CN113383854A - Method for producing soybean protein isolate and whey small peptide extrusion modified product - Google Patents
Method for producing soybean protein isolate and whey small peptide extrusion modified product Download PDFInfo
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 36
- 235000019710 soybean protein Nutrition 0.000 title claims abstract description 27
- 238000001125 extrusion Methods 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 46
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 16
- 235000021312 gluten Nutrition 0.000 claims abstract description 16
- 229920002261 Corn starch Polymers 0.000 claims abstract description 15
- 239000008120 corn starch Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 230000001007 puffing effect Effects 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 49
- 238000004898 kneading Methods 0.000 claims description 30
- 238000002156 mixing Methods 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 14
- 230000001804 emulsifying effect Effects 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 229940001941 soy protein Drugs 0.000 claims description 9
- 238000004945 emulsification Methods 0.000 claims description 8
- 238000010008 shearing Methods 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 229940071440 soy protein isolate Drugs 0.000 claims description 6
- 238000007605 air drying Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000004364 calculation method Methods 0.000 claims description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 10
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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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy 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
- A23J3/14—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
- 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
- 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
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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)
- Zoology (AREA)
- Fodder In General (AREA)
Abstract
The invention belongs to a method for producing a soybean protein isolate and whey small peptide extrusion modified product, and belongs to the technical field of food processing. The invention takes 75-80 parts of soybean protein isolate, 10-20 parts of wheat gluten, 5-20 parts of corn starch and 1-5 parts of whey small peptide powder (self-made, molecular weight is less than 10000 daltons, patent ZL 2008100597604 granted to the invention) as raw materials, adopts a dry mixing method, fully emulsifies and then dries, adjusts the feeding speed of a screw, and accurately controls a section of heating temperature and heating time to prepare a new product combining vegetable protein and milk protein with good color and texture. The invention is more beneficial to the formation of texture of the tissue structure, obviously improves the core quality of the vegetable protein meat, and can control the defects of insufficient puffing, poor wire drawing toughness, unsaturated product and the like of the product compared with the prior art.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for producing a soybean protein isolate and whey small peptide extrusion modified product.
Background
Proteins can be classified into animal proteins and plant proteins according to food sources. The animal protein mainly comes from meat, eggs, milk, fish and shrimp, and is high quality protein, contains various amino acids essential to human body, and has high nutritive value. However, excessive specific gravity of animal food intake can lead to a range of health problems such as hypertension, heart disease, obesity, etc. In addition, the growth of the world population and the shortage of protein resources have also prompted the search for a superior protein resource-vegetable protein-that replaces animal protein. The vegetable protein has wide source, and the nutrition is similar to that of animal protein, but the vegetable protein is easier to digest and absorb by human body. In addition, vegetable proteins have various physiological health functions, such as cholesterol reduction, oxidation resistance, blood pressure reduction, and the like, and therefore research and development of vegetable proteins are becoming important.
The vegetable protein meat-substituting food is a new variety in the food industry, is an artificial food developed to meet the needs of consumers, and has the characteristics of imitating natural food, being convenient to eat, being nutritional and healthy and the like on the product characteristics. The meat product is a kind of meat-like food made by adopting advanced modern food processing technology and through the processes of forming, steaming, frying, etc. and its colour, flavour, taste and form are similar to those of meat food. At present, raw materials for producing vegetarian meat mainly comprise soybean protein, wheat protein, edible fungi and the like. The soybean protein is rich in nutrition, high in protein content, rich in 8 essential amino acids required by human body, and is a highly ideal plant protein. Wheat protein, also known as wheat gluten, contains 15 amino acids essential to human body, and is a plant protein resource rich in nutrition.
In the prior art, the method is realized by adopting a single method of changing extrusion conditions and the like, so that the defects of insufficient puffing, poor wire drawing toughness, insufficient products and the like often occur, and the color, texture and flavor effects of the protein meat are limited.
Disclosure of Invention
In order to make up for the defects of the prior art, the invention provides a method for producing an extrusion modified product of soy protein isolate and whey small peptide with good color and texture.
The method for producing the soy protein isolate and whey small peptide extrusion modified product is characterized by comprising the following steps:
(1) mixing 75-80 parts of isolated soy protein, 5-20 parts of wheat gluten, 5-20 parts of corn starch and 1-5 parts of whey small peptide powder in a mixing device for 5-10min, and putting the mixed raw material powder into a special container;
(2) adding water
Calculating the water content to be added, and subtracting the water content in each raw material during calculation, wherein the water content accounts for 20% of the mass of the mixture;
(3) emulsification
Adding the mixture with water into an emulsifying tank, arranging a shearing device in the emulsifying tank, melting at 75-80 deg.C for 5min, kneading for 5-10min, and air drying with 75 deg.C hot air;
(4) extruding and puffing
Conveying the emulsified material to a charging barrel of a bulking machine, wherein the feeding speed is 12-12.5Hz (the yield of 1Hz feeding is 10 kg/10 Hz for 60 min and is equal to 60 kg per hour), the material rotates along with a screw rod, powder is firstly conveyed into a first section for mixing powder and water, the mixed material then enters a second section clinker kneading area and enters a third section clinker kneading and bulking high temperature condition area, then extruding a die is used for cutting a bulked product into a required shape, the bulked product enters a drier through an air conveying system, the drying temperature is 75 ℃, and the water content of the air-dried product is controlled to be less than 12%;
(5) packaging cooling
Packaging the prepared product, and cooling to room temperature.
The method for producing the soybean protein isolate and whey small peptide extrusion modified product is characterized in that 75-80 parts of soybean protein isolate, 5-15 parts of wheat gluten, 5-15 parts of corn starch and 1-5 parts of whey small peptide powder are taken in the step (1) and mixed in a mixing device for 5-10min, and the mixed raw material powder is placed in a special container barrel.
The method for producing the soybean protein isolate and whey small peptide extrusion modified product is characterized in that 75-80 parts of soybean protein isolate, 9-15 parts of wheat gluten, 10-15 parts of corn starch and 1-5 parts of whey small peptide powder are taken in the step (1) and mixed in a mixing device for 5-10min, and the mixed raw material powder is placed in a special container barrel.
The method for producing the soybean protein isolate and whey small peptide extrusion modified product is characterized in that 75-80 parts of soybean protein isolate, 9-10 parts of wheat gluten, 10-15 parts of corn starch and 1-5 parts of whey small peptide powder are taken in the step (1) and mixed in a mixing device for 5-10min, and the mixed raw material powder is placed in a special container barrel.
The method for producing the extrusion modified product of the soy protein isolate and the whey small peptide is characterized in that the air drying treatment in the step (3) is carried out until the water content of the material is 10-15%.
The method for producing the extrusion modified product of the isolated soy protein and the whey small peptide is characterized in that in the step (4), the rotating speed of a screw is 37-38 r/min, and powder is firstly fed into a section of powder water to be mixed, and then the temperature of the section of powder water is less than or equal to 70 ℃.
The method for producing the soybean protein isolate and whey small peptide extrusion modified product is characterized in that the temperature of the kneading area of the two-stage clinker in the step (4) is 145 ℃.
The method for producing the soybean protein isolate and the whey small peptide extrusion modified product is characterized in that the temperature of the three-section clinker dough kneading and puffing high-temperature condition area in the step (4) is 165-170 ℃;
the rotating speed of the screw is 37-38 r/min.
The method for producing the extrusion modified product of the isolated soy protein and the small whey peptide is characterized in that the mixing device in the step (1) is a three-dimensional conical mixer;
the bulking machine in the step (1) is a double-screw extrusion type bulking machine.
The method for producing the extrusion modified product of the isolated soy protein and the small whey peptide is characterized in that the feed inlet of the charging barrel in the step (4) is kept open and does not block materials.
Compared with the prior art, the invention has the following advantages:
the invention is more beneficial to the formation of texture of the tissue structure, obviously improves the core quality of the vegetable protein meat, and can control the defects of insufficient puffing, poor wire drawing toughness, unsaturated product and the like of the product compared with the prior art. Prepare a new product combining vegetable protein and milk protein with good color and texture.
Detailed Description
The invention will now be further described by way of examples. It should be understood that the scope of the above-described subject matter is not limited to the following examples, and any techniques implemented based on the disclosure of the present invention are within the scope of the present invention.
Example 1:
uniformly mixing 75kg of isolated soy protein, 10kg of corn starch, 10kg of wheat gluten and 5kg of whey small peptide powder to obtain a mixture, putting the mixture into an emulsifying and shearing tank, adding 20% of water for emulsification, melting for 5min at 75-80 ℃, and then continuously kneading for 5-10 min. Drying the emulsified mixture until the water content is 12%, putting the mixture into a double-screw extrusion type expansion machine, feeding the powder into a first section at the screw rotating speed of 37-38 rpm, mixing the powder and water, gasifying and even backflushing the powder when the temperature of the first section is not more than 70 ℃ and water injection is carried out when the temperature is too high, feeding the mixture into a second section of clinker kneading area at the temperature of 145 ℃, feeding the mixture into a third section of clinker kneading and expansion high-temperature condition area at the temperature of 165-170 ℃, and extruding the mixture into a die. Cutting the puffed product into different shapes, feeding the puffed product into a dryer through an air conveying system, wherein the drying temperature is 75 ℃, and the water content of the product is controlled to be less than 12%.
Example 2:
uniformly mixing 75kg of isolated soy protein, 15kg of corn starch, 9kg of wheat gluten and 1kg of whey small peptide powder to obtain a mixture, putting the mixture into an emulsifying and shearing tank, adding 20% of water for emulsification, melting for 5min at 75-80 ℃, and then continuously kneading for 5-10 min. Drying the emulsified mixture until the water content is 12%, putting the mixture into a double-screw extrusion type expansion machine, feeding the powder into a first section of powder-water mixture at the screw rotating speed of 37-38 r/min, feeding the powder into a second section of clinker kneading area after the powder-water mixture is mixed, wherein the first section is not more than 70 ℃, the powder can be gasified and even backflushed when water is injected at too high temperature, then the mixture enters the second section of clinker kneading area, the second section is 145 ℃, the mixture enters a third section of clinker kneading expansion high-temperature condition area, the third section is 165-170 ℃, and an extrusion die is arranged. Cutting the puffed product into different shapes, feeding the puffed product into a dryer through an air conveying system, wherein the drying temperature is 75 ℃, and the water content of the product is controlled to be less than 12%.
Example 3:
80kg of soybean protein isolate, 10kg of corn starch, 9kg of wheat gluten and 1kg of whey small peptide powder are uniformly mixed to obtain a mixture, the mixture is put into an emulsifying and shearing tank, 20% of water is added for emulsification, the mixture is melted for 5min at the temperature of 75-80 ℃, and then the mixture is continuously kneaded for 5-10 min. Drying the emulsified mixture until the water content is 12%, putting the mixture into a double-screw extrusion type expansion machine, feeding the powder into a first section of powder-water mixture at the screw rotating speed of 37-38 r/min, then feeding the mixture into a second section of clinker kneading area after the powder is firstly fed into the first section of powder-water mixture, wherein the first section of the mixture is not more than 70 ℃, then feeding the mixture into a third section of clinker kneading area, the second section of the mixture is 145 ℃, feeding the mixture into a third section of clinker kneading expansion high-temperature condition area, the third section of the mixture is 165-170 ℃, and extruding the mixture into a die. Cutting the puffed product into different shapes, feeding the puffed product into a dryer through an air conveying system, wherein the drying temperature is 75 ℃, and the water content of the product is controlled to be less than 12%.
Example 4:
80kg of soybean protein isolate, 5kg of corn starch, 10kg of wheat gluten and 5kg of whey small peptide powder are uniformly mixed to obtain a mixture, the mixture is put into an emulsifying and shearing tank, 20 percent of water is added for emulsification, the mixture is melted for 5min at the temperature of 75-80 ℃, and then the mixture is continuously kneaded for 5-10 min. Drying the emulsified mixture until the water content is 12%, putting the mixture into a double-screw extrusion type expansion machine, feeding the powder into a first section of powder-water mixture at the screw rotating speed of 37-38 r/min, then feeding the mixture into a second section of clinker kneading area after the powder is firstly fed into the first section of powder-water mixture, wherein the first section of the mixture is not more than 70 ℃, then feeding the mixture into a third section of clinker kneading area, the second section of the mixture is 145 ℃, feeding the mixture into a third section of clinker kneading expansion high-temperature condition area, the third section of the mixture is 165-170 ℃, and extruding the mixture into a die. Cutting the puffed product into different shapes, feeding the puffed product into a dryer through an air conveying system, wherein the drying temperature is 75 ℃, and the water content of the product is controlled to be less than 12%.
Example 5
Uniformly mixing 75kg of isolated soy protein, 10kg of corn starch, 20kg of wheat gluten and 5kg of whey small peptide powder to obtain a mixture, putting the mixture into an emulsifying and shearing tank, adding 20% of water for emulsification, melting for 5min at 75-80 ℃, and then continuously kneading for 5-10 min. Drying the emulsified mixture until the water content is 12%, putting the mixture into a double-screw extrusion type expansion machine, feeding the powder into a first section of powder-water mixture at the screw rotating speed of 37-38 r/min, then feeding the mixture into a second section of clinker kneading area after the powder is firstly fed into the first section of powder-water mixture, wherein the first section of the mixture is not more than 70 ℃, then feeding the mixture into a third section of clinker kneading area, the second section of the mixture is 145 ℃, feeding the mixture into a third section of clinker kneading expansion high-temperature condition area, the third section of the mixture is 165-170 ℃, and extruding the mixture into a die. Cutting the puffed product into different shapes, feeding the puffed product into a dryer through an air conveying system, wherein the drying temperature is 75 ℃, and the water content of the product is controlled to be less than 12%.
Example 6
Uniformly mixing 75kg of isolated soy protein, 20kg of corn starch, 5kg of wheat gluten and 5kg of whey small peptide powder to obtain a mixture, putting the mixture into an emulsifying and shearing tank, adding 20% of water for emulsification, melting for 5min at 75-80 ℃, and then continuously kneading for 5-10 min. Drying the emulsified mixture until the water content is 12%, putting the mixture into a double-screw extrusion type expansion machine, feeding the powder into a first section of powder-water mixture at the screw rotating speed of 37-38 r/min, then feeding the mixture into a second section of clinker kneading area after the powder is firstly fed into the first section of powder-water mixture, wherein the first section of the mixture is not more than 70 ℃, then feeding the mixture into a third section of clinker kneading area, the second section of the mixture is 145 ℃, feeding the mixture into a third section of clinker kneading expansion high-temperature condition area, the third section of the mixture is 165-170 ℃, and extruding the mixture into a die. Cutting the puffed product into different shapes, feeding the puffed product into a dryer through an air conveying system, wherein the drying temperature is 75 ℃, and the water content of the product is controlled to be less than 12%.
The whey small peptide powder in the above embodiment is a prior art, and the molecular weight is less than 10000 daltons, and the invention patent ZL 2008100597604 is granted.
The mixing was performed using a three-dimensional conical mixer.
The product hardness was analyzed with a physicometer (ta.xt Plus). Parameters were tested using a P5 probe: the speed before measurement is 1.0mm/s, the test speed is 1.0mm/s, the speed after measurement is 0.5mm/s, and the compression ratio is 30%. The hardness was compared by testing the amount of pressure required to compress the same sample to the same degree, with the first peak of the curve. Each group was tested in duplicate 5 times, outliers were discarded and the average was taken.
Watch (A)
Variation of texture from example to example
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | |
| Hardness (g) | 1619 | 1657 | 1607 | 1599 | 1671 | 1625 |
| Brittleness (g) | 1928 | 2116 | 1625 | 1717 | 2080 | 1977 |
And (4) measuring the color difference of the product by using a color difference meter, wherein L represents a brightness value, the numerical value change range is 0-100, and the change of the color of the sample from black to white is shown from low to high. a represents the green shade, -80 to 100 represents the change in color from green to red. b represents the yellowness, 80 to 100 represents the change of color from blue to yellow. After each set of samples was sampled, the samples were rotated three different angles to determine the readings and averaged.
TABLE 2 color change of different examples
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | |
| L * | 46.18 | 47.26 | 47.92 | 48.63 | 51.22 | 49.63 |
| a * | -0.66 | -2.12 | -1.42 | +1.36 | -0.55 | -0.72 |
| b * | 11.38 | 7.11 | 8.42 | 9.28 | 9.57 | 8.62 |
The invention is more beneficial to the formation of texture of the tissue structure, obviously improves the core quality of the vegetable protein meat, and can control the defects of insufficient puffing, poor wire drawing toughness, unsaturated product and the like of the product compared with the prior art.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A method for producing an extrusion-modified product of soy protein isolate and whey small peptide, comprising the steps of:
(1) mixing 75-80 parts of isolated soy protein, 5-20 parts of wheat gluten, 5-20 parts of corn starch and 1-5 parts of whey small peptide powder in a mixing device for 5-10min, and putting the mixed raw material powder into a special container;
(2) adding water
Calculating the water content to be added, and subtracting the water content in each raw material during calculation, wherein the water content accounts for 20% of the mass of the mixture;
(3) emulsification
Adding the mixture with water into an emulsifying tank, arranging a shearing device in the emulsifying tank, melting at 75-80 deg.C for 5min, kneading for 5-10min, and air drying with 75 deg.C hot air;
(4) extruding and puffing
Conveying the emulsified material to a charging barrel of a bulking machine, wherein the feeding speed is 12-12.5Hz, the material rotates along with a screw, the powder is firstly conveyed into a first section for mixing powder and water, the mixed material then enters a second section clinker kneading area, enters a third section clinker kneading and bulking high-temperature area, then is extruded out of a die, a bulked product is cut into a required shape, and enters a drier through an air conveying system, the drying temperature is 75 ℃, and the water content of the air-dried product is controlled to be less than 12%;
(5) packaging cooling
Packaging the prepared product, and cooling to room temperature.
2. The method for producing an extrusion-modified product of soybean protein isolate and whey small peptide according to claim 1, wherein 75 to 80 parts of soybean protein isolate, 5 to 15 parts of wheat gluten, 5 to 15 parts of corn starch and 1 to 5 parts of whey small peptide powder are mixed in a mixing device for 5 to 10min, and the mixed raw material powder is put into a special container barrel in step (1).
3. The method for producing the extrusion-modified product of soybean protein isolate and whey small peptide according to claim 2, wherein 75 to 80 parts of soybean protein isolate, 9 to 15 parts of wheat gluten, 10 to 15 parts of corn starch and 1 to 5 parts of whey small peptide powder are mixed in a mixing device for 5 to 10min in step (1), and the mixed raw material powder is put into a special container barrel.
4. The method for producing an extrusion-modified product of soybean protein isolate and whey small peptide according to claim 3, wherein 75 to 80 parts of soybean protein isolate, 9 to 10 parts of wheat gluten, 10 to 15 parts of corn starch and 1 to 5 parts of whey small peptide powder are mixed in a mixing device for 5 to 10min in step (1), and the mixed raw material powder is put into a special container barrel.
5. The process for producing an extrusion-modified product of soybean protein isolate and whey small peptide as set forth in any of claims 1 to 4, wherein the air-drying treatment in the step (3) is carried out until the moisture content of the material is 10 to 15%.
6. The process for producing an extrusion-modified product of soybean protein isolate and whey small peptide according to any of claims 1 to 4, wherein in the step (4), the screw speed is 37 to 38 rpm, and the powder is first fed into a powder-water mixing section and then the temperature is 70 ℃ or lower.
7. The process for producing an extrusion-modified product of soy protein isolate and whey small peptide as claimed in any of claims 1-4, wherein the temperature of the dough zone of the second stage clinker in step (4) is 145 ℃.
8. The method for producing the extrusion-modified product of soy protein isolate and whey small peptide as claimed in any one of claims 1-4, wherein the temperature of the three-stage clinker dough kneading and puffing high temperature condition zone in step (4) is 165-170 ℃;
the rotating speed of the screw is 37-38 r/min.
9. The process for producing an extrusion-modified product of soybean protein isolate and whey small peptide as set forth in any of claims 1 to 4, wherein said mixing device in said step (1) is a three-dimensional conical mixer;
the bulking machine in the step (1) is a double-screw extrusion type bulking machine.
10. The process for producing an extrusion-modified product of soybean protein isolate and whey small peptide according to any of claims 1 to 4, wherein the feed port of the barrel in step (4) is kept open without clogging.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518295A (en) * | 2008-02-25 | 2009-09-02 | 浙江科技学院 | Method for preparing powder rich in whey small peptides with molecular weight of 1000 daltons |
| CN101677622A (en) * | 2007-04-10 | 2010-03-24 | 索莱有限责任公司 | Dried food compositions |
| CN107114554A (en) * | 2017-04-17 | 2017-09-01 | 祖名豆制品股份有限公司 | A kind of soybean particle albumen |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101677622A (en) * | 2007-04-10 | 2010-03-24 | 索莱有限责任公司 | Dried food compositions |
| CN101518295A (en) * | 2008-02-25 | 2009-09-02 | 浙江科技学院 | Method for preparing powder rich in whey small peptides with molecular weight of 1000 daltons |
| CN107114554A (en) * | 2017-04-17 | 2017-09-01 | 祖名豆制品股份有限公司 | A kind of soybean particle albumen |
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