨化机制造(大厂)有限公司 | Manufacturing method for drawing protein |
| CN105379943A (en) * | 2015-12-07 | 2016-03-09 | 嘉兴市鸿翔食品有限公司 | Process using organized soybean drawing protein to prepare meat analogue |
Non-Patent Citations (1)
| Title |
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| 郑竟成 等编著: "《油料资源综合利用》", 30 September 2001, 湖北科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615188A (en) * | 2016-09-30 | 2017-05-10 | 湖南省豆伊家食品有限公司 | Apricot kernel protein dried bean curds prepared from soy protein isolate powder and vital wheat gluten and preparation method of apricot kernel protein dried bean curds |
| CN108935920A (en) * | 2018-06-08 | 2018-12-07 | 河南蜀正园食品有限公司 | A kind of no added protein food of non-transgenic |
| 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 |
| CN113826756A (en) * | 2021-09-28 | 2021-12-24 | 宁波市素莲食品有限公司 | Plant protein meat preparation device and method based on high-humidity extrusion cold-pressed oil bean pulp |
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Application publication date: 20160831 |