CN102511645A - Automatic flavoring production technology for peanut filiform protein - Google Patents
Automatic flavoring production technology for peanut filiform protein Download PDFInfo
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- CN102511645A CN102511645A CN2012100001880A CN201210000188A CN102511645A CN 102511645 A CN102511645 A CN 102511645A CN 2012100001880 A CN2012100001880 A CN 2012100001880A CN 201210000188 A CN201210000188 A CN 201210000188A CN 102511645 A CN102511645 A CN 102511645A
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Abstract
The invention relates to an automatic flavoring production technology for peanut filiform protein. The production technology comprises the following steps: peanut protein, soybean protein, wheat protein and wheat starch are used as raw materials, weighed by weight percent, and mixed uniformly in a mixing canister; the mixed raw materials are fed into a feeding auger through a convey auger and then fed into an extruding machine; water is added continuously from an entrance on the machine chamber of the extruding machine through a metering pump; and a feed metering pump is started, and liquid essence is added into the extruding machine through a one-way valve to flavor the peanut filiform protein. Through instantaneous process conditions of high temperature and high pressure in the extruding machine, the essence can enable peanut filiform protein product to have a pure taste; different from the traditional flavoring technology, through media added through the one-way valve arranged on the extruding machine, the flavoring technology provided by the invention can solve the problem that the essence can not resist high temperature for a long time and is easy to overreact; and meanwhile, the feed metering pump is used to ensure that the essence can be added accurately, so that the consumption of the essence is greatly reduced, the product has a taste and a flavor like those of animal meat, the taste after rehydration can be retained for a long time and the product is not easy to dissolve in water.
Description
Technical field
The present invention relates to foods processing technique, specifically, relate to the blending production technology of the wire-drawing protein of cultivating peanut.
Background technology
The peanut wire-drawing protein is to be primary raw material with the peanut protein powder that low temperature is produced; An amount of auxiliary materials such as soybean protein, wheat gluten, wheaten starch that add; Mix after to add water modified, in two-axis extruder through multiple extruding, shear, knead, the multisection type reacting by heating, globular protein molecule original structure being opened elongate becomes chain and permutation and combination again; Protein molecule aligns by certain orientation; Through forming the peanut wire-drawing protein behind swollen of the mould, the peanut wire-drawing protein of acquisition can split into fiber filaments as chicken after rehydration, have the chewiness that is similar to meat; And possessing better elastic and toughness, is a kind of novel quality plant food materials.
The peanut wire-drawing protein is compared with animal protein, and its essential amino acid ratio of components is more reasonable, and low price; Characteristic with high protein, low fat, zero cholesterol; Have its unique water imbibition again and protect oiliness, the suction multiple can reach about 3 times, and the product processability is good; Can reduce the production cost, thereby make it aspect meat products and other, obtain fine application.It had both improved people's trophic level, and cholesterol is increased, the beany flavor of no soybean protein and the flatulence factor, and unique flavor is a kind of plant protein resource of high-quality.An amount of soybean protein and wheat gluten have been added in the peanut wire-drawing protein; Three kinds of quality plant protein combination; Therefore; It is more reasonable that the contained essential amino acid of peanut wire-drawing protein is formed collocation, more meets the demand that human nutrition is taken in, and the risk of suffering from cardiovascular and cerebrovascular disease, high fat of blood, diabetes chronic diseases can effectively prevented and reduce to long-term eating.As everyone knows, gout crowd's uric acid is high, require on the diet to be a vegetarian, and soybean protein can not be eaten more, so peanut protein is more suitable for this type crowd more.
Peanut wire-drawing protein color and luster is pure white, easy colorizing, and rehydration is rapid, and rehydration time is short, rehydration fully just in normal temperature 3 minutes, the cooking time is processed in shortening, is the fastest histone of present rehydration, is more suitable for arranging in family.Aspect family's cooking, people like directly bringing use when cooking, do not like complicated seasoning; Such as making Sauted meat shreds with soy bean paste, the taste of hoping to work it out with real shredded pork work it out similar, and itself have only the light delicate fragrance of peanut after the peanut wire-drawing protein rehydration; Want to make the taste of pork; Need be by some relevant pork condiment, such as some pig bone made soup, some pork essences and some spices etc.Aspect the average family cooking, obviously do cumbersome like this.If can when making the peanut wire-drawing protein, directly add taste, form several different tastes, such as pork flavor, beef flavour, chicken flavor, mutton flavor etc., it is just more convenient that the consumer brings direct cooking.Be referred from the meat flavor formulating technology of expanded leisure pot foods, generally be to spray with the vegetable oil through seasoning, and then spill condiment soln, dry afterwards, the taste of the dilated food of working it out so generally all is attached to the surface, is penetrated into food inside not too easily.If according to said method carry out the seasoning of peanut wire-drawing protein; Because the peanut wire-drawing protein must be put into earlier before cooking and soak rehydration in the water, so be dissolved in the water attached to the taste on surface is as easy as rolling off a log, the taste of product is removed a lot; Cause the taste distortion, also caused the waste of essence.Therefore, this common back meat flavor formulating technology needing to be not suitable for the cooking type product of rehydration, so must consider to add to be added to taste in the product man-hour at product to go, just will realize preceding blending.
Summary of the invention
The objective of the invention is to above-mentioned deficiency, provide one cultivate peanut wire-drawing protein automation blending production technology, peanut wire-drawing protein product good taste that this technology is made, the use amount of essence is few, taste is held and is stayed the time long after the rehydration, and cost of manufacture is low.
Technical scheme of the present invention is: one cultivate peanut wire-drawing protein automation blending production technology, its concrete production stage is:
(1) gets peanut protein, soybean protein, wheat gluten, wheaten starch, after weighing by weight proportion, in mixing machine, stir;
(2) through conveying auger feeding feeding auger, adjustment feeding auger rotating speed is to 800-850 rev/min, in the feeding extruder;
(3) the extruder engine speed is adjusted into 1000-1100 rev/min, adds water in the machine thorax porch of extruder continuously through measuring pump, the addition of water be the 25-30 liter/minute, terminal temperature is 180-190 ℃ in this thorax on opportunity, pressure is 3.5-4.0Mpa;
(4) start the feeding measuring pump, the adjustment scale is squeezed into liquid essence through check valve the peanut wire-drawing protein is carried out seasoning to 8-9 rev/min in extruder;
(5) the peanut wire-drawing protein after the seasoning is passed through the shear forming of sheet mould, deliver to belt drying machine and dry;
(6) the peanut wire-drawing protein after oven dry cools off through salband;
(7) deliver to the buffering feed bin through cooled peanut wire-drawing protein through mesh bag formula elevator, deliver to packing scale through belt conveyor afterwards, the packing of weighing.
Preferably, in the step (1), the weight ratio of peanut protein, soybean protein, wheat gluten, wheaten starch is 4: 1: 1: 0.7.
Preferably, in the step (4), liquid essence adopts a kind of in pork flavor, chicken flavor, beef flavour, the mutton flavor.
Preferably, in the step (5), bake out temperature is 70-80 ℃, the peanut wire-drawing protein from dryer enter the mouth the outlet time be 35 minutes.
Preferably, in the step (6), be 2-3 minute cool time.
Preferably, have aperture on the machine thorax of described extruder, check valve is installed in the aperture, extraneous liquid medium can only add through pressure, and the high-pressure medium in the extruder machine thorax since the effect of check valve be closed in the machine thorax.
The invention has the beneficial effects as follows: the present invention makes essence give the good taste of peanut wire-drawing protein product by means of the instantaneous process conditions of the HTHP in the extruder.Be different from common preceding meat flavor formulating technology, the present invention adds medium through the check valve that is arranged on the extruder, has solved essence and can not for a long time high temperature resistantly be prone to over-reactive problem; Realize the accurate adding of essence simultaneously with the feeding measuring pump, greatly reduce the essence consumption, guarantee that product has mouthfeel and the taste as the animal flesh of approaching, taste is held and is stayed the time long after the rehydration, is not easy to dissolve in water.
The specific embodiment
Be described further in the face of the present invention down, but not as the restriction to technical scheme of the present invention.
Cultivate peanut at one: the one automation blending production technology of wire-drawing protein of the specific embodiment, its concrete production stage is:
(1) by weight being 4: 1: 1: 0.7 gets totally 40 kilograms of peanut protein, soybean protein, wheat gluten, wheaten starches, in mixing machine, stirs.
(2) through conveying auger feeding feeding auger, adjustment feeding auger rotating speed to 800 rev/min is in the feeding extruder.
(3) the extruder engine speed is adjusted into 1050 rev/mins, adds water in the machine thorax porch of extruder continuously through measuring pump, and the water addition is 30 liters/minute, and at this moment, art end measurement temperature is 190 ℃ in the machine thorax, and pressure is 3.95MPA.
(4) start the feeding measuring pump, adjustment scale value to 9 rev/min is squeezed into essence with pork taste liquid through check valve in extruder.
(5) the peanut wire-drawing protein after the seasoning is delivered to belt drying machine through the shear forming of sheet mould, and bake out temperature is set at 75 ℃, peanut wire-drawing protein product from the outlet time that enters the mouth be 35 minutes.
(6) the peanut wire-drawing protein after oven dry is through the salband cooling, and be 2 minutes cool time.
(7) cooled peanut wire-drawing protein is delivered to the buffering feed bin through mesh bag formula elevator, is sent to packing scale through belt conveyor afterwards, is weighed as 39.8 kilograms, through metal detector, and finished product warehouse-in after the packing.
Cultivate peanut at two: the one automation blending production technology of wire-drawing protein of the specific embodiment, its concrete production stage is:
(1) by weight being 4: 1: 1: 0.7 gets totally 80 kilograms of peanut protein, soybean protein, wheat gluten, wheaten starches, in mixing machine, stirs.
(2) through conveying auger feeding feeding auger, adjustment feeding auger rotating speed to 810 rev/min is in the feeding extruder.
(3) the extruder engine speed is adjusted into 1050 rev/mins, adds water in the machine thorax porch of extruder continuously through juice amount pump, and the water addition is 28 liters/minute, and at this moment, terminal measurement temperature is 185 ℃ in the machine thorax, and pressure is 3.65MPA.
(4) start the feeding measuring pump, adjustment scale value to 8 rev/min is squeezed into chicken meat flavor liquid through check valve in extruder.
(5) the peanut wire-drawing protein after the seasoning is delivered to belt drying machine through the shear forming of sheet mould, and bake out temperature is set at 78 ℃, peanut wire-drawing protein product from the outlet time that enters the mouth be 35 minutes.
(6) the peanut wire-drawing protein after oven dry is through the salband cooling, and be 2.5 minutes cool time.
(7) cooled peanut wire-drawing protein is delivered to the buffering feed bin through mesh bag formula elevator, is sent to packing scale through belt conveyor afterwards, is weighed as 80.5 kilograms, through metal detector, and finished product warehouse-in after the packing.
Claims (6)
- One cultivate peanut wire-drawing protein automation blending production technology, it is characterized in that: its concrete production stage is:(1) gets peanut protein, soybean protein, wheat gluten, wheaten starch, after weighing by weight proportion, in mixing machine, stir;(2) through conveying auger feeding feeding auger, adjustment feeding auger rotating speed is to 800-850 rev/min, in the feeding extruder;(3) the extruder engine speed is adjusted into 1000-1100 rev/min, adds water in the machine thorax porch of extruder continuously through measuring pump, the addition of water be the 25-30 liter/minute, terminal temperature is 180-190 ℃ in this thorax on opportunity, pressure is 3.5-4.0Mpa;(4) start the feeding measuring pump, the adjustment scale is squeezed into liquid essence through check valve the peanut wire-drawing protein is carried out seasoning to 8-9 rev/min in extruder;(5) with the peanut wire-drawing protein after the seasoning through the shear forming of sheet mould, deliver to belt drying machine dry by the fire in;(6) the peanut wire-drawing protein after oven dry cools off through salband;(7) deliver to the buffering feed bin through cooled peanut wire-drawing protein through mesh bag formula elevator, deliver to packing scale through belt conveyor afterwards, the packing of weighing.
- 2. the automation blending production technology of peanut wire-drawing protein according to claim 1 is characterized in that: in the step (1), the weight ratio of peanut protein, soybean protein, wheat gluten, wheaten starch is 4: 1: 1: 0.7.
- 3. the automation blending production technology of peanut wire-drawing protein according to claim 1 is characterized in that: in the step (4), liquid essence adopts a kind of in pork flavor, chicken flavor, beef flavour, the mutton flavor.
- 4. the white movingization blending production technology of peanut wire-drawing protein according to claim 1 is characterized in that: in the step (5), bake out temperature is 70-80 ℃, the peanut wire-drawing protein from dryer enter the mouth the outlet time be 35 minutes.
- 5. the automation blending production technology of peanut wire-drawing protein according to claim 1 is characterized in that: in the step (6), be 2-3 minute cool time.
- 6. the automation blending production technology of peanut wire-drawing protein according to claim 1; It is characterized in that: have aperture on the machine thorax of described extruder; Check valve is installed in the aperture; Extraneous liquid medium can only add through pressure, and the high-pressure medium in the extruder machine thorax since the effect of check valve be closed in the machine thorax.
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| CN 201210000188 CN102511645B (en) | 2012-01-04 | 2012-01-04 | Automatic flavoring production technology for peanut filiform protein |
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| CN 201210000188 CN102511645B (en) | 2012-01-04 | 2012-01-04 | Automatic flavoring production technology for peanut filiform protein |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630805A (en) * | 2012-04-26 | 2012-08-15 | 北京金地三福膨化机制造(大厂)有限公司 | Manufacturing method for drawing protein |
| CN103859416A (en) * | 2014-03-26 | 2014-06-18 | 青岛长寿食品有限公司 | Preparation method and preparation system of peanut protein powder with long shelf life |
| CN104322858A (en) * | 2014-10-20 | 2015-02-04 | 合肥工业大学 | Method for preparing textured wheat protein by adopting twin-screw extrusion |
| CN106562215A (en) * | 2016-05-13 | 2017-04-19 | 江苏全盈生物科技有限公司 | Spicy-flavored wire-drawing protein and producing method thereof |
| CN107280016A (en) * | 2017-06-15 | 2017-10-24 | 中国农业科学院原子能利用研究所 | The method that wire-drawing protein is produced using the compound plant protein containing peanut, soybean |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
| CN113907180A (en) * | 2020-10-30 | 2022-01-11 | 青岛长寿食品有限公司 | Production method and production equipment of high-moisture peanut drawn protein |
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| CN1568815A (en) * | 2004-05-11 | 2005-01-26 | 刘丁山 | Lean meat-like food made from peanut and production technique thereof |
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| CN101347176A (en) * | 2008-09-10 | 2009-01-21 | 青岛长寿食品有限公司 | Method for preparing peanut protein and simultaneously extracting original raw peanut oil as well as tissue protein at low temperature |
| 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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| CN1568815A (en) * | 2004-05-11 | 2005-01-26 | 刘丁山 | Lean meat-like food made from peanut and production technique thereof |
| CN2836485Y (en) * | 2005-07-12 | 2006-11-15 | 刘丁山 | Special shaping machine for vegetable thin meat |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630805A (en) * | 2012-04-26 | 2012-08-15 | 北京金地三福膨化机制造(大厂)有限公司 | Manufacturing method for drawing protein |
| CN102630805B (en) * | 2012-04-26 | 2013-04-10 | 北京金地三福膨化机制造(大厂)有限公司 | Manufacturing method for drawing protein |
| CN103859416A (en) * | 2014-03-26 | 2014-06-18 | 青岛长寿食品有限公司 | Preparation method and preparation system of peanut protein powder with long shelf life |
| CN103859416B (en) * | 2014-03-26 | 2015-11-18 | 青岛长寿食品有限公司 | A kind of preparation method and preparation system thereof with the peanut protein powder of long shelf-life |
| CN104322858A (en) * | 2014-10-20 | 2015-02-04 | 合肥工业大学 | Method for preparing textured wheat protein by adopting twin-screw extrusion |
| CN104322858B (en) * | 2014-10-20 | 2017-09-26 | 合肥工业大学 | A kind of method that twin-screw extruder prepares textured wheat protein |
| CN106562215A (en) * | 2016-05-13 | 2017-04-19 | 江苏全盈生物科技有限公司 | Spicy-flavored wire-drawing protein and producing method thereof |
| CN107280016A (en) * | 2017-06-15 | 2017-10-24 | 中国农业科学院原子能利用研究所 | The method that wire-drawing protein is produced using the compound plant protein containing peanut, soybean |
| CN107280016B (en) * | 2017-06-15 | 2018-08-10 | 中国农业科学院原子能利用研究所 | The method for producing wire-drawing protein using the compound plant protein containing peanut, soybean |
| CN112042881A (en) * | 2020-08-17 | 2020-12-08 | 中国农业科学院农产品加工研究所 | Vegetable protein-based air-dried beef and preparation method thereof |
| CN113907180A (en) * | 2020-10-30 | 2022-01-11 | 青岛长寿食品有限公司 | Production method and production equipment of high-moisture peanut drawn protein |
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