CN113115856B - Preparation method of wiredrawing protein - Google Patents
Preparation method of wiredrawing protein Download PDFInfo
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- CN113115856B CN113115856B CN201911417606.4A CN201911417606A CN113115856B CN 113115856 B CN113115856 B CN 113115856B CN 201911417606 A CN201911417606 A CN 201911417606A CN 113115856 B CN113115856 B CN 113115856B
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- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 54
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- 238000005491 wire drawing Methods 0.000 title claims abstract description 19
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
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- 238000000034 method Methods 0.000 claims abstract description 29
- 229940001941 soy protein Drugs 0.000 claims abstract description 25
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Dairy Products (AREA)
- Peptides Or Proteins (AREA)
Abstract
The present application provides compositions comprising isolated soy protein, wherein the isolated soy protein has a gel value of 420-500, a water holding capacity of 85% -120%, and a lactic acid holding capacity of 130% -160%. The application also provides application of the composition in preparation of wiredrawing proteins. The present application also provides a method for preparing the wire drawing protein, the wire drawing protein prepared by the method and the application thereof.
Description
Technical Field
The application belongs to the field of food processing. Specifically, the present application relates to a method for producing a drawn protein, a raw material, a use, and the like.
Background
In general, the fiber drawing protein refers to a protein product which is dense in filaments and has a certain strength, and the protein content thereof is more than 60%, which is also understood as fiber protein in meaning. The drawn protein can be used for making ham sausage, meat stuffing, beef jerky, can, steak, meat balls, pork ribs, various high-grade vegetarian foods and the like, can be completely rehydrated, and can be directly used for side dishes such as Chinese dish frying, hot pot and the like after spin-drying, and the prepared product is similar to common meat food in taste, while the price of the drawn protein is only 1/5 of that of lean pork, and the protein content is as much as 2-3 times of that of fish, meat and egg. Thus, the protein may be used as a substitute for different meats.
There is a need in the art to develop new wire drawing protein production processes.
Summary of The Invention
In a first aspect, the present application provides a composition comprising soy protein isolate, wherein the soy protein isolate has a gel number of 420 to 500, a water holding capacity of 85% to 120%, and a lactic acid holding capacity of 130% to 160%.
In some embodiments of the first aspect, the composition comprising soy protein isolate further comprises at least one of gluten meal, concentrated protein, and starch.
In some embodiments of the first aspect, the protein concentrate is soy protein concentrate.
In some embodiments of the first aspect, the starch is corn starch and/or wheat starch.
In some embodiments of the first aspect, the soy protein isolate is added in an amount of 30-70 (w/w)%.
In some embodiments of the first aspect, the gluten is added in an amount of 10-35 (w/w)%.
In some embodiments of the first aspect, the concentrated protein is added in an amount of 0-25 (w/w)%.
In some embodiments of the first aspect, the starch is added in an amount of 5-30 (w/w)%.
In some embodiments of the first aspect, the soy protein isolate has a protein content of 85-92 (w/w)%.
In some embodiments of the first aspect, the protein content of the concentrated protein is greater than or equal to 68%.
In a second aspect, the present application provides the use of a composition according to the first aspect for the preparation of a wire drawing protein.
In a third aspect, the present application provides a method of preparing a wire drawing protein comprising the step of extrusion molding a composition according to the first aspect.
In some embodiments of the third aspect, the apparatus used in the extrusion step is a twin screw extruder.
In some embodiments of the third aspect, the twin screw extruder is a medium mechanical energy screw configuration or a high mechanical energy screw configuration.
In some embodiments of the third aspect, the twin screw extruder has an aspect ratio of 20 to 28.
In some embodiments of the third aspect, the twin screw extruder is divided into a feed zone, a mixing zone, a booster zone, a melt zone, a filamentization zone, and a steady pressure relief zone.
In some embodiments of the third aspect, the twin screw extruder has a screw speed of 80 to 300rpm.
In some embodiments of the third aspect, the temperature of the feed zone is 20 ℃.
In some embodiments of the third aspect, the temperature of the mixing zone is 80-100 ℃.
In some embodiments of the third aspect, the temperature of the booster zone is 120-140 ℃.
In some embodiments of the third aspect, the temperature of the melt zone is 140-160 ℃.
In some embodiments of the third aspect, the temperature of the filamentization zone is 160-180 ℃.
In some embodiments of the third aspect, the temperature of the stable pressure relief zone is 150-160 ℃.
In some embodiments of the third aspect, the moisture content of the material during extrusion is 32-36 (w/w)%.
In a fourth aspect, the present application provides a drawn protein prepared by the method of the third aspect.
In a fifth aspect, the present application provides the use of the protein isolate of the fourth aspect in the preparation of a foodstuff.
In a sixth aspect, the present application provides a food product comprising the protein isolate of the fifth aspect.
In some embodiments of the fifth or sixth aspects, the food product may be a vegetarian meat analogue or a meat product comprising a drawn protein.
Detailed description of the invention
The inventors of the present application have found through studies that a high quality of the drawn protein can be produced using a raw material comprising a soy protein isolate having unique properties, and the produced drawn protein has one or more of the following advantages:
1. the prepared wiredrawing protein has a smooth surface;
2. the prepared wiredrawing protein is uniformly puffed;
3. the prepared wiredrawing protein is filiform and dense;
4. the prepared wiredrawing protein has high wiredrawing strength;
5. the yield of the prepared wiredrawing protein is more than 2 times.
Definition of the definition
The following definitions and methods are provided to better define the present application and to guide those of ordinary skill in the art in the practice of the present application. Unless otherwise defined, terms in this application have the same meaning as commonly understood by one of ordinary skill in the art, e.g., terms in terms of raw materials and products, operating procedures, process parameters, equipment and tools used, and numerical units. All patent documents, academic papers, and other publications cited herein are incorporated by reference in their entirety.
The term "fiber-drawing protein" as used herein refers to a fibrous protein having a texture similar to muscle fibers formed by processing a protein through a specific process.
The term "isolated soy protein" as used herein refers to a full-value protein food additive produced from low-temperature desolventized soybean meal, wherein the isolated soy protein has a protein content of 90% or more, has approximately 20 amino acid types, contains essential amino acids for human body, is rich in nutrition, does not contain cholesterol, and is one of a few varieties of substitutable animal proteins in vegetable proteins.
The term "gel value" as used herein is a value of the size of the gel property, which refers to the property of the isolated protein to form a gel structure, which gives the isolated protein a high viscosity, plasticity and elasticity, and can be used as a carrier, as well as a carrier for flavors and other complexes, to impart a good gel texture to the product and to increase the chewing sensation.
The term "water-holding capacity" as used herein refers to the ability of an organism composed of molecules (macromolecules typically composed in low concentrations) to physically entrap large amounts of water and prevent the water from exuding.
The term "wheat gluten" is also called active wheat gluten and wheat gluten, which is natural protein extracted from wheat (flour), is light yellow, has protein content up to 75% -85%, contains 15 amino acids necessary for human body, and is a plant protein source with rich nutrition and low quality and price. Gluten is widely used in the food industry due to its own viscoelasticity, extensibility, film formability, liposuction and good mechanical properties.
As used herein, the term "starch" refers to a stored polysaccharide that is stored in cells in the form of starch granules during plant growth, and is polymerized from glucose molecules.
The term "extrusion" as used herein refers to a process by which articles or semi-articles having various shapes are produced by extrusion.
It is to be understood that the specific values given herein (e.g., in gel values) are to be understood not only as individual values, but also as providing endpoints of a certain range, and that other ranges may be provided in combination with each other. For example, when gel values 433 and 476 are disclosed, it is correspondingly disclosed that the gel values may be 433-476.
Detailed description of the preferred embodiments
It should be understood that each step in the methods described below is not necessarily a necessary or all step to implement the methods of the present application, and some steps may be omitted, replaced by other similar steps, or some other steps may be added. Furthermore, it should be understood that each technical feature (e.g., parameter values and ranges) described below is not limited to the specific embodiment of the context in which it is located, but may be arbitrarily combined with other technical features under reasonable circumstances as can be foreseen by those skilled in the art.
In a first aspect, the present application provides a composition comprising soy protein isolate, wherein the soy protein isolate has a gel number of 420 to 500, a water holding capacity of 85% to 120%, and a lactic acid holding capacity of 130% to 160%.
In some embodiments of the first aspect, the gel value of the soy protein isolate is 420-500, e.g., 420, 425, 430, 431, 432, 433, 434, 435, 436, 437, 438, 439, 440, 445, 450, 451, 452, 453, 455, 456, 457, 458, 459, 460, 461, 462, 463, 464, 465, 466, 467, 468, 469, 470, 471, 472, 473, 474, 475, 476, 477, 478, 479, 480, 485, 490, 495, 500, or a range of any two of the above values.
In some embodiments of the first aspect, the soy protein isolate has a gel value of 430-480, e.g., 430, 431, 432, 433, 434, 435, 436, 437, 438, 439, 440, 445, 450, 451, 452, 453, 455, 456, 457, 458, 459, 460, 461, 462, 463, 464, 465, 466, 467, 468, 469, 470, 471, 472, 473, 474, 475, 476, 477, 478, 479, 480, or a range of any two values above.
In some embodiments of the first aspect, the soy protein isolate has a gel number of 433, 450, 454, 468, or 476.
In some embodiments of the first aspect, the isolated soy protein has a water holding capacity of 85% -120%, e.g., 85%, 86%, 86.1%, 86.2%, 86.3%, 86.4%, 86.5%, 86.6%, 86.7%, 86.8%, 86.9%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94.1%, 94.2%, 94.3%, 94.4%, 94.5%, 94.6%, 94.7%, 94.8%, 94.9%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108.1%, 108.2%, 108.3%, 108.4%, 108.5%, 108.6%, 108.7%, 108.8%, 108.9%, 109%, 110%, 111%, 112%, 113%, 114.1%, 114.2%, 114.3%, 114.4%, 114.5%, 114.6%, 114.7%, 114.8%, 114.9%, 115%, 116%, 1%, 118.2%, 118, 118.118%, 118.118.3%, 118.118%, 118.3%, 118.118.3% or 118.118.
In some embodiments of the first aspect, the isolated soy protein has a water holding capacity of 86.6% -118.3%, such as 86.6%, 86.7%, 86.8%, 86.9%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 94.1%, 94.2%, 94.3%, 94.4%, 94.5%, 94.6%, 94.7%, 94.8%, 94.9%, 95%, 96%, 97%, 98%, 99%, 100%, 101%, 102%, 103%, 104%, 105%, 106%, 107%, 108%, 108.1%, 108.2%, 108.3%, 108.4%, 108.5%, 108.6%, 108.7%, 108.8%, 108.9%, 109%, 110%, 111%, 112%, 113%, 114%, 114.1%, 114.2%, 114.3%, 114.4%, 114.5%, 114.6%, 114.7%, 114.8%, 114.9%, 115%, 116%, 117%, 118.1%, 118.2%, 118.3%, or a range of any two or more.
In some embodiments of the first aspect, the soy protein isolate has a water holding capacity of 86.6%, 94.3%, 108.1%, 114.1%, or 118.3%.
In some embodiments of the first aspect, the isolated soy protein has a lactic acid holding power of 130% -160%, e.g., 130%, 131%, 132%, 133%, 134%, 134.1%, 134.2%, 134.3%, 134.4%, 134.5%, 134.6%, 134.7%, 134.8%, 134.9%, 135%, 136%, 137%, 138.1%, 138.2%, 138.3%, 138.4%, 138.5%, 138.6%, 138.7%, 138.8%, 138.9%, 139%, 140%, 141%, 142%, 143%, 144.1%, 144.2%, 144.3%, 144.4%, 144.5%, 144.6%, 144.7%, 144.8%, 144.9%, 145%, 146%, 146.1%, 146.2%, 146.3%, 146.4%, 146.5%, 146.6%, 146.7%, 146.8%, 146.9%, 147%, 148%, 149%, 150%, 151%, 152%, 153%, 154%, 155%, 156%, 157.1%, 157.2%, 157.157%, 35.4%, 35.5%, 157%, 157.7%, 157%, 8%, 157.5%, 157.7%, 157%, 157.5%, or any two of the ranges.
In some embodiments of the first aspect, the isolated soy protein has a lactic acid holding power of 134.5% -157.6%, such as 134.5%, 134.6%, 134.7%, 134.8%, 134.9%, 135%, 136%, 137%, 138%, 138.1%, 138.2%, 138.3%, 138.4%, 138.5%, 138.6%, 138.7%, 138.8%, 138.9%, 139%, 140%, 141%, 142%, 143%, 144.1%, 144.2%, 144.3%, 144.4%, 144.5%, 144.6%, 144.7%, 144.8%, 144.9%, 145%, 146.1%, 146.2%, 146.3%, 146.4%, 146.5%, 146.6%, 146.7%, 146.8%, 146.9%, 147%, 148%, 149%, 150%, 151%, 152%, 153%, 154%, 155%, 156%, 157.1%, 157.2%, 157.3%, 157.4%, 157.5%, 157.6%, or a range of any two of the above values.
In some embodiments of the first aspect, the isolated soy protein has a lactic acid retention of 134.5%, 138.7%, 144.8%, 146.3%, or 157.6%.
In some embodiments of the first aspect, the composition comprising soy protein isolate further comprises at least one of gluten meal, concentrated protein, and starch.
In some embodiments of the first aspect, the protein concentrate is soy protein concentrate.
In some embodiments of the first aspect, the starch is corn starch and/or wheat starch.
In some embodiments of the first aspect, the soy protein isolate is added in an amount of 30-70 (w/w)%, e.g., 30, 35, 40, 45, 50, 55, 60, 65, 70 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the soy protein isolate is added in an amount of 40-60 (w/w)%, e.g., 40, 45, 50, 55, 60 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the soy protein isolate is added in an amount of 45 (w/w)%.
In some embodiments of the first aspect, the gluten is added in an amount of 10-35 (w/w)%, such as 10, 15, 20, 25, 30, 35 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the gluten is added in an amount of 20-30 (w/w)%, such as 20, 25, 30 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the gluten is added in an amount of 25 (w/w)%.
In some embodiments of the first aspect, the concentrated protein is added in an amount of 0-25 (w/w)%, e.g., 0, 5, 10, 15, 20, 25 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the concentrated protein is added in an amount of 5-20 (w/w)%, e.g., 5, 10, 15, 20 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the concentrated protein is added in an amount of 15 (w/w)%.
In some embodiments of the first aspect, the starch is added in an amount of 5-30 (w/w)%, e.g., 5, 10, 15, 20, 25, 30 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the starch is added in an amount of 5-20 (w/w)%, e.g., 5, 10, 15, 20 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the starch is added in an amount of 15 (w/w)%.
In some embodiments of the first aspect, the isolated soy protein has a protein content of 85-92 (w/w)%, e.g., 85, 86, 87, 88, 89, 90, 91, 92 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the isolated soy protein has a protein content of 90-92 (w/w)%, e.g., 90, 91, 92 (w/w)%, or a range of any two values above.
In some embodiments of the first aspect, the protein content of the concentrated protein is greater than or equal to 68%.
In a second aspect, the present application provides the use of a composition according to the first aspect for the preparation of a wire drawing protein.
In a third aspect, the present application provides a method of preparing a wire drawing protein comprising the step of extrusion molding a composition according to the first aspect.
In some embodiments of the third aspect, the apparatus used in the extrusion step is a twin screw extruder.
In some embodiments of the third aspect, the twin screw extruder is a medium mechanical energy screw configuration or a high mechanical energy screw configuration.
In some embodiments of the third aspect, the twin screw extruder has an aspect ratio of 20 to 28, such as 20, 24, 28, or a range of any two values above.
In some embodiments of the third aspect, the twin screw extruder has an aspect ratio of 24.
In some embodiments of the third aspect, the twin screw extruder is divided into a feed zone, a mixing zone, a booster zone, a melt zone, a filamentization zone, and a steady pressure relief zone.
In some embodiments of the third aspect, the twin screw extruder has a screw speed of 80-300rpm, such as 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300rpm, or a range of any two values above.
In some embodiments of the third aspect, the twin screw extruder has a screw speed of 150-230rpm, such as 150, 160, 170, 180, 190, 200, 210, 220, 230rpm, or a range of any two values above.
In some embodiments of the third aspect, the twin screw extruder has a screw speed of 150, 180, 200 or 230rpm.
In some embodiments of the third aspect, the temperature of the feed zone is 20 ℃.
In some embodiments of the third aspect, the temperature of the mixing zone is in the range of 80-100 ℃, e.g., 80, 85, 90, 95, 100 ℃, or any two values above.
In some embodiments of the third aspect, the temperature of the mixing zone is 90 ℃.
In some embodiments of the third aspect, the temperature of the booster zone is in the range of 120-140 ℃, such as 120, 125, 130, 135, 140 ℃, or any two values above.
In some embodiments of the third aspect, the temperature of the booster zone is 140 ℃.
In some embodiments of the third aspect, the temperature of the melt zone is 140-160 ℃, e.g., 140, 145, 150, 155, 160, or a range of any two values above.
In some embodiments of the third aspect, the temperature of the melt zone is 160 ℃.
In some embodiments of the third aspect, the temperature of the filamentization zone is 160-180 ℃, e.g., 160, 161, 162, 163, 164, 165, 166, 167, 168, 169, 170, 175, 180 ℃, or a range of any two values above.
In some embodiments of the third aspect, the temperature of the filamentization zone is 168 ℃.
In some embodiments of the third aspect, the temperature of the stable pressure relief zone is 150-160 ℃, e.g., 150, 151, 152, 153, 154, 155, 156, 157, 158, 159, 160 ℃, or a range of any two values above.
In some embodiments of the third aspect, the temperature of the stable pressure relief zone is 160 ℃.
In some embodiments of the third aspect, the moisture content of the material during extrusion is in the range of 32-36 (w/w)%, for example 32, 33, 34, 35, 36 (w/w)%, or any two values thereof.
In some embodiments of the third aspect, the moisture content of the material during extrusion is 35 (w/w)%.
In some specific embodiments of the third aspect, the temperature settings of the zones of the twin screw extruder are as shown in the following table
| Feeding zone | Mixing zone | Supercharging region | Melting zone | Silk forming area | Stable pressure relief area |
| 20℃ | 90℃ | 140℃ | 160℃ | 168℃ | 160℃ |
In a fourth aspect, the present application provides a drawn protein prepared by the method of the third aspect.
In a fifth aspect, the present application provides the use of the protein isolate of the fourth aspect in the preparation of a foodstuff.
In a sixth aspect, the present application provides a food product comprising the protein isolate of the fifth aspect.
In some embodiments of the fifth or sixth aspects, the food product may be a vegetarian meat-like food product, such as vegetarian ham, vegetarian chicken, vegetarian fish, vegetarian hamburger, vegetarian hot dog, vegetarian tea goose, vegetarian steak, vegetarian dried meat floss, and the like.
In some embodiments of the fifth or sixth aspects, the food product may be a meat product containing a drawn protein, such as meat sausage containing drawn protein, western ham, meatballs, restructured steaks (chicken steaks, pork steaks, etc.), fried chicken nuggets, hamburger dumplings, steamed stuffed bun, meat dumplings, and frozen meat products of constant velocity.
Examples
The following examples are for the purpose of illustration only and are not intended to limit the scope of the present application.
Material
Soy protein isolate: the isolated soy proteins used in each of the examples and comparative examples are isolated soy proteins having different gel values, water holding power and lactic acid holding power obtained by compounding commercially available isolated soy proteins by the inventors of the present application;
wheat gluten: dongguan Yihai Jia Richi starch technology Co., ltd;
concentrating protein: qin Royal gold sea food industry Co., ltd., wilcon F;
corn starch: liaoning Yihai Jia Li Di Louis starch technologies Co., ltd;
wheat starch: dongguan Yihai Jia Richi starch technology Co., ltd.
Apparatus and method for controlling the operation of a device
Twin screw extruder: french Clextral, ev-25 type
Test method
The gel value was determined as follows:
1. apparatus and device
Balance, chopper, texture instrument, iron pot, refrigerator and constant temperature water bath.
2. Measurement procedure
1) Weighing: adding the soy protein isolate and water into a chopping pot according to the proportion of 17:83, weighing 215.8g of water (4 ℃ water) by using the chopping pot, weighing 44.2g of soy protein isolate sample and putting the sample into water;
2) And (5) gluing: covering a chopping pot cover, inching for 2-3 times to fully mix the samples, starting a stirrer for quick gear, scraping the materials on the side wall and the blades into the mixture after starting timing stirring for 20s, fully mixing the materials which are not stirred at the bottom of the stirring pot, and stirring for 20s again for 3 times for 1min;
3. vacuumizing: after stirring at high speed for 1min, transferring the materials into a sample bag, and packaging by a vacuum packaging machine;
4. and (3) canning: tearing the sample bag to extrude gel to 3 iron small cans, compacting and flattening;
5. and (3) cooking: immersing the 3 tanks in a water bath at 80 ℃ for stewing for 30min;
6. and (3) cooling: taking out the mixture after cooling for 1h, and measuring the gel property by using a texture analyzer;
7. and (3) measuring: opening two ends of the tank, enabling gel to slide out of the tank, measuring TPA by adopting a cylindrical probe with the diameter of 15mm, clicking Run macro for data analysis, clicking to a result interface, and analyzing a result by combining a measurement graph.
The water holding capacity was measured as follows:
1. experimental instrument: portal SRC (solvent retention instrument)
2. The experimental method comprises the following steps: the test sample of isolated soybean protein and corn starch were mixed in a mass ratio of 13:87 to a total of 100g, and tested by referring to the AACC56-11 solvent retention capacity curve (SRC). 5g of mixed powder with known moisture content is weighed, placed into a centrifuge tube, 25g of deionized water is added into the centrifuge tube, and placed into an instrument for testing.
Water holding capacity (WSRC) = [ (W) 2 -W 1 )/W]×[(100-14)/(100-M 1 )-1]×100％
Wherein:
W 1 -the mass of the empty centrifuge tube and the lid in grams (g), the exact value being 0.001g;
W 2 the total mass of centrifuge tube, lid and albumin glue after centrifugation, in grams (g), accurate value 0.001g;
w is the mass of the sample, the unit is gram (g), and the accurate value is 0.001g;
14-converting SRC to moisture content of 14% wet basis standard;
M 1 -the moisture content of the sample, i.e. the mass of moisture in 100 grams of sample, in grams (g);
the calculation result is reserved to the last bit of the decimal point
The measurement of the holding power is as follows:
1. experimental instrument: portal SRC (solvent retention instrument)
2. The experimental method comprises the following steps: the test sample of isolated soybean protein and corn starch were mixed together in a mass ratio of 13:87 to give a total of 100g, and the test was carried out by referring to the AACC56-11 solvent retention capacity curve (SRC). 5g of mixed powder with known moisture content is weighed, placed into a centrifuge tube, 25g of lactic acid solution with concentration of 5% is added into the centrifuge tube, and placed into an instrument for testing.
Lactic acid retention (LASRC) = [ (W) 2 -W 1 )/W]×[(100-14)/(100-M 1 )-1]×100％
Wherein:
W 1 -the mass of the empty centrifuge tube and the lid in grams (g), the exact value being 0.001g;
W 2 the total mass of centrifuge tube, lid and albumin glue after centrifugation, in grams (g), accurate value 0.001g;
w is the mass of the sample, the unit is gram (g), and the accurate value is 0.001g;
14-converting SRC to moisture content of 14% wet basis standard;
M 1 -the moisture content of the sample, i.e. the mass of moisture in 100 grams of sample, in grams (g);
the calculation result is reserved to the last bit of the decimal point
Example 1
Soy protein isolate: gel value 450, water holding capacity 108.1% and lactic acid holding capacity 146.3%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate and 15 parts of corn starch;
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 180rpm;
example 2
Soy protein isolate: gel value 476, water holding capacity 86.6%, lactic acid holding capacity 138.7%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate and 15 parts of wheat starch;
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 200rpm;
example 3
Soy protein isolate: gel value 433, water holding capacity 94.3%, lactic acid holding capacity 134.5%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate, 10 parts of wheat starch and 5 parts of corn starch;
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 200rpm;
example 4
Soy protein isolate: gel value 468, water holding capacity 118.3%, lactic acid holding capacity 144.8%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate, 10 parts of corn starch and 5 parts of wheat starch;
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 230rpm;
example 5
Soy protein isolate: gel value 454, water holding capacity 114.1% and lactic acid holding capacity 157.6%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate, and 15 parts of wheat starch and corn starch (1:1 mixture);
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 150rpm;
comparative example 1
Soy protein isolate: gel value 513, water holding capacity 114.3%, lactic acid holding capacity 156.6%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate, and 15 parts of wheat starch and corn starch (1:1 mixture);
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 200rpm;
comparative example 2
Soy protein isolate: gel value 413, water holding capacity 92%, lactic acid holding capacity 156.4%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate, and 15 parts of wheat starch and corn starch (1:1 mixture);
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 180rpm;
comparative example 3
Soy protein isolate: gel value 431, water holding capacity 79.2%, lactic acid holding capacity 105.2%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate, and 15 parts of wheat starch and corn starch (1:1 mixture);
adding water: 35% (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 180rpm;
comparative example 4
Soy protein isolate: gel value 434, water holding capacity 130.2%, lactic acid holding capacity 184.1%;
the formula comprises the following components: 45 parts of soybean protein isolate, 25 parts of wheat gluten, 15 parts of soybean protein concentrate, and 15 parts of wheat starch and corn starch (1:1 mixture);
adding water: 35 (w/w)%;
aspect ratio of twin screw extruder: 24, a step of detecting the position of the base;
the temperature settings of the feeding zone, the mixing zone, the pressurizing zone, the melting zone, the filament forming zone and the stable pressure release zone are as follows in sequence: 20 ℃, 90 ℃, 140 ℃, 160 ℃, 168 ℃, 160 ℃;
extruder speed: 180rpm;
the characteristics of the drawn proteins of the above examples and comparative examples are shown in the following table:
while the invention has been described in detail with respect to the general description and specific embodiments thereof, it will be apparent to those skilled in the art that various modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (27)
1. Use of a composition comprising soy protein isolate for the preparation of a wire drawing protein, wherein the composition comprises soy protein isolate, wheat gluten, soy protein concentrate and corn starch and/or wheat starch, wherein the soy protein isolate has a gel value of 420-500; the water holding capacity is 85% -120%; the holding power is 130-160%; and
the addition amount of the soybean protein isolate is 30-70 w/w%;
the addition amount of the wheat gluten is 10-35 w/w%;
the addition amount of the soybean protein concentrate is 5-25 w/w%; and
the addition amount of the corn starch and/or the wheat starch is 5-30 w/w%.
2. The use according to claim 1, wherein the soy protein isolate has a gel number of 430-480.
3. The use of claim 1, wherein the isolated soy protein has a water holding capacity of 86.6% -118.3%.
4. The use of claim 1, wherein the isolated soy protein has a lactic acid retention of 134.5% to 157.6%.
5. The use according to claim 1, wherein the amount of soy protein isolate added is 40-60 w/w%.
6. The use according to claim 1, wherein the gluten is added in an amount of 20-30 w/w%.
7. The use according to claim 1, wherein the soy protein concentrate is added in an amount of 5-20 w/w%.
8. The use according to claim 1, wherein the corn starch and/or wheat starch is added in an amount of 5-20 w/w%.
9. The use of any one of claims 1-8, wherein the isolated soy protein has a protein content of 85-92 w/w%; and/or
The protein content of the soybean protein concentrate is more than or equal to 68 percent.
10. The use according to claim 9, wherein the isolated soy protein has a protein content of 90-92 w/w%.
11. A method of preparing a drawn protein comprising the step of extrusion molding a composition comprising soy protein isolate, wherein the composition comprises soy protein isolate, gluten meal, soy protein concentrate, and corn starch and/or wheat starch, wherein the soy protein isolate has a gel value of 420 to 500; the water holding capacity is 85% -120%; the holding power is 130-160%; and
the addition amount of the soybean protein isolate is 30-70 w/w%;
the addition amount of the wheat gluten is 10-35 w/w%;
the addition amount of the soybean protein concentrate is 5-25 w/w%; and
the addition amount of the corn starch and/or the wheat starch is 5-30 w/w%.
12. The method of claim 11, wherein the soy protein isolate has a gel number of 430-480.
13. The method of claim 11, wherein the soy protein isolate has a water holding capacity of 86.6% to 118.3%.
14. The method of claim 11, wherein the isolated soy protein has a lactic acid retention of 134.5% to 157.6%.
15. The method of claim 11, wherein the soy protein isolate is added in an amount of 40-60 w/w%.
16. The method of claim 11, wherein the gluten is added in an amount of 20-30 w/w%.
17. The method of claim 11, wherein the soy protein concentrate is added in an amount of 5-20 w/w%.
18. The method of claim 11, wherein the corn starch and/or wheat starch is added in an amount of 5-20 w/w%.
19. The method of any one of claims 11-18, wherein the soy protein isolate has a protein content of 85-92 w/w%; and/or
The protein content of the soybean protein concentrate is more than or equal to 68 percent.
20. The method of claim 19, wherein the soy protein isolate has a protein content of 90-92 w/w%.
21. The method of claim 11, wherein the apparatus used in the extrusion step is a twin screw extruder.
22. The method of claim 21, wherein
The double-screw extruder is in medium mechanical energy screw configuration or high mechanical energy screw configuration; and/or
The length-diameter ratio of the double-screw extruder is 20-28; and/or
The double-screw extruder is divided into a feeding area, a mixing area, a pressurizing area, a melting area, a filament forming area and a stable pressure relief area; and/or
The screw rotating speed of the double-screw extruder is 80-300 rpm; and/or
The water content of the material during extrusion is 32-36 w/w%.
23. The method of claim 22, wherein
The temperature of the feeding zone is 20 ℃; and/or
The temperature of the mixing zone is 80-100 ℃; and/or
The temperature of the pressurizing area is 120-140 ℃; and/or
The temperature of the melting zone is 140-160 ℃; and/or
The temperature of the filament forming area is 160-180 ℃; and/or
The temperature of the stable pressure release area is 150-160 ℃.
24. The method of claim 22, wherein the twin screw extruder has a screw speed of 150-230 rpm.
25. A wire drawing protein prepared by the method of any one of claims 11-24.
26. Use of the wire drawing protein of claim 25 in the preparation of a food product.
27. A food product comprising the drawn protein of claim 25.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0530921A (en) * | 1991-07-31 | 1993-02-09 | Fuji Oil Co Ltd | Production of soybean protein gel |
| CN107006676A (en) * | 2016-01-27 | 2017-08-04 | 百川生物科技有限公司 | Soybean drawing protein and production process thereof |
| 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 |
| CN108813639A (en) * | 2018-05-16 | 2018-11-16 | 山东万得福实业集团有限公司 | A kind of preparation method of high dietary-fiber wire-drawing protein |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090291188A1 (en) * | 2008-05-22 | 2009-11-26 | Milne Jeffrey J | Vegetable protein meat analogues and methods of making the same |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0530921A (en) * | 1991-07-31 | 1993-02-09 | Fuji Oil Co Ltd | Production of soybean protein gel |
| CN107006676A (en) * | 2016-01-27 | 2017-08-04 | 百川生物科技有限公司 | Soybean drawing protein and production process thereof |
| 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 |
| CN108813639A (en) * | 2018-05-16 | 2018-11-16 | 山东万得福实业集团有限公司 | A kind of preparation method of high dietary-fiber wire-drawing protein |
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