Mung bean pea edible separation protein and producing method thereof

A technology of protein isolate and production method, which is applied in the production field of edible protein isolate of mung bean and pea, can solve the problems of solubility, foaming, whipping, loss of emulsification, protein denaturation, environmental pollution, etc. Excellent quality, good product quality effect

Inactive Publication Date: 2008-08-13
王雪源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Domestic manufacturers of vermicelli recover protein from mung bean and pea starch slurry. The method is too simple, that is, the slurry is extracted through natural precipitation, thermal flocculation, concentration, cooking, and drying. A large amount of heat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1, a method for producing edible protein isolate from mung bean and pea, taking 1000 liters of waste slurry after processing mung bean and pea starch and pouring it into an alkali-soluble regulating tank, adding an appropriate proportion of sodium hydroxide solution, and adjusting the pH value of the protein solution to 9.0 , separated by a horizontal spiral separator to discharge some impurities such as fibers and residues in the protein solution. Add the separated protein emulsion to the acid point tank, add hydrochloric acid solution in an appropriate proportion, adjust its pH value to 4.5, and cause the protein to flocculate. The acid-precipitated protein solution is subjected to secondary separation to remove a certain amount of water and impurities. The water content of the separated concentrated protein solution is about 60%, and then water is added to adjust the concentration to 8%. Then add a certain proportion of alkali solution to adjust the pH value ...

Embodiment 2

[0035] Example 2, a method for producing mung bean and pea edible protein isolates. Measure 1000 liters of processed mung bean and pea starch and pour the waste slurry into an alkali-soluble regulating tank, add an appropriate proportion of sodium hydroxide solution, and adjust the pH value of the protein solution to 10.0. Separation is carried out by a horizontal spiral separator, and some impurities such as fibers and residues in the protein liquid are discharged. Add the separated protein emulsion to the acid point tank, add hydrochloric acid solution in an appropriate proportion, adjust its pH value to 4.8, and cause the protein to flocculate. The protein solution after acid precipitation is subjected to secondary separation to remove a certain amount of water and impurities. After separation, the water content of the concentrated protein solution is about 70%, and then water is added to adjust the concentration to 12%. Then add a certain proportion of alkali solution to a...

Embodiment 3

[0037] Example 3, a method for producing mung bean and pea edible protein isolates. Measure 1000 liters of processed mung bean and pea starch and pour the waste slurry into an alkali-soluble regulating tank, add an appropriate proportion of sodium hydroxide solution, and adjust the pH value of the protein solution to 11. Separation is carried out by a horizontal spiral separator, and some impurities such as fibers and residues in the protein liquid are discharged. Add the separated protein emulsion to the acid point tank, add hydrochloric acid solution in an appropriate proportion, adjust its pH value to 5.5, and cause the protein to flocculate. The acid-precipitated protein solution is subjected to secondary separation to remove a certain amount of water and impurities. After separation, the water content of the concentrated protein solution is about 80%, and then water is added to adjust the concentration to 15%. Then add a certain proportion of alkali solution to adjust the...

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PUM

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Abstract

The invention relates to a kind of isolating edible protein in the mung bean and pea and the producing method thereof, which belongs to the field of the edible protein producing method technology. It is characterized in that, the steps are as follows: a. alkali dissolving: adding alkali solution into the waste mud after starch processing of the mung bean and pea, adjusting pH to 9.0-11.0; b. impurity isolation: separating by separator, discharging parts of fiber and residues of the protein solution; c. acid precipitation: adding hydrochloric acid solution into acid tank for adjusting pH to 4.5-5.5; d. protein concentration: secondary separation, adding water for adjusting the density of the protein solution to 8-15%; e. neutralizing: adding alkali solution for adjusting pH up to 7.0; f. sterilizing, removing soy smell: high temperature sterilizing, flashing and then degassing and removing soy smell; g. homogenizing: homogenizing in homogenizer; h. spray drying: spray drying for acquiring edible isolating protein. The invention uses the seriflux produced by starch process as the raw materials to produce edible protein, the product has good appearance, good quality, and has solubility, emulsifying property, water absorbing and oil protecting ability, foamability and other good characteristics, and is environment protected.

Description

1. Technical field [0001] The invention relates to a method for producing edible protein isolate from mung bean and pea, and belongs to the technical field of edible protein production methods. 2. Background technology [0002] Mung beans are cool in nature, sweet in taste, and rich in vitamins A, B, and C. They have the effects of relieving heat and thirst, lowering blood pressure, diuresis, lowering qi, and detoxifying. It is also one of the important raw materials in the food industry and brewing industry, and it is also an important medicinal material. Mung bean consumption is mainly concentrated in three aspects: edible, deep processing and export. [0003] Peas are rich in various nutrients needed by the human body, especially high-quality protein, which can improve the body's disease resistance and recovery capabilities; peas are rich in carotene, which can prevent the synthesis of human carcinogens after eating, thereby reducing cancer. The formation of cells can r...

Claims

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Application Information

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IPC IPC(8): A23J1/14
Inventor 王雪源
Owner 王雪源
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