Chinese Academy of Agricultural Sciences

Jinchuang Zhang

Qiang Wang

Li Liu

Song Zhu

Hui Hu

Aimin Shi

Hongzhi Liu

Bo Jiao

Qin Guo

Shi Meng

Yanzheng Ge

High-moisture TPP and its preparation by crushing and mixing low-temperature defatted peanut protein powder and extrusion texturizing at 60&#xb0; C. to 80&#xb0; C. in the feeding zone, 90&#xb0; C. to 100&#xb0; C. in the mixing zone, 120&#xb0; C. to 160&#xb0; C. in the melting zone, 90&#xb0; C. to 150&#xb0; C. at the cooling die, and 50&#xb0; C. to 100&#xb0; 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.

High-moisture texturized peanut protein and a preparation method thereof

Growing community of inventors

Beijing, China

Jinchuang Zhang