CN110150677A - A kind of protein body and preparation method thereof - Google Patents
A kind of protein body and preparation method thereof Download PDFInfo
- Publication number
- CN110150677A CN110150677A CN201910458905.6A CN201910458905A CN110150677A CN 110150677 A CN110150677 A CN 110150677A CN 201910458905 A CN201910458905 A CN 201910458905A CN 110150677 A CN110150677 A CN 110150677A
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- Prior art keywords
- protein
- protein body
- auxiliary material
- soybean
- rice
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 69
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 69
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000018102 proteins Nutrition 0.000 claims abstract description 68
- 239000000463 material Substances 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000004615 ingredient Substances 0.000 claims abstract description 26
- 235000016709 nutrition Nutrition 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical group [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 230000035764 nutrition Effects 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 12
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 12
- 229940082787 spirulina Drugs 0.000 claims abstract description 12
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 10
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 9
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 8
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 8
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- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 6
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- 238000001035 drying Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
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- 241000209140 Triticum Species 0.000 claims 1
- FYHXNYLLNIKZMR-UHFFFAOYSA-N calcium;carbonic acid Chemical group [Ca].OC(O)=O FYHXNYLLNIKZMR-UHFFFAOYSA-N 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
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- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
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- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
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- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
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- 102000007544 Whey Proteins Human genes 0.000 description 1
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- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
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- 235000013336 milk Nutrition 0.000 description 1
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of protein bodies and preparation method thereof, belong to food processing technology field, and the raw material of selection includes: 60-80 parts of major ingredient, 5-30 parts of auxiliary material, 1~10 part of nutrition fortifier；Wherein the major ingredient includes one or both of soybean protein isolate, lactalbumin, the auxiliary material includes one of rice, soybean, oat, brown rice, malt, highland barley, quinoa, millet, soybean low temperature soy meal or a variety of, and the auxiliary material further includes one of pollen pini, spirulina, red yeast rice or a variety of, the nutrition fortifier is calcium carbonate.Not only mouthfeel is soft for the protein body being prepared through the invention, absorption easy to digest, and protein content is higher than general protein product, and nutriment is more abundant, the auxiliary material with health-care components can also be added as needed simultaneously, improve the edible value of protein body.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of protein body and preparation method thereof.
Background technique
As a kind of common snack food, dilated food is because of its institutional framework porous fluffy, crisp taste, crisp sweet tea, by
To liking for vast consumer.But since traditional dilated food is mostly with high-starch materials such as flour, corn, potatoes
Be made, and be mostly fried food, so, dilated food to people impression is often high-fat, high heat, with high salt is not good for
Health food causes consumer to the misunderstanding of dilated food.
In order to eliminate this misunderstanding, occur in the market some using protein as the dilated food of raw material, such as CN
105454623 A disclose a kind of high protein particle and preparation method thereof, by non-enzymatic hydrolysis type soybean protein, enzymatic hydrolysis property soybean egg
White, starch, calcium carbonate, salt are mixed, are ground, being remixed, being modulated, being squeezed, being cut off, being dried, cooling down to obtain a kind of high egg
White particle, the preparation process provided is cumbersome, and the protein body provided is with single nutrient component；For another example CN 108991533A is public
A kind of expanded soybean protein body and its production method are opened, starch therein, bean powder, soybean dietary fiber, maltose are
Corresponding cereal is obtained by further processing, the nutritional ingredient in former cereal is not only wasted, also improves and be produced into
This；CN 105639049A discloses a kind of production method of textured soybean protein's particle for another example, by pulverizing and sieving, quenched, crowded
Pressure extruding, cutting, drying obtain textured soybean protein's particle, and raw materials used obtained after retrofit, is wasted
Nutriment in raw material needs to carry out during the preparation process quenched, preparation method complexity, it is still necessary to improve.
Summary of the invention
The present invention provides a kind of protein body and preparation method thereof, the protein body obtained by easy preparation process
Not only extruding is uniform, easy to digest, and obtains the albumen cereal-granules of grain of rice form by screw extrusion device, has had both egg
White and cereal nutritional ingredient is suitable for promoting.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of protein body, including major ingredient, auxiliary material and nutrition fortifier；The major ingredient includes soybean protein isolate, cream
One or both of albumin, the auxiliary material include rice, soybean, oat, brown rice, malt, highland barley, millet, quinoa, soybean
One of low temperature soy meal is a variety of, and the nutrition fortifier is calcium carbonate.
Preferably, the auxiliary material further includes one of pollen pini, spirulina, red yeast rice or a variety of.
Preferably, according to the mass fraction, the material component include: described major ingredient 60-80 parts, it is auxiliary material 5-30 parts described,
1~10 part of the nutrition fortifier.
Preferably, according to the mass fraction, the material component includes: 65 parts of soybean protein isolate, 22 parts of rice, oat 5
Part, 5 parts of soybean low temperature soy meal, 1 part of spirulina, 2 parts of calcium carbonate.
Beneficial effect by adopting the above technical scheme is: the content of protein is 90% or more in soybean protein isolate, ammonia
Base acid type has nearly 20 kinds, includes essential amino acid；In addition, it also has good foam performance, therefore, soybean is selected
Protein isolate is major ingredient, not only can be with the nutritional ingredient of Abundant protein particle, but also can assign the loose structure of product and good mouth
Sense.
However, soybean protein isolate lacks methionine, and it need to be complementary with cereal, so the present invention is added in major ingredient again
Lactalbumin.
The lactalbumin extracted from milk belongs to complete protein.It contains 8 kinds of amino acid needed by human, and matches
It rationally, is the indispensable substance of the vital movements such as growth in humans, development, anti-aging close to the demand percentage of human body；In addition,
Lactalbumin is easier to be digested absorption, therefore, selects lactalbumin as major ingredient, while rich in nutrients, is prepared into
The poor group of the product arrived digestive function preferably is edible.
Further, in order to keep the nutriment in product more comprehensive, the present invention is also added into rice, soybean, oat
Equal auxiliary materials.
Wherein, carbohydrate containing 75% or so in rice, protein 7%-8%, fatty 1.3%-1.8%, and contain
B family vitamin abundant etc.；B family vitamin rich in, niacin, folic acid, pantothenic acid in oat, also containing being lacked in cereal
Few saponin (main component of ginseng), the water-soluble dietary fiber contained are 4.7 times and 7.7 of wheat and corn respectively
Times；Compared with common exquisite rice, the content of the vitamin of brown rice, minerals and dietary fiber is richer；Malt has promoting the circulation of qi
It helps digestion, the effect of spleen benefiting and stimulating the appetite；Highland barley has nutritive value abundant and medicines and health protection effect outstanding.
Preferably, the auxiliary material that the prior art is added is the substance for obtaining cereal finishing, and that the present invention is added is upper
It states auxiliary material and does not carry out retrofit, remain the nutritional ingredient of cereal whole, make the nutrients of protein body being prepared
Matter is more comprehensive.
Further, pollen pini and spirulina with health-care efficacy are also added into the protein body in the present invention.
Wherein, pollen polysaccharide, flavone compound, vitamin and the minerals etc. that pollen pini is rich in can enhance exempting from for body
Epidemic disease power；The dietary fiber being rich in can promote gastro-intestinal digestion and excretion；Due to being rich in flavone compound, vitamin, super oxygen
The antioxidant contents such as object mutase, while removing excessive free radical in vivo, moreover it is possible to inhibit the peroxidization of lipid, send out
Wave beautifying face and moistering lotion, delaying senility function.
Further, the linolenic acid in spirulina can reduce cholesterol, and hypertension and prevention heart and brain blood can be effectively reduced
Pipe disease；A variety of sugar reducing substances such as the spirulina polysaccharide, magnesium, the chromium that are rich in, can adjust metabolism of blood glucose through a variety of ways；It is rich in
Polysaccharides and phycocyanin can enhance the proliferation activity of bone marrow cell, promote the growth and rush of the immune organs such as thymus gland, spleen
Into the biosynthesis of haemocyanin, immunity of organisms can be enhanced；In addition, spirulina can neutralize gastric acid as basic food,
The vegetable protein and chlorophyll that contain, beta carotene are to gastrointestinal tract mucous reparation, regeneration and normal secretions function
Extremely effectively.
It can be seen that a kind of protein body provided through the invention is in terms of nutritional ingredient, with general protein product
It compares, protein content is higher, and nutriment more comprehensively, also has healthcare function, while formula composition provided by the invention spirit
It is living, it can be adjusted according to the taste of different consumers, to meet the needs of more crowds.
It is a further object of the invention to provide a kind of preparation methods of protein body:
(1) supplementary material is checked and accepted；
(2) it crushes, be sieved: after auxiliary material is crushed, all raw materials being sieved respectively；
(3) it mixes: major ingredient, auxiliary material, edible pigment and nutrition fortifier is mixed according to number；
(4) it squeezes, be granulated: mixed raw material being carried out by curing granulation by twin (double) screw extruder, raw material is ripe through squeezing
After change, the protein body of rice-shaped is obtained by mold；
(5) dry: protein body being dried, dry protein body is obtained；
(6) cooling, it is packed and stored.
Beneficial effect by adopting the above technical scheme is: by above-mentioned preparation process, not flowing in guarantee raw material nutriment
Under the premise of mistake, it has been prepared that mouthfeel is soft, protein body easy to digest, since preparation process is simple, production cost
It is lower, it is suitable for industrialized production.
Preferably, in a kind of above-mentioned preparation method of protein body, step (2) is described to be crushed, the concrete operations of sieving
Are as follows: after being crushed each auxiliary material, all raw materials cross 80-100 mesh respectively.
Beneficial effect by adopting the above technical scheme is: only all auxiliary materials pulverizing and sieving, do not carry out other add
Work remains the nutriment in raw material.
Preferably, in a kind of above-mentioned preparation method of protein body, extruding described in step (4) is granulated specific steps
In: multistage temperature controlling range inside the twin (double) screw extruder is 40 DEG C -190 DEG C, Zhong-1 block temperature range is 40 DEG C -
120 DEG C, the temperature range in 2nd area is 80 DEG C -100 DEG C, and the temperature range in 3rd area is 80 DEG C -130 DEG C, and the temperature range in 4th area is
80 DEG C -190 DEG C, the temperature range in 5th area is 80 DEG C -180 DEG C, and is granulated mixed raw material by distinctive extrusion die
The protein body product of Cheng meter Zhuan form.
Beneficial effect by adopting the above technical scheme is: by being defined to extruding, granulation process parameters, guaranteeing not
While destroying nutritional ingredient, the abundant curing of raw material is not only ensured, the protein body institutional framework also made is porous fluffy
Pine, crisp taste, absorption easy to digest.
Preferably, in a kind of above-mentioned preparation method of protein body, in drying specific steps described in step (5): dry
Dry temperature is 50-80 DEG C, drying time 10-30min, and the content of water is less than 8% in obtained protein body.
Beneficial effect by adopting the above technical scheme is: by being defined to technological parameter, in a short time, eliminating
Moisture in particle, while also ensuring in drying process, nutritional ingredient will not be lost.
It can be seen via above technical scheme that compared with prior art, the present invention provides a kind of protein body and its systems
Preparation Method, not only mouthfeel is soft for the protein body prepared through the invention, absorption easy to digest, and protein content is higher,
Nutriment is more comprehensive than general protein product, and auxiliary material with health care function can also be added as needed, improve
The edible value of protein body.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 attached drawing is the process flow chart of the protein body preparation method.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the invention discloses a kind of protein bodies and preparation method thereof, obtain rice particle shape by screw extrusion device
The albumen cereal-granules of state, have had both the nutritional ingredient of albumen and cereal, are suitable for promoting.
For a better understanding of the invention, further specific elaboration is made to the present invention below by following embodiment, but not
It can be regarded as limitation of the invention, it is some nonessential according to made by foregoing invention content for those skilled in the art
It improves and adjusts, be also considered as and be within the scope of the present invention.
A kind of protein body, including major ingredient, auxiliary material and nutrition fortifier；
The major ingredient includes one or both of soybean protein isolate, lactalbumin, and the auxiliary material includes rice, big
One of beans, oat, brown rice, malt, highland barley, quinoa, millet, soybean low temperature soy meal are a variety of, and the nutrition fortifier is
Calcium carbonate.
In order to further realize technical effect of the invention, auxiliary material further includes one of pollen pini, spirulina, red yeast rice
Or it is a variety of.
In order to further realize technical effect of the invention, according to the mass fraction, the material component includes: the major ingredient
60-80 parts, it is auxiliary material 5-30 parts described, 1~10 part of the nutrition fortifier.
The invention also discloses a kind of preparation methods of protein body, are prepared by following method:
(1) supplementary material is checked and accepted；
(2) it crushes, be sieved: after auxiliary material is crushed, all raw materials being sieved respectively；
(3) it mixes: major ingredient, auxiliary material and nutrition fortifier is mixed according to number；
(4) it squeezes, be granulated: mixed raw material being carried out by curing granulation by twin (double) screw extruder, raw material is ripe through squeezing
After change, the protein body of rice-shaped is obtained by mold；
(5) dry: protein body being dried, dry protein body is obtained；
(6) cooling, it is packed and stored.
In order to further realize technical effect of the invention, step (2) concrete operations for crushing, being sieved are as follows: each
After auxiliary material is crushed, all raw materials cross 80-100 mesh respectively.
In order to further realize technical effect of the invention, extruding described in step (4) is granulated in specific steps: described
Multistage temperature controlling range inside twin (double) screw extruder is 40 DEG C -190 DEG C, and Zhong-1 block temperature range is 40 DEG C -120 DEG C,
The temperature range in 2nd area is 80 DEG C -100 DEG C, and the temperature range in 3rd area is 80 DEG C -130 DEG C, the temperature range in 4th area is 80 DEG C -
190 DEG C, the temperature range in 5th area is 80 DEG C -180 DEG C, and mixed raw material is granulated into a meter shape by distinctive extrusion die
The protein body product of form.
In order to further realize technical effect of the invention, in drying specific steps described in step (5): drying temperature is
50-80 DEG C, drying time 10-30min, the content of water is less than 8% in obtained protein body.
In the following, technical solution of the present invention will be further detailed in conjunction with specific embodiments.
Embodiment 1:
Raw material is weighed according to following proportion:
Soybean protein isolate: 65kg, rice: 27kg, whey protein isolate: 20kg, calcium carbonate: 2kg.
Embodiment 2:
Raw material is weighed according to following proportion:
Soybean protein isolate: 65kg, rice: 26kg, spirulina: 2kg, calcium carbonate: 2kg.
Embodiment 3:
Raw material is weighed according to following proportion:
Soybean protein isolate: 60kg, brown rice: 20kg, oat: 10kg, highland barley: 10kg, calcium carbonate: 2kg.
Embodiment 4:
Raw material is weighed according to following proportion:
Soybean protein isolate: 40kg, lactalbumin: 40kg, rice: 5kg, soybean: 5kg, oat: 5kg, brown rice: 5kg,
Malt: 5kg, highland barley: 5kg, soybean low temperature soy meal: 5kg, pollen pini: 3kg, spirulina: 3kg, red kojic rice powder: 1kg, calcium carbonate:
1kg。
Embodiment 5:
According to the composition by weight that embodiment 1-4 is provided, prepared by following method, specifically includes the following steps:
(1) it crushes, be sieved: being crushed auxiliary material by pulverizer, then all raw materials are crossed into 80-100 mesh respectively；
(2) it mixes: major ingredient, auxiliary material and nutrition fortifier is mixed according to number；
(3) squeeze, be granulated: the technological parameter of twin (double) screw extruder is set: swelling temperature is 90-140 DEG C, feed hastens for
Mixed raw material is carried out curing granulation by twin (double) screw extruder by 40Hz, and raw material is obtained after squeezing, maturing by mold
The protein body of rice-shaped；
(4) dry: protein body is dried by belt drying equipment, equipment setting parameter: crawler track speeds are
15min/r, drying temperature are 95 ± 5 DEG C, and humidity is 5 ± 5%, and the content of water is 8% in obtained protein body.
(5) cooling packing is put in storage: dry protein body being sent into cooling chamber, is cooled to room temperature, cooling albumen is obtained
Particle；Cooling protein body is packed and stored according to different size.
Comparative experiments
Composition measurement is carried out to commercial protein dilated food and the obtained protein body of embodiment 1-4, concrete outcome is such as
Following table:
1 composition measurement result of table
| Measurement item | Albumen | Fat | Carbohydrate |
| Commercially available -1 | 20.0 | 7.1 | 45.6 |
| Commercially available -2 | 9.8 | 4.1 | 65.2 |
| Embodiment -1 | 61.0 | 1.2 | 22.1 |
| Embodiment -2 | 60.4 | 1.5 | 21.3 |
| Embodiment -3 | 63.1 | 1.7 | 23.5 |
| Embodiment -4 | 70.0 | 0.8 | 16.7 |
By above-mentioned 1 composition measurement result of table it is found that the protein body being prepared through the invention not only mouthfeel is soft, easily
In digestion and absorption, and protein content is higher than general protein product, and nutriment is more abundant, while can also basis
It needs that the auxiliary material with health-care components is added, improves the edible value of protein body.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (8)
1. a kind of protein body, which is characterized in that including major ingredient, auxiliary material and nutrition fortifier；
The major ingredient includes one or both of soybean protein isolate, lactalbumin, and the auxiliary material includes rice, soybean, swallow
One of wheat, brown rice, malt, highland barley, quinoa, millet, soybean low temperature soy meal are a variety of, and the nutrition fortifier is carbonic acid
Calcium.
2. a kind of protein body according to claim 1, which is characterized in that the auxiliary material further include pollen pini, spirulina,
One of red yeast rice is a variety of.
3. a kind of protein body according to claims 1 to 2, which is characterized in that according to the mass fraction, the material component
Include: described major ingredient 60-80 parts, it is auxiliary material 5-30 parts described, 1~10 part of the nutrition fortifier.
4. a kind of protein body according to claim 3, which is characterized in that according to the mass fraction, the material component packet
It includes: 65 parts of soybean protein isolate, 22 parts of rice, 5 parts of oat, 5 parts of soybean low temperature soy meal, 1 part of spirulina, 2 parts of calcium carbonate.
5. a kind of preparation method of protein body, which is characterized in that be prepared by following method:
(1) supplementary material is checked and accepted；
(2) it crushes, be sieved: after auxiliary material is crushed, all raw materials being sieved respectively；
(3) it mixes: major ingredient, auxiliary material and nutrition fortifier is mixed according to number；
(4) squeeze, be granulated: mixed raw material is carried out by curing granulation by twin (double) screw extruder, raw material after squeezing, maturing,
The protein body of rice-shaped is obtained by mold；
(5) dry: protein body being dried, dry protein body is obtained；
(6) cooling, it is packed and stored.
6. a kind of preparation method of protein body according to claim 5, which is characterized in that step (2) crushing, mistake
The concrete operations of sieve are as follows: after each auxiliary material is crushed, all raw materials cross 80-100 mesh respectively.
7. a kind of preparation method of protein body according to claim 5, which is characterized in that extruding described in step (4),
Be granulated in specific steps: the multistage temperature controlling range inside the twin (double) screw extruder is 40 DEG C -190 DEG C, Zhong-1 block temperature
Spending range is 40 DEG C -120 DEG C, and the temperature range in 2nd area is 80 DEG C -100 DEG C, and the temperature range in 3rd area is 80 DEG C -130 DEG C, 4th area
Temperature range be 80 DEG C -190 DEG C, the temperature range in 5th area is 80 DEG C -180 DEG C, and will be mixed by distinctive extrusion die
Raw material afterwards is granulated into the protein body product of meter shape form.
8. a kind of preparation method of protein body according to claim 5, which is characterized in that drying described in step (5)
In specific steps: drying temperature is 50-80 DEG C, drying time 10-30min, and the content of water is small in obtained protein body
In 8%.
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| 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 |
| CN112167526A (en) * | 2020-09-30 | 2021-01-05 | 广州魔极科技有限公司 | High-protein recombinant rice and preparation method thereof |
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