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Method for extracting oil and protein of peach kernel

A protein and peach kernel technology, which is applied to the protein composition of vegetable seeds, protein food ingredients, edible oil/fat, etc., can solve the problems of comprehensive utilization of unfavorable proteins, high residual oil rate in cakes, and low oil yield, etc. The effect of good availability, easy refining, and no solvent residue

Inactive Publication Date: 2012-06-27
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pressing oil production process, the oil yield is low, the cake residual oil rate is high, and the protein denaturation will be caused during the oil production process, which is not conducive to the comprehensive utilization of protein
There are solvent recovery and solvent residue problems in oil production by leaching. With the improvement of people's living standards, people put forward higher requirements for oil safety. The problem of solvent residue in leaching process has become the focus of consumers' attention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: 1) Get the peach kernel and soak it repeatedly in water for 4 times, each soaking for 12 hours, and peeling after soaking;

[0019] 2) Mix the peeled peach kernels with water at a mass ratio of 1:5 and refine to obtain a slurry, and use 0.1mol / L NaOH to adjust the pH of the slurry to 8.0;

[0020] 3) Add alkaline protease produced by Bacillus subtilis to the slurry at a ratio of 1.2g per 100g of peach kernels. The enzymolysis temperature is 50°C and the enzymolysis time is 2 hours. After the enzymolysis is completed, heat the slurry to 90°C to inactivate the enzyme After 10 minutes, the slurry after deactivating the enzyme was centrifuged at a speed of 8000 rpm for 40 minutes, and the oil phase clear oil separated after centrifugation was peach kernel oil, and the emulsion layer was removed, and the collected water phase was concentrated in a vacuum to obtain a concentrated solution. The vacuum concentration pressure is 0.090MPa, the temperature is 48°C, a...

Embodiment 2

[0021] Embodiment 2: 1) Get the peach kernel and soak it repeatedly in water for 4 times, each soaking for 12 hours, and peeling after soaking;

[0022] 2) Mix the peeled peach kernels with water at a mass ratio of 1:5 and refine to obtain a slurry, and use 0.1mol / L NaOH to adjust the pH of the slurry to 8.0;

[0023] 3) Add alkaline protease produced by Bacillus subtilis to the slurry at a ratio of 1.4g per 100g of peach kernels. The enzymolysis temperature is 40°C and the enzymolysis time is 3 hours. After the enzymolysis is completed, heat the slurry to 90°C to inactivate the enzyme After 10 minutes, the slurry after deactivating the enzyme was centrifuged at a speed of 9000 rpm for 30 minutes, and the oil phase clear oil separated after centrifugation was peach kernel oil, and the emulsified liquid layer was removed, and the collected water phase was concentrated in a vacuum to obtain a concentrate. The vacuum concentration pressure is 0.085MPa, the temperature is 50°C, an...

Embodiment 3

[0024] Embodiment 3: 1) Get the peach kernel and soak it repeatedly in water for 4 times, each soaking for 12 hours, and peeling after soaking;

[0025] 2) Mix the peeled peach kernels with water at a mass ratio of 1:5 and refine to obtain a slurry, and use 0.1mol / L NaOH to adjust the pH of the slurry to 8.5;

[0026] 3) Add alkaline protease produced by Bacillus subtilis to the slurry at a ratio of 1.5g per 100g of peach kernels. The enzymolysis temperature is 55°C and the enzymolysis time is 1 hour. After the enzymolysis is completed, heat the slurry to 90°C to inactivate the enzyme After 10 minutes, the slurry after deactivating the enzyme was centrifuged at a speed of 10,000 rpm for 20 minutes, and the oil phase clear oil separated after centrifugation was peach kernel oil, and the emulsified liquid layer was removed, and the collected water phase was concentrated in a vacuum to obtain a concentrate. The vacuum concentration pressure is 0.090MPa, the temperature is 45°C, a...

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PUM

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Abstract

The invention discloses a method for extracting oil and protein of peach kernel, which is characterized in that: peach kernel is adopted as a raw material, water is adopted as a solvent, and the oil and the protein of the peach kernel are simultaneously extracted with an enzymolysis and mechanical centrifugal way. The method can improve the oil outputting efficiency, and the produced crude oil has high quality and light color and is easy to be refined; the method is free from solvent residue, can reduce the energy consumption, reduces the environmental harm, and conforms to the sustainable development principle of environment friendliness and energy conservation; and at the same time, the protein of the peach kernel can be simultaneously extracted, since the enzymolysis treatment condition is moderate, the degeneration of protein of the oil meal after being degreased is low, the utilizability is good, and the processing added value and the comprehensive utilization rate of the peach kernel can be improved.

Description

technical field [0001] The invention belongs to the technical field of food processing and separation, and in particular relates to a method for extracting peach kernel oil and protein. Background technique [0002] Peach is the third largest deciduous fruit tree in my country after apple and pear. At present, except for a small amount of peach kernels, which are used as traditional Chinese medicine, peach fruit is mostly discarded as processing waste, and its economic value is very low. The content of oil and protein in peach kernel is 54.5% and 27.5% respectively, so it has high utilization value. Its fatty acid composition is mainly 63.8% of oleic acid, 15.4% of linoleic acid, and 20.7% of saturated fatty acid. The unsaturated fatty acids contained in peach kernel oil, especially the fatty acids (EFAs)-linoleic acid, which is necessary for the human body and cannot be synthesized by itself, can soften the blood vessels of the human body, reduce the absorption of cholest...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P7/64C12P21/06A23D9/00A23J1/14
Inventor 朱振宝易建华李静娟吴园芳
Owner SHAANXI UNIV OF SCI & TECH