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