CN105454623A - High-protein particles and preparation method thereof - Google Patents
High-protein particles and preparation method thereof Download PDFInfo
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- CN105454623A CN105454623A CN201610036820.5A CN201610036820A CN105454623A CN 105454623 A CN105454623 A CN 105454623A CN 201610036820 A CN201610036820 A CN 201610036820A CN 105454623 A CN105454623 A CN 105454623A
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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
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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
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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Abstract
The invention discloses high-protein particles and a preparation method thereof. The high-protein particles are characterized in that the high-protein particles are prepared from, by mass, 10%-15% of non-zymolytic soy isolate protein, 57%-74% of zymolytic soy isolate protein, 9%-31% of starch, 1% of calcium carbonate and 1% of salt; the preparation method comprises the following steps of 1, mixing, 2, grinding, 3, re-mixing, 4, tempering, 5, extruding, 6, cutting off, 7, drying, 8, cooling and 9 packaging. The advantages that the zymolytic soy isolate protein is good in solubility, low in viscosity and capable of restraining protein gel are utilized, the zymolytic soy isolate protein and the non-zymolytic soy isolate protein are mixed, mixing, grinding and re-mixing are carried out in the preparation process, the materials are fully and evenly mixed, especially in the extruding expansion process, protein is expanded and cured, high-temperature treatment does not need to be carried out again in the further processing process of the raw materials, and the nutrition of the protein can be kept as much as possible.
Description
Technical field
The invention belongs to technical field of food raw material processing, particularly relate to a kind of protein body and preparation method.
Background technology
Protein has abundant nutritive value, and it can improve body immunity, prevention of osteoporosis disease, prevention cardiovascular and cerebrovascular disease, control the effects such as body weight.Usually these albumen are mainly used as raw-food material with the form of powdery, for further processing.
There is correlative study at present, be prepared into granular form, improve its mouthfeel or functional characteristic, make it be applicable to more product.But the protein body that prior art obtains all is made a living, when producing other products, maturation process must be carried out to protein body, the nutrition of albumen is reduced.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of protein body and preparation method thereof, the cured protein granule protein matter content made reaches more than 60%, and crispy in taste, can be widely used in health food and leisure food, while its nutritive value of imparting, for it provides the mouthfeel of difference traditional protein powder.
The technical scheme that the present invention takes for technical solution problem is:
A kind of protein body, by percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 10 ~ 15%, enzymolysis type soybean protein isolate 57 ~ 74%, starch 9 ~ 31%, calcium carbonate 1%, salt 1%.
Starch is tapioca or cornstarch.
By percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 15%, enzymolysis type soybean protein isolate 74%, cornstarch 9%, calcium carbonate 1%, salt 1%.
By percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 10%, enzymolysis type soybean protein isolate 57%, tapioca 31%, calcium carbonate 1%, salt 1%.
The preparation method of protein body, its step is as follows:
1), mixing: according to formula, required material is put in blender, through mixing, obtain dry material one;
2), grinding: obtained dry material grinds through grinder, obtained grinding dry material;
3), again mix: obtained grinding dry material is put in blender, through again mixing, obtained dry material two;
4), modified: dry material two is sent to quality-adjusting device through auger, dispersing dry material gross weight 10% moisture carry out modified, control modulator temperature in modified process at 40 ~ 80 DEG C, obtained modified material;
5), extruding: extruder sent into by modified material, and carry out extrusion, extruder optimum configurations is: feeding speed 150kg/h, inflow is 15 ~ 25%, pressure is 11.8 ~ 25bar, and three district's extrusion temperatures are respectively 80 DEG C, 80 DEG C and 100 DEG C, obtained puffing material;
6), cut off: puffing material sends into cutting machine, and cutting machine optimum configurations is: screw speed is 300 ~ 350r/min, and cutting knife cutting speed is 1600 ~ 1780r/min, obtained wet protein body;
7), dry: wet protein body is sent in baking oven and carried out drying, and drying time is 20 ~ 50 minutes, obtained hot dried albumen particle;
8), cooling: dried albumen particle is sent in cooler and cooled, and is cooled to normal temperature, obtained cooling dried albumen particle;
9), pack: cooling dried albumen particle presses different size packaging warehouse-in through vacuum packing machine.
Step 2) middle grinding employing grinding micronizer.
Further, the setting parameter grinding micronizer is 2000 ~ 3000 orders.
Step 7) in drying steps use low-pressure low-temperature drying mode.
Further, the condition of low temperature drying is temperature is 70 ~ 90 DEG C, pressure is 0.101Mpa.
In the present invention, in order to make that different material mixes evenly, step 1) the obtained dry material of mixing grinds through grinder, and then mixing, reaches full and uniform mixed effect with this.Simultaneously step 7) in adopt low-pressure low-temperature drying can reduce the destruction of high temperature to protein, the activity of maximum retaining protein and nutrition.
In the present invention, from in the past different to extrusions such as soybean, but directly extrusion is carried out to isolated soybean protein, in order to retain activity and the nutrition of albumen to greatest extent, adopt low-temp. extrusion bulking process, avoid occurring that high temperature burns albumen, avoiding high temperature to make protein serious degenerative.
Enzymolysis type soybean protein isolate selected by the present invention combines with non-enzymolysis type soybean protein isolate, the characteristics such as the dissolubility of performance enzymolysis type soybean protein isolate is good, viscosity is low, energy CKIs matter gel mix mutually with non-enzymolysis type soybean protein isolate, scientific formulation is reasonable, there is good supplementary needed by human body nutrition, promote the function such as physique, develop immunitypty, crispy in taste.Through mixing, grinding, mix again in manufacture craft; material is made to reach sufficient Homogeneous phase mixing; especially extruding-puffing technique; make albumen expanded slaking; as in the further process of raw material without the need to again through high-temperature process; make the reservation of nutrient protein maximum possible, the manufacture craft of this protein body is simple, easy to operate, suitable large-scale production.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is made further explanation and description:
Embodiment 1, a kind of protein body,
By percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 15%, enzymolysis type soybean protein isolate 74%, cornstarch 9%, calcium carbonate 1%, salt 1%.
The preparation method of protein body, its step is as follows:
1), mixing: according to formula, required material is put in blender, through mixing, obtain dry material one;
2), grinding: obtained dry material grinds through grinder, obtained grinding dry material;
3), again mix: obtained grinding dry material is put in blender, through again mixing, obtained dry material two;
4), modified: dry material two is sent to quality-adjusting device through auger, dispersing dry material gross weight 10% moisture carry out modified, control modulator temperature in modified process at 40 DEG C, obtained modified material;
5), extruding: extruder sent into by modified material, and carry out extrusion, extruder optimum configurations is: feeding speed 150kg/h, and inflow is 15%, and pressure is 11.8bar, and three district's extrusion temperatures are respectively 80 DEG C, 80 DEG C and 100 DEG C, obtained puffing material;
6), cut off: puffing material sends into cutting machine, and cutting machine optimum configurations is: screw speed is 300r/min, cutting knife cutting speed 1780r/min, obtained wet protein body;
7), dry: wet protein body is sent in baking oven and carried out drying, and drying time is 20 minutes, obtained hot dried albumen particle;
8), cooling: dried albumen particle is sent in cooler and cooled, and is cooled to normal temperature, obtained cooling dried albumen particle;
9), pack: cooling dried albumen particle presses different size packaging warehouse-in through vacuum packing machine.
Step 7) in drying steps use low-pressure low-temperature drying mode.
Protein measuring: the method specified by GB/T5009.5 " mensuration of Protein in Food " measures, and after testing, in protein body, protein content is greater than 60%.
Embodiment 2, a kind of protein body,
By percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 10%, enzymolysis type soybean protein isolate 57%, tapioca 31%, calcium carbonate 1%, salt 1%.
The preparation method of protein body, its step is as follows:
1), mixing: according to formula, required material is put in blender, through mixing, obtain dry material one;
2), grinding: obtained dry material grinds through grinder, obtained grinding dry material;
3), again mix: obtained grinding dry material is put in blender, through again mixing, obtained dry material two;
4), modified: dry material two is sent to quality-adjusting device through auger, dispersing dry material gross weight 10% moisture carry out modified, control modulator temperature in modified process at 80 DEG C, obtained modified material;
5), extruding: extruder sent into by modified material, and carry out extrusion, extruder optimum configurations is: feeding speed 150kg/h, and inflow is 25%, and pressure is 25bar, and three district's extrusion temperatures are respectively 80 DEG C, 80 DEG C and 100 DEG C, obtained puffing material;
6), cut off: puffing material sends into cutting machine, and cutting machine optimum configurations is: screw speed is 350r/min, cutting knife cutting speed 1600r/min, obtained wet protein body;
7), dry: wet protein body is sent in baking oven and carried out drying, and drying time is 40 minutes, obtained hot dried albumen particle;
8), cooling: dried albumen particle is sent in cooler and cooled, and is cooled to normal temperature, obtained cooling dried albumen particle;
9), pack: cooling dried albumen particle presses different size packaging warehouse-in through vacuum packing machine.
Step 7) in drying steps use low-pressure low-temperature drying mode.
Protein measuring: the method specified by GB/T5009.5 " mensuration of Protein in Food " measures, and after testing, in protein body, protein content is greater than 60%.
Embodiment Product checking result
Comparative example 1, a kind of protein body,
By percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 10%, enzymolysis type soybean protein isolate 57%, tapioca 31%, calcium carbonate 1%, salt 1%.
The preparation method of protein body, its step is as follows:
1), mixing: according to formula, required material is put in blender, through mixing, obtain dry material one;
2), modified: dry material two is sent to quality-adjusting device through auger, dispersing dry material gross weight 10% moisture carry out modified, control modulator temperature in modified process at 80 DEG C, obtained modified material;
3), extruding: extruder sent into by modified material, and carry out extrusion, extruder optimum configurations is: feeding speed 150kg/h, and inflow is 25%, and pressure is 25bar, and three district's extrusion temperatures are respectively 80 DEG C, 80 DEG C and 100 DEG C, obtained puffing material;
4), cut off: puffing material sends into cutting machine, and cutting machine optimum configurations is: screw speed is 350r/min, cutting knife cutting speed 1600r/min, obtained wet protein body;
5), dry: wet protein body is sent in baking oven and carried out drying, and drying time is 40 minutes, obtained hot dried albumen particle;
6), cooling: dried albumen particle is sent in cooler and cooled, and is cooled to normal temperature, obtained cooling dried albumen particle;
7), pack: cooling dried albumen particle presses different size packaging warehouse-in through vacuum packing machine.
Step 5) in drying steps use low-pressure low-temperature drying mode.
Comparative example 1 Product checking result
Comparative example 2, a kind of protein body,
By percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 10%, enzymolysis type soybean protein isolate 57%, tapioca 31%, calcium carbonate 1%, salt 1%.
The preparation method of protein body, its step is as follows:
1), mixing: according to formula, required material is put in blender, through mixing, obtain dry material one;
2), modified: dry material two is sent to quality-adjusting device through auger, dispersing dry material gross weight 10% moisture carry out modified, control modulator temperature in modified process at 80 DEG C, obtained modified material;
3), cut off: cutting machine sent into by modified material, and cutting machine optimum configurations is: screw speed is 350r/min, cutting knife cutting speed 1600r/min, obtained wet protein body;
4), dry: wet protein body is sent in baking oven and carried out drying, and drying time is 40 minutes, obtained hot dried albumen particle;
5), cooling: dried albumen particle is sent in cooler and cooled, and is cooled to normal temperature, obtained cooling dried albumen particle;
6), pack: cooling dried albumen particle presses different size packaging warehouse-in through vacuum packing machine.
Step 4) in drying steps use low-pressure low-temperature drying mode.
Comparative example 2 Product checking result
Claims (9)
1. a protein body, is characterized in that: by percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 10 ~ 15%, enzymolysis type soybean protein isolate 57 ~ 74%, starch 9 ~ 31%, calcium carbonate 1%, salt 1%.
2. a kind of protein body according to claim 1, is characterized in that: starch is tapioca or cornstarch.
3. a kind of protein body according to claims 1 or 2, it is characterized in that: by percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 15%, enzymolysis type soybean protein isolate 74%, cornstarch 9%, calcium carbonate 1%, salt 1%.
4. a kind of protein body according to claims 1 or 2, it is characterized in that: by percent mass, composed of the following components: non-enzymolysis type soybean protein isolate 10%, enzymolysis type soybean protein isolate 57%, tapioca 31%, calcium carbonate 1%, salt 1%.
5. the preparation method of the protein body described in Claims 1-4, its step is as follows:
1), mixing: according to formula, required material is put in blender, through mixing, obtain dry material one;
2), grinding: obtained dry material grinds through grinder, obtained grinding dry material;
3), again mix: obtained grinding dry material is put in blender, through again mixing, obtained dry material two;
4), modified: dry material two is sent to quality-adjusting device through auger, dispersing dry material gross weight 10% moisture carry out modified, control modulator temperature in modified process at 40 ~ 80 DEG C, obtained modified material;
5), extruding: extruder sent into by modified material, and carry out extrusion, extruder optimum configurations is: feeding speed 150kg/h, inflow is 15 ~ 25%, pressure is 11.8 ~ 25bar, and three district's extrusion temperatures are respectively 80 DEG C, 80 DEG C and 100 DEG C, obtained puffing material;
6), cut off: puffing material sends into cutting machine, and cutting machine optimum configurations is: screw speed is 300 ~ 350r/min, and cutting knife cutting speed is 1600 ~ 1780r/min, obtained wet protein body;
7), dry: wet protein body is sent in baking oven and carried out drying, and drying time is 20 ~ 50 minutes, obtained hot dried albumen particle;
8), cooling: dried albumen particle is sent in cooler and cooled, and is cooled to normal temperature, obtained cooling dried albumen particle;
9), pack: cooling dried albumen particle presses different size packaging warehouse-in through vacuum packing machine.
6. the preparation method of protein body according to claim 5, is characterized in that: step 2) middle grinding employing grinding micronizer.
7. the preparation method of protein body according to claim 6, is characterized in that: the setting parameter of grinding micronizer is 2000 ~ 3000 orders.
8. the preparation method of protein body according to claim 5, is characterized in that: step 7) in drying steps use low-pressure low-temperature drying mode.
9. the preparation method of protein body according to claim 8, is characterized in that: the condition of low temperature drying is temperature is 70 ~ 90 DEG C, pressure is 0.101Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610036820.5A CN105454623A (en) | 2016-01-20 | 2016-01-20 | High-protein particles and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261788A (en) * | 2016-08-25 | 2017-01-04 | 山东天博食品配料有限公司 | A kind of Semen Pisi sativi utilizing peameal to make is crisp and preparation method thereof |
| CN106820026A (en) * | 2016-12-30 | 2017-06-13 | 山东禹王生态食业有限公司 | A kind of soybean protein particle jelly containing nut fruit and preparation method thereof |
| CN106858616A (en) * | 2016-12-30 | 2017-06-20 | 山东禹王生态食业有限公司 | A kind of soybean protein particle jelly and preparation method thereof |
| CN108260630A (en) * | 2018-03-02 | 2018-07-10 | 宁夏中玺枣业股份有限公司 | Jujube cookies and manufacture craft |
| CN110150677A (en) * | 2019-05-29 | 2019-08-23 | 天津富海泰技术有限公司 | A kind of protein body and preparation method thereof |
| CN111345443A (en) * | 2020-04-09 | 2020-06-30 | 国珍健康科技（北京）有限公司 | Pine pollen protein grain particles and preparation method thereof |
| CN111387511A (en) * | 2020-04-09 | 2020-07-10 | 天津富海泰技术有限公司 | Tri-color protein grain particles and preparation method thereof |
| CN114586885A (en) * | 2022-03-31 | 2022-06-07 | 平顶山瑞沣生物科技有限公司 | Method for producing puffed particles by using lotus seeds and soybean protein isolate as raw materials |
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| CN101999512A (en) * | 2010-12-16 | 2011-04-06 | 青岛长寿食品有限公司 | Preparation method of peanut wire-drawing protein |
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| CN103271218A (en) * | 2013-01-31 | 2013-09-04 | 温特牧(北京)科技有限公司 | Texturized vegetable protein production method |
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| CN101999512A (en) * | 2010-12-16 | 2011-04-06 | 青岛长寿食品有限公司 | Preparation method of peanut wire-drawing protein |
| CN102960630A (en) * | 2012-11-30 | 2013-03-13 | 江南大学 | Method for preparing nutrient grain breakfast with high crispness in hot milk |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261788A (en) * | 2016-08-25 | 2017-01-04 | 山东天博食品配料有限公司 | A kind of Semen Pisi sativi utilizing peameal to make is crisp and preparation method thereof |
| CN106820026A (en) * | 2016-12-30 | 2017-06-13 | 山东禹王生态食业有限公司 | A kind of soybean protein particle jelly containing nut fruit and preparation method thereof |
| CN106858616A (en) * | 2016-12-30 | 2017-06-20 | 山东禹王生态食业有限公司 | A kind of soybean protein particle jelly and preparation method thereof |
| CN106820026B (en) * | 2016-12-30 | 2020-05-26 | 山东禹王生态食业有限公司 | Soybean protein particle jelly containing nut fruit particles and preparation method thereof |
| CN106858616B (en) * | 2016-12-30 | 2020-09-18 | 山东禹王生态食业有限公司 | Soybean protein particle jelly and preparation method thereof |
| CN108260630A (en) * | 2018-03-02 | 2018-07-10 | 宁夏中玺枣业股份有限公司 | Jujube cookies and manufacture craft |
| CN110150677A (en) * | 2019-05-29 | 2019-08-23 | 天津富海泰技术有限公司 | A kind of protein body and preparation method thereof |
| CN111345443A (en) * | 2020-04-09 | 2020-06-30 | 国珍健康科技（北京）有限公司 | Pine pollen protein grain particles and preparation method thereof |
| CN111387511A (en) * | 2020-04-09 | 2020-07-10 | 天津富海泰技术有限公司 | Tri-color protein grain particles and preparation method thereof |
| CN114586885A (en) * | 2022-03-31 | 2022-06-07 | 平顶山瑞沣生物科技有限公司 | Method for producing puffed particles by using lotus seeds and soybean protein isolate as raw materials |
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Inventor after: Liu Rucui Inventor after: Wang Caihua Inventor after: Niu Xiangchen Inventor after: Liu Jun Inventor after: Yan Xiaolei Inventor before: Yan Xiaolei Inventor before: Liu Rucui Inventor before: Wang Caihua Inventor before: Niu Xiangchen |
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Application publication date: 20160406 |