High-moisture texturized peanut protein and a preparation method thereof

US10375981B2 · kind B2 · utility

Assignee

• INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY, CHINESE ACADEMY OF AGRICULTURAL SCIENCES · CN

Inventors

• Qiang Wang · Beijing, CN
• Li Liu · Shandong, CN
• Jinchuang ZHANG · Beijing, CN
• Song Zhu · Shanghai, CN
• Hongzhi Liu · Nanhu, CN
• Aimin Shi · Beijing, CN
• Hui Hu · Beijing, CN

Key dates

• Filing date: Oct 24, 2017
• Grant date: Aug 13, 2019
• Expiry date: Nov 3, 2037

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23V2002/00
• WIPO field: Food chemistry
• WIPO sector: Chemistry

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.