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Method for preparing original raw peanut oil as well as tissue protein at low temperature

A technology of tissue protein and peanut protein powder, which is applied in the fields of plant protein processing, edible oil/fat, food science, etc., to achieve the effect of fragrant smell, improving nutritional value and reducing cholesterol content

Active Publication Date: 2011-03-16
QINGDAO CHANGSHOU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]However, textured soybean protein has a beany smell, which is currently difficult to eliminate from a technical point of view, thus limiting its application in certain fields

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] After screening, about 2 tons of Xiaobaisha peanuts with specifications (35-40) are baked at 75°C for 50 minutes, cooled to a skin temperature of 22°C, half of the red coat is removed, and the peeling rate is 96%. After adding water, heating and tempering, the temperature is 39°C, the water content is 5.7%, and it is fed into the single-screw oil press for pressing. It is measured that the oil content of the primary cake is 11%, and the water content is 8.3%. It is granular and pressed twice, and the second peanut cake formed is crushed by wind to obtain 1.06 tons of protein powder. The physical and chemical indicators are: protein dry basis 57%, fat 5.5%, moisture 5.5%, egg solubility index NSI=71% Produce 0.84 tons of peanut oil, its physicochemical index is: color and luster yellow 9 red 1, moisture 0.03%, impurity 0.04%, acid value 0.55mgkoH / g, peroxide value 1.0mmol / kg. Take 1.06 tons of protein powder, add water, mix and temper, measure the water content of 7.5%, ...

Embodiment 2

[0027]After screening, about 2 tons of large peanuts with specifications (28-32) are baked at 73°C for 50 minutes, cooled to a skin temperature of 26°C, half of the red coat is removed, and the peeling rate is 97.5%. After adding water, heating and tempering, the temperature is 45°C, the water content is 6%, and it is fed into the single-screw oil press for pressing. It is measured that the oil content of the primary cake is 9.8%, and the water content is 7.8%. It is granular and pressed twice, and the second peanut cake formed is crushed by wind to obtain 1.03 tons of protein powder. Its physical and chemical indicators are: protein dry basis 58%, fat 5.2%, moisture 5.6%, egg solubility index NSI=74% Produce 0.83 tons of peanut oil, its physical and chemical index is: color and luster yellow 9 red 1, moisture 0.04%, impurity 0.04%, acid value 0.75mgkoH / g, peroxide value 0.8mmol / kg. Take 1.03 tons of protein powder, add water, mix and temper, measure the water content to 7.9%,...

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Abstract

The invention discloses a method for preparing a peanut protein at a low temperature and extracting original peanut oil and histone synchronously. The method comprises the following steps: peanuts go through secondary physical pressing in a single-screw oil press to obtain peanut protein powder and crude oil; the peanut protein powder is extruded and puffed in a double-screw extruder to obtain the histone; the crude oil is made into the original peanut oil after the processes of vacuum drying, standing and freezing at a constant temperature, filtering at a constant pressure, and twice finely filtering by a multi-layer vegetable fiber. The method of the invention can synchronously extract the original peanut oil and the histone; the prepared original peanut oil meets the national class 1 pressing standard; the prepared peanut protein structure, that is the histone is characterized by high vegetable protein, high fiber, low fat, no cholesterol, fragrant smell, etc., which can be directly prepared into vegetarian food or food vegetable protein additive material after being further processed. The method can realize the large-scale industrial production.

Description

technical field [0001] The invention relates to a method for preparing protein, in particular to a method for preparing virgin peanut oil and tissue protein at low temperature. Background technique [0002] Edible oil is a necessary consumer product for people's life, and it is an important food that provides heat energy and essential fatty acids for the human body and promotes the absorption of fat-soluble vitamins. With the rapid development of the national economy and the substantial improvement of people's living standards, people's requirements for the quality of edible oil are constantly improving. For a long time, the production and supply of edible oils have been mainly aimed at delicious food and providing energy, and little attention has been paid to the comprehensiveness of various nutrients in oils and fats, especially the lack of edible oils for human essential fatty acids, vitamins and trace elements. [0003] Peanut oil is a kind of edible oil that people li...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/14A23D9/02
Inventor 隋利华曲广坤郑加佐
Owner QINGDAO CHANGSHOU FOOD
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