Method for synchronously preparing peanut oil and peanut peptides through aqueous enzymatic extraction

A peanut peptide and peanut oil technology, applied in the direction of fat production, fat oil/fat production, fermentation, etc., can solve the problems of inapplicable purification of peanut hydrolyzed protein, technical difficulties, etc., and achieve increased added value, simple equipment and process route, and solubility Good results

Inactive Publication Date: 2013-05-22
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

However, because the molecular weights of peanut peptides and these non-protein components are not much different, the industrial methods commonly used for protein purification, such as acid precipitation and s...

Method used

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  • Method for synchronously preparing peanut oil and peanut peptides through aqueous enzymatic extraction
  • Method for synchronously preparing peanut oil and peanut peptides through aqueous enzymatic extraction
  • Method for synchronously preparing peanut oil and peanut peptides through aqueous enzymatic extraction

Examples

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Effect test

Embodiment 1

[0035] After the peanut kernels are screened to remove impurities, they are roasted with a roasting machine at a roasting temperature of 190°C and a roasting time of 20 minutes. After the roasting, the peanuts are cooled and the peanuts are peeled. After peeling, use a crusher to coarsely crush the peanut kernels, and then use a sand disc mill to further grind the peanuts into a slurry. Disperse the peanut pulp in 3 times the weight of water, adjust the pH of the system to 4.5, the temperature is 40°C, and the acid leaching time is 20 minutes. After acid leaching, use a three-phase decanter centrifuge to separate the system to obtain an oily emulsion phase, aqueous phase I and concentrated protein. Combine the oil-containing emulsion phase and the concentrated protein and disperse them in 2 times the weight of water, adjust the pH of the system to 9.0, the temperature is 55°C, and the alkali dissolution time is 30 minutes. After the alkali dissolution, 2.0% (w / w) Protex 6L a...

Embodiment 2

[0040] After the peanut kernels are screened to remove impurities, they are roasted with a roasting machine at a roasting temperature of 185°C and a roasting time of 20 minutes. After the roasting, the peanuts are cooled and the peanuts are peeled. After peeling, use a crusher to coarsely crush the peanut kernels, and then use a sand disc mill to further grind the peanuts into a slurry. Disperse the peanut pulp in 4 times the weight of water, adjust the pH of the system to 4.2, the temperature is 40°C, and the acid leaching time is 20 minutes. After acid leaching, use a three-phase decanter centrifuge to separate the system to obtain an oily emulsion phase, aqueous phase I and concentrated protein. Combine the oil-containing emulsion phase and concentrated protein and disperse them in 3 times the weight of water, adjust the pH of the system to 9.5, the temperature is 60°C, and the alkali dissolution time is 30 minutes. After the alkali dissolution, add 1.5% (w / w) Protex 6L a...

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Abstract

The invention provides a method for synchronously preparing peanut oil and peanut peptides through aqueous enzymatic extraction and belongs to the technical field of deep processing of agricultural products and comprehensive utilization of byproducts of the agricultural products, mainly solving the technical problems that protein products obtained according to a conventional technology for preparing oil from peanuts through aqueous enzymatic extraction have low purity and are imperfect in oil flavor and easy in generation of emulsion and the like. The method comprises the following steps of: baking peanut kernels, grinding, adding water so as to adjust acid for extraction, carrying out three phase centrifugation, combining oil bearing emulsion phase and protein concentrate, adjusting alkali, adding protease for enzymatic hydrolysis, carrying out high-temperature enzyme deactivation after the enzymatic hydrolysis is ended, and carrying out three phase centrifugation under a hot condition, thus directly obtaining the free oil and the peanut peptides. Peanuts are processed by adopting the method, so that the emulsion can be basically avoided, and the obtained oil has strong flavor and high quality; the peanut peptides have high purity (75% of protein content) and low relative molecular mass and can be used as a good functional additive to be widely applied to food processing.

Description

technical field [0001] The invention discloses a method for synchronously preparing peanut oil and peanut peptide by an aqueous enzymatic method, which belongs to the technical field of deep processing of agricultural products and comprehensive utilization of by-products. Background technique [0002] Peanut is rich in fat and protein, and is an important source of edible oil, protein and food raw materials in the world. my country is one of the important peanut producing countries in the world. About 50% of my country's peanuts are used for oil extraction, 29% are edible, about 6% are exported, and about 15% are reserved for seeds and other purposes. At present, the main means of industrial production of peanut oil are pressing (mainly hot pressing) and organic solvent leaching. The quality of oil obtained by pressing method is good but the yield is low; the oil yield obtained by extraction method is high, but the crude oil needs to be refined in multiple steps before it c...

Claims

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Application Information

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IPC IPC(8): C11B1/00C11B1/04C11B1/10C12P21/06
Inventor 章绍兵吕燕红陆启玉刘向军
Owner HENAN UNIVERSITY OF TECHNOLOGY
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