HIGH-MOISTURE TEXTURIZED PEANUT PROTEIN AND A PREPARATION METHOD THEREOF

Abstract

High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60 C. to 80 C. in the feeding zone, 90 C. to 100 C. in the mixing zone, 120 C. to 160 C. in the melting zone, 90 C. to 150 C. at the cooling die, and 50 C. to 100 C. in the molding zone. Water is added online during extrusion to adjust the moisture content to 45% to 60%. The cooled product is high-moisture TPP that has a moisture content of 55% or more, bright white color, fragrant taste, abundant fibrous structure, is immediately edible, and can be used as a substitute for meat in the manufacture of chicken dices, pulled meat, vegetarian sausage and the like. The method fully utilizes raw materials, has almost no waste, is continuous, has a high process integration, and low energy consumption, and it can enhance the value of peanut protein powder.

Claims

1. A preparation method of high-moisture TPP, characterized in that, the method comprises the following steps: A) low-temperature defatted peanut protein powder is crushed and mixed well; B) the material obtained in step A) is subjected to an extrusion texturization treatment using the following extrusion temperatures: 60 C. to 80 C. in the feeding zone, 90 C. to 100 C. in the mixing zone, 120 C. to 160 C. in the melting zone, 90 C. to 150 C. at the cooling die, and 50 C. to 100 C. in the molding zone; and wherein water is added online during extrusion to adjust the moisture content of the material, so that the moisture content of the material during extrusion is 45% to 60%; and C) cooling the product obtained after extrusion molding to provide the high-moisture TPP.

2. The preparation method according to claim 1, wherein, one of: i) in step A), the low-temperature defatted peanut protein powder is crushed into small particles, and sieved by a 60 to 80 mesh sieve; ii) the method further comprises loading the mixed material of step A) into a sealed container, and equilibrating the mixed material for a period of time; and iii) the low-temperature defatted peanut protein powder has a crude protein content greater than or equal to 55% on a dry basis, and a crude fat content equal to or less than 7% on a dry basis.

3. The preparation method according to claim 1, wherein the extrusion temperatures in step B) are as follows: 60 C. to 70 C. in the feeding zone, 90 C. to 98 C. in the mixing zone, 135 C. to 155 C. in the melting zone, 90 C. to 120 C. at the cooling die, and 50 C. to 80 C. in the molding zone.

4. The preparation method according to claim 2, wherein the extrusion temperatures in step B) are as follows: 60 C. to 70 C. in the feeding zone, 90 C. to 98 C. in the mixing zone, 135 C. to 155 C. in the melting zone, 90 C. to 120 C. at the cooling die, and 50 C. to 80 C. in the molding zone.

5. The preparation method according to claim 1, wherein the extrusion temperatures in step B) are as follows: 70 C. in the feeding zone, 98 C. in the mixing zone, 140 C. in the melting zone, 120 C. at the cooling die, and 80 C. in the molding zone.

6. The preparation method according to claim 2, wherein the extrusion temperatures in step B) are as follows: 70 C. in the feeding zone, 98 C. in the mixing zone, 140 C. in the melting zone, 120 C. at the cooling die, and 80 C. in the molding zone.

7. The preparation method according to claim 1, wherein, in step B), the moisture content of the material during extrusion is adjusted to 54%.

8. The preparation method according to claim 2, wherein, in step B), the moisture content of the material during extrusion is adjusted to 54%.

9. The preparation method according to claim 1, wherein the screw rotation speed is 180 to 250 r/min and the feeding speed is 100 to 160 g/min during the extrusion of step B).

10. The preparation method according to claim 2, wherein the screw rotation speed is 180 to 250 r/min and the feeding speed is 100 to 160 g/min during the extrusion of step B).

11. The preparation method according to claim 1, wherein the screw rotation speed is 180 to 210 r/min and the feeding speed is 140 to 160 g/min.

12. The preparation method according to claim 1, wherein the screw rotation speed is 200 r/min and the feeding speed is 150 g/min.

13. The preparation method according to claim 1, wherein the cooling is carried out by passing the extrusion molded material obtained after the extrusion texturization treatment through a molding zone having a length of about 1 m, a width of about 80 cm and a height of about 3 cm and the temperature of the molding zone is 50 C. to 80 C.

14. The preparation method according to claim 2, wherein the cooling is carried out by passing the extrusion molded material obtained after the extrusion texturization treatment through a molding zone having a length of about 1 m, a width of about 80 cm and a height of about 3 cm and the temperature of the molding zone is 50 C. to 80 C.

15. The preparation method according to claim 1, wherein the extrusion texturization treatment is carried out by using a twin-screw extruder.

16. The preparation method according to claim 1, wherein the screw assembly mode is a high shear combination: a kneading block with a shear angle of 45 is employed as a screw shear element; there are four shear sections; and the screw shear elements and the delivery elements are installed on a screw with a length to diameter ratio of 24:1 alternately.

17. High-moisture TPP prepared by the method according to claim 1.

18. High-moisture TPP, characterized in that, it has a texturizing degree of 1.0 to 1.2, a fiber strength of 0.4 to 0.6 kg, an elasticity of 0.8 to 0.95, a hardness of 18 to 30.5 kg, and a chewiness (10.sup.3) of 13 to 18; and/or a moisture content of 50% to 60%.

19. Application of the high-moisture TPP according to claim 8 in food processing.

20. Application of the high-moisture TPP according to claim 9 in food processing.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0036] FIG. 1 is a process flow diagram of the method according to the present invention.

[0037] FIG. 2A is an appearance diagram of the high-moisture TPP obtained according to the present invention.

[0038] FIG. 2B is an internal structure diagram of the high-moisture TPP obtained according to the present invention.

SPECIFIC MODES FOR CARRYING OUT THE EMBODIMENTS

[0039] The following examples are intended to illustrate the present invention, but are not intended to limit the scope of the present invention. The operations involved in the examples are conventional technical operations in the art, unless otherwise specified. The implementation conditions in the examples may be further adjusted according to specific experimental conditions or plant conditions, and conditions that are not specified are generally conditions used in conventional experiments.

[0040] The following extrusion texturization treatment was carried out by using FMHE36-24 twin screw extruder.

[0041] The following texturizing degree, fiber strength, elasticity, hardness, chewiness, color, specific mechanical energy (SME) were detected by the methods recited in references such as Li Shujing (2014), Zhang Bo (2010), Zhang Cuan (2007) and the like (see References).

[0042] The low-temperature defatted peanut protein powder used below was purchased from Qingdao Changshou Food Co., Ltd., and the basic physical and chemical properties were as follows:

TABLE-US-00001 Crude protein content % Crude fat content % (5.46 dry basis) (dry basis) Moisture % 60.75 0.748 6.95 0.044 5.82 0.057

Example 1

[0043] A preparation method of a high-moisture TPP comprises the following steps:

[0044] (1) crushing raw material: the low-temperature defatted peanut protein powder was crushed into small particles, and was sieved by a 60 to 80 mesh sieve, and then weighed to take 5 kg of raw material;

[0045] (2) pre-mixing raw material: 5 kg of raw material was mixed in a mixer for 5 min in batches, and equilibrated for 24 hours;

[0046] (3) assembling screw elements: high shear combination, that is, a kneading block with a shear angle of 45 is selected as a screw shear element, and the assembled screw was placed into an extruder barrel and fixed firmly;

[0047] (4) pre-heating the extruder: a twin-screw extruder was preheated after start of the extruder; the predetermined temperature in each zone of the extruder was as follows: 70 C. in the feeding zone, 98 C. in the mixing zone, 140 C. in the melting zone, 120 C. at the cooing die, and 80 C. in the molding zone; the screw rotation speed was adjusted to 200 r/min, and the feeding speed was 150 g/min;

[0048] (5) adjusting moisture content of the material: water was added online during extrusion, so that water and the material were mixed well in the barrel, and the final moisture content of the material was 54% by mass;

[0049] (6) extrusion molding: after adjustment of the moisture content, the material was extrusion-molded in the extruder and then passed through a molding zone having a length of about 1 m, a width of about 80 cm and a height of about 3 cm to give the high-moisture TPP;

[0050] (7) cutting: the high-moisture TPP was cut into long strips with a length of about 20 cm by a hydraulic cutter at the outlet of the extruder; and

[0051] (8) packaging: long strips of the high-moisture fibrous texturized peanut protein were quickly packaged with a vacuum bag, and stored in a refrigeration storage at 4 C.

[0052] The detection results of the high-moisture TPP prepared in this example were as follows:

TABLE-US-00002 Specific Textur- Fiber mechanical izing strength Elas- Hardness Color Chewiness energy (SME)/ degree (kg) ticity (kg) E (10.sup.3) (kJ .Math. kg.sup.1) 1.20 0.49 0.92 30.32 27.29 17.81 656.66

Example 2

[0053] A preparation method of high-moisture TPP was used. The specific operation steps of this method were the same as those in Example 1 except that in step (4), the temperature in the melting zone was 160 C.

[0054] The detection results of the high-moisture TPP prepared in this example were as follows:

TABLE-US-00003 Specific Textur- Fiber mechanical izing strength Elas- Hardness Color Chewiness energy (SME)/ degree (kg) ticity (kg) E (10.sup.3) (kJ .Math. kg.sup.1) 1.02 0.46 0.85 26.91 28.68 13.15 628.45

Example 3

[0055] A preparation method of high-moisture TPP was used. The specific operation steps of this method were the same as those in Example 1 except that in step (5), the moisture content of the material during extrusion was 62% (mass fraction).

[0056] The detection results of the high-moisture TPP prepared in this example were as follows:

TABLE-US-00004 Specific Textur- Fiber mechanical izing strength Elas- Hardness Color Chewiness energy (SME)/ degree (kg) ticity (kg) E (10.sup.3) (kJ .Math. kg.sup.1) 1.14 0.53 0.86 18.18 23.80 8.61 562.87

[0057] The appearance and internal structure of the high-moisture TPP obtained in Examples 1-3 were shown in FIGS. 2A and 2B, respectively.

Comparative Example 1

[0058] A preparation method of high-moisture TPP was used. The specific operation steps of this method were the same as those in Example 1 except that in step (1), the low-temperature defatted peanut protein powder was crushed and sieved by a 30 mesh sieve.

[0059] The detection results of the high-moisture TPP prepared in this comparative example were as follows:

TABLE-US-00005 Specific Textur- Fiber mechanical izing strength Elas- Hardness Color Chewiness energy (SME)/ degree (kg) ticity (kg) E (10.sup.3) (kJ .Math. kg.sup.1) 0.90 0.33 0.66 13.10 29.01 4.79 701.19

Comparative Example 2

[0060] A preparation method of high-moisture TPP was used. The specific operation steps of this method were the same as those in Example 1 except that in step (4), the temperature in the melting zone was 110 C.

[0061] The detection results of the high-moisture TPP prepared in this comparative example were as follows:

TABLE-US-00006 Specific Textur- Fiber mechanical izing strength Elas- Hardness Color Chewiness energy (SME)/ degree (kg) ticity (kg) E (10.sup.3) (kJ .Math. kg.sup.1) 0.98 0.37 0.78 26.08 28.37 14.23 632.67

Comparative Example 3

[0062] A preparation method of high-moisture TPP was used. The specific operation steps of this method were the same as those in Example 1 except that in step (5), the moisture content of the material during extrusion was 40% (mass fraction).

[0063] The detection results of the high-moisture TPP prepared in this comparative example were as follows:

TABLE-US-00007 Specific Textur- Fiber mechanical izing strength Elas- Hardness Color Chewiness energy (SME)/ degree (kg) ticity (kg) E (10.sup.3) (kJ .Math. kg.sup.1) 0.93 0.86 0.58 33.05 30.38 20.19 816.89

[0064] The comparison results of the high-moisture TPP prepared in Examples 1-3 and Comparative Examples 1-3 were shown in Table 1:

TABLE-US-00008 TABLE 1 Comparison results Property Surface Fibrosis Fiber No. Color smoothness degree Strength Elasticity Hardness Chewiness Example 1 bright white Smooth Strong Relatively Strong Relatively Relatively strong high high Example 2 yellow-white Relatively Relatively Relatively Relatively Relatively Relatively smooth strong strong strong low high Example 3 bright white Smooth Relatively Relatively Relatively Relatively Relatively strong strong strong low low Comparative yellow-white Rough Relatively Weak Weak Low low Example 1 weak Comparative yellow-white Relatively Relatively Weak Relatively Relatively Relatively Example 2 rough weak weak low high Comparative dull yellow Relatively Relatively Strong Weak High High Example 3 rough weak

REFERENCES

[0065] 1. LI Shujing. Study on relationship between thermal properties of raw materials and texture properties of extrusion texturized proteins [D]. Chinese Academy of Agricultural Sciences, 2014. [0066] 2. ZHANG Cuan. Study on peanut protein extrusion texturization technology and underlying mechanisms [D]. Northwest A & F University, 2007. [0067] 3. Zhang Bo. Characterization of the function of screws in a twin screw extruder [D]. Chinese Academy of Agricultural Sciences, 2010.

[0068] While the present invention has been described in detail by way of general description, specific embodiments and tests, it will be apparent to a person skilled in the art that based on the present invention, modifications and improvements may be made without departing from the spirit and scope of the present invention. Accordingly, such modifications or improvements that are made without departing from the spirit of the present invention are intended to be within the scope of the present invention.