Method for producing degreasing peanut protein powder at low-temperature

A defatted peanut and protein powder technology, applied in the directions of food preparation, protein food ingredients, protein composition of vegetable seeds, etc., can solve the problems of losing the application value of food processing functional characteristics, small protein denaturation, and high equipment investment, and achieve peanut protein High utilization rate, small protein denaturation, and good functional properties

Inactive Publication Date: 2008-12-24
WUHAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] At present, the preparation of defatted peanut protein powder mainly adopts the method of short-time high-temperature steaming (about 27-35min), pre-pressing (about 110-115°C), leaching, and high-temperature precipitation (about 105°C) followed by ultrafine pulverization. It can reduce the residual oil rate of protein powder to less than 2%, and the protein content is about 60% (N×6.25, dry basis). However, due to the high temperature in the steaming, pre-pressing and desolventizing steps, the protein is denatured due to high temperature , the content of water-soluble protein in peanut protein powder is reduced, and the nitrogen solubility index (NSI value) drops below 50%, which greatly reduces the functional properties of the product such as solubility, water and oil absorption, and emulsification, and loses the functional properties in food processing. application value, and due to the Maillard reaction, the color of the cake is darkened, mostly brown, which seriously affects the palatability and the utilization rate of peanut protein
[0003] With the development of technology, low-temperature pressing technology has been vigorously promoted

Method used

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  • Method for producing degreasing peanut protein powder at low-temperature

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] After cleaning and grading, the peanuts are dried at low temperature, and then the red coat is removed by a half-grain machine, and the discolored kernels (mildewed kernels) are selected and removed to become uncoated peanut kernels, and then directly use a low-temperature screw oil press (patent number: ZL02290849. 8) Carry out a low-temperature pre-pressing, control the rotating speed at 17 rpm, press the oil at a low-temperature pressing temperature from 65°C to room temperature, and obtain a low-temperature pre-pressing cake and low-temperature pressing oil with a residual oil rate of 16%; low-temperature pre-pressing The crushed cake was crushed to a particle size of 10mm, and the water content was controlled at 8%. The low-temperature pre-pressed cake was leached with 6# solvent oil in an extractor, the leaching temperature was 50°C, and the solvent ratio was 1:1.2, and the extracted mixed oil and wet Meal. The extracted mixed oil is evaporated and stripped to obt...

Embodiment 2

[0020] After cleaning and grading, the peanut kernels are dried at low temperature. The temperature of the hot air is lower than 90°C, and the temperature of the material is lower than 60°C to minimize protein denaturation. grains) become stripped peanut kernels and directly use a low-temperature screw oil press to carry out a low-temperature pre-pressing, the control speed is 20 rpm, and the oil is pre-pressed at a low temperature at a temperature of 65°C to room temperature, and the residual oil rate is 17. % of low-temperature pre-pressed cake and low-temperature pressed oil; the low-temperature pre-pressed cake is crushed to a particle size of 8mm, and the moisture is controlled at 5%; the low-temperature pre-pressed cake is leached with 6# solvent oil in an extractor, and the leaching temperature is 55°C. The solvent ratio is 1:1.1 to obtain leached mixed oil and wet meal. . The extracted mixed oil is evaporated and stripped to obtain peanut extracted crude oil, which is...

Embodiment 3

[0022] After the peanuts are cleaned and graded, they are dried at low temperature, and then the red coat is removed by a half-grain machine, and the discolored kernels (mildewed kernels) are selected and removed to become uncoated peanut kernels. After that, they are directly pre-pressed with a low-temperature screw press to control The rotation speed is 23 rpm, and the oil is pre-pressed at a low temperature at an input temperature of 65°C to room temperature to obtain a low-temperature pre-pressed cake and low-temperature pressed oil with a residual oil rate of 17%; the low-temperature pre-pressed cake is crushed to a particle size of The low-temperature pre-pressed cake is leached with 6# solvent oil in the extractor, the leaching temperature is 55°C, and the solvent ratio is 1:1.5 to obtain leaching mixed oil and wet meal. . The extracted mixed oil is evaporated and stripped to obtain peanut extracted crude oil, which is then refined into edible peanut oil. The drained w...

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Abstract

The invention discloses a method for preparing defatted peanut protein powder under low temperature, which solves the problems that the NSI value of the prior defatted peanut protein powder is low, so that the functional characteristics of products, such as solubility, water and oil absorbility, emulsibility, etc. are low. The technical proposal comprises preparing the defatted peanut protein powder through the primary low-temperature pre-pressing, quality adjusting, leaching, low-temperature exsolution and super fine crushing to a defatted peanut after being dried with the red skin eliminated at low temperature; the whole production process is carried out under low temperature, and the obtained defatted peanut protein powder is in white or light yellow color, has less than 6.0 weight percent of water, less than 2 weight percent of fat, more than 60 percent of protein content (N*6.25, butt), and more than 60 percent of nitrogen solubility index, long storage time, good functional characteristics, such as solubility, water and oil absorbility, emulsibility, etc., good palatability and high peanut protein utility rate.

Description

technical field [0001] The invention relates to a method for preparing protein powder, in particular to a method for preparing defatted peanut protein powder at low temperature. Background technique [0002] At present, the preparation of defatted peanut protein powder mainly adopts the method of short-time high-temperature steaming (about 27-35min), pre-pressing (about 110-115°C), leaching, and high-temperature precipitation (about 105°C) followed by ultrafine pulverization. It can reduce the residual oil rate of protein powder to less than 2%, and the protein content is about 60% (N×6.25, dry basis). However, due to the high temperature in the steaming, pre-pressing and desolventizing steps, the protein is denatured due to high temperature , the content of water-soluble protein in peanut protein powder is reduced, and the nitrogen solubility index (NSI value) drops below 50%, which greatly reduces the functional properties of the product such as solubility, water and oil a...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23L1/015A23L1/307A23L5/20A23L33/20
Inventor 刘大川孙伟
Owner WUHAN POLYTECHNIC UNIVERSITY
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