- Document Number:
20180360085
- Appl. No:
15/841726
- Application Filed:
December 14, 2017
- نبذة مختصرة :
High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.
- Assignees:
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (Beijing, CN)
- Claim:
1. A preparation method of high-moisture fibrous Texturized Peanut Protein, characterized in that, the method comprises the following steps: A) low-temperature defatted peanut protein powder having a crude fat content less than or equal to 7% on a dry basis is sieved by a 60-80 mesh sieve and mixed well; B) the material obtained in step A) is subjected to an extrusion texturization treatment using apparatus having a feeding zone, a mixing zone, a melting zone, a molding zone and a cooling die using the following extrusion temperatures: 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone; and wherein water is added online during extrusion to adjust the moisture content of the material, so that the moisture content of the material during extrusion is 45% to 62%; and C) cooling the product obtained after extrusion molding to provide the high-moisture fibrous Texturized Peanut Protein having a fiber strength of 0.4-0.6 kg.
- Claim:
2. The preparation method according to claim 1, wherein i) the method further comprises loading the mixed material of step A) into a sealed container, and equilibrating the mixed material for a period of time; or ii) the low-temperature defatted peanut protein powder has a crude protein content greater than or equal to 55% on a dry basis.
- Claim:
3. The preparation method according to claim 1, wherein the extrusion temperatures in step B) are as follows: 60° C. to 70° C. in the feeding zone, 90° C. to 98° C. in the mixing zone, 135° C. to 155° C. in the melting zone, 90° C. to 120° C. at the cooling die, and 50° C. to 80° C. in the molding zone.
- Claim:
4. The preparation method according to claim 2, wherein the extrusion temperatures in step B) are as follows: 60° C. to 70° C. in the feeding zone, 90° C. to 98° C. in the mixing zone, 135° C. to 155° C. in the melting zone, 90° C. to 120° C. at the cooling die, and 50° C. to 80° C. in the molding zone.
- Claim:
5. The preparation method according to claim 1, wherein the extrusion temperatures in step B) are as follows: 70° C. in the feeding zone, 98° C. in the mixing zone, 140° C. in the melting zone, 120° C. at the cooling die, and 80° C. in the molding zone.
- Claim:
6. The preparation method according to claim 2, wherein the extrusion temperatures in step B) are as follows: 70° C. in the feeding zone, 98° C. in the mixing zone, 140° C. in the melting zone, 120° C. at the cooling die, and 80° C. in the molding zone.
- Claim:
7. The preparation method according to claim 1, wherein, in step B), the moisture content of the material during extrusion is adjusted to 54%.
- Claim:
8. The preparation method according to claim 2, wherein, in step B), the moisture content of the material during extrusion is adjusted to 54%.
- Claim:
9. The preparation method according to claim 1, wherein the screw rotation speed is 180 to 250 r/min and the feeding speed is 100 to 160 g/min during the extrusion of step B).
- Claim:
10. The preparation method according to claim 2, wherein the screw rotation speed is 180 to 250 r/min and the feeding speed is 100 to 160 g/min during the extrusion of step B).
- Claim:
11. The preparation method according to claim 1, wherein the screw rotation speed is 180 to 210 r/min and the feeding speed is 140 to 160 g/min.
- Claim:
12. The preparation method according to claim 1, wherein the screw rotation speed is 200 r/min and the feeding speed is 150 g/min.
- Claim:
13. A preparation method of high-moisture Texturized Peanut Protein, characterized in that, the method comprises the following steps: A) low-temperature defatted peanut protein powder is sieved by a 60-80 mesh sieve and mixed well; B) the material obtained in step A) is subjected to an extrusion texturization treatment using the following extrusion temperatures: 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone; and wherein water is added online during extrusion to adjust the moisture content of the material, so that the moisture content of the material during extrusion is 45% to 60%; and C) cooling the product obtained after extrusion molding to provide the high-moisture Texturized Peanut Protein; wherein the cooling is carried out by passing the extrusion molded material obtained after the extrusion texturization treatment through a molding zone having a length of about 1 m, a width of about 80 cm and a height of about 3 cm and the temperature of the molding zone is 50° C. to 80° C.
- Claim:
14. The preparation method according to claim 13, wherein i) the method further comprises loading the mixed material of step A) into a sealed container, and equilibrating the mixed material for a period of time; or ii) the low-temperature defatted peanut protein powder has a crude protein content greater than or equal to 55% on a dry basis, and a crude fat content equal to or less than 7% on a dry basis.
- Claim:
15. The preparation method according to claim 1, wherein the extrusion texturization treatment is carried out by using a twin-screw extruder.
- Claim:
16. The preparation method according to claim 1, wherein the screw assembly mode is a high shear combination: a kneading block with a shear angle of 45° is employed as a screw shear element; there are four shear sections; and the screw shear elements and the delivery elements are installed on a screw with a length to diameter ratio of 24:1 alternately.
- Claim:
17-18. (canceled)
- Claim:
19. A method of food processing utilizing the high-moisture Texturized Peanut Protein produced according to the method of claim 8, comprising a step of producing food by combining a food with the Texturized Peanut Protein produced according to the method of claim 8.
- Claim:
20. A method of food processing utilizing the high-moisture Texturized Peanut Protein produced according to the method of claim 9, comprising a step of producing food by combining food with the Texturized Peanut Protein produced according to the method of claim 9.
- Claim:
21. A preparation method of high-moisture fibrous Texturized Peanut Protein, characterized in that, the method comprises the following steps: A) low-temperature defatted peanut protein powder having a crude fat content less than or equal to 7% on a dry basis is sieved by a 60-80 mesh sieve and mixed well; B) the material obtained in step A) is subjected to an extrusion texturization treatment using apparatus having a feeding zone, a mixing zone, a melting zone, a molding zone and a cooling die using the following extrusion temperatures: 60° C. to 80° C. in the feeding zone, 90° C. to 100° C. in the mixing zone, 120° C. to 160° C. in the melting zone, 90° C. to 150° C. at the cooling die, and 50° C. to 100° C. in the molding zone; and wherein water is added online during extrusion to adjust the moisture content of the material, so that the moisture content of the material during extrusion is 45% to 62%; and C) cooling the product obtained after extrusion molding by passing the extrusion molded material obtained after the extrusion texturization treatment through a molding zone at a temperature of 50° C. to 80° C. to provide the high-moisture fibrous Texturized Peanut Protein having a fiber strength of 0.4-0.6 kg.
- Claim:
22. The preparation method according to claim 21, further comprising the step of cutting the Texturized Peanut Protein from the molding zone into strips having a length of about 20 cm.
- Current International Class:
23; 23; 23
- الرقم المعرف:
edspap.20180360085
Processing Request
No Comments.