CN115606677A - Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein - Google Patents
Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein Download PDFInfo
- Publication number
- CN115606677A CN115606677A CN202211414263.8A CN202211414263A CN115606677A CN 115606677 A CN115606677 A CN 115606677A CN 202211414263 A CN202211414263 A CN 202211414263A CN 115606677 A CN115606677 A CN 115606677A
- Authority
- CN
- China
- Prior art keywords
- protein
- beany flavor
- green tea
- soybean
- tea powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 46
- 235000019634 flavors Nutrition 0.000 title claims abstract description 45
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 42
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 25
- 244000068988 Glycine max Species 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 78
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 46
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 40
- 235000018102 proteins Nutrition 0.000 claims abstract description 39
- 244000269722 Thea sinensis Species 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 27
- 235000009569 green tea Nutrition 0.000 claims abstract description 24
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 24
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 23
- 238000001125 extrusion Methods 0.000 claims abstract description 23
- 229940001941 soy protein Drugs 0.000 claims abstract description 22
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 20
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 20
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 108010068370 Glutens Proteins 0.000 claims abstract description 16
- 235000021312 gluten Nutrition 0.000 claims abstract description 16
- 230000001007 puffing effect Effects 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 15
- 235000021307 Triticum Nutrition 0.000 claims abstract description 15
- 229940071440 soy protein isolate Drugs 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013616 tea Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 230000008961 swelling Effects 0.000 claims abstract description 8
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 13
- 238000012545 processing Methods 0.000 abstract description 5
- 241000196324 Embryophyta Species 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 27
- 150000001875 compounds Chemical class 0.000 description 9
- 239000007789 gas Substances 0.000 description 9
- 102000006947 Histones Human genes 0.000 description 6
- 108010033040 Histones Proteins 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- YVBAUDVGOFCUSG-UHFFFAOYSA-N 2-pentylfuran Chemical compound CCCCCC1=CC=CO1 YVBAUDVGOFCUSG-UHFFFAOYSA-N 0.000 description 2
- 102000003820 Lipoxygenases Human genes 0.000 description 2
- 108090000128 Lipoxygenases Proteins 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001728 carbonyl compounds Chemical class 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- QRYRORQUOLYVBU-VBKZILBWSA-N Carnosic acid Natural products CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 description 1
- XUSYGBPHQBWGAD-PJSUUKDQSA-N Carnosol Chemical compound CC([C@@H]1C2)(C)CCC[C@@]11C(=O)O[C@@H]2C2=C1C(O)=C(O)C(C(C)C)=C2 XUSYGBPHQBWGAD-PJSUUKDQSA-N 0.000 description 1
- MMFRMKXYTWBMOM-UHFFFAOYSA-N Carnosol Natural products CCc1cc2C3CC4C(C)(C)CCCC4(C(=O)O3)c2c(O)c1O MMFRMKXYTWBMOM-UHFFFAOYSA-N 0.000 description 1
- ZNZYKNKBJPZETN-WELNAUFTSA-N Dialdehyde 11678 Chemical compound N1C2=CC=CC=C2C2=C1[C@H](C[C@H](/C(=C/O)C(=O)OC)[C@@H](C=C)C=O)NCC2 ZNZYKNKBJPZETN-WELNAUFTSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 238000009739 binding Methods 0.000 description 1
- 235000004654 carnosol Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940030275 epigallocatechin gallate Drugs 0.000 description 1
- 150000002191 fatty alcohols Chemical class 0.000 description 1
- 150000002192 fatty aldehydes Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000000273 veterinary drug Substances 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
- 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
- A23J3/22—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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention belongs to the technical field of plant material processing, and particularly relates to a processing method for reducing beany flavor of soybean tissue protein and the soybean tissue protein. The processing method comprises the following steps: (1) homogenizing: fully mixing the soy protein isolate, the green tea powder, the baking soda and the water by using a material processor, and emulsifying to obtain soy protein isolate-green tea powder slurry; (2) mixing powder: fully mixing and stirring the soy protein isolate-green tea powder slurry in the step (1), wheat gluten and rosemary powder; (3) extruding: uniformly adding the raw materials mixed in the step (2) into a double-screw extruder for extrusion, and controlling the temperature in three independent sections; and (4) puffing and forming: and (4) feeding the extruded raw material in the step (3) into a swelling and forming section. The invention starts from the components and the structure of the soybean protein, and the addition of the green tea powder and the rosemary powder which are natural plant raw materials effectively reduces the beany flavor of the soybean tissue protein.
Description
Technical Field
The invention belongs to the technical field of plant material processing, and particularly relates to a processing method for reducing beany flavor of soybean tissue protein and the soybean tissue protein.
Background
Currently, the global crop protein yield is about 5.5 million tons, only 40% of which can reach the human dining table and 45% of which are used for animal feed products, and the global population and protein demand are increasing, and the problem of the gap in protein demand needs to be solved by improving the utilization efficiency of plant protein due to the fact that there are few arable lands which can be expanded. The vegetable-based meat analogue is a product which is rapidly developed at present, has the advantages of high protein and low fat, no hormone and veterinary drug residue and the like, and the tissue protein produced by the extrusion technology achieves the taste similar to that of animal meat, so the vegetable-based meat analogue has wide development prospect.
The soybean protein is one of the most commercialized vegetable proteins and is also the main raw material for preparing the tissue protein, but the unique beany flavor of the soybean protein limits the application of the soybean protein and the tissue protein of the soybean. The main source of soybean beany flavor is that the unsaturated fatty acid is catalyzed and oxidized by lipoxidase to form carbonyl compounds, and then the carbonyl compounds are further degraded into small-molecule volatile compounds, mainly comprising fatty aldehyde, fatty ketone, fatty alcohol, furan derivatives and the like. There is therefore a need for an efficient process to reduce the formation of beany flavour related compounds and/or to better remove beany flavour related compounds from the product.
At present, three methods for reducing the beany flavor of soybean tissue protein are mainly used: the first is the soybean protein prepared by selecting soybean varieties with lower beany flavor, the method has strict screening on soybean raw materials, and the integral protein yield is limited; secondly, a heating passivation mode is adopted in the processing process of the soybean protein to inhibit the lipoxidase in the soybean, and the method has complex process, easily causes the denaturation and aggregation of the protein structure and has poor beany flavor removing effect; the third method is to add a fragrant substance in the processing process of the soybean tissue protein or the post-treatment process of the soybean tissue protein to eliminate or cover the beany flavor of the soybean tissue protein, the method has poor covering effect, the beany flavor is still reflected after chewing, and an additional treatment process is added.
Disclosure of Invention
In view of the above problems in the prior art, the present invention aims to provide a processing method for reducing the beany flavor of the textured soy protein and to provide a textured soy protein product with reduced beany flavor obtained by the processing method.
The specific technical scheme comprises the following contents:
firstly, the invention provides a processing method for reducing the beany flavor of soybean tissue protein, which comprises the following steps:
(1) Homogenizing: fully mixing the soy protein isolate, the green tea powder, the baking soda and the water by using a material processor, and emulsifying to obtain soy protein isolate-green tea powder slurry;
(2) Mixing powder: fully mixing and stirring the soy protein isolate-green tea powder slurry in the step (1), wheat gluten and rosemary powder;
(3) Extruding: uniformly adding the raw materials mixed in the step (2) into a double-screw extruder for extrusion, and independently controlling the temperature of three sections;
(4) And (3) puffing and forming: after extrusion, the mixture enters a bulking and molding section.
Preferably, in the step (1), by weight: 28.9 to 33.7 portions of soy protein isolate, 40 portions of water, 1 to 4 portions of green tea powder and 0.1 to 0.3 portion of baking soda are fully homogenized in a food processor.
Preferably, in the step (1), the rotating speed of the food processor is 600-900r/min, and the time is 2-4min.
Preferably, in the step (2), by weight: 70-78 parts of soy isolate protein-green tea powder slurry, 19-28 parts of wheat gluten and 1-2 parts of rosemary powder, fully mixing by a mixer, and adding into a solid feeder.
Preferably, in the step (3), the first, second and third sections of the extruder are controlled in the direction from the feed inlet to the discharge outlet, the temperature is 110-120 ℃, 140-150 ℃ and 130-140 ℃, and the rotating speed of the extruder is 18-25r/min.
Preferably, in the step (4), the outlet part of the extruder is connected with an expansion molding section, the temperature of the expansion molding section can be controlled by introducing water, the water temperature is controlled at 80-100 ℃, and the length of the expansion molding section is 1-1.5m.
Further, the present invention provides textured soybean protein with reduced beany flavor obtained by the processing method.
The influence analysis of the interaction between materials and the influence of the treatment steps on the product in the processing method can be known as follows:
firstly, before materials are put into an extruder, green tea powder, soy protein and water are subjected to high-speed homogenization treatment, the green tea powder is fully and uniformly embedded in a soy protein emulsion, epigallocatechin gallate in the green tea powder as a natural micromolecular active substance has a regulating and controlling effect on the structure of the soy protein, the acting mode comprises a disulfide bond, a hydrogen bond, an ionic bond, a hydrophobic bond, a covalent bond and the like, and an important compound system can be formed between the green tea powder, the soy protein and the like to improve the structure of the protein.
Secondly, after the baking soda is uniformly dispersed in a material system, the baking soda can be decomposed to generate gas in the extrusion process under the conditions of water and high temperature, uniform baking cells are formed in a protein system, and the tissue protein forms a certain expansion effect after being extruded, so that volatile beany flavor gas in the tissue protein can be discharged.
Thirdly, the main chemical components in the green tea powder are catechins, flavonoids, anthocyanins and phenolic acids, the important components of the rosemary powder are rosmarinol, carnosol, rosemary dialdehyde and the like, the rosemary powder is a high-efficiency antioxidant and has good high temperature resistance, the oxidation process of the soybean protein can be effectively blocked in the extrusion process, the antioxidant effect is uniformly and continuously provided, the oxidation degree of the soybean protein is reduced, and the generation of beany flavor substances is reduced.
In addition, the traditional extrusion molding section adopts a cooling water rapid cooling mode, so that the cooling rate of the outer protein of the histones is high, a compact protein skin structure is formed, volatile beany flavor gas cannot be discharged, and the flavor of the histones is negatively influenced. The outlet part of the extruder is connected with an expansion molding section, and the protein fluid can prevent the formation of a protein skin structure by adopting a high-temperature molding mode in the process of forming tissue protein, so that volatile beany flavor gas in the tissue protein is effectively discharged.
Therefore, in summary, the textured soybean protein prepared by the processing method of the invention has the following beneficial effects: the invention starts from the components and the structure of the soybean protein, and the addition of the green tea powder and the rosemary powder which are natural plant raw materials effectively reduces the beany flavor of the soybean tissue protein; the baking soda and the puffing forming section at the outlet of the extruder promote the discharge of volatile beany flavor gas, thereby reducing the negative influence of beany flavor on tissue protein products and expanding the use scene of the tissue protein products. Moreover, the textured soybean protein prepared by the method has a good fiber structure, has a similar taste to real meat, has a certain puffing degree, and is beneficial to subsequent processing such as drying, seasoning and the like.
Detailed Description
The technical solution of the present invention will be specifically described below with reference to examples.
Example 1:
(1) Homogenizing: sufficiently homogenizing 2890g of soy protein isolate, 4000g of water, 100g of green tea powder and 10g of baking soda in a food processor at the rotating speed of 600r/min for 3min;
(2) Mixing powder: 7000g of homogenized soybean protein isolate-tea powder slurry, 2800g of wheat gluten and 200g of rosemary powder are fully mixed by a mixer and then added into a solid feeder;
(3) Extruding: extruding with double screw at three stages of temperature of 120 deg.C, 150 deg.C and 140 deg.C, and rotation speed of 25r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters a swelling and forming section, the water temperature is 100 ℃, and the length is 1.5m.
Example 2:
(1) Homogenizing: fully homogenizing 3370g of isolated soy protein, 4000g of water, 400g of green tea powder and 30g of baking soda in a food processor at the rotating speed of 900r/min for 2min;
(2) Mixing powder: 7800g of homogenized soybean protein isolate-tea powder slurry, 2100g of wheat gluten and 100g of rosemary powder are fully mixed by a mixer and then added into a solid feeder;
(3) Extruding: extruding by using a double screw, wherein the temperature of the three sections is 115 ℃,145 ℃ and 135 ℃, and the rotating speed is 18r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters an expansion molding section, the water temperature is 80 ℃, and the length is 1m.
Example 3:
(1) Homogenizing: sufficiently homogenizing 3080g of soy protein isolate, 4000g of water, 250g of green tea powder and 20g of baking soda in a food processor at the rotation speed of 700r/min for 4min;
(2) Mixing powder: completely mixing 7350g of homogenized soybean protein isolate-tea powder slurry, 2500g of wheat gluten and 150g of rosemary powder by a mixer, and adding the mixture into a solid feeder;
(3) Extruding: extruding with double screw at three stages at 110 deg.C, 140 deg.C and 135 deg.C, respectively, and rotating at 22r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters a swelling and forming section, the water temperature is 90 ℃, and the length is 1.2m.
The following comparative examples are compared and illustrated with respect to the addition of green tea powder, rosemary addition, the order of addition of the raw materials, the process parameters of the expansion forming and extrusion, and the addition of baking soda, respectively.
Comparative example 1:
(1) Homogenizing: thoroughly homogenizing 3190g of isolated soy protein, 4000g of water and 10g of baking soda in a food processor at the rotation speed of 700r/min for 3min;
(2) Mixing powder: 7200g of homogenized soybean protein isolate slurry, 2600g of wheat gluten and 200g of rosemary powder are fully mixed by a mixer and then added into a solid feeder;
(3) Extruding: extruding by a double screw, wherein the temperature of the three sections is 120 ℃, 150 ℃ and 140 ℃ respectively, and the rotating speed is 25r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters an expansion molding section, the water temperature is 100 ℃, and the length is 1.5m.
Comparative example 2:
(1) Homogenizing: fully homogenizing 3370g of isolated soy protein, 4000g of water, 400g of green tea powder and 30g of baking soda in a food processor at the rotating speed of 900r/min for 2min;
(2) Mixing powder: 7800g of homogenized soybean protein isolate-tea powder slurry and 2200g of wheat gluten are fully mixed by a mixer and then added into a solid feeder;
(3) Extruding: extruding by double screws, wherein the temperature of the three sections is 115 ℃,145 ℃ and 135 ℃, and the rotating speed is 19r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters a swelling and forming section, the water temperature is 110 ℃, and the length is 1m.
Comparative example 3:
(1) Homogenizing: thoroughly homogenizing 3280g of isolated soy protein, 4000g of water and 20g of baking soda in a food processor at the rotation speed of 750r/min for 4min;
(2) Mixing powder: 7300g of homogenized soy protein isolate slurry and 2700g of gluten powder are fully mixed by a mixer and then added into a solid feeder;
(3) Extruding: extruding with double screw at three stages at 110 deg.C, 140 deg.C and 135 deg.C, respectively, and rotating at 22r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters a swelling and forming section, the water temperature is 90 ℃, and the length is 1.2m.
Comparative example 4:
(1) Mixing powder: 2890g of isolated soy protein, 4000g of water, 100g of green tea powder, 10g of baking soda, 2800g of wheat gluten and 200g of rosemary powder are fully mixed by a mixer and then added into a solid feeder;
(2) Extruding: extruding by a double screw, wherein the temperature of the three sections is 120 ℃, 150 ℃ and 140 ℃ respectively, and the rotating speed is 25r/min;
(3) And (3) puffing and forming: after extrusion, the mixture enters a swelling and forming section, the water temperature is 100 ℃, and the length is 1.5m.
Comparative example 5:
(1) Homogenizing: fully homogenizing 3370g of soy protein isolate, 4000g of water, 200g of green tea powder and 30g of baking soda in a food processor at the rotation speed of 900r/min for 2min;
(2) Mixing powder: mixing 7600g of homogenized soybean protein isolate-tea powder slurry, 2300g of wheat gluten and 100g of rosemary powder fully by a mixer, and adding into a solid feeder;
(3) Extruding: extruding by double screws, wherein the temperature of the three sections is 115 ℃,145 ℃ and 135 ℃, and the rotating speed is 18r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters an expansion molding section, the water temperature is 70 ℃, and the length is 1.3m.
Comparative example 6:
(1) Homogenizing: sufficiently homogenizing 3080g of soybean protein isolate, 4000g of water, 350g of green tea powder and 20g of baking soda in a food processor at the rotation speed of 700r/min for 4min;
(2) Mixing powder: fully mixing 7450g of homogenized soybean protein isolate-tea powder slurry, 2400g of wheat gluten and 150g of rosemary powder by a mixer, and adding the mixture into a solid feeder;
(3) Extruding: extruding by double screws, wherein the temperature of the three sections is 115 ℃, 150 ℃ and 135 ℃, and the rotating speed is 23r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters an expansion molding section, the water temperature is 90 ℃, and the length is 0.9m.
Comparative example 7:
(1) Homogenizing: fully homogenizing 3000g of soy protein isolate, 4000g of water, 250g of green tea powder and 20g of baking soda in a food processor at the rotation speed of 700r/min for 4min;
(2) Mixing powder: fully mixing 7270g of homogenized soy protein isolate-tea powder slurry, 2580g of wheat gluten and 150g of rosemary powder by a mixer, and adding the mixture into a solid feeder;
(3) Extruding: extruding by a double screw, wherein the temperature of the three sections is 130 ℃, 160 ℃ and 150 ℃ respectively, and the rotating speed is 20r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters an expansion molding section, the water temperature is 95 ℃, and the length is 1.1m.
Comparative example 8:
(1) Homogenizing: thoroughly homogenizing 3000g of soy protein isolate, 4000g of water and 100g of green tea powder in a food processor at the rotating speed of 800r/min for 3min;
(2) Mixing powder: fully mixing 7100g of homogenized soybean protein isolate-tea powder slurry, 2800g of wheat gluten and 100g of rosemary powder by a mixer, and adding the mixture into a solid feeder;
(3) Extruding: extruding with double screw at three stages of temperature of 120 deg.C, 150 deg.C and 140 deg.C, and rotation speed of 25r/min;
(4) And (3) puffing and forming: after extrusion, the mixture enters a swelling and forming section, the water temperature is 100 ℃, and the length is 1.4m.
The resulting histones from examples 1-3 and comparative examples 1-8 were subjected to sensory scoring as shown in table 1 and sensory scoring results in table 2. And performing beany flavor analysis on the soybean protein extrudate by using a gas chromatography-smelling-mass spectrometry (GC-O-MS) method, calculating the fragrance activity value of each beany flavor compound, and screening out 6 main beany flavor related compound concentrations as shown in Table 3.
TABLE 1 sensory Scoring criteria
Sensory evaluations were conducted by a 5-person professional panel, and table 3 is an average value.
TABLE 2 sensory Scoring results
| Degree of organization | Evaluation of beany flavor | Total score | |
| Example 1 | 9.1 | 8.8 | 17.9 |
| Example 2 | 8.5 | 9.0 | 17.5 |
| Example 3 | 8.8 | 8.4 | 17.2 |
| Comparative example 1 | 7.3 | 6.4 | 13.5 |
| Comparative example 2 | 7.7 | 5.9 | 13.6 |
| Comparative example 3 | 6.2 | 4.8 | 11 |
| Comparative example 4 | 6.0 | 5.6 | 11.6 |
| Comparative example 5 | 5.1 | 7.1 | 12.2 |
| Comparative example 6 | 4.3 | 7.5 | 11.8 |
| Comparative example 7 | 3.2 | 5.7 | 8.9 |
| Comparative example 8 | 7.2 | 5.1 | 12.3 |
TABLE 3 concentration of major beany flavor compounds in histones (ng/g)
Table 2 is the sensory score results after evaluation of the tissue protein samples of examples and comparative examples from both major aspects of texturization and beany flavor, wherein examples 1-3 all gave tissue proteins with a better texturization and a lower beany flavor.
In comparative examples 1 and 4, the green tea powder was not sufficiently dispersed in the soy protein isolate in advance, resulting in insufficient binding reaction of the green tea powder with the soy protein during the extrusion process, resulting in poor evaluation of beany flavor and degree of texturization. In comparative example 2, rosemary powder was not added, and in comparative example 3, tea powder and rosemary powder were not added, so that the beany flavor was not well inhibited, and the texturizing effect was not promoted. Comparative example 5 and comparative example 6 too low a forming section temperature resulted in insufficient texturizing and volatile beany flavor gases in the texturizing could not be vented, but too short a texturizing section resulted in too severe texturizing and damaged the texturizing integrity due to insufficient containment of the extruded material system. The excessively high extrusion temperature in comparative example 7 resulted in the destruction of the extrusion system. Comparative example 8 no baking soda was added, the gas generating ability inside the tissue protein was insufficient, the volatile beany flavor gas could not be discharged well, and the texture was not uniform. The higher concentration of 6 volatile compounds such as 2-n-pentylfuran adversely affects the histones, and as shown in Table 3, the major beany flavor-related compounds in the examples and comparative examples were analyzed by GC-O-MS technique, and the content of these compounds in the product was significantly reduced and the beany flavor of the histones was reduced by this processing method and the addition of tea powder and rosemary powder.
Claims (7)
1. A processing method for reducing the beany flavor of textured soybean protein is characterized by comprising the following steps:
(1) Homogenizing: fully mixing the soy protein isolate, the green tea powder, the baking soda and the water by using a material processor, and emulsifying to obtain soy protein isolate-green tea powder slurry;
(2) Mixing powder: fully mixing and stirring the soy protein isolate-green tea powder slurry in the step (1), wheat gluten and rosemary powder;
(3) Extruding: uniformly adding the raw materials mixed in the step (2) into a double-screw extruder for extrusion, and controlling the temperature in three independent sections;
(4) And (3) puffing and forming: and (4) feeding the extruded raw material in the step (3) into a swelling and forming section.
2. The process for reducing beany flavor of textured soy proteins of claim 1, wherein in step (1), by weight: 28.9 to 33.7 portions of soy protein isolate, 40 portions of water, 1 to 4 portions of green tea powder and 0.1 to 0.3 portion of baking soda are fully homogenized in a food processor.
3. The processing method for reducing the beany flavor of the textured soybean protein in the step (1), wherein in the step (1), the rotating speed of a food processor is 600-900r/min, and the time is 2-4min.
4. The processing method for reducing the beany flavor of soybean tissue proteins according to claim 1, wherein in the step (2), the ratio of (b) to (d) is calculated by weight: 70-78 parts of soy isolate protein-green tea powder slurry, 19-28 parts of wheat gluten and 1-2 parts of rosemary powder, and adding the mixture into a solid feeder after fully mixing the mixture by a mixer.
5. The processing method for reducing the beany flavor of the soybean tissue protein according to claim 1, wherein in the step (3), the first, second and third sections of the extruder are controlled in the directions from the feed inlet to the discharge outlet, the temperature is 110-120 ℃, 140-150 ℃ and 130-140 ℃, respectively, and the rotation speed of the extruder is 18-25r/min.
6. The processing method of reducing the beany flavor of the soybean tissue protein according to claim 1, wherein in the step (4), the outlet part of the extruder is connected with an expansion molding section, the temperature of the expansion molding section can be controlled by water, the water temperature is controlled to be 80-100 ℃, and the length of the expansion molding section is 1-1.5m.
7. A textured soy protein obtained by the process for reducing the beany flavor of a textured soy protein of any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211414263.8A CN115606677A (en) | 2022-11-11 | 2022-11-11 | Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211414263.8A CN115606677A (en) | 2022-11-11 | 2022-11-11 | Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115606677A true CN115606677A (en) | 2023-01-17 |
Family
ID=84877891
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211414263.8A Pending CN115606677A (en) | 2022-11-11 | 2022-11-11 | Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115606677A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050040536A (en) * | 2003-10-29 | 2005-05-03 | 학교법인 삼육학원 | Greentea - soymilk compositions and methods for preparation thereof using isolated soy proteins |
| CN104585476A (en) * | 2014-09-29 | 2015-05-06 | 哈尔滨一掌居食品有限公司 | Technology for supertex protein prepared from ethanol leached soy protein concentrate |
| CN110915981A (en) * | 2019-11-28 | 2020-03-27 | 江苏全盈生物科技有限公司 | High rehydration rate tissue protein and preparation method thereof |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
| CN113519688A (en) * | 2021-07-13 | 2021-10-22 | 哈尔滨福肴食品有限公司 | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal |
| CN114287509A (en) * | 2021-11-29 | 2022-04-08 | 陕西未来植膳健康科技有限公司 | Vegetable chicken breast and preparation method thereof |
-
2022
- 2022-11-11 CN CN202211414263.8A patent/CN115606677A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050040536A (en) * | 2003-10-29 | 2005-05-03 | 학교법인 삼육학원 | Greentea - soymilk compositions and methods for preparation thereof using isolated soy proteins |
| CN104585476A (en) * | 2014-09-29 | 2015-05-06 | 哈尔滨一掌居食品有限公司 | Technology for supertex protein prepared from ethanol leached soy protein concentrate |
| CN110915981A (en) * | 2019-11-28 | 2020-03-27 | 江苏全盈生物科技有限公司 | High rehydration rate tissue protein and preparation method thereof |
| CN113455583A (en) * | 2021-06-16 | 2021-10-01 | 山西振东五和健康科技股份有限公司 | Plant protein meat product and preparation method thereof |
| CN113519688A (en) * | 2021-07-13 | 2021-10-22 | 哈尔滨福肴食品有限公司 | Preparation method of vegetarian meat stuffing applying tea powder-tea polyphenol combined with bean smell removal |
| CN114287509A (en) * | 2021-11-29 | 2022-04-08 | 陕西未来植膳健康科技有限公司 | Vegetable chicken breast and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH034176B2 (en) | ||
| DK151925B (en) | PROCEDURE FOR DESIGNING THERMOPLASTIC ANIMAL FEED BY EXTRUDING AND APPARATUS FOR USING THE PROCEDURE | |
| US5350585A (en) | Extrusion process for the production of freezeable breading product | |
| DE1254446C2 (en) | Process for making a potato product | |
| JPH0591838A (en) | Method for production of puffed food based on casein | |
| US4133901A (en) | Protein film process | |
| CN109042898A (en) | A kind of production technology of full beans bean curd | |
| CN105661377A (en) | High-protein and low-calorie fish flesh crisp slice preparation method | |
| CN115606677A (en) | Processing method for reducing beany flavor of soybean tissue protein and soybean tissue protein | |
| CN110150587A (en) | A kind of instant dietary fiber and fish item and preparation method thereof | |
| JPH0155863B2 (en) | ||
| RU2761309C1 (en) | Bread production method | |
| KR100268570B1 (en) | Method for preparing synthetic rice including mugwort extract | |
| JPH0544254B2 (en) | ||
| RU2375915C2 (en) | Pasta production method and pasta | |
| JPH0799925A (en) | Proteinaceous food product containing concentrated phaffia coloring matter oil | |
| RU2728470C1 (en) | Bakery products production method | |
| KR850000868B1 (en) | Preparation for fish feed | |
| RU2346466C1 (en) | Method of fabricating extruded products of cereal bran | |
| JPH0332343B2 (en) | ||
| RU2592619C1 (en) | Method for production of bakery products | |
| JPH0675473B2 (en) | Method for producing puffed feed for fish farming | |
| CN107319335A (en) | A kind of processing method of the expanded rice cracker of sandwich blueberry | |
| RU2761310C1 (en) | Method for the production of bakery products | |
| CN106923297A (en) | A kind of regulation and control method of oxidizing animal grease |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |