Preparation method for flat almond oligosaccharide and instant protein hydrolysate powder

A technology for hydrolyzing protein powder and oligosaccharides, which is applied in the field of preparation of almond oligosaccharides and instant hydrolyzed protein powder, which can solve the problems of no relevant reports, high energy consumption in equipment operation, complicated process, etc., and avoid high-temperature concentration process , low production cost and simple process

Inactive Publication Date: 2012-10-24
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantages are: the process is complicated, and the energy consumption of the equipment used is relatively high.
Its disadvantage is: due to the high cost of the supercritical method, it is difficult to promote in industry
Its disadvantages are: the almonds need to be peeled before the oil is pressed, and the cold pressing method is also required, and the oil is refined by pure physics, which is complicated.
[0006] At present, there is no relevant report on the preparation and extraction of oligosaccharides from flat almonds

Method used

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  • Preparation method for flat almond oligosaccharide and instant protein hydrolysate powder
  • Preparation method for flat almond oligosaccharide and instant protein hydrolysate powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Smash

[0036] 30g of defatted flat almond powder is superfinely pulverized to pass through a 200-mesh sieve;

[0037] 2) Preparation of almond oligosaccharides by enzymatic hydrolysis

[0038] Disperse 30g of crushed flat almond powder in 1L of deionized water, adjust the pH to 3.0 with hydrochloric acid, and add cellulase at 35°C according to the mass ratio of cellulase activity to flat almond powder at 100U / g. Then use hydrochloric acid to adjust the pH to 3.5. At 40°C, add pectinase according to the mass ratio of the enzyme activity of pectinase to flat almond powder at 200U / g. Enzyme for 20 minutes, filter with microfiltration membrane, get 35.6g of retentate and filtrate, retentate for later use, use polysulfone ultrafiltration membrane to concentrate filtrate to 25% of the original volume, membrane separation parameters: cross-flow velocity is 3cm / s, operating gauge pressure The temperature is 0.04MPa, the temperature is 25°C, and the centrifugal spray dryer...

Embodiment 2

[0052] 1) crush

[0053] 100g of defatted flat almond powder is superfinely pulverized to pass through a 200-mesh sieve;

[0054] 2) Preparation of almond oligosaccharides by enzymatic hydrolysis

[0055] Disperse 100g of crushed flat almond powder in 1L of deionized water, adjust the pH to 5.0 with hydrochloric acid, and add cellulase at 55°C according to the mass ratio of cellulase activity to flat almond powder at 1000U / g. hydrolysis reaction for 8 hours; then adjust the pH to 5.5 with hydrochloric acid, at 65°C, add pectinase according to the mass ratio of pectinase activity to flat almond powder at 800U / g, enzymolysis reaction for 8h, and extinguish at 95°C Enzyme for 30min, filter with microfiltration membrane, get 130.8g of retentate and filtrate, retentate for later use, use polysulfone ultrafiltration membrane to concentrate filtrate to 30% of the original volume, membrane separation parameters: cross-flow velocity is 4cm / s, operating gauge pressure The temperature ...

Embodiment 3

[0061] 1) crush

[0062] 50g of defatted flat almond powder is superfinely pulverized to pass through a 200-mesh sieve;

[0063] 2) Preparation of almond oligosaccharides by enzymatic hydrolysis

[0064] Disperse 50g of crushed flat almond powder in 1L of deionized water, adjust the pH to 4.0 with hydrochloric acid, and add cellulase at 40°C according to the mass ratio of cellulase activity to flat almond powder at 300U / g. Then use hydrochloric acid to adjust the pH to 4. At 50°C, add pectinase according to the mass ratio of the enzyme activity of pectinase to flat almond powder at 400U / g. Enzyme for 25 minutes, microfiltration membrane filtration, 62.9g of retentate and filtrate were obtained, the retentate was used for later use, and the filtrate was concentrated to 27% of the original volume by polysulfone ultrafiltration membrane. Membrane separation parameters: cross-flow velocity of 4cm / s, operating gauge pressure The temperature is 0.05MPa, the temperature is 28°C, an...

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Abstract

The invention provides a preparation method for flat almond oligosaccharide and instant protein hydrolysate powder. The method comprises the following steps: carrying out superfine grinding on degreased flat almond powder, then dispersing the ground flat almond powder in deionized water, adjusting a pH value, adding cellulose and carrying out an enzymolysis reaction; adjusting a pH value, adding pectase, carrying out an enzymolysis reaction, then carrying out enzyme deactivation and filtration with a microfiltration membrane so as to obtain retentate and filtrate, standing the retentate for subsequent usage, and subjecting the filtrate to ultrafiltration and condensation and to spray drying with an atomizer so as to obtain flat almond oligosaccharide; and dispersing the retentate in deionized water, adjusting the pH value of an obtained solution, adding alkaline protease and flavorzyme, carrying out an enzymolysis reaction, adjusting a pH value, adding neutral protease, carrying out an enzymolysis reaction, then carrying out enzyme deactivation and filtration with the microfiltration membrane and subjecting obtained filtrate to ultrafiltration and condensation and to spray drying with the atomizer so as to obtain flat almond protein hydrolysate powder. The method provided in the invention is advantaged in that the advantages of a simple process, low energy consumption and low production cost are obtained, the prepared flat almond protein hydrolysate powder has high protein content and good water solubility and the method is suitable for industrial production.

Description

technical field [0001] The invention relates to a method for preparing almond oligosaccharides and instant hydrolyzed protein powder. Background technique [0002] Oligosaccharides have excellent proliferation of bifidobacteria, which can promote the reproduction of beneficial bacteria in the digestive tract, inhibit the growth of harmful bacteria, improve the balance of microbial flora, block the combination of pathogenic bacteria and host cell receptors, stimulate the immune system, and improve immunity. force. Almond protein contains various amino acids needed by the human body, and the proportion of amino acids is balanced. It is a good vegetable protein. [0003] CN101066088B discloses a "method for producing instant almond powder by using cold-pressed almond meal", in which the cold-pressed almond meal is coarsely crushed, and then salad oil or other vegetable oils are added back, and then subjected to gradient refining to obtain Raw almond pulp, then mix the raw alm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P21/06
Inventor 何余堂刘贺朱丹实解玉梅钱建华高虹妮李君
Owner BOHAI UNIV
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