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A method of producing high-protein solid beverage by using bean vermicelli wastewater

A solid beverage, high-protein technology, applied in food science and other directions, can solve the problems of polluting the environment and wasting protein resources, achieving the effects of complete precipitation, simple process flow, and increased economic benefits

Active Publication Date: 2016-12-21
CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, regardless of the scale, the starch in the bean raw material is used to make vermicelli, and the protein accounting for 20% to 25% of the raw material weight is not well utilized, and it is all discharged with the waste water and residue produced, which pollutes the environment. waste of precious protein resources

Method used

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  • A method of producing high-protein solid beverage by using bean vermicelli wastewater
  • A method of producing high-protein solid beverage by using bean vermicelli wastewater
  • A method of producing high-protein solid beverage by using bean vermicelli wastewater

Examples

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Effect test

Embodiment 1

[0031] A kind of method utilizing bean vermicelli waste water to produce high-protein solid beverage, comprises the steps:

[0032] (1) Acid precipitation: add lactic acid to the pea vermicelli wastewater, adjust the pH value to 4.3, let it settle for 30 minutes, remove the supernatant, and collect the light yellow slurry in the lower layer;

[0033] (2) Centrifugal separation: Centrifuge the collected light yellow slurry at 5000r / min for 10min to collect the lower sediment;

[0034] (3) Slurry neutralization: Add water to the sediment and mix thoroughly, adjust the pH to 7.0 with NaOH aqueous solution, and add water to adjust the concentration so that the soluble solid content of the solution is 12%;

[0035] (4) Enzymolysis: According to the ratio of 1000ml:0.1ml, add amylase to the solution obtained in step (3), and perform enzymolysis for 30 minutes at 70°C and pH value 7.0;

[0036] (5) Deenzyme sterilization: heat the liquid after enzymolysis to 90°C and keep it for 40m...

Embodiment 2

[0047] A kind of method utilizing bean vermicelli waste water to produce high-protein solid beverage, comprises the steps:

[0048] (1) Acid precipitation: Add lactic acid to the waste water from making broad bean vermicelli, adjust the pH value to 5.5, let it settle for 60 minutes, remove the supernatant, and collect the light yellow slurry in the lower layer;

[0049] (2) Centrifugal separation: centrifuge the collected light yellow slurry at 3000r / min for 15min to collect the lower sediment;

[0050] (3) Slurry neutralization: Add water to the sediment and mix thoroughly, adjust the pH to 7.0 with NaOH aqueous solution, and add water to adjust the concentration so that the soluble solid content of the solution is 16%;

[0051] (4) Enzymolysis: According to the ratio of 1000ml:0.2ml, add amylase to the solution obtained in step (3), and enzymatically hydrolyze for 40 minutes at 80°C and pH 7.0;

[0052](5) Enzyme sterilization: heat the liquid after enzymolysis to 95°C and ...

Embodiment 3

[0064] A kind of method utilizing bean vermicelli waste water to produce high-protein solid beverage, comprises the steps:

[0065] (1) Acid precipitation: Add lactic acid to the mung bean vermicelli wastewater, adjust the pH value to 4.5, let it settle for 40 minutes, remove the supernatant, and collect the light yellow slurry in the lower layer;

[0066] (2) Centrifugal separation: centrifuge the collected light yellow slurry at 6000r / min for 5min to collect the lower sediment;

[0067] (3) Slurry neutralization: Add water to the sediment and mix thoroughly, adjust the pH to 7.0 with NaOH aqueous solution, and add water to adjust the concentration so that the soluble solid content of the solution is 8%;

[0068] (4) Enzymolysis: According to the ratio of 1000ml:0.2ml, add amylase to the solution obtained in step (3), and perform enzymolysis for 20 minutes at 75°C and pH 7.0;

[0069] (5) Deenzyme sterilization: heat the liquid after enzymolysis to 90°C and keep it for 40min...

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Abstract

The invention discloses a method of producing a high protein solid drink by utilizing bean vermicelli wastewater. The method comprises the following steps of: (1) carrying out acid precipitation, that is to say, adding lactic acid into bean vermicelli production wastewater, standing and precipitating, removing supernate, and collecting lower layer of faint yellow size; (2) centrifuging and separating; (3) carrying out size mixing and neutralizing; (4) carrying out enzymatic hydrolysis; (5) deactivating enzyme and sterilizing; (6) dosing; (7) heating and homogenizing; (8) spraying and drying; and (9) pelletizing and refining, that is to say, spraying and drying to obtain a powdery product, and pelletizing and screening in a dry environment to obtain the high protein solid drink with uniform particles, a protein content of more than 12% and a moisture content of less than 5%. The high protein solid drink, prepared by the invention, has good solubility, smooth taste and strong smell. According to the method, provided by the invention, after the protein is directly extracted by the bean vermicelli wastewater, the high protein solid drink is processed, the process flow is simple, the comprehensive utilization rate of bean raw materials can be greatly improved, and the economic benefit of an enterprise is increased.

Description

technical field [0001] The invention relates to a method for producing a high-protein solid beverage, in particular to a method for producing a high-protein solid beverage by using wastewater from bean vermicelli, and belongs to the technical field of deep processing of agricultural by-products. technical background [0002] The raw materials for the production of bean vermicelli mainly include peas, broad beans, and mung beans. As a traditional industry in my country, vermicelli production has a long history and there are many manufacturers, including large-scale enterprises with a high degree of mechanization, and small urban and rural workshops with manual operations. However, regardless of the scale, the starch in the bean raw material is used to make vermicelli, and the protein accounting for 20% to 25% of the raw material weight is not well utilized, and it is all discharged with the waste water and residue produced, which pollutes the environment. It also wastes prec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/39A23L2/70A23L2/84
Inventor 骆练刘新征郑芳燕涂顺明
Owner CHINA NAT RES INST OF FOOD & FERMENTATION IND CO LTD
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