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Preparation method of sesame polypeptide

A sesame and sesame cake technology, which is applied in protein food processing, plant protein processing, food science, etc., can solve the problems of low added value of products, insufficient depth of development and utilization, etc., and achieve good product stability, improved utilization rate, and molecular weight low effect

Inactive Publication Date: 2013-08-21
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
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AI Technical Summary

Problems solved by technology

[0003] Our country is very rich in sesame resources, but the depth of development and utilization is far from enough. It is only limited to the production of primary food, and the added value of the product is too low

Method used

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Embodiment

[0027] A preparation method of sesame polypeptide, the method comprises the steps of:

[0028] a. Processing of raw materials: crush the defatted sesame cake with a pulverizer and pass through a 40-mesh sieve to obtain crushed sesame cake, then mix the crushed sesame cake and water evenly in a ratio of 1:4 by weight to obtain sesame cake suspension.

[0029] b. Homogenization of the suspension: the sesame cake suspension was subjected to colloidal grinding and then homogenized by a high-pressure homogenizer to obtain a sesame cake mixture, and the homogenization pressure was 30Mpa.

[0030] c, heat preservation enzymolysis: add the mixed enzyme liquid of AlcaLase enzyme and papain to the sesame cake mixed liquid,

[0031] The volume ratio of AlcaLase enzyme and papain in the mixed enzyme solution is AlcaLase enzyme: papain = 1:1. The amount of mixed enzyme solution added is 0.05% of the mass of the sesame cake mixed solution, and the conditions for the enzyme Sui Jie are temp...

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Abstract

The invention provides a preparation method of sesame polypeptide, comprising the following steps: a, treatment of raw materials: uniformly mixing water and a sesame cake crushed material, which is obtained after a low-temperature cold-pressed sesame cake is crushed, so as to obtain a sesame cake suspension; b, homogenization of the suspension: homogenizing the sesame cake suspension to prepare a sesame cake mixed liquor; c, thermal-insulation enzymatic hydrolysis: adding a mixed the sesame cake mixed enzyme liquid of AlcaLase enzyme and papain into the sesame cake mixed liquor to carry out enzymatic hydrolysis at the temperature of 50-60 DEG C at pH of 7.0-8.5 for 6-8h so as to prepare a sesame cake enzymatic hydrolysate; d, high temperature sterilization: rapidly heating the sesame cake enzymatic hydrolysate to 90-95 DEG C; e, liquid-solid separation: carrying out liquid-solid separation on the sesame cake enzymatic hydrolysate which has undergone high-temperature enzyme deactivation and removing insoluble solids so as to prepare a sesame polypeptide liquid; f, condensation: condensing the sesame polypeptide liquid to prepare a sesame polypeptide concentrate; and g, drying: drying the sesame polypeptide concentrate so as to obtain a sesame polypeptide powder.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of sesame polypeptide. Background technique [0002] Sesame protein content is generally 14% to 17%, up to 29.7%, and its potency is similar to animal protein, so it is a good protein. Sesame protein is rich in amino acids, and the content of 18 kinds of amino acids is reasonable, which is close to the standards stipulated by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Among them, there are 8 kinds of essential amino acids, and the contents of arginine and glutamic acid are very high. Sesame protein is composed of four kinds of proteins, which are albumin, globulin, prolamin and glutenin, accounting for 6.81%, 17.57%, 5.33% and 70.11% of the total amount of sesame protein respectively. Sesame is a health product rich in high unsaturated fatty acids. The ratio of total protein digestibility to net p...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34
Inventor 何东平刘良忠胡传荣张世宏姚理
Owner WUHAN POLYTECHNIC UNIVERSITY
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