CN107251986B - A kind of polysaccharide improvement high-moisture peanut wire-drawing protein quality method - Google Patents
A kind of polysaccharide improvement high-moisture peanut wire-drawing protein quality method Download PDFInfo
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- CN107251986B CN107251986B CN201710452679.1A CN201710452679A CN107251986B CN 107251986 B CN107251986 B CN 107251986B CN 201710452679 A CN201710452679 A CN 201710452679A CN 107251986 B CN107251986 B CN 107251986B
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23J3/00—Working-up of proteins for foodstuffs
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
The present invention relates to a kind of polysaccharide to improve high-moisture peanut wire-drawing protein quality method, including low-temperature defatted peanut protein powder is crushed, and is uniformly mixed with appropriate polysaccharide；Pressing organization processing is carried out, temperature is squeezed and is followed successively by：60 DEG C~80 DEG C of feeding zone, 80 DEG C~100 DEG C of mixed zone, 130 DEG C~160 DEG C of cooking zone, 90 DEG C~130 DEG C of cooling zone, 50 DEG C~90 DEG C of shaping area；It is 45%~65% to add water, adjustment material moisture online in extrusion process；High-moisture peanut wire-drawing protein is made in extrusion forming postcooling.Abundant using the high-moisture peanut wire-drawing protein color and luster brilliant white of the method for the present invention production, fragrant taste, fibrous structure, filament intensity is higher, can be used as the substitute of high-grade meat, can be used for the processing such as hand-shredded meat, plain pork.The method increase high-moisture peanut wire-drawing protein fibrosis, enhance filament intensity, have widened it and have applied channel.
Description
Technical field
The present invention relates to a kind of polysaccharide to improve high-moisture peanut wire-drawing protein quality method.
Background technology
The history that 70 years have been had more than using extrusion technique production food, wherein with soybean protein, peanut protein, gluten egg
In vain, the vegetable proteins such as lactalbumin be primary raw material, production organization vegetable protein (TVP) be extrusion technique in the food industry
Important application.The textured vegetable proteins of extrusion production have functional characteristics, the courages such as excellent water imbibition and oil absorption solid
Alcohol content is zero, in the digested organism-absorbing value of human body up to 93%~97%, and has preventing hypertension, obesity and heart and brain
The function of blood vessel etc. " modern civilization diseases ", can be used as meat products additive or simulation meat is edible for people.Textured protein according to
Material protein content can be divided into high protein textured protein (being higher than 70%) and low protein texturization albumen (50%~55%)；
It can be divided into low moisture textured protein (being less than 35%) and high-moisture textured protein (being higher than 45%) according to production moisture；
It can be divided into normal tissue albumen (with a small amount of fibrous structure) and wire-drawing protein (with apparent according to product fibrous structure
Fibrous structure).Low moisture histone is the major product form on current international and domestic market, is mainly texturized
Soybean, and high-moisture textured protein is a kind of novel product, is analyzed from its institutional framework and quality, is had more than expanded type
More superior functions are the renewal products of expanded type product.
Compared to textured soybean protein, though Textured peanut protein has the advantage of color and luster brilliant white, fragrance uniqueness etc.,
Its institutional framework is also poor.Carbohydrate is the indispensable component of vegetable protein pressing organization, is divided into and albumen phase
Two kinds of compatible carbohydrate and mutually incompatible carbohydrate.It is anti-that Mei Lade occurs for the former such as glucose and free amino acid
It answers, influences textured vegetable proteins' color and luster, and the latter plays a major role to the formation of its fibre structure, the most with starch, crude fibre
It is common.Existing research confirmation, some functional polysaccharides such as carragheen, sodium alginate, Arabic gum, glucan and carboxymethyl cellulose
Plain sodium etc. can influence aggregation, crosslinking of protein molecule etc., and then influence the shape of fibre structure by the interaction with albumen
At.
Chinese patent " a method of producing instant mock meat with soybean protein isolate " (publication number CN101889627A)
Disclose a kind of method production DRYING FOR SOYBEAN OF HIGH MOISTURE CONTENT histone by adding soybean polyoses into soybean protein isolate.But it is more
Sugared additive amount does not meet the custom of healthy diet, particularly with diabetic 20% or more.Chinese patent " fiber draw
The preparation process of albumen " (application number CN201010203086.X) discloses one kind using middle denaturation low fat peanut albumen powder as raw material
The method for preparing expanded type peanut wire-drawing protein.But its moisture is only 25% or so, and subsequent high temperature drying course, right
Nutriment well damage in peanut protein powder.Its product needs rehydration during subsequent applications, can only be used as meat products
Additive.Chinese patent " a kind of organized wiredrawing protein and preparation method thereof " (publication number CN102028094A) discloses one kind
Using corn gluten protein, protein isolate, starch as supplementary material, equipped with wire drawing outlet mold at extruder outlet, low water is obtained
Divide organized wiredrawing protein, the organized wiredrawing protein has the sense organ of similar animal muscle, characteristic after rehydration, can tear
At silk.But it is corn gluten protein or protein isolate using raw material, and auxiliary material is starch, and product is low moisture wire-drawing protein, is not examined
Consider the important evaluation indexes such as color and luster, the fragrance of product.
In view of this, special propose the present invention.
Invention content
The object of the present invention is to provide a kind of polysaccharide to improve the method for high-moisture peanut wire-drawing protein quality and prepared
Product.
Technical solution of the present invention is as follows：
A kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, includes the following steps：
1) low-temperature defatted peanut protein powder is crushed, is uniformly mixed with appropriate polysaccharide；
The polysaccharide is one or more of carragheen, sodium alginate, starch, and additive amount is respectively 0%~5%, 0%
~5%, 0%~15%；The additive amount of wherein at least one polysaccharide is not 0；
Preferably, the carragheen, sodium alginate, starch additive amount be respectively 0.025%~2%, 0.025%~
2%, 2%~10%；
Starch of the present invention is preferably wheaten starch.
In a specific implementation mode of the invention, the polysaccharide is sodium alginate, additive amount 0.2%.
In a specific implementation mode of the invention, the polysaccharide is carragheen, additive amount 0.1%.
In a specific implementation mode of the invention, the polysaccharide is wheaten starch, additive amount 4%.
Polysaccharide additive amount of the present invention refers to the weight ratio of polysaccharide and low-temperature defatted peanut protein powder.
2) pressing organization：Step 1) resulting material is subjected to pressing organization processing (for example, by using screw extruder),
Temperature is squeezed to be followed successively by：60 DEG C~80 DEG C (temperature of extruder barrel feeding zone), 80 DEG C~100 DEG C (temperature of mixed zone),
130 DEG C~160 DEG C (temperature of cooking zone), 90 DEG C~130 DEG C (temperature of cooling zone), 50 DEG C~90 DEG C (temperature of shaping area
Degree)；Add water online in extrusion process, adjusts material moisture, so that water is uniformly mixed in machine barrel with material, make in extrusion process
Moisture content of material is 45%~65% (mass fraction)；High-moisture peanut wire-drawing protein is made in extrusion forming postcooling.
Further, to make between material (low-temperature defatted peanut protein powder and polysaccharide) to mix well, material molecule made to fill
Tap is touched, and more conducively subsequent extrusion systematism is handled, and high-moisture peanut wire-drawing protein is formed, preferably by low-temperature defatted peanut protein
Powder is ground into fine granularity, crosses 60~80 mesh sieve.Further, the material after mixing can be also packed into sealing container, balance
For a period of time.The equilibration time may generally be 20~30h, such as 24 hours.
Step 1) with batch mixer can fully cut mixing batch mixing.
Further, step 2) the extruding temperature is followed successively by 60 DEG C~70 DEG C (feeding zone), 90 DEG C~100 DEG C (mixing
Area), 140 DEG C~160 DEG C (cooking zone), 100 DEG C~130 DEG C (cooling zone), 60 DEG C~80 DEG C (shaping area).
In a specific implementation mode of the invention, step 2) the extruding temperature be followed successively by 70 DEG C (feeding zones), 95 DEG C
(mixed zone), 149 DEG C (cooking zones), 120 DEG C (cooling zones), 80 DEG C (shaping areas).
In a specific implementation mode of the invention, it is 56% that step 2), which adjusts moisture content of material in the extrusion process,
(mass fraction).
Further, screw speed is 180~250r/min in step 2) extrusion process, and rate of feeding is 120~160g/
min；Preferably, screw speed is 180~210r/min, and rate of feeding is 140~160g/min.It is specific real in the present invention one
It applies in mode, screw speed 200r/min, rate of feeding 150g/min.
Further, the method for above-mentioned polysaccharide improvement high-moisture peanut wire-drawing protein quality, further includes by pressing organization
The step that the material of extrusion forming is cut off, cooled down after processing, such as the material come out from extruder is switched to 15~20cm,
High-moisture peanut wire-drawing protein is made.By the high-moisture peanut wire-drawing protein after cut-out, it is packed into vacuum packaging bag, vacuumizes envelope
Mouth packaging, it is cooling on fluid bed.
Twin (double) screw extruder can be used in pressing organization processing of the present invention.
Preferably, twin (double) screw extruder screw rod assembling mode used in the present invention is high shear combination：Screw rod shearing element selects
The kneading block for being 45 ° with the angle of shear, is divided into 4 shearind sections, and it is 24 to be mounted on draw ratio with delivery element interval:On 1 screw rod.
Preferably, the material of extrusion forming is about 1m, wide about 80cm by one after pressing organization being handled, high about
The cooling die orifice of 3cm is cooled down, and high-moisture peanut wire-drawing protein is obtained.Further, the temperature of the cooling die orifice is 60
DEG C~80 DEG C.
Further, low-temperature defatted peanut protein powder crude protein content >=55% of the present invention, crude fat content≤
7%.
The invention also includes high-moisture peanut wire-drawing proteins prepared by the above method.
The invention also includes application of the above-mentioned high-moisture peanut wire-drawing protein in terms of food processing.
The above-mentioned high-moisture peanut wire-drawing protein of the present invention can be used for making semi-finished product such as " steamed bean curd roll fourth " as Kung Pao chicken
Garnishes, barbecue meat, chafing dish meat, fast food meat pie, the food such as end product such as albumin meat, hand-shredded meat, plain intestines, plain pork.
Gained high-moisture peanut wire-drawing protein of the invention improves the beany flavor using soybean as raw produce, overcomes with flower
Raw albumen is raw material, it is difficult to prepare the problem of high-moisture wire-drawing protein, product is subsequently not necessarily to rehydration.With preferable mouthfeel, nothing
Beany flavor, natural in color, uniformity, without color is charred, full of nutrition, flavor is preferable.
High-moisture peanut wire-drawing protein product color brilliant white of the present invention, surface is smooth, soft texture, and fragrant taste has
Instant feature, similar DRYING FOR SOYBEAN OF HIGH MOISTURE CONTENT wire-drawing protein；With apparent fibrosis formation, systematism degree is 1.15~
1.30, filament intensity is 0.6~1.5kg, and elasticity is 0.8~1.0, and hardness is 20~40kg, chewability (× 103) be 11~
20。
Further, high-moisture peanut wire-drawing protein moisture of the present invention is 50%~60%.
Method detection generally in the art can be used in the systematism degree, filament intensity, elasticity, hardness, chewability.
High-moisture peanut wire-drawing protein of the present invention can be used as the substitute of meat, for processing such as diced chicken, hand-shredded meat, plain intestines.
The method of the present invention raw material complete utilization, almost no waste discharge, produces continuously, process integration is high, and low energy consumption, is conducive to be promoted
The added value of peanut protein powder.
Each raw material of the present invention is commercially available to be bought.
Advantageous effect of the present invention：
(1) polysaccharide used in is functional polysaccharide, and additive amount is few, nutrient health；
(2) product peanut protein content is high, raw material complete utilization, is generated without waste in production process；
(3) material water ratio is up to 55% or more in extrusion process, the high-moisture peanut wire-drawing protein fibre structure of acquisition
It is abundant, and filament intensity is higher；High-moisture peanut wire-drawing protein fibrosis is increased, filament intensity is enhanced, opens up
Wide its applies channel；
(4) product fragrance is abundant, attractive color, and surface is smooth.
Description of the drawings
Fig. 1 is the process flow chart of the method for the present invention.
Fig. 2 a are 3 high-moisture peanut wire-drawing protein internal structure chart of comparative example.
Fig. 2 b are the high-moisture peanut wire-drawing protein internal structure chart after the improvement of 1 polysaccharide of embodiment.
Specific implementation mode
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..Operation involved in embodiment
Unless otherwise specified, it is this field customary technical operation.Implementation condition in embodiment can be according to specific experiment condition
Or factory condition further adjusts, implementation condition is not specified is usually the condition in routine experiment.
Following pressing organization processing uses FMHE36-24 twin (double) screw extruders.
Systematism degree, filament intensity, elasticity, hardness, chewability, color and luster, specific mechanical energy consumption (SME) are with reference to Lee below
Refined and gentle (2014), Zhang Bo (2010) the method detections for quick-boiling (2007) etc. (see reference document).
Low-temperature defatted peanut protein powder used below is purchased from Qingdao Changshou Foods Co., Ltd., and basic physical and chemical index is as follows
Embodiment 1
A kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, includes the following steps：
(1) raw material crushes：Low-temperature defatted peanut protein powder is ground into fine granularity, 60~80 mesh sieve is crossed, weighs 5kg；
(2) raw material premix：Peanut protein powder after crushing is mixed with the sodium alginate of its weight 0.2% in batch mixer
2~10min, balance 20h~for 24 hours；
(3) screw element combines：High shear is combined, i.e., it is 45 ° of kneading block that shearing elements, which select the angle of shear, will be assembled
Screw rod be put into extruder barrel, fixation；
(4) extruder preheats：It is preheated after twin (double) screw extruder is started, makes the temperature of extruder barrel feeding zone be
70 DEG C, the temperature of mixed zone be 95 DEG C, the temperature of cooking zone is 149 DEG C, the temperature of cooling zone is 120 DEG C, the temperature of shaping area
It is 80 DEG C；Adjustment screw rotating speed is 200r/min, rate of feeding 150g/min；
(5) material moisture is adjusted：Add water online in extrusion process, so that it is uniformly mixed in machine barrel with material, make object
Expect that final moisture mass fraction is 56%；
(6) extrusion forming：Material extrusion molding in extruding of moisture will be adjusted, 1m is about by one, it is wide about
80cm, the cooling die orifice of high about 3cm obtain high-moisture peanut wire-drawing protein；
(7) it cuts：At extruder outlet, the high-moisture peanut wire-drawing protein of extrusion is cut into hydraulic cutter and is about
The strip of 20cm；
(8) it encapsulates：The high-moisture peanut wire-drawing protein of strip is encapsulated rapidly with vacuum packaging bag, is store in Cool Room 4 DEG C
It hides.
High-moisture peanut wire-drawing protein testing result obtained by the present embodiment is as follows：
Embodiment 2
A kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, concrete operation step is with embodiment 1, and difference is only
It is：In step (2), 0.2% sodium alginate is replaced with to 0.1% carragheen.
High-moisture peanut wire-drawing protein testing result obtained by the present embodiment is as follows：
Embodiment 3
A kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, concrete operation step is with embodiment 1, and difference is only
It is：In step (2), 0.2% sodium alginate is replaced with to 4% wheaten starch.
High-moisture peanut wire-drawing protein testing result obtained by the present embodiment is as follows：
Comparative example 1
A kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, concrete operation step is with embodiment 2, and difference is only
It is：In step (2), carragheen additive amount is 0.2%.
High-moisture peanut wire-drawing protein testing result obtained by this comparative example is as follows：
Comparative example 2
A kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, concrete operation step is with embodiment 3, and difference is only
It is：In step (2), wheaten starch additive amount is 8%.
High-moisture peanut wire-drawing protein testing result obtained by this comparative example is as follows：
Comparative example 3
A kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, concrete operation step is with embodiment 1, and difference is only
It is：In step (2), any polysaccharide is not added.
High-moisture peanut wire-drawing protein testing result obtained by this comparative example is as follows：
The high-moisture peanut wire-drawing protein internal structure that comparative example 3 and embodiment 1 obtain is shown in Fig. 2 a and Fig. 2 b respectively.
As it can be seen that high-moisture peanut wire-drawing protein fibrous structure of the embodiment 1 after polysaccharide is improved is abundant, filament intensity
Relatively strong, color and luster more brilliant white, surface is smooth, rich in chewy texture.
The comparing result of the prepared high-moisture peanut wire-drawing protein of embodiment 1-3, comparative example 1-3 is as shown in table 1：
1 comparing result of table
Bibliography：
1. relationship research [D] Scientia Agricultura Sinicas of the refined and gentle raw materials thermal characteristics of Lee and pressing organization albumen texture characteristic
Institute, 2014.
2. peanut protein pressing organization technologies and its mechanism study [D] Xibei Univ. of Agricultural ＆ Forest Science ＆ Technology are quick-boiled, 2007.
3. wave twin (double) screw extruder screw actings characterization research [D] the Chinese Academy of Agricultural Sciences, 2010.
Although above having used general explanation, specific implementation mode and experiment, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (10)
1. a kind of method of polysaccharide improvement high-moisture peanut wire-drawing protein quality, which is characterized in that include the following steps：
1) low-temperature defatted peanut protein powder is crushed, is uniformly mixed with appropriate polysaccharide；
The polysaccharide is one or more of carragheen, sodium alginate, and additive amount is respectively 0%~5%, 0%~5%；Its
At least one of polysaccharide additive amount be 0；
2) pressing organization：Step 1) resulting material is subjected to pressing organization processing, temperature is squeezed and is followed successively by：60 DEG C of feeding zone
~80 DEG C, 80 DEG C~100 DEG C of mixed zone, 130 DEG C~160 DEG C of cooking zone, 90 DEG C~130 DEG C of cooling zone, shaping area 50 DEG C~90
℃；Add water online in extrusion process, adjust material moisture, it is 56%~65% to make moisture content of material in extrusion process；It squeezes
High-moisture peanut wire-drawing protein is made in molded postcooling；
Screw speed is 180~250r/min in extrusion process, and rate of feeding is 120~160g/min；
The pressing organization processing uses twin (double) screw extruder；Screw rod assembling mode is high shear combination：Screw rod shearing element
It is 45 ° of kneading block to select the angle of shear, is divided into 4 shearind sections, and it is 24 to be mounted on draw ratio with delivery element interval:1 screw rod
On；
The material for being cooled to extrusion forming after handling pressing organization is about 1m, wide about 80cm, high about 3cm by one
Cooling die orifice cooled down；The temperature of the cooling die orifice is 50 DEG C~80 DEG C.
2. according to the method described in claim 1, it is characterized in that, the additive amount difference of carragheen in step 1), sodium alginate
It is 0.025%~2%, 0.025%~2%；
And/or low-temperature defatted peanut protein powder crude protein content >=55%, crude fat content≤7%.
3. according to the method described in claim 2, it is characterized in that, the step 1) polysaccharide is sodium alginate, additive amount is
0.2% or described polysaccharide is carragheen, additive amount 0.1%.
4. method according to claim 1 or 2, which is characterized in that low-temperature defatted peanut protein powder is ground by step 1)
Fine granularity crosses 60~80 mesh sieve；Or further, further include that the material after mixing is packed into sealing container, when balancing one section
Between.
5. according to claim 1-3 any one of them methods, which is characterized in that step 2) the extruding temperature is followed successively by feeding
60 DEG C~70 DEG C of area, 90 DEG C~100 DEG C of mixed zone, 140 DEG C~160 DEG C of cooking zone, 100 DEG C~130 DEG C of cooling zone, shaping area 60
DEG C~80 DEG C；
And/or it is 56% that step 2), which adjusts moisture content of material in the extrusion process,.
6. according to the method described in claim 5, it is characterized in that, step 2) the extruding temperature be followed successively by 70 DEG C of feeding zone,
95 DEG C of mixed zone, 149 DEG C of cooking zone, 120 DEG C of cooling zone, 80 DEG C of shaping area.
7. according to claim 1-3,6 any one of them methods, which is characterized in that screw speed is in step 2) extrusion process
180~210r/min, rate of feeding are 140~160g/min.
8. the method according to the description of claim 7 is characterized in that in step 2) extrusion process screw speed be 200r/min,
Rate of feeding is 150g/min.
9. high-moisture peanut wire-drawing protein prepared by any one of claim 1-8 the methods.
10. application of the high-moisture peanut wire-drawing protein in terms of food processing described in claim 9.
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| CN108095128A (en) * | 2018-02-12 | 2018-06-01 | 中国农业科学院农产品加工研究所 | A kind of peanut protein vegetarian diet intestines and preparation method thereof |
| CN111772079B (en) * | 2020-05-22 | 2024-03-08 | 雀巢产品有限公司 | Q bomb composition, preparation method and application thereof |
| CN113040265A (en) * | 2021-04-16 | 2021-06-29 | 青岛海之林生物科技开发有限公司 | Production process of dry sodium alginate soybean drawing protein for vegetarian diet |
| CN114946994A (en) * | 2022-05-18 | 2022-08-30 | 中国农业大学 | Extruded textured protein and preparation method and application thereof |
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| US4551351A (en) * | 1984-02-09 | 1985-11-05 | Fuji Oil Company, Limited | Process for producing meat block-like protein material |
| CN102028095B (en) * | 2009-09-29 | 2013-10-23 | 哈高科大豆食品有限责任公司 | Organized wiredrawing protein and preparation method thereof |
| CN101889627B (en) * | 2010-01-15 | 2012-06-06 | 吉林省农业科学院 | Method for producing instant mock meat by using isolated soy protein |
| CN101999512B (en) * | 2010-12-16 | 2013-07-17 | 青岛长寿食品有限公司 | Preparation method of peanut wire-drawing protein |
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