CN111955595A - Production process for preparing dry-process hypoallergenic wiredrawing protein from rice protein - Google Patents
Production process for preparing dry-process hypoallergenic wiredrawing protein from rice protein Download PDFInfo
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- CN111955595A CN111955595A CN202010837870.XA CN202010837870A CN111955595A CN 111955595 A CN111955595 A CN 111955595A CN 202010837870 A CN202010837870 A CN 202010837870A CN 111955595 A CN111955595 A CN 111955595A
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 92
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 92
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 47
- 235000009566 rice Nutrition 0.000 title claims abstract description 47
- 238000005491 wire drawing Methods 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000001035 drying Methods 0.000 title claims abstract description 19
- 230000000774 hypoallergenic effect Effects 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000018102 proteins Nutrition 0.000 claims abstract description 90
- 241000209094 Oryza Species 0.000 claims abstract description 46
- 108010084695 Pea Proteins Proteins 0.000 claims abstract description 27
- 235000019702 pea protein Nutrition 0.000 claims abstract description 27
- 230000001007 puffing effect Effects 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000013566 allergen Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 abstract description 8
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 108010064851 Plant Proteins Proteins 0.000 abstract description 2
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 238000010008 shearing Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 235000019764 Soybean Meal Nutrition 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 4
- 239000004455 soybean meal Substances 0.000 description 4
- 235000019710 soybean protein Nutrition 0.000 description 4
- 230000009261 transgenic effect Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 206010002198 Anaphylactic reaction Diseases 0.000 description 2
- 208000003455 anaphylaxis Diseases 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
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
-
- 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
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- 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
- A23J3/265—Texturising casein using extrusion or expansion
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- 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)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a production process for preparing low-allergen dry-process drawn protein from rice protein, which takes pea protein and rice protein with low allergen as raw materials, and prepares plant drawn protein with low water content and low allergen by reasonable proportioning and utilizing double-screw equipment with larger length-diameter ratio; the method specifically comprises the following steps: firstly, selecting low-allergen plant protein raw materials, namely rice protein and pea protein, wherein the protein content is more than 80%; ② the weight ratio of each component is pea protein: rice protein: starch ═ (10-90): (10-70): (1-5); thirdly, adopting nine-stage heating double-screw puffing equipment to increase the shearing and curing time of the vegetable protein in the screw, and ensuring that the pea protein and the rice protein can be completely organized; and fourthly, cutting the plant wiredrawing protein into small sections according to requirements after forming, and packaging the small sections by drying equipment to obtain the finished product.
Description
Technical Field
The invention relates to the field of production of wiredrawing protein, in particular to a production process for preparing low-allergen dry wiredrawing protein from rice protein.
Background
The plant wiredrawing protein is prepared by extruding and puffing various plant proteins, has higher protein content and is easy to be absorbed and utilized by human bodies. The wire-drawing protein has obvious shredded meat state after rehydration, can replace chicken and beef, can also be added into meat products, can improve the protein content of the meat products, and can absorb redundant fat, so that the meat products are not oily, not greasy and have more meat feeling. The vegetable meat processed by the vegetable wire-drawing protein has the characteristics of high protein, low fat, low sugar and zero cholesterol, so the vegetable meat is more and more concerned by people.
At present, the plant wiredrawing protein is mainly soybean protein or soybean meal, but the soybean protein or the soybean meal has obvious beany flavor and has the characteristics of transgenic risk, allergen and the like. Some people with special physiques eat artificial meat made of the soybean drawing protein, anaphylactic reaction is caused, the beany flavor is not acceptable, the beany flavor of the soybean brings difficulty to the seasoning of the plant artificial meat, and a large amount of essence and spice is needed to be added to cover the beany flavor.
The plant wiredrawing protein prepared by adopting the pea protein and the rice protein as raw materials in the patent well improves and avoids the problems, and the prepared wiredrawing protein has meat texture after rehydration. The advantages are that: the beany flavor is light, non-transgenic and hypoallergenic, and the meat texture is better.
Disclosure of Invention
The invention aims to provide a production process for preparing low-allergen dry-process drawn protein from rice protein, which aims to solve the problems that the prior plant drawn protein mainly comprises soybean protein or soybean meal, but the soybean protein or the soybean meal has obvious beany flavor and has the characteristics of transgenic risk, allergen and the like; some people with special physique have anaphylactic reaction after eating the artificial meat made of the soybean wire-drawing protein, and have difficulty in seasoning the vegetable artificial meat due to the beany flavor of the soybean, and the beany flavor needs to be covered by a large amount of essence and spice.
The purpose of the invention can be realized by the following technical scheme:
a production process for preparing low allergen drawing protein by a dry method from rice protein comprises seven production processes of material selection, powder mixing, humidifying, extrusion puffing, rotary cutting forming, drying and finished product production, and the specific production process comprises the following steps:
step one, selecting materials: selecting rice protein and pea protein which are qualified by inspection, wherein the content of the selected rice protein is not less than 80%, and the content of water in the selected rice protein is not more than 5%; the content of the selected pea protein is not less than 80 percent, and the content of moisture in the selected pea protein is not more than 5 percent;
step two, powder mixing: putting rice protein, pea protein and adjuvants into a sealable powder mixing tank, and stirring for 5-30 min;
step three, humidifying: injecting water into the powder mixing tank, controlling the water content of the materials at 15-35%, and stirring for 5-20 min;
step four, extruding and puffing: feeding the material after the humidity adjustment into each heating subarea through a feed hopper of puffing equipment, adjusting the temperature rise parameters of each heating subarea, and processing the material;
step five, rotary cutting and forming: replacing a corresponding die head according to the shape of the required wiredrawing protein, performing rotary cutting molding on the wiredrawing protein through a rotary cutting molding machine at the rotary cutting frequency of 200-600 Rpm;
step six, drying: conveying the rotary-cut formed wiredrawing protein to a multilayer oven, and drying the wiredrawing protein by utilizing hot air at 40-60 ℃ to ensure that the water content is not more than 10%;
step seven, finished product: and packaging the dried wiredrawing protein, and warehousing.
As a further scheme of the invention: the puffing equipment is not limited to nine-stage heating double-screw puffing equipment, the defect that the rice protein is difficult to organize in common double screws is overcome, and the rice protein organization is realized.
As a further scheme of the invention: in the second step, the weight percentages of the rice protein, the pea protein and the auxiliary materials are respectively 30-90 percent of the pea protein, 10-70 percent of the rice protein and 1-5 percent of the starch.
As a further scheme of the invention: the heating parameters of each heating subarea in the fourth step are as follows: the first zone is 20 +/-5 ℃, the second zone is 30 +/-5 ℃, the third zone is 50 +/-5 ℃, the fourth zone is 80 +/-5 ℃, the fifth zone is 100 +/-5 ℃, the sixth zone is 130 +/-5 ℃, the seventh zone is 150 +/-5 ℃, the eighth zone is 160 +/-5 ℃, the ninth zone is 140 +/-5 ℃ and the tenth zone is 120 +/-5 ℃; the host frequency is 1200-2000Rpm and the feeding frequency is 500-1000 Rpm.
As a further scheme of the invention: in the sixth step, the drying mode is not limited to a multilayer oven, and the temperature is controlled to be 40-60 ℃.
The invention has the beneficial effects that:
the invention adopts the pea rice combination, has the advantage of low allergen, can improve the toughness, water retention property and tissue state of the wire-drawing protein by adding the rice protein with a certain proportion, is not easy to loosen after rehydration, has light beany flavor, is non-transgenic, has low allergen, has meat texture and wider use population, adopts double-screw puffing equipment with high length-diameter ratio, overcomes the defect that the rice protein is difficult to organize in common double screws, and realizes the application of the rice protein in plant artificial meat.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A production process for preparing low allergen drawing protein by a dry method from rice protein comprises seven production processes of material selection, powder mixing, humidifying, extrusion puffing, rotary cutting forming, drying and finished product production, and the specific production process comprises the following steps:
step one, selecting materials: selecting rice protein and pea protein which are qualified by inspection, wherein the content of the selected rice protein is not less than 80%, and the content of water in the selected rice protein is not more than 5%; the content of the selected pea protein is not less than 80 percent, and the content of moisture in the selected pea protein is not more than 5 percent;
step two, powder mixing: putting rice protein, pea protein and adjuvants into a sealable powder mixing tank, and stirring for 5-30 min;
step three, humidifying: injecting water into the powder mixing tank, controlling the water content of the materials at 15-35%, and stirring for 5-20 min;
step four, extruding and puffing: feeding the material after the humidity adjustment into each heating subarea through a feed hopper of puffing equipment, adjusting the temperature rise parameters of each heating subarea, and processing the material;
step five, rotary cutting and forming: replacing a corresponding die head according to the shape of the required wiredrawing protein, performing rotary cutting molding on the wiredrawing protein through a rotary cutting molding machine at the rotary cutting frequency of 200-600 Rpm;
step six, drying: conveying the rotary-cut formed wiredrawing protein to a multilayer oven, and drying the wiredrawing protein by utilizing hot air at 40-60 ℃ to ensure that the water content is not more than 10%;
step seven, finished product: and packaging the dried wiredrawing protein, and warehousing.
The puffing equipment is not limited to nine-stage heating double-screw puffing equipment, the defect that the rice protein is difficult to organize in common double screws is overcome, and the organization of the rice protein is realized.
In the second step, the weight percentages of the rice protein, the pea protein and the auxiliary materials are respectively 30-90 percent of the pea protein, 10-70 percent of the rice protein and 1-5 percent of the starch.
The heating parameters of each heating subarea in the fourth step are as follows: the first zone is 20 +/-5 ℃, the second zone is 30 +/-5 ℃, the third zone is 50 +/-5 ℃, the fourth zone is 80 +/-5 ℃, the fifth zone is 100 +/-5 ℃, the sixth zone is 130 +/-5 ℃, the seventh zone is 150 +/-5 ℃, the eighth zone is 160 +/-5 ℃, the ninth zone is 140 +/-5 ℃ and the tenth zone is 120 +/-5 ℃; the host frequency is 1200-2000Rpm and the feeding frequency is 500-1000 Rpm.
In the sixth step, the drying mode is not limited to a multilayer oven, and the temperature is controlled to be 40-60 ℃.
The working principle of the invention is as follows: selecting rice protein and pea protein which are qualified by inspection, wherein the content of the selected rice protein is not less than 80%, and the content of water in the selected rice protein is not more than 5%; the content of the selected pea protein is not less than 80 percent, and the content of moisture in the selected pea protein is not more than 5 percent; putting the rice protein, the pea protein and various auxiliary materials into a sealable powder mixing tank according to the weight ratio of 30-90% of the pea protein, 10-70% of the rice protein and 1-5% of the starch, and stirring for 5-30 min; injecting water into the powder mixing tank, controlling the water content of the materials at 15-35%, and stirring for 5-20 min; the materials after moisture adjustment enter each heating subarea through a feed hopper of the puffing equipment for processing, and the temperature rise parameters of each area are adjusted, wherein the temperature rise parameters of the first area are 20 +/-5 ℃, the temperature rise parameters of the second area are 30 +/-5 ℃, the temperature rise parameters of the third area are 50 +/-5 ℃, the temperature rise parameters of the fourth area are 80 +/-5 ℃, the temperature rise parameters of the fifth area are 100 +/-5 ℃, the temperature rise parameters of the sixth area are 130 +/-5 ℃, the temperature rise parameters of the seventh area are 150 +/-5 ℃, the temperature rise parameters of the eighth area are 160 +/-5 ℃, the temperature rise parameters of the ninth area are 140 +/-5 ℃, the; rotary cutting and forming: replacing a corresponding die head according to the shape of the required wiredrawing protein, performing rotary cutting molding on the wiredrawing protein through a rotary cutting molding machine at the rotary cutting frequency of 200-600 Rpm; conveying the rotary-cut formed wiredrawing protein to a multilayer oven, and drying the wiredrawing protein by utilizing hot air at 40-60 ℃ to ensure that the water content is not more than 10%; and packaging the dried wiredrawing protein, and warehousing.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (5)
1. A production process for preparing low allergen drawing protein by a dry method from rice protein is characterized by comprising seven production processes of material selection, powder mixing, humidifying, extrusion puffing, rotary cutting forming, drying and finished product production, wherein the specific production process comprises the following steps:
step one, selecting materials: selecting rice protein and pea protein which are qualified by inspection, wherein the content of the selected rice protein is not less than 80%, and the content of water in the selected rice protein is not more than 5%; the content of the selected pea protein is not less than 80 percent, and the content of moisture in the selected pea protein is not more than 5 percent;
step two, powder mixing: putting rice protein, pea protein and adjuvants into a sealable powder mixing tank, and stirring for 5-30 min;
step three, humidifying: injecting water into the powder mixing tank, controlling the water content of the materials at 15-35%, and stirring for 5-20 min;
step four, extruding and puffing: feeding the material after the humidity adjustment into each heating subarea through a feed hopper of puffing equipment, adjusting the temperature rise parameters of each heating subarea, and processing the material;
step five, rotary cutting and forming: replacing a corresponding die head according to the shape of the required wiredrawing protein, performing rotary cutting molding on the wiredrawing protein through a rotary cutting molding machine at the rotary cutting frequency of 200-600 Rpm;
step six, drying: conveying the rotary-cut formed wiredrawing protein to a multilayer oven, and drying the wiredrawing protein by utilizing hot air at 40-60 ℃ to ensure that the water content is not more than 10%;
step seven, finished product: and packaging the dried wiredrawing protein, and warehousing.
2. The process for producing dry hypoallergenic spun protein from rice protein according to claim 1, wherein the puffing apparatus is not limited to nine-stage heated twin screw puffing apparatus.
3. The production process for preparing the dry-process hypoallergenic spun protein from the rice protein according to claim 1, characterized in that in the second step, the weight ratio of the rice protein, the pea protein and the auxiliary materials is 30% -90%, 10% -70% and 1% -5% respectively.
4. The production process for preparing the dry hypoallergenic spun protein from the rice protein according to claim 1, wherein the heating parameters of the heating zones in the fourth step are as follows: the first zone is 20 +/-5 ℃, the second zone is 30 +/-5 ℃, the third zone is 50 +/-5 ℃, the fourth zone is 80 +/-5 ℃, the fifth zone is 100 +/-5 ℃, the sixth zone is 130 +/-5 ℃, the seventh zone is 150 +/-5 ℃, the eighth zone is 160 +/-5 ℃, the ninth zone is 140 +/-5 ℃ and the tenth zone is 120 +/-5 ℃; the host frequency is 1200-2000Rpm and the feeding frequency is 500-1000 Rpm.
5. The process for preparing dry hypoallergenic spun protein from rice protein according to claim 1, wherein the drying in step six is not limited to a multi-layer oven, and the temperature is controlled at 40-60 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010837870.XA CN111955595A (en) | 2020-08-19 | 2020-08-19 | Production process for preparing dry-process hypoallergenic wiredrawing protein from rice protein |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010837870.XA CN111955595A (en) | 2020-08-19 | 2020-08-19 | Production process for preparing dry-process hypoallergenic wiredrawing protein from rice protein |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632874A (en) * | 2021-08-09 | 2021-11-12 | 中国海洋大学 | High-moisture instant microalgae plant meat and preparation method thereof |
| CN113712109A (en) * | 2021-09-01 | 2021-11-30 | 中国农业科学院农产品加工研究所 | Plant-based instant chicken breast and high-moisture extrusion preparation method thereof |
| CN113951372A (en) * | 2021-10-12 | 2022-01-21 | 哈尔滨良粟农业科技有限公司 | Double-screw extrusion equipment for producing high-moisture pure pea protein artificial meat |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN204682497U (en) * | 2015-06-03 | 2015-10-07 | 济南大亿膨化机械有限公司 | A kind of multipurpose twin screen extrusion apparatus |
| CN111493209A (en) * | 2020-04-29 | 2020-08-07 | 无锡金农生物科技有限公司 | Preparation method of composite wiredrawing protein, product and application thereof |
-
2020
- 2020-08-19 CN CN202010837870.XA patent/CN111955595A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN204682497U (en) * | 2015-06-03 | 2015-10-07 | 济南大亿膨化机械有限公司 | A kind of multipurpose twin screen extrusion apparatus |
| CN111493209A (en) * | 2020-04-29 | 2020-08-07 | 无锡金农生物科技有限公司 | Preparation method of composite wiredrawing protein, product and application thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632874A (en) * | 2021-08-09 | 2021-11-12 | 中国海洋大学 | High-moisture instant microalgae plant meat and preparation method thereof |
| CN113712109A (en) * | 2021-09-01 | 2021-11-30 | 中国农业科学院农产品加工研究所 | Plant-based instant chicken breast and high-moisture extrusion preparation method thereof |
| CN113951372A (en) * | 2021-10-12 | 2022-01-21 | 哈尔滨良粟农业科技有限公司 | Double-screw extrusion equipment for producing high-moisture pure pea protein artificial meat |
| CN113951372B (en) * | 2021-10-12 | 2023-12-22 | 哈尔滨良粟农业科技有限公司 | Double-screw extrusion equipment for producing high-moisture pure pea protein artificial meat |
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