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Edible protein extracted from vermicelli wastewater and processing process thereof

A production process and wastewater technology, applied in the field of edible protein and its extraction process, can solve the problems of air pollution, reduced protein nutritional value, protein corruption, etc., and achieve the effect of reducing COD content, improving protein recovery rate, and increasing enterprise benefits

Active Publication Date: 2011-11-02
YANTAI SHUANGTA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this method has this big drawback, natural precipitation takes a long time, and it is easy to cause protein corruption, especially in summer, which not only reduces the nutritional value of protein, but also pollutes the surrounding air; The pea protein is denatured by high temperature, and its physical and chemical properties are not good
In addition, due to the characteristics of pea itself and the processing technology of vermicelli, the pea protein extracted from pea vermicelli wastewater has dark color, poor flavor and grayish brown color, which greatly affects the application of pea protein

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0044] A production process for extracting edible protein from vermicelli wastewater, the process flow comprising:

[0045] Pea vermicelli wastewater→extraction→centrifugal separation→second and third extraction of pea dregs→enzymolysis→acid precipitation→centrifugation→water washing→centrifugation→slurry neutralization→colloid mill treatment→decolorization, debittering and deodorization→sterilization→spraying Drying→Sieving→Packing

[0046] The specific operation steps are as follows:

[0047] 1), extraction

[0048] Send pea vermicelli wastewater into an extraction tank for extraction, add lye to adjust pH=9.0±0.2, and extract for 25-35min at a temperature of 45°C-50°C and a stirrer speed of 50-70r / min.

[0049] 2), centrifugal separation

[0050] Send the solution obtained after the above extraction into a centrifuge for centrifugation. The parameters of the centrifuge are that the separation factor is 3000-3500, that is, the centrifugal force is (3000-3500)×g, and the p...

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Abstract

The invention relates to a sanitarian edible protein and a processing process thereof, belonging to the technical field of edible proteins and extraction processes thereof. The process comprises the steps of extraction of pea vermicelli wastewater, centrifugal separation, extraction of pea slag for the second and third time, enzymolysis, acid deposition, centrifugation, washing, centrifugation and syrup mixing for neutralization. By using the processing process for extracting the edible protein from vermicelli wastewater, the original method for producing proteins by boiling the vermicelli wastewater through a big pan is changed and the recovery rate of proteins is increased. The invention has the advantages of changing original feed proteins into edible proteins with high added values, increasing enterprise revenue, improving comprehensive utilization of resources and reducing COD (Chemical Oxygen Demand) content in wastewater to better treat the wastewater so as to reduce the difficulty of wastewater treatment. Edible pea proteins obtained through the process have the functions of gel property of protein, water absorbability, oil absorbency, and the like and can be added into a plurality of kinds of foods to increase the protein content of the foods and change the property of the foods.

Description

technical field [0001] The invention relates to a health-care edible protein and its production process, in particular to an edible pea protein extracted from vermicelli wastewater and its production process, belonging to the technical field of edible protein and its extraction process. Background technique [0002] Pea is a kind of leguminous plant, which is widely planted in North my country. Its mature grain contains about 45% starch, 20-25% protein, and 0.5-2.0% fat. Pea protein is a high-quality protein with a relatively balanced proportion of amino acids. Among the eight essential amino acids required by the human body, except for the slightly lower content of methionine, the rest have reached the recommended model value of FAO / WHO. Therefore, we can see that pea protein itself has a high added value. [0003] As the birthplace of Longkou vermicelli, Zhaoyuan has 80% of the existing pea vermicelli production enterprises in Zhaoyuan, and our company is the largest Long...

Claims

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Application Information

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IPC IPC(8): A23J1/16
Inventor 杨君敏臧庆佳郭兰堂杨国栋
Owner YANTAI SHUANGTA FOOD
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