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    • 6. 发明授权
    • Expanded products with high protein content
    • 膨化蛋白质含量高的产品
    • US08741370B2
    • 2014-06-03
    • US11115441
    • 2005-04-27
    • Girish M. GanjyalKyungsoo WooSukh D. BassiClodualdo C. Maningat
    • Girish M. GanjyalKyungsoo WooSukh D. BassiClodualdo C. Maningat
    • A23L1/18
    • A23L1/1805A23J3/18A23L7/117A23L7/17A23L33/185A23P30/20A23V2002/00A23V2200/3322A23V2250/5486A23V2250/5118
    • High protein expanded products are produced by extrusion with unique blends of ingredients, such as wheat protein isolates, modified wheat starch, salts, gums and moisture. The mixture is extruded in a twin-screw extruder with the temperatures in the range of 50 to 140° C., screw speeds of 250 to 450 rpm and with a back pressure of 350 to 1200 psi for different recipes. A range of expanded wheat crisps and other expanded products with wheat protein contents ranging from 30 to 90% are obtained from this process. The expanded products have good cell structure with varying cell sizes when viewed under a microscope. This process can be used to develop a varied range of products such as, wheat crisps, wheat curls, wheat loops etc. The products may be used in nutritional or health bars and other comestible having a high protein and low carbohydrate content.
    • 高蛋白质膨胀产品通过挤出成型,例如小麦蛋白分离物,改良的小麦淀粉,盐,树胶和水分等成分的混合物生产。 混合物在双螺杆挤出机中挤出,温度范围为50至140℃,螺杆转速为250至450rpm,背压为350至1200psi,用于不同配方。 从这个过程中可以获得一系列膨化的小麦薯片和其他小麦蛋白质含量范围从30%到90%的膨化产品。 当在显微镜下观察时,扩展的产品具有良好的细胞结构,具有不同的细胞大小。 该方法可用于开发各种各样的产品,例如小麦片,小麦卷发,小麦环等。该产品可用于具有高蛋白质和低碳水化合物含量的营养或健康酒吧和其他食物中。