Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
发明人:
WANG Qiang,LIU Li,ZHANG Jinchuang,ZHU Song,LIU Hongzhi,SHI Aimin,HU Hui
申请号：
US201715792010
公开号：
US2018360088(A1)
申请日:
2017.10.24
申请国别(地区):
美国
年份:
2018
代理人:
摘要：
A method for improving the quality of high-moisture texturized peanut protein (TPP) by TG enzyme is provided. The method includes crushing low-temperature defatted peanut protein powder and mixing it with the TG enzyme, performing an extrusion texturization treatment, and obtaining the product after extrusion molding is cooled to yield the high-moisture TPP. The high-moisture TPP produced by the method has bright white color, fragrant taste, smooth surface, abundant fibrous structure and high fiber strength, and it can be used as a substitute for high-grade meat in the manufacturing of vegetarian beef and the like. The method significantly increases the degree of fibrosis of the high-moisture TPP, enhances the fiber strength, and broadens its application channels.
