Soybean tissue protein, also known as plant meat, is made from defatted soybean meal (also known as white bean). The main ingredients are protein (more than 50%) and carbohydrates. Soybean tissue protein is cholesterol-free, has low sugar content, high digestibility, and is rich in a variety of amino acids necessary for the human body. It is an ideal complete protein.
1. Production process of soybean tissue protein The white bean tablets are ground by a turbine mill and then mixed into a mixing cylinder to be fully mixed with steam and water. Then, the extruder is suddenly released through a mold under high temperature and high pressure, thereby obtaining a reorganized protein (small). The granulated soy tissue protein is subjected to wet-milling shearing, and then dried and dried in a dry cooler, and packaged into a soybean tissue protein product.
2, the production process of soybean tissue protein principle contains white beans with appropriate moisture, after grinding into a defatted protein powder, its natural undenatured protein molecules, under the action of temperature and pressure, denaturation. The highly regular spatial arrangement inside the molecule is disturbed, and the secondary chain is broken and the peptide chain structure is loose and easy to stretch. Due to the orientation force, the protein molecules are denatured, and a certain granularity is aligned and organized, and further solidified. The meat fiber structure is formed, and finally the temperature is suddenly changed by the mold to produce a certain expansion, that is, the porous soybean tissue protein is obtained.
3, the product standard of soybean tissue protein The product standard of soybean tissue protein is: protein (dry basis) N × 6.25 ≥ 50%, fat ≤ 1.5%, crude fiber ≤ 5%, moisture 8% ~ 12%, bulk density ≤ 350g / L, the foaming rate is <5%, and the rehydration ratio is 1: (2.5~3), which is in line with food hygiene standards. The appearance is light yellow or yellowish brown, no bitterness, no mildew, and it is sponge-like, blocky or granular. It has a slight bean flavor. It can float on the surface after swelling and does not break. It has a lean meaty appearance. Fibrous tissue, soft after the blisters, delicate tissue.
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4. Precautions for the production of soybean tissue protein a. Production of soybean tissue protein The white bean tablets should reach the following physical and chemical indicators: protein (dry basis) N × 6.25 ≥ 50%, fat ≤ 1.5%, moisture ≤ 10%, crude fiber ≤ 5%, NSI ≥ 70%, ash ≤ 6%. The white bean slices are ground into a powder by a turbine mill and called a degreased protein powder. The particle size requirement is 100-325 mesh. When the degreased protein powder is mixed with the soda water in the mixing tank, the steam should be advanced and mixed, and the mixing should be uniform to prevent the material. After mixing, the solid material is mixed, and after the material is loosened in the hand, the material is formed into small balls, otherwise the material is too loose or too sticky, which may affect the puffing effect, and may not even cause puffing.
b. The mixed material enters the extruder for expansion. The pH value of the raw material should be around 7.0. The higher the pH value, the better the expansion effect, but it should not exceed 8.5. If the pH value is <5.5, the material will not puff. The sugar content of the raw material is preferably 20% to 30%, and the too high material is gelatinized quickly in the extruder. The water added to the extruder is generally about 3kg, and it is easy to produce spray when adding too much water. The steam pressure should be stable to 0.4 MPa, and the temperatures of the four heating zones are: first heating zone 80-90 ° C, second heating zone 90-100 ° C, third heating zone 110-120 ° C, fourth heating zone 30~ 40 ° C. In the process of puffing, it is necessary to prevent the extruder from being sprayed and the product not being formed.
c. During the expansion process, the speed of the cutter of the puffing machine is as follows: small grain soybean tissue protein 4.5~6.5 files, large grain soybean tissue protein 3.0~4.5 files, the rotation speed is too fast, the particles are too small, resulting in high crushing rate and affecting product quality.
d. The expanded product can enter the dry cooler. If the small granular tissue protein is wet-milled, it will become 4mm small particles, the wet grinding knife rotates at 2000 rpm, and the static knife exit gap is 4mm.
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