阅读说明：本技术 一种湿法挤压制备植物组织蛋白的方法 (Method for preparing plant tissue protein by wet extrusion ) 是由 刘少伟 杨清馨 韩莉君 黄馨禾 于 2021-08-05 设计创作，主要内容包括：本发明涉及一种湿法挤压制备植物组织蛋白的方法,包括蛋白原料、淀粉原料的混合,油脂乳化,加水混合,以及挤压成品的步骤。本发明通过对于原料选择、温度、挤压区域配置等参数的优化、成功降低了产品的豆腥味、提高产品储存稳定性、蛋白韧性,得到的产品具有较好的商业价值。(The invention relates to a method for preparing plant tissue protein by wet extrusion, which comprises the steps of mixing a protein raw material and a starch raw material, emulsifying grease, adding water for mixing, and extruding a finished product. The method successfully reduces the beany flavor of the product, improves the storage stability and the protein toughness of the product and obtains the product with better commercial value by optimizing the parameters such as raw material selection, temperature, extrusion area configuration and the like.)

1. A method for preparing plant tissue protein by wet extrusion comprises the following steps:

the method comprises the following steps: proportioning the protein powder raw material and the starch raw material in proportion, sieving, and mixing in a mixing container;

step two: taking the weighed first grease, setting the temperature to be 40-90 ℃, carrying out constant temperature treatment for 15-100min, and after complete liquefaction, adding the second grease, the third grease and the fourth grease; finally, putting the mixed oil into a homogenizing machine to fully emulsify the oil;

step three: fully mixing the mixed raw material obtained in the step one, the fully emulsified oil obtained in the step two and a proper amount of water;

step four: and pouring the mixture obtained in the third step into an extrusion device, wherein the extrusion device comprises a feeding area, a melting area and an extrusion area, the temperature of the feeding stage is 60-90 ℃, the temperature of the melting stage is 120-170 ℃, the temperature of the extrusion stage is 110-140 ℃, and the product obtained by extrusion is plant tissue protein.

2. The process for preparing plant tissue protein by wet extrusion as claimed in claim 1, wherein the protein source comprises pea protein; further, the protein comprises one or more of soybean protein, pea protein, peanut protein and wheat protein; further, the proportion is preferably 90-120 parts of soybean protein, 450-600 parts of pea protein, 320-400 parts of peanut protein and 100-160 parts of wheat protein.

3. The method for preparing plant tissue protein by wet extrusion as claimed in claim 1, wherein the starch material comprises one or more of wheat starch, corn starch, potato starch; the preferred proportion of starch raw materials is as follows: 50-65 parts of wheat starch, 40-55 parts of corn starch and 45-60 parts of potato starch.

4. The method for preparing plant tissue protein by wet extrusion according to claim 1, wherein the first oil is palm oil, and the second oil, the third oil and the fourth oil are respectively olive oil, soybean oil and linseed oil; the preferable proportion is as follows: 12-20 parts of palm oil, 15-24 parts of olive oil, 8-9 parts of soybean oil and 12-16 parts of linseed oil.

5. The method for preparing plant tissue protein by wet extrusion as claimed in claim 1, wherein the feeding speed in the fourth step is set as follows: 250-400r/min, the screw is used as the extruding device, the rotating speed is 360-540r/min, and the double screw is preferred.

6. The method for preparing plant tissue protein by wet extrusion as claimed in claim 1, further comprising the step five after the step four, comprising cutting, drying, cooling and packaging; the speed of the cutting step is 80-100 r/min; the temperature of the drying step is 50-60 ℃, and the drying time is 30-60 min; the time of the cooling step is 10-15 min.

7. The method for preparing plant tissue protein by wet extrusion as claimed in claim 1, wherein the rotation speed of the mixing container for the protein material and the starch material in the first step is 600-900r/min, and the mixing time is 10-20 min.

8. The method for preparing plant tissue protein by wet extrusion as claimed in claim 1, wherein the mixing step of the second step is carried out at a container rotation speed of 1.5 w/min-2 wr/min for 15 min-30 min.

9. The method for preparing plant tissue protein by wet extrusion as claimed in claim 1, wherein the water added in the third step is 350-500 parts; the stirring speed is 1200-2000r/min, and the mixing time is 0.5-1 h.

10. A plant tissue protein produced by the method for producing a plant tissue protein by wet extrusion according to any one of claims 1 to 10.

Technical Field

The invention relates to the field of protein preparation, in particular to a method for obtaining a finished product of plant composite tissue protein by using plant composite protein as a raw material and performing wet extrusion treatment.

Background

China is the country with the highest total gluten production and the largest consumption in the world. Wherein the soybean protein, the pea protein, the wheat protein and the peanut protein account for most of the raw materials, and the total yield is about 6 million tons every year; the proteins have the advantages and the disadvantages that the soybean protein can provide most of essential amino acids necessary for human bodies, but has heavier beany flavor; although the types of the proteins contained in the pea protein are not rich, the pea protein has light beany flavor; the effective utilization rate of lysine for peanut protein is as high as (98.8%), is greater than that of soybean protein (78%), but has certain sensitization for certain people; the wheat protein has high contents of calcium, phosphorus and iron, and has excellent viscoelasticity, extensibility and water absorption, but the wheat protein contains more hydrophobic amino acids, has a large intramolecular hydrophobic interaction area and low solubility, cannot meet the requirements of deep processing and is limited in application.

The existing extrusion texturizing technology is a new technology integrating mixing, stirring, crushing, heating, sterilizing, texturizing and forming. It is often used as a method to improve the texture, taste and nutritional value of the product and thus increase the effective utilization of the protein. Therefore, it is very important to develop novel plant tissue protein by using texturizing technology in order to make better use of soy protein, pea protein, wheat protein, and peanut protein.

However, at present, domestic extrusion texturization research is mostly focused on a single variety, even if a combination of multiple varieties exists, the research on the effect of a specific proportion on the structure, toughness, storage characteristics, flavor and the like of a finished product is less, and the produced tissue protein has the general problems of fragile structure, fragility, heavy beany flavor, bitter taste and poor storability.

Disclosure of Invention

In order to overcome the defects of different types of proteins and the prior art, the invention aims to provide a technology for preparing the plant composite tissue protein by using the twin-screw wet extrusion, which is simple to operate, does not add any additive and has low production cost.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

step one, mixing raw materials

The protein powder raw material and the starch raw material are proportioned according to a proportion, sieved and mixed in a mixing container. Specifically, the weighed soybean protein, pea protein, peanut protein, wheat starch, corn starch and potato starch are respectively sieved by a 180-mesh 220-mesh sieve; mixing in a mixer; the equipment parameter is 600-900r/min, and the time is 10-20min, preferably 15 min.

The invention provides a preparation method of a compound protein ratio, which comprises the following steps: the soybean protein, the pea protein, the peanut protein and the wheat protein are used as main raw materials, the bean smell and the bitter main lipoxidase of the bean proteins such as the soybeans and the peas are more, and the organic compounding is carried out by adopting a plurality of protein raw materials, so that the content of the lipoxidase can be reduced, the bean smell is reduced, and the protein content and the nutrient substance balance can be ensured. The tissue protein is produced only by using the peanut protein, and the produced tissue protein is fragile in structure and poor in storability due to poor water absorption of the peanut protein; therefore, the wheat protein is added, and the water holding capacity of gliadin contained in the wheat protein can be increased, so that the toughness and the storage property of the product can be improved. The specific mixture ratio is suitable for realizing the multiple effects, and the specific amount of the vegetable protein can be as follows: 90-120 parts of soybean protein, 450-600 parts of pea protein, 320-400 parts of peanut protein and 100-160 parts of wheat protein.

According to one aspect of the invention, there is also provided starch as a raw material, such as: wheat starch, corn starch, potato starch. Specifically, the weighed mass of the starch may be: 50-65 parts of wheat starch, 40-55 parts of corn starch and 45-60 parts of potato starch.

Step two, preparation of emulsified oil mixture

In yet another aspect of the present invention, a method of emulsifying fats and oils is provided. Taking the weighed first grease, setting the temperature to be 40-90 ℃, carrying out constant temperature treatment for 15-100min, and after complete liquefaction, adding the second grease, the third grease and the fourth grease; and finally, putting the mixed oil into a homogenizing machine to fully emulsify the oil. Specifically, the oil-fat mixture is mainly selected from palm oil, olive oil, soybean oil, linseed oil and the like, and the specific mass can be as follows: 12-20 parts of palm oil, 15-24 parts of olive oil, 8-9 parts of soybean oil and 12-16 parts of linseed oil.

Specifically, weighing palm oil, and placing into a water bath, wherein the temperature is set to 40-90 deg.C, and the time is 15-100 min. After the palm oil is completely liquefied (the liquefied palm oil is convenient to be mixed with other grease, and the shortening property and the formability of the palm oil are better), olive oil, corn oil and linseed oil are added; and finally, putting the oil into a high-speed homogenizing machine, controlling the rotating speed to be 1.5 w/min-2 wr/min and the time to be 15 min-30 min, so as to fully emulsify the oil and improve the expansion degree and oil retention of the plant composite tissue protein.

Thirdly, mixing the materials

And (3) fully mixing the mixed raw material obtained in the step one, the fully emulsified oil and fat obtained in the step two and a proper amount of water. Specifically, preferably, the fully emulsified oil in the second step is added into the mixed raw material treated in the first step, and 350-500 parts of water are weighed and added, and the mixture is fully stirred at the rotation speed of 1200-2000r/min for 0.5-1 h.

Four, double screw extrusion step

And pouring the mixture obtained in the third step into an extrusion device, wherein the extrusion device comprises a feeding area, a melting area and an extrusion area, the temperature of the feeding stage is 60-90 ℃, the temperature of the melting stage is 120-170 ℃, the temperature of the extrusion stage is 110-140 ℃, and the product obtained by extrusion is plant tissue protein.

The barrel configuration of a twin screw extruder generally consists of three parts: feeding stage, melting stage and extrusion stage; pouring the mixture into a feeding hopper of a double-screw extruder, wherein the feeding speed is set as follows: 250-400 r/min; the screw rotation speed was set as: 360-540 r/min; the barrel temperature was set as: the low temperature zone of the feeding stage is 60-90 ℃; the melting stage was set as: 120-170 ℃; the extrusion stage was set as: 110-140 ℃; after various parameters of the double-screw extruder are stabilized, obtaining an extruded matter at the die head of the equipment, namely the plant tissue composite protein;

the specific temperature setting plays a crucial role in the removal of lipoxidase. According to the formula starch, under the action of high temperature and high shear force, protein and starch undergo Maillard reaction to form a high molecular polymer of the starch and the protein, and a high molecular compound formed by combining the starch and the protein can increase the toughness of a product; meanwhile, some reducing sugar is generated, and the generation of the reducing sugar can improve the oxidation resistance of the product.

Under the condition of high shearing force of the materials, the lipoxidase can be passivated, so that the beany flavor of the product is reduced; meanwhile, under the condition of high shearing force of the protein, intermolecular force in the protein can be destroyed, and a disulfide bond is broken; the hydrophilicity is enhanced, thereby improving the toughness and storability of the product. Under the high-temperature treatment of the materials, the lipoxidase can be denatured and inactivated, so that the beany flavor of the product is reduced; under the condition of high temperature, the spatial structure of the protein changes, the winding mode of the protein changes from ordered to disordered state, hydrophilic groups in the protein are exposed, and the water retention property is improved, so that the toughness and the storage property of the product are improved.

Optionally, cutting, drying, cooling and packaging the plant tissue protein

Cutting the extrudate at a cutting speed of 80-100r/min, and directly feeding the cut small-section foundation into a fluidized drying bed for drying at 50-60 ℃ for 30-60min through a wind power conveying pipeline; and (4) conveying the extruded and dried extrudate to a horizontal cooler for cooling for 10-15min to obtain the plant composite tissue protein product. Then subpackaging and storing in a dry environment.

Advantageous effects

The method has the advantages of comprising

(1) The palm oil is liquefied under specific conditions, the liquefied palm oil is convenient to be mixed with other oil and fat such as olive oil, corn oil and linseed oil, the shortening property and the formability of the palm oil are good, and finally the oil and fat are put into a high-speed homogenizing machine, so that the oil and fat can be fully emulsified, and the expansion degree and the oil retention property of the plant composite tissue protein are effectively improved;

(2) the specific temperature setting of the screw treatment step and the feeding condition play an important role in removing the lipoxidase, and the toughness and the storage performance of the product are improved;

(3) the proportion of the compound protein can effectively ensure the water binding capacity of the product, increase the toughness and the storability of the product and reduce the beany flavor of the product;

through reasonable compound protein proportion and matching with specific temperature and specific shearing force treatment, lipase which influences fishy smell is passivated, and the beany smell in the compound protein product is effectively removed; by means of the water holding capacity of gliadin contained in wheat protein and matching with reasonable proportioning and optimizing steps, the toughness and the storability of the product can be effectively improved. Meanwhile, under the condition of high shearing force of the protein, intermolecular force in the protein can be destroyed, and a disulfide bond is broken; the hydrophilicity is enhanced, so that the toughness and the storability of the product are improved; by processing the grease step by step, firstly liquefying the palm oil, and then mixing the liquefied palm oil with other grease, the shortening property and the formability of the palm oil are obviously improved; the composite protein product obtained through the optimization steps has balanced nutrient components, good storability, strong toughness and better commercial value.

Detailed Description

The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. For example, the selection of specific values for the parameters in the embodiments is only an exemplary selection within the preferred range, and is not intended to limit the scope of protection. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. Unless otherwise specified, all methods are conventional and all reagents used are commercially available.

Wheat protein, soy protein, purchased from wanbang industries ltd, south of the river; pea protein, available from Shandong tobacco Tai twin-tower food GmbH; peanut protein, purchased from reban biotechnology limited. Palm oil was purchased from chef food additives ltd, henna; olive oil was purchased from jiaji food ltd, fujian province; soybean oil was purchased from jaboticari grain and oil industries, ltd; linseed oil was purchased from san-chi industries, ltd, ji lin.

Example 1 preparation of Complex protein

Comparative example 1

Firstly, mixing raw materials: respectively sieving 105 g of weighed soybean protein, 525 g of pea protein, 360 g of peanut protein, 130 g of wheat protein, 55 g of wheat starch, 45g of corn starch and 52.5 g of potato starch by a sieve of 200 meshes; mixing in a mixer; the equipment parameters are 900r/min, and the time is 15 min.

Secondly, preparing a grease mixture: 160 g of weighed palm oil is put into a water bath kettle, the temperature is set to be 75 ℃, and the time is 15 min. After palm oil is completely liquefied, 195 g of olive oil, 85 g of soybean oil and 140 g of linseed oil are weighed; and finally, putting the oil into a high-speed homogenizing machine, controlling the rotating speed at 1.6wr/min and the time at 25min, so as to fully emulsify the oil and improve the swelling degree and oil retention of the plant composite tissue protein.

Thirdly, mixing materials: adding the fully emulsified oil and fat in the second step (B) into the first step (A), weighing and adding 400ml of water, and fully stirring by using a mixer at the rotating speed of 1500r/min for 0.5 h.

Fourthly, setting extrusion parameters of the twin-screw: the barrel configuration of the twin screw extrusion consists of three parts: feeding stage, melting stage and extrusion stage; pouring the mixture into a feeding hopper of a double-screw extruder, wherein the feeding speed is set as follows: 300 r/min; the screw rotation speed was set as: 400 r/min; the barrel temperature was set as: the low temperature zone in the feeding stage is 75 ℃; the melting stage was set as: 150 ℃; the extrusion stage was set as: 110 ℃; after various parameters of the double-screw extruder are stabilized, obtaining an extruded matter at the die head of the equipment, namely the plant tissue composite protein;

fifthly, cutting and subpackaging plant tissue protein: cutting the extrudate at a cutting speed of 80r/min, and directly feeding the cut small-section foundation into a fluidized drying bed through a wind power conveying pipeline for drying at a drying temperature of 55 ℃ for 30 min; and (4) conveying the extruded and dried extrudate to a horizontal cooler for cooling for 10min to obtain the plant composite tissue protein product. Then subpackaging and storing in a dry environment.

COMPARATIVE EXAMPLE 2 (adjustment of raw material ratio)

Firstly, mixing raw materials: respectively sieving 90 g of weighed soybean protein, 500 g of pea protein, 400 g of peanut protein, 120 g of wheat protein, 55 g of wheat starch, 45g of corn starch and 52.5 g of potato starch by a sieve of 200 meshes; mixing in a mixer; the equipment parameters are 900r/min, and the time is 15 min.

Secondly, preparing a grease mixture: weighing 150 g of palm oil, and putting the palm oil into a water bath kettle, wherein the temperature is set to be 60 ℃, and the time is 30 min. After palm oil is completely liquefied, 300 g of olive oil, 180 g of soybean oil and 360 g of linseed oil are weighed; and finally, putting the oil into a high-speed homogenizing machine, controlling the rotating speed at 1.8wr/min and the time at 20min, so as to fully emulsify the oil and improve the swelling degree and oil retention of the plant composite tissue protein.

Thirdly, mixing materials: adding the fully emulsified oil and fat in the second step (B) into the first step (A), weighing and adding 400ml of water, and fully stirring by using a mixer at the rotating speed of 1500r/min for 0.5 h.

Fourthly, setting extrusion parameters of the twin-screw: the barrel configuration of the twin screw extrusion consists of three parts: feeding stage, melting stage and extrusion stage; pouring the mixture into a feeding hopper of a double-screw extruder, wherein the feeding speed is set as follows: 250 r/min; the screw rotation speed was set as: 400 r/min; the barrel temperature was set as: the low temperature zone in the feeding stage is 60 ℃; the melting stage was set as: 120 ℃; the extrusion stage was set as: 110 ℃; after various parameters of the double-screw extruder are stabilized, obtaining an extruded matter at the die head of the equipment, namely the plant tissue composite protein;

fifthly, cutting and subpackaging plant tissue protein: cutting the extrudate at a cutting speed of 80r/min, and directly feeding the cut small-section foundation into a fluidized drying bed through a wind power conveying pipeline for drying at a drying temperature of 55 ℃ for 30 min; and (4) conveying the extruded and dried extrudate to a horizontal cooler for cooling for 10min to obtain the plant composite tissue protein product. Then subpackaging and storing in a dry environment.

Comparative example 3

Firstly, mixing raw materials: respectively sieving 120 g of weighed soybean protein, 580 g of pea protein, 330 g of peanut protein, 100 g of wheat protein, 55 g of wheat starch, 45g of corn starch and 52.5 g of potato starch by a sieve of 200 meshes; mixing in a mixer; the equipment parameters are 900r/min, and the time is 15 min.

Secondly, preparing a grease mixture: 170 g of weighed palm oil is put into a water bath kettle, the temperature is set to 80 ℃, and the time is 40 min. After palm oil is completely liquefied, 130 g of weighed olive oil, 45g of soybean oil and 60 g of linseed oil are added; and finally, putting the oil into a high-speed homogenizing machine, controlling the rotating speed at 2wr/min and the time at 30min, so as to fully emulsify the oil and improve the expansion degree and oil retention of the plant composite tissue protein.

Thirdly, mixing materials: adding the fully emulsified oil and fat in the second step (B) into the first step (A), weighing and adding 400ml of water, and fully stirring by using a mixer at the rotating speed of 1500r/min for 0.5 h.

Fourthly, setting extrusion parameters of the twin-screw: the barrel configuration of the twin screw extrusion consists of three parts: feeding stage, melting stage and extrusion stage; pouring the mixture into a feeding hopper of a double-screw extruder, wherein the feeding speed is set as follows: 400 r/min; the screw rotation speed was set as: 540 r/min; the barrel temperature was set as: the low temperature zone in the feeding stage is 90 ℃; the melting stage is set as the 150 ℃ extrusion stage: 140 ℃; after various parameters of the double-screw extruder are stabilized, obtaining an extruded matter at the die head of the equipment, namely the plant tissue composite protein;

fifthly, cutting and subpackaging plant tissue protein: cutting the extrudate at a cutting speed of 80r/min, and directly feeding the cut small-section foundation into a fluidized drying bed through a wind power conveying pipeline for drying at a drying temperature of 55 ℃ for 30 min; and (4) conveying the extruded and dried extrudate to a horizontal cooler for cooling for 10min to obtain the plant composite tissue protein product. Then subpackaging and storing in a dry environment.

Comparative example 4

Firstly, mixing raw materials: respectively sieving 110 g of weighed soybean protein, 470 g of pea protein, 320 g of peanut protein, 160 g of wheat protein, 55 g of wheat starch, 45g of corn starch and 52.5 g of potato starch by a sieve of 200 meshes; mixing in a mixer; the equipment parameters are 900r/min, and the time is 15 min.

Secondly, preparing a grease mixture: 160 g of weighed palm oil is put into a water bath kettle, the temperature is set to be 50 ℃, and the time is 50 min. After palm oil is completely liquefied, 160 g of olive oil, 80 g of soybean oil and 135 g of linseed oil which are weighed are added; and finally, putting the oil into a high-speed homogenizing machine, controlling the rotating speed at 1.5wr/min and the time at 15min, so as to fully emulsify the oil and improve the swelling degree and oil retention of the plant composite tissue protein.

Thirdly, mixing materials: adding the fully emulsified oil and fat in the second step (B) into the first step (A), weighing and adding 400ml of water, and fully stirring by using a mixer at the rotating speed of 1500r/min for 0.5 h.

Fourthly, setting extrusion parameters of the twin-screw: the barrel configuration of the twin screw extrusion consists of three parts: feeding stage, melting stage and extrusion stage; pouring the mixture into a feeding hopper of a double-screw extruder, wherein the feeding speed is set as follows: 300 r/min; the screw rotation speed was set as: 450 r/min; the barrel temperature was set as: the low temperature zone in the feeding stage is 85 ℃; the melting stage was set as: 170 ℃; the extrusion stage was set as: 120 ℃; after various parameters of the double-screw extruder are stabilized, obtaining an extruded matter at the die head of the equipment, namely the plant tissue composite protein;

fifthly, cutting and subpackaging plant tissue protein: cutting the extrudate at a cutting speed of 80r/min, and directly feeding the cut small-section foundation into a fluidized drying bed through a wind power conveying pipeline for drying at a drying temperature of 55 ℃ for 30 min; and (4) conveying the extruded and dried extrudate to a horizontal cooler for cooling for 10min to obtain the plant composite tissue protein product. Then subpackaging and storing in a dry environment.

Comparative example 5

Firstly, mixing raw materials: respectively sieving 130 g of weighed soybean protein, 525 g of pea protein, 360 g of peanut protein, 130 g of wheat protein, 55 g of wheat starch, 45g of corn starch and 52.5 g of potato starch by a sieve of 200 meshes; mixing in a mixer; the equipment parameters are 900r/min, and the time is 15 min.

Secondly, preparing a grease mixture: 160 g of weighed palm oil is put into a water bath kettle, the temperature is set to be 30 ℃, and the time is 50 min. After palm oil is completely liquefied, adding 115 g of olive oil, 30 g of soybean oil and 60 g of linseed oil which are weighed; and finally, putting the oil into a high-speed homogenizing machine, controlling the rotating speed at 1.2wr/min and the time at 15min, so as to fully emulsify the oil and improve the swelling degree and oil retention of the plant composite tissue protein.

Thirdly, mixing materials: adding the fully emulsified oil and fat in the second step (B) into the first step (A), weighing and adding 400ml of water, and fully stirring by using a mixer at the rotating speed of 1500r/min for 0.5 h.

Fourthly, setting extrusion parameters of the twin-screw: the barrel configuration of the twin screw extrusion consists of three parts: feeding stage, melting stage and extrusion stage; pouring the mixture into a feeding hopper of a double-screw extruder, wherein the feeding speed is set as follows: 200 r/min; the screw rotation speed was set as: 400 r/min; the barrel temperature was set as: the low temperature zone in the feeding stage is 75 ℃; the melting stage was set as: 110 ℃; the extrusion stage was set as: 110 ℃; after various parameters of the double-screw extruder are stabilized, obtaining an extruded matter at the die head of the equipment, namely the plant tissue composite protein;

fifthly, cutting and subpackaging plant tissue protein: cutting the extrudate at a cutting speed of 80r/min, and directly feeding the cut small-section foundation into a fluidized drying bed through a wind power conveying pipeline for drying at a drying temperature of 55 ℃ for 30 min; and (4) conveying the extruded and dried extrudate to a horizontal cooler for cooling for 10min to obtain the plant composite tissue protein product. Then subpackaging and storing in a dry environment.

Comparative example 6

Firstly, mixing raw materials: respectively sieving 105 g of weighed soybean protein, 525 g of pea protein, 360 g of peanut protein, 85 g of wheat protein, 55 g of wheat starch, 45g of corn starch and 52.5 g of potato starch by a sieve of 200 meshes; mixing in a mixer; the equipment parameters are 900r/min, and the time is 15 min.

Secondly, preparing a grease mixture: 160 g of weighed palm oil is put into a water bath kettle, the temperature is set to be 80 ℃, and the time is 120 min. After palm oil is completely liquefied, putting 530 g of olive oil, 280 g of soybean oil and 350 g of linseed oil which are weighed; and finally, putting the oil into a high-speed homogenizing machine, controlling the rotating speed at 3wr/min and the time at 40min, so as to fully emulsify the oil and improve the swelling degree and oil retention of the plant composite tissue protein.

Thirdly, mixing materials: adding the fully emulsified oil and fat in the second step (B) into the first step (A), weighing and adding 400ml of water, and fully stirring by using a mixer at the rotating speed of 1500r/min for 0.5 h.

Fourthly, setting extrusion parameters of the twin-screw: the barrel configuration of the twin screw extrusion consists of three parts: feeding stage, melting stage and extrusion stage; pouring the mixture into a feeding hopper of a double-screw extruder, wherein the feeding speed is set as follows: 300 r/min; the screw rotation speed was set as: 400 r/min; the barrel temperature was set as: the low temperature zone in the feeding stage is 75 ℃; the melting stage was set as: 150 ℃; the extrusion stage was set as: 150 ℃; after various parameters of the double-screw extruder are stabilized, obtaining an extruded matter at the die head of the equipment, namely the plant tissue composite protein;

fifthly, cutting and subpackaging plant tissue protein: cutting the extrudate at a cutting speed of 80r/min, and directly feeding the cut small-section foundation into a fluidized drying bed through a wind power conveying pipeline for drying at a drying temperature of 55 ℃ for 30 min; and (4) conveying the extruded and dried extrudate to a horizontal cooler for cooling for 10min to obtain the plant composite tissue protein product. Then subpackaging and storing in a dry environment.

Example 2 content detection of each component of the finished product proves that the nutrient content is balanced

Detecting the protein content in the plant composite tissue protein according to a spectrophotometry method in the national standard GB 5009.5-2016; detecting the starch content in the plant composite tissue protein according to an acid hydrolysis method in the national standard GB 5009.9-2016; detecting the content of reducing sugar in the plant composite tissue protein according to a national standard GB 5009.7-2016 potassium permanganate titration method; according to a direct drying method in the national standard GB 5009.3-2016, the water content in the plant composite tissue protein is detected.

And (3) displaying a detection result: taking comparative example 1 as an example, the protein content in the plant composite tissue protein is 81.29%; the starch content is 12%; the content of reducing sugar is 45 g/kg; the water content is 6.36%, which proves that the preparation method can greatly retain the protein nutrient content and the component proportion is more reasonable. While comparative examples 2-6, the water content was increased to a different extent, while the protein, reducing sugar, starch did not remain more intact than in comparative example 1.

Example 3 detection of the Lipase content demonstrates the effectiveness of removing beany flavor

The enzyme activity detection steps are as follows

Pretreatment: sieving the raw materials and the crushed product with a 200-mesh sieve, accurately weighing 2g of a sample to be detected, putting the sample into a centrifuge tube, adding 50mL of sodium borate buffer solution with the pH value of 9.0, fully oscillating for 20min, centrifuging for 10min at 5000r/min, and taking the supernatant for later use.

Preparation of a substrate: 700mg of linoleic acid, 700mg of Tween 20 and 5mL of deoxidized distilled water are accurately weighed and placed in a proper beaker, the mixture is repeatedly oscillated to be uniform, bubbles are avoided, 5.5mL of 0.5moL/L NaOH is added to enable the system to be a clear and transparent solution, and the deoxidized distilled water is added and is fixedly contained in a volumetric flask with the volume of 250mL for later use.

Preparing a buffer solution: preparation of sodium borate buffer solution (0.2mol/L, pH 9.0): mother liquor A: 0.2mol/L boric acid solution; mother liquor B: 125mL of A and 147.5mL of B are taken when 0.05mol/L of sodium borate solution is used. The solution was diluted to 500mL with deoxygenated distilled water and adjusted to pH 9.0.

And (3) enzyme activity determination: sucking 10mL of sample supernatant into a test tube, taking 10mL of blank control as 10mL of sodium borate buffer solution with pH 9.0, respectively adding 1.5mL of substrate solution, fully mixing for 30s by using a vortex mixing oscillator, reacting for 10min at room temperature, taking 3mL of sample solution in a quartz cuvette, and measuring the light absorption value at 234 mm.

According to the detection, taking the comparative example 1 as an example, the lipoxygenase in the vegetable protein raw material is 13.65U/ml, the lipoxygenase in the product after extrusion treatment is 0.86U/ml, and the reduction rate reaches 94%, which proves that the beany flavor can be reduced through the comprehensive treatment steps.

Example 4 measurement of storage Effect of plant tissue protein

Storage characteristics, expressed as the absorbance value of the protein at 640nm turbidity, increase in turbidity during storage indicates retrogradation of starch and protein and molecular rearrangement to a recrystallized structure. Taking comparative example 1 as an example, the absorbance of the product at 640nm was measured to be 0.16 for fresh produce, 0.42 for day 10, 1.03 for day 20, 1.83 for day 30, 1.86 for day 40, 1.91 for day 50, 1.93 for day 60, 1.95 for day 70, 1.98 for day 80, 1.99 for day 90, 2.02 for day 100, and 2.03 for day 110. Day 120 was 2.05. The data analysis shows that the turbidity of the product tends to increase but gradually stabilizes after the 50 th day. And through detection, when the turbidity of the product reaches more than 2.00, the taste and the tissue characteristics of the product are influenced, so that the effective storage characteristic can be maintained for about 90 days. While comparative examples 2 and 3 reached 80 days, and comparative examples 4 to 6 were slightly lower.

Example 5 detection of structural parameters of plant tissue protein products

And detecting the swelling degree, the water retention capacity and the hardness, the elasticity, the chewiness, the transverse shearing force, the longitudinal shearing force and the texturization degree of the rehydrated composite tissue protein product. Taking comparative example 1 as an example, the texture characteristic value of the product can produce a product with high expansion degree, and the water retention property and the hardness after rehydration can be maintained at a higher level while the high expansion degree is maintained, so that the product can be ensured to have better elasticity, chewiness and toughness instead of a very dry taste, and simultaneously can be maintained to have higher transverse shear force, longitudinal shear force and organization degree, and the overall physical properties of the product can be embodied.

The results of the tests of examples 2-5 are shown in the following table:

in the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.