CN108925745A - A kind of production technology of the full nutrient protein food of cereal - Google Patents
A kind of production technology of the full nutrient protein food of cereal Download PDFInfo
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- CN108925745A CN108925745A CN201810852190.8A CN201810852190A CN108925745A CN 108925745 A CN108925745 A CN 108925745A CN 201810852190 A CN201810852190 A CN 201810852190A CN 108925745 A CN108925745 A CN 108925745A
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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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
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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
- A23J3/18—Vegetable proteins from wheat
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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 a kind of production technologies of the full nutrient protein food of cereal, comprising the following steps: (1) edible bean cake, Gluten, edible salt, sodium carbonate, soy meal, soybean protein isolate is added water and is stirred evenly, obtain mix；(2) mix investment bulking machine is subjected to extrusion；(3) dissection；(4) fried；(5) it impregnates；(6) it dries.The production technology of the full nutrient protein food of cereal of the present invention, product is through plant extraction, various types of grain Protein Science proportion, nutrition is balanced, synergy has complementary advantages, with Particular craft, it is processed into semi-finished product food materials, Cheng Caihou unique flavor, is suitble to three meals in a day, and tonic is taken into account, youngster can also be seasoned and be made into snack food, be widely used in each food processing field.
Description
Technical field
The present invention relates to the production technologies of food processing technology field more particularly to a kind of full nutrient protein food of cereal.
Background technique
Protein is the main source of human body nitrogen, can not only provide the portion of energy of consumption, moreover it is possible to new for synthesizing
Tissue.Adult vivo protein accounts for about the 17% of weight, has 3% protein to participate in metabolic turnover daily.Infant, blueness
Teenager, pregnant woman, breast feeding women will also synthesize new tissue other than maintaining tissue protein to update.When vivo protein not
When sufficient, the basic vital movement of people will be affected, and can lead to children and adolescents growth retardation, underweight, intellectual development
Obstacle；There is tired, weight loss in adult, and anaemia, plasma albumin reduces or even oedema；And woman in menstrual period can be caused to hinder
Hinder.Edible protein food can effectively prevent or improve these symptoms.
In recent years, it in the case where animal protein supplies wretched insufficiency, is wanted based on the high-protein plants such as soybean or peanut
The vegetable protein in source is to improve human diet structure, provides high-protein nutritious food and provides an important developing direction.
When manufacturing various protein products using vegetable protein, such as whens manufacture vegetarian diet meat, bean product etc., need vegetable protein first
Systematism is processed into various products to form histone according to actual needs.
Corn protein content is generally 7-15%, and corn gluten protein can be divided by its dissolubility: albumin, globulin, paddy
Albumen and alcohol soluble protein.Albumin and globulin form low molecular weight protein by single-stranded in cereal, they are metabolic activity
Protein；Glutelin and alcohol soluble protein are also storage protein, and glutelin is to be formed by connecting by polypeptide chain each other by disulfide bond, alcohol
Molten albumen is to be formed by connecting by a single chain polypeptide by intramolecular disulfide bond, is used for growth of seedling.Storage Proteins in Wheat (gluten egg
It is white) though not having physiological activity, have the function of to form dough, gas can be kept to produce various soft baked goods.Greatly
Rice globulin be made of two 2327kDa and 16kDa polypeptide chains, wherein 2327kDa polypeptide chain be alpha-globulin, structure with
Wheat glutenin is similar.
Corn gluten protein is either used as food additives or protein sources in the food industry, will all play unrivaled
Effect has broad prospect of application.
Summary of the invention
The main object of the present invention is to provide a kind of production technology of full nutrient protein food of cereal.
Object of the present invention is to what is be achieved through the following technical solutions:
A kind of production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) edible bean cake, Gluten, edible salt, sodium carbonate, soy meal, soybean protein isolate are added water and stirred evenly,
Obtain mix；
(2) mix investment bulking machine is subjected to extrusion；
(3) dissection；
(4) fried；
(5) it impregnates；
(6) it dries.
Preferably, a kind of production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) by 5-15 parts by weight edible bean cake, 25-35 parts by weight Gluten, 0.1-0.5 parts by weight edible salt, 0.1-0.5
It is equal that the stirring of 5-20 parts by weight water is added in parts by weight sodium carbonate, 15-25 parts by weight of soybean powder, 5-15 parts by weight of soybean protein isolate
It is even, obtain mix；
(2) mix investment bulking machine is subjected to extrusion, obtains dilated product；
(3) dilated product is subjected to dissection；
(4) dilated product after dissection is carried out fried；
(5) fried dilated product is added to the water immersion；
(6) by after immersion dilated product drying to get.
Additive is added as needed and carries out spice for the dilated product of the drying, obtains different taste product.
The temperature of the extrusion is 120-190 DEG C, and the dissection is to be cut to the section of 2-10cm, and the frying is to adopt
It in temperature is 120-180 DEG C of fried 1-5min with vegetable oil, the mass ratio of fried dilated product and water is in the step (5)
1:(2-5), the temperature dried in the step (6) is 20-80 DEG C, time 10-30h.
The vegetable oil is one of soybean oil, rapeseed oil, sesame oil, peanut oil, olive oil, palm oil or a variety of mixed
It closes.
The soy meal (also known as soyabean protein powder) the preparation method comprises the following steps: by soybean be added 3-9 times of soybean weight water
Middle immersion 5-15h, deviates from soybean crust, and mashing obtains slurries；The papain of slurry weight 1-3 ‰ is added into slurries
Being uniformly mixed in temperature is 50-60 DEG C of enzymatic hydrolysis 100-150min, and adding the polysaccharide of slurry weight 0.5-2% in temperature is 90-
100 DEG C, revolving speed be 200-400r/min stir 20-40min, obtain enzymolysis liquid；Enzymolysis liquid is subjected to vacuum freeze drying, is crushed
Cross 20-100 mesh to get.
Further, the soy meal (also known as soyabean protein powder) the preparation method comprises the following steps: by soybean be added soybean weight
5-15h is impregnated in 3-9 times of modified carboxy methyl chitosan aqueous solution, deviates from soybean crust, and mashing obtains slurries；Into slurries
It is 50-60 DEG C of enzymatic hydrolysis 100-150min that the papain that slurry weight 1-3 ‰ is added, which is uniformly mixed in temperature, adds slurries
The polysaccharide of weight 0.5-2% temperature be 90-100 DEG C, revolving speed be 200-400r/min stirring 20-40min, obtain enzymolysis liquid；
Enzymolysis liquid is subjected to vacuum freeze drying, crushed 20-100 mesh to get.
The mass fraction of modified carboxy methyl chitosan is 0.5-1.5% in the modified carboxy methyl chitosan aqueous solution.
The preparation method of the modified carboxy methyl chitosan is: carboxymethyl chitosan sugar weight is added in carboxymethyl chitosan
It is uniformly mixed in 45-55 times of water and obtains carboxymethyl chitosan solution, anthocyanidin is added to the water of 90-110 times of anthocyanidin weight
In be uniformly mixed and obtain anthocyanidin solution, Quercetin is added and uniformly mixed in the ethyl alcohol of 90-110 times of Quercetin weight obtains Mongolian oak
Skin element solution；By anthocyanidin solution be added carboxymethyl chitosan solution in temperature be 40-50 DEG C, revolving speed 200-400r/min
It is stirred to react 50-80min, then Quercetin solution is added in carboxymethyl chitosan solution temperature is 45-55 DEG C, revolving speed is
200-400r/min is stirred to react 50-80min, obtains reaction solution；Reaction solution is added in the case where revolving speed is 200-400r/min stirring
Enter the dehydrated alcohol of 4-8 times of reaction solution weight, stands and generate precipitating, precipitating is washed 2-5 times with dehydrated alcohol, then in temperature
It is 40-60 DEG C of dry 20-30h to get modified carboxy methyl chitosan.
The anthocyanidin solution and the mass ratio of carboxymethyl chitosan solution are 1:(6-9).
The Quercetin solution and the mass ratio of carboxymethyl chitosan solution are 1:(8-12).
The polysaccharide is or mixtures thereof one of plantago asiatica linne polyoses, Chinese toona fruit polysaccharide.Preferably, the polysaccharide by
Plantago asiatica linne polyoses, Chinese toona fruit polysaccharide are (2-3) in mass ratio: 1 mixes.
The production technology of the full nutrient protein food of cereal of the present invention, product are matched through plant extraction, various types of grain Protein Science
Than, nutrition is balanced, and it is synergistic, have complementary advantages, with Particular craft, is processed into semi-finished product food materials, Cheng Caihou unique flavor is fitted
Three meals in a day are closed, tonic is taken into account, can also season youngster and be made into snack food, be widely used in each food processing field.Have
1. non-transgenic, 2. preservative frees, 3. non-pigments, 4. without essences, 5. protein contents are high and type is complete, 6. low fat and low heat low sugar,
7. the characteristics of pure plant extracts.
Specific embodiment
Edible bean cake is the food-grade non-transgenic low temperature that Kun Hua Bioisystech Co., Ltd in Henan Province provides in embodiment
Dregs of beans.
Gluten is the snow chrysanthemum board food grade wheat Gluten that Fengqiu County Hua Fengfen industry Co., Ltd provides in embodiment.
Plantago asiatica linne polyoses are according to side shown in embodiment 2 in the Chinese patent application No. is 201510541039.9 in embodiment
Method preparation.
Papain is the food-grade papain that Le Tai Food Co., Ltd in Henan provides, enzyme activity in embodiment
For 100,000 u/g.
Anthocyanidin in embodiment, No. CAS: 528-58-5.
Chinese toona fruit polysaccharide is according to side shown in embodiment 1 in the Chinese patent application No. is 201510329883.5 in embodiment
Method preparation.
The plain meat molding that bulking machine is the model HC-DJ145C that marine origin machinery plant of Shanting District of Zaozhuang City provides in embodiment
Machine (also known as bulking machine).
Palm oil is the big edible palm oil provided up to oil and foodstuffs Co., Ltd in Foshan City in embodiment in embodiment.
Edible salt is the seaweed rock salt of Beijing Salt Industry Corporation, CNSG's production in embodiment.
The high speed mashing that beater is the model DJ-150 that Jia Xin Food Machinery Co., Ltd. in Zhucheng provides in embodiment
Machine.
Sodium carbonate is the food-grade sodium carbonate that Shandong Hao Yao new material Co., Ltd provides in embodiment.
Soybean protein isolate is the food level soybean point that Hunan century Hua Xing bioengineering Co., Ltd provides in embodiment
From albumen.
Soybean is 1 grade of soya bean that Shandong Kai Le production of black beans Co., Ltd provides in embodiment.
Carboxymethyl chitosan is the food-grade carboxymethyl chitosan that Bai Chuan Biotechnology Co., Ltd in Xi'an provides in embodiment
Sugar, deacetylation 90%.
Quercetin in embodiment, No. CAS: 117-39-5.
Embodiment 1
The production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) by 10 parts by weight edible bean cakes, 30 parts by weight Glutens, 0.3 parts by weight edible salt, 0.3 parts by weight sodium carbonate,
20 parts by weight of soybean powder, 10 parts by weight of soybean protein isolates are added 13 parts by weight water and stir evenly, and obtain mix；
(2) mix investment bulking machine is subjected to extrusion, obtains dilated product；
(3) dilated product is subjected to dissection；
(4) dilated product after dissection is carried out fried；
(5) fried dilated product is added to the water immersion；
(6) by after immersion dilated product drying to get.
Embodiment 2
The production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) by 10 parts by weight edible bean cakes, 30 parts by weight Glutens, 0.3 parts by weight edible salt, 0.3 parts by weight sodium carbonate,
20 parts by weight of soybean powder, 10 parts by weight of soybean protein isolates are added 13 parts by weight water and stir evenly, and obtain mix；
(2) mix investment bulking machine is subjected to extrusion, the temperature of extrusion is 160 DEG C, obtains dilated product；
(3) dilated product is carried out to the section for being cut into 6cm long；
(4) dilated product after dissection is added in the vegetable oil that oil temperature is 130 DEG C and carries out frying 2min；
(5) fried dilated product is added to the water and impregnates 20min；
(6) by after immersion dilated product drying to get.
The mass ratio of fried dilated product and water is 1:3, the temperature dried in the step (6) in the step (5)
Degree is 45 DEG C, time 20h, and the vegetable oil is palm oil.
The soy meal (also known as soyabean protein powder) the preparation method comprises the following steps: 6 times of soybean weight of modification is added in soybean
It impregnates 7h in carboxymethyl chitosan sugar aqueous solution, deviates from soybean crust, with revolving speed be 1000r/min mashing 20min with beater, obtain
To slurries；It is 55 DEG C of enzymatic hydrolysis 120min that the papain that slurry weight 2 ‰ is added into slurries, which is uniformly mixed in temperature, then plus
Enter the plantago asiatica linne polyoses of slurry weight 1% temperature is 95 DEG C, revolving speed is 300r/min stirring 30min, obtains enzymolysis liquid；By enzyme
It solves liquid and carries out vacuum freeze drying, enzymolysis liquid height is 6mm, and pre-freezing temperature is set as -30 DEG C, after temperature drops to set temperature
It is kept for 2 hours, sublimation temperature is set as 10 DEG C, and resolution temperature is set as 30 DEG C, absolute pressure 20Pa, and drying time is 24 small
When, it crushed 40 meshes to get soy meal.
The mass fraction of modified carboxy methyl chitosan is 1% in the modified carboxy methyl chitosan aqueous solution.
The preparation method of the modified carboxy methyl chitosan is: carboxymethyl chitosan sugar weight 50 is added in carboxymethyl chitosan
It is uniformly mixed in water again and obtains carboxymethyl chitosan solution, anthocyanidin is added in 100 times of anthocyanidin weight of water and mixed
It is even to obtain anthocyanidin solution, Quercetin solution is obtained by being uniformly mixed in 100 times of Quercetin weight of Quercetin addition of ethyl alcohol；It will
Anthocyanidin solution is added in carboxymethyl chitosan solution temperature is 45 DEG C, revolving speed is that 300r/min is stirred to react 60min, then will
Quercetin solution is added in carboxymethyl chitosan solution temperature is 50 DEG C, revolving speed is that 300r/min is stirred to react 60min, obtains
Reaction solution；In revolving speed be that 300r/min is added with stirring 6 times of reaction solution weight of dehydrated alcohol by reaction solution, stand 1h generate it is heavy
It forms sediment, precipitating is washed 3 times with dehydrated alcohol, wash 2 times that dehydrated alcohol dosage is Sediment weight every time, be then 50 in temperature
It is DEG C dry for 24 hours to get modified carboxy methyl chitosan.
The anthocyanidin solution and the mass ratio of carboxymethyl chitosan solution are 1:8.
The Quercetin solution and the mass ratio of carboxymethyl chitosan solution are 1:10.
Embodiment 3
The production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) by 10 parts by weight edible bean cakes, 30 parts by weight Glutens, 0.3 parts by weight edible salt, 0.3 parts by weight sodium carbonate,
20 parts by weight of soybean powder, 10 parts by weight of soybean protein isolates are added 13 parts by weight water and stir evenly, and obtain mix；
(2) mix investment bulking machine is subjected to extrusion, the temperature of extrusion is 160 DEG C, obtains dilated product；
(3) dilated product is carried out to the section for being cut into 6cm long；
(4) dilated product after dissection is added in the vegetable oil that oil temperature is 130 DEG C and carries out frying 2min；
(5) fried dilated product is added to the water and impregnates 20min；
(6) by after immersion dilated product drying to get.
The mass ratio of fried dilated product and water is 1:3, the temperature dried in the step (6) in the step (5)
Degree is 45 DEG C, time 20h, and the vegetable oil is palm oil.
The soy meal (also known as soyabean protein powder) the preparation method comprises the following steps: 6 times of soybean weight of carboxylic first is added in soybean
It impregnates 7h in base enclosure water solution, deviates from soybean crust, with revolving speed be 1000r/min mashing 20min with beater, starched
Liquid；It is 55 DEG C of enzymatic hydrolysis 120min that the papain that slurry weight 2 ‰ is added into slurries, which is uniformly mixed in temperature, adds slurry
The plantago asiatica linne polyoses of liquid weight 1% temperature be 95 DEG C, revolving speed be 300r/min stirring 30min, obtain enzymolysis liquid；By enzymolysis liquid
Vacuum freeze drying is carried out, enzymolysis liquid height is 6mm, and pre-freezing temperature is set as -30 DEG C, keeps after temperature drops to set temperature
2 hours, sublimation temperature was set as 10 DEG C, and resolution temperature is set as 30 DEG C, absolute pressure 20Pa, and drying time is 24 hours,
40 meshes be crushed to get soy meal.
The mass fraction of carboxymethyl chitosan is 1% in the carboxymethyl chitosan sugar aqueous solution.
Embodiment 4
The production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) by 10 parts by weight edible bean cakes, 30 parts by weight Glutens, 0.3 parts by weight edible salt, 0.3 parts by weight sodium carbonate,
20 parts by weight of soybean powder, 10 parts by weight of soybean protein isolates are added 13 parts by weight water and stir evenly, and obtain mix；
(2) mix investment bulking machine is subjected to extrusion, the temperature of extrusion is 160 DEG C, obtains dilated product；
(3) dilated product is carried out to the section for being cut into 6cm long；
(4) dilated product after dissection is added in the vegetable oil that oil temperature is 130 DEG C and carries out frying 2min；
(5) fried dilated product is added to the water and impregnates 20min；
(6) by after immersion dilated product drying to get.
The mass ratio of fried dilated product and water is 1:3, the temperature dried in the step (6) in the step (5)
Degree is 45 DEG C, time 20h, and the vegetable oil is palm oil.
The soy meal (also known as soyabean protein powder) the preparation method comprises the following steps: 6 times of soybean weight of modification is added in soybean
It impregnates 7h in carboxymethyl chitosan sugar aqueous solution, deviates from soybean crust, with revolving speed be 1000r/min mashing 20min with beater, obtain
To slurries；It is 55 DEG C of enzymatic hydrolysis 120min that the papain that slurry weight 2 ‰ is added into slurries, which is uniformly mixed in temperature, then plus
Enter the plantago asiatica linne polyoses of slurry weight 1% temperature is 95 DEG C, revolving speed is 300r/min stirring 30min, obtains enzymolysis liquid；By enzyme
It solves liquid and carries out vacuum freeze drying, enzymolysis liquid height is 6mm, and pre-freezing temperature is set as -30 DEG C, after temperature drops to set temperature
It is kept for 2 hours, sublimation temperature is set as 10 DEG C, and resolution temperature is set as 30 DEG C, absolute pressure 20Pa, and drying time is 24 small
When, it crushed 40 meshes to get soy meal.
The mass fraction of modified carboxy methyl chitosan is 1% in the modified carboxy methyl chitosan aqueous solution.
The preparation method of the modified carboxy methyl chitosan is: carboxymethyl chitosan sugar weight 50 is added in carboxymethyl chitosan
It is uniformly mixed in water again and obtains carboxymethyl chitosan solution, anthocyanidin is added in 100 times of anthocyanidin weight of water and mixed
It is even to obtain anthocyanidin solution, by anthocyanidin solution be added carboxymethyl chitosan solution in temperature be 45 DEG C, revolving speed 300r/
Min is stirred to react 120min, obtains reaction solution；Reaction solution is added with stirring 6 times of reaction solution weight in revolving speed for 300r/min
Dehydrated alcohol, stand 1h generate precipitating, precipitating wash 3 times with dehydrated alcohol, every time wash dehydrated alcohol dosage be precipitate
Then 2 times of weight are 50 DEG C dry for 24 hours to get modified carboxy methyl chitosan in temperature.
The anthocyanidin solution and the mass ratio of carboxymethyl chitosan solution are 1:8.
Embodiment 5
The production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) by 10 parts by weight edible bean cakes, 30 parts by weight Glutens, 0.3 parts by weight edible salt, 0.3 parts by weight sodium carbonate,
20 parts by weight of soybean powder, 10 parts by weight of soybean protein isolates are added 13 parts by weight water and stir evenly, and obtain mix；
(2) mix investment bulking machine is subjected to extrusion, the temperature of extrusion is 160 DEG C, obtains dilated product；
(3) dilated product is carried out to the section for being cut into 6cm long；
(4) dilated product after dissection is added in the vegetable oil that oil temperature is 130 DEG C and carries out frying 2min；
(5) fried dilated product is added to the water and impregnates 20min；
(6) by after immersion dilated product drying to get.
The mass ratio of fried dilated product and water is 1:3, the temperature dried in the step (6) in the step (5)
Degree is 45 DEG C, time 20h, and the vegetable oil is palm oil.
The soy meal (also known as soyabean protein powder) the preparation method comprises the following steps: 6 times of soybean weight of modification is added in soybean
It impregnates 7h in carboxymethyl chitosan sugar aqueous solution, deviates from soybean crust, with revolving speed be 1000r/min mashing 20min with beater, obtain
To slurries；It is 55 DEG C of enzymatic hydrolysis 120min that the papain that slurry weight 2 ‰ is added into slurries, which is uniformly mixed in temperature, then plus
Enter the Chinese toona fruit polysaccharide of slurry weight 1% temperature is 95 DEG C, revolving speed is 300r/min stirring 30min, obtains enzymolysis liquid；By enzyme
It solves liquid and carries out vacuum freeze drying, enzymolysis liquid height is 6mm, and pre-freezing temperature is set as -30 DEG C, after temperature drops to set temperature
It is kept for 2 hours, sublimation temperature is set as 10 DEG C, and resolution temperature is set as 30 DEG C, absolute pressure 20Pa, and drying time is 24 small
When, it crushed 40 meshes to get soy meal.
The mass fraction of modified carboxy methyl chitosan is 1% in the modified carboxy methyl chitosan aqueous solution.
The preparation method of the modified carboxy methyl chitosan is: carboxymethyl chitosan sugar weight 50 is added in carboxymethyl chitosan
It is uniformly mixed in water again and obtains carboxymethyl chitosan solution, anthocyanidin is added in 100 times of anthocyanidin weight of water and mixed
It is even to obtain anthocyanidin solution, Quercetin solution is obtained by being uniformly mixed in 100 times of Quercetin weight of Quercetin addition of ethyl alcohol；It will
Anthocyanidin solution is added in carboxymethyl chitosan solution temperature is 45 DEG C, revolving speed is that 300r/min is stirred to react 60min, then will
Quercetin solution is added in carboxymethyl chitosan solution temperature is 50 DEG C, revolving speed is that 300r/min is stirred to react 60min, obtains
Reaction solution；In revolving speed be that 300r/min is added with stirring 6 times of reaction solution weight of dehydrated alcohol by reaction solution, stand 1h generate it is heavy
It forms sediment, precipitating is washed 3 times with dehydrated alcohol, wash 2 times that dehydrated alcohol dosage is Sediment weight every time, be then 50 in temperature
It is DEG C dry for 24 hours to get modified carboxy methyl chitosan.
The anthocyanidin solution and the mass ratio of carboxymethyl chitosan solution are 1:8.
The Quercetin solution and the mass ratio of carboxymethyl chitosan solution are 1:10.
Embodiment 6
The production technology of the full nutrient protein food of cereal, comprising the following steps:
(1) by 10 parts by weight edible bean cakes, 30 parts by weight Glutens, 0.3 parts by weight edible salt, 0.3 parts by weight sodium carbonate,
20 parts by weight of soybean powder, 10 parts by weight of soybean protein isolates are added 13 parts by weight water and stir evenly, and obtain mix；
(2) mix investment bulking machine is subjected to extrusion, the temperature of extrusion is 160 DEG C, obtains dilated product；
(3) dilated product is carried out to the section for being cut into 6cm long；
(4) dilated product after dissection is added in the vegetable oil that oil temperature is 130 DEG C and carries out frying 2min；
(5) fried dilated product is added to the water and impregnates 20min；
(6) by after immersion dilated product drying to get.
The mass ratio of fried dilated product and water is 1:3, the temperature dried in the step (6) in the step (5)
Degree is 45 DEG C, time 20h, and the vegetable oil is palm oil.
The soy meal (also known as soyabean protein powder) the preparation method comprises the following steps: 6 times of soybean weight of modification is added in soybean
It impregnates 7h in carboxymethyl chitosan sugar aqueous solution, deviates from soybean crust, with revolving speed be 1000r/min mashing 20min with beater, obtain
To slurries；It is 55 DEG C of enzymatic hydrolysis 120min that the papain that slurry weight 2 ‰ is added into slurries, which is uniformly mixed in temperature, then plus
Enter the plantago asiatica linne polyoses of slurry weight 0.75%, slurry weight 0.25% Chinese toona fruit polysaccharide temperature is 95 DEG C, revolving speed is
300r/min stirs 30min, obtains enzymolysis liquid；Enzymolysis liquid is subjected to vacuum freeze drying, enzymolysis liquid height is 6mm, pre-freeze temperature
Degree is set as -30 DEG C, and when holding 2 is small after temperature drops to set temperature, sublimation temperature is set as 10 DEG C, and resolution temperature is set as
30 DEG C, absolute pressure 20Pa, drying time is 24 hours, crushed 40 meshes to get soy meal.
The mass fraction of modified carboxy methyl chitosan is 1% in the modified carboxy methyl chitosan aqueous solution.
The preparation method of the modified carboxy methyl chitosan is: carboxymethyl chitosan sugar weight 50 is added in carboxymethyl chitosan
It is uniformly mixed in water again and obtains carboxymethyl chitosan solution, anthocyanidin is added in 100 times of anthocyanidin weight of water and mixed
It is even to obtain anthocyanidin solution, Quercetin solution is obtained by being uniformly mixed in 100 times of Quercetin weight of Quercetin addition of ethyl alcohol；It will
Anthocyanidin solution is added in carboxymethyl chitosan solution temperature is 45 DEG C, revolving speed is that 300r/min is stirred to react 60min, then will
Quercetin solution is added in carboxymethyl chitosan solution temperature is 50 DEG C, revolving speed is that 300r/min is stirred to react 60min, obtains
Reaction solution；In revolving speed be that 300r/min is added with stirring 6 times of reaction solution weight of dehydrated alcohol by reaction solution, stand 1h generate it is heavy
It forms sediment, precipitating is washed 3 times with dehydrated alcohol, wash 2 times that dehydrated alcohol dosage is Sediment weight every time, be then 50 in temperature
It is DEG C dry for 24 hours to get modified carboxy methyl chitosan.
The anthocyanidin solution and the mass ratio of carboxymethyl chitosan solution are 1:8.
The Quercetin solution and the mass ratio of carboxymethyl chitosan solution are 1:10.
Test case 1
Ultra-oxygen anion free radical aptitude tests are purged to the soy meal of embodiment 2-6 preparation, concrete outcome is shown in Table
1。
Remove ultra-oxygen anion free radical experimental method:
Sample solution preparation method is to accurately weigh soy meal 1.0000g, adds 100mL distilled water, in 50 DEG C of waters bath with thermostatic control
In with revolving speed be that 300r/min stirs 45min, be cooled to 25 DEG C, using 300 mesh filter-cloth filterings, 30min stood, as sample
Product solution for standby.
Ultra-oxygen anion free radical, the detection of NBT (nitroblue tetrazolium chloride) photoreduction met hod are generated using riboflavin.
Test fluid is prepared with the phosphate buffer solution (0.05mmol/L) of pH=7.6.Test fluid total volume be 5mL, pH=7.6,
Middle riboflavin concentration is 0.003mmol/L, and methionine concentration 0.01mmol/L, NBT concentration is 0.1mmol/L, and sample is molten
Liquid additional amount is 0.01mL, and blank sample is to replace sample solution with the phosphate buffer solution of pH=7.6.Test fluid is placed in
In illumination box, it is ratio at 560nm in wavelength that under the conditions of 25 DEG C, 9000lux irradiation 40min, which is control with not illumination,
Color surveys its light absorption value, and its clearance rate: clearance rate (%)=(A is calculated as followsControl-AIt removes)/AControl×100.A in formulaControlFor
The test fluid light absorption value of sample not illumination, A is addedIt removesFor sample light is added according to the light absorption value of rear test fluid.
Table 1: ultra-oxygen anion free radical test result table
Test case 2
Antifatigue test is carried out to the full nutrient protein food of cereal made from embodiment 2-6.
Totally 5 groups, every group of 100 mouse, BALB/C ICRC57 cleaning grade, Male adult mice, 18 ± 1g of weight, Shanghai
Western Poole-Bi Kai experimental animal Co., Ltd provides (approval card number: SCXK<Shanghai>2008-0016).Every mouse every morning 9
It selects, 6 pm feeds the full nutrient protein food of cereal, each hello 20 grams of full nutrient protein food of cereal, each group mouse during test
Ad lib and drinking-water, after continuous 30 days, referring to alleviation body in the Ministry of Public Health " health food is examined and assessment technique specification -2003 "
The method of inspection of power fatigue function experiment detects the walking weight load of test mice, 5% weight of root of the tail portion load
Zinc granule is set mouse (depth of water 40cm, 30 DEG C ± 1 DEG C of water temperature) in swimming trunk, record mouse from swim to death time,
It is averaged.Statistical analysis is carried out after each group, the results showed that P < 0.05, difference have statistical significance.Test data
It is shown in Table 2.
Table 2: antifatigue test result table
Claims (10)
1. a kind of production technology of the full nutrient protein food of cereal, which comprises the following steps:
(1) edible bean cake, Gluten, edible salt, sodium carbonate, soy meal, soybean protein isolate are added water and stirred evenly, obtained
Mix；
(2) mix investment bulking machine is subjected to extrusion；
(3) dissection；
(4) fried；
(5) it impregnates；
(6) it dries.
2. a kind of production technology of the full nutrient protein food of cereal, which comprises the following steps:
(1) by 5-15 parts by weight edible bean cake, 25-35 parts by weight Gluten, 0.1-0.5 parts by weight edible salt, 0.1-0.5 weight
Part sodium carbonate, 15-25 parts by weight of soybean powder, 5-15 parts by weight of soybean protein isolate are added 5-20 parts by weight water and stir evenly, and obtain
To mix；
(2) mix investment bulking machine is subjected to extrusion, obtains dilated product；
(3) dilated product is subjected to dissection；
(4) dilated product after dissection is carried out fried；
(5) fried dilated product is added to the water immersion；
(6) by after immersion dilated product drying to get.
3. the production technology of the full nutrient protein food of cereal according to claim 2, which is characterized in that the extrusion
Temperature is 120-190 DEG C, and the dissection is to be cut to the section of 2-10cm, and the frying is to use vegetable oil in temperature for 120-
180 DEG C of fried 1-5min, the mass ratio of fried dilated product and water is 1:(2-5 in the step (5)), the step (6)
The temperature of middle drying is 20-80 DEG C, time 10-30h.
4. the production technology of the full nutrient protein food of cereal according to claim 2, which is characterized in that the system of the soy meal
Preparation Method are as follows: soybean is added in the water of 3-9 times of soybean weight and impregnates 5-15h, deviate from soybean crust, mashing obtains slurries；To
It is 50-60 DEG C of enzymatic hydrolysis 100-150min that the papain that slurry weight 1-3 ‰ is added in slurries, which is uniformly mixed in temperature, then plus
Enter the polysaccharide of slurry weight 0.5-2% temperature is 90-100 DEG C, revolving speed is 200-400r/min stirring 20-40min, obtains enzyme
Solve liquid；Enzymolysis liquid is subjected to vacuum freeze drying, crushed 20-100 mesh to get.
5. the production technology of the full nutrient protein food of cereal according to claim 2, which is characterized in that the system of the soy meal
Preparation Method are as follows: soybean is added in the modified carboxy methyl chitosan aqueous solution of 3-9 times of soybean weight and impregnates 5-15h, deviate from soybean
Crust, mashing, obtains slurries；It is 50-60 that the papain that slurry weight 1-3 ‰ is added into slurries, which is uniformly mixed in temperature,
DEG C enzymatic hydrolysis 100-150min, add the polysaccharide of slurry weight 0.5-2% temperature be 90-100 DEG C, revolving speed 200-400r/
Min stirs 20-40min, obtains enzymolysis liquid；Enzymolysis liquid is subjected to vacuum freeze drying, crushed 20-100 mesh to get.
6. the production technology of the full nutrient protein food of cereal according to claim 5, which is characterized in that the modified carboxy methyl
The mass fraction of modified carboxy methyl chitosan is 0.5-1.5% in chitosan aqueous solution.
7. the production technology of the full nutrient protein food of cereal according to claim 6, which is characterized in that the modified carboxy methyl
The preparation method of chitosan is: carboxymethyl chitosan being added in the water of 45-55 times of carboxymethyl chitosan sugar weight and is uniformly mixed
To carboxymethyl chitosan solution, anthocyanidin is added that uniformly mixed in the water of 90-110 times of anthocyanidin weight to obtain anthocyanidin molten
Liquid obtains Quercetin solution for being uniformly mixed in the ethyl alcohol of Quercetin 90-110 times of Quercetin weight of addition；By anthocyanidin solution
It is added in carboxymethyl chitosan solution temperature is 40-50 DEG C, revolving speed is that 200-400r/min is stirred to react 50-80min, then will
Quercetin solution is added in carboxymethyl chitosan solution temperature is 45-55 DEG C, revolving speed is that 200-400r/min is stirred to react 50-
80min obtains reaction solution；Reaction solution is added with stirring the anhydrous of 4-8 times of reaction solution weight in revolving speed for 200-400r/min
Ethyl alcohol stands and generates precipitating, precipitating is washed 2-5 times with dehydrated alcohol, is then 40-60 DEG C of dry 20-30h in temperature, i.e.,
Obtain modified carboxy methyl chitosan.
8. the production technology of the full nutrient protein food of cereal described according to claim 6 or 7, which is characterized in that the anthocyanidin
Solution and the mass ratio of carboxymethyl chitosan solution are 1:(6-9).
9. the production technology of the full nutrient protein food of cereal described according to claim 6 or 7, which is characterized in that the Quercetin
Solution and the mass ratio of carboxymethyl chitosan solution are 1:(8-12).
10. the production technology of the full nutrient protein food of cereal described according to claim 6 or 7, which is characterized in that the polysaccharide is
Or mixtures thereof one of plantago asiatica linne polyoses, Chinese toona fruit polysaccharide.
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| 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 |
| CN113812512A (en) * | 2021-08-05 | 2021-12-21 | 好福(上海)食品科技有限公司 | Method for preparing plant tissue protein by wet extrusion |
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| CN113632923A (en) * | 2021-08-09 | 2021-11-12 | 安徽燕之坊食品有限公司 | Processing method for adding mixed beans into nutritional noodles |
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