Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs

A technology of peanut cake and tissue protein, which is applied in the direction of textured treatment and plant protein processing, can solve the problems of low economic and social benefits, denaturation of peanut protein, and reduced nutritional value, and achieve significant economic and social benefits , increase added value, simple production method

Active Publication Date: 2013-04-03
SHANDONG SHIJICHUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Hot-pressed peanut cake is pressed by hot-pressing method during the oil extraction process, and the temperature is high, which causes serious denaturation of peanut protein and reduces nutritional value. Hot-pressed peanut cake can only be used as cheap feed or fertilizer, therefore, causing a lot of problems. Big waste, low economic and social benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The peanut cake produced by high-temperature oil extraction with a protein content of less than 45% and a fat content of more than 3% is crushed, passed through a 40-mesh sieve to form a powder, and the powder is mixed with vitamin-type nutritional enhancement substances. It is 0.2% of the weight percentage of high-temperature peanut meal, put it into a twin-screw extruder after mixing evenly, extrude and expand at a temperature of 50°C and a pressure of 0.2MPa, and dry at a temperature of 80°C until the water content is 0.1%, peanut tissue protein can be obtained after cooling. The protein content in the peanut tissue protein was measured to be 59%.

[0016] The above-mentioned vitamin-like nutrition-enhancing substance is VC.

Embodiment 2

[0018] The peanut cake produced by high-temperature oil extraction with a protein content of less than 45% and a fat content of more than 3% is crushed, passed through a 40-mesh sieve to form a powder, and the powder is mixed with vitamin-type nutritional enhancement substances. It is 0.3% of the weight percentage of high-temperature peanut meal, put it into a twin-screw extruder after mixing evenly, extrude and expand at a temperature of 80°C and a pressure of 0.4MPa, and dry at a temperature of 100°C until the water content is 0.05%, peanut tissue protein can be obtained after cooling. The protein content in the peanut tissue protein was measured to be 61%.

[0019] The above-mentioned vitamin-like nutritional fortification substance is VE.

Embodiment 3

[0021] The peanut cake produced by high-temperature oil extraction with a protein content of less than 45% and a fat content of more than 3% is crushed, passed through a 40-mesh sieve to form a powder, and the powder is mixed with vitamin-type nutritional enhancement substances. It is 0.25% of the weight percentage of high-temperature peanut meal, put it into a twin-screw extruder after mixing evenly, extrude and expand at a temperature of 70°C and a pressure of 0.3MPa, and dry at a temperature of 90°C until the water content is 0.08%, the peanut tissue protein can be obtained after cooling. The protein content in the peanut tissue protein was measured to be 60%.

[0022] The above-mentioned vitamin-like nutritional fortification substance is a mixture of VC and VE.

[0023] After repeated tests, when the vitamin-like nutrition-enhancing substances are mixed with the powder, the amount of the nutrition-enhancing substances added is 0.2-0.3% of the weight percentage of the pow...

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Abstract

The invention relates to the technical field of deep processing of peanut foods, in particular to a method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs. The method is characterized by comprising the following steps of: 1. pulverizing and screening: pulverizing peanut cake dregs generated by squeezing oil at high temperature and screening by a mesh screen in 40 meshes to obtain powder; 2. mixing: mixing the powder with a vitamin nutrition enhancing substances, wherein the addition amount of the nutrition enhancing substances is 0.2-0.3 percent by weight of the powder; 3. extruding and bulking: after uniformly mixing, charging the mixture into a double-screw rod extrusion bulking machine for extruding and bulking, wherein the extruding and bulking condition comprises the temperature of 50-80 DEG C and the pressure of 0.2-0.4MPa; and 4. drying at high temperature: drying till the water content is not larger than 0.1 percent under the condition of the temperature of 80-100 DEG C and cooling to obtain the peanut tissue protein. The invention has the advantages of light flavor and high protein content of the prepared peanut tissue protein, simple preparation method, and the like.

Description

technical field [0001] The invention relates to the technical field of peanut food deep processing, in particular to a method for producing peanut tissue protein by using hot-pressed peanut cake. Background technique [0002] Cake after oil extraction from vegetable oil has been widely used in the food industry as a vegetable protein source. As a substitute for animal protein, it is often used as a meat additive, nutritional balance agent or simulated meat. During the processing of tissue protein, the protein loses its natural structure under the action of high temperature, high pressure and high shear in the extruder, which reduces the water solubility of the product. From a physical point of view, extrusion rearranges proteins into a homogeneous fiber structure with the same direction; from a chemical point of view, proteins recombine into a fibrin system with a small structure. The textured processing of plant protein can meet the demand for plant protein intake, and has...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/16A23J3/26
Inventor 杨庆利高俊安于丽娜矫丽媛朱凤张初署孙杰毕杰
Owner SHANDONG SHIJICHUN FOOD
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