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Preparation method of peanut polypeptide

A peanut polypeptide and peanut cake technology, which is applied in protein food processing, plant protein processing, food science, etc., can solve the waste of peanut protein resources and other problems, and achieve the effects of good product stability, improved utilization rate, and low molecular weight

Inactive Publication Date: 2013-08-21
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Peanut cake is mostly used as feed or fertilizer, and has not been fully processed and utilized, resulting in a great waste of peanut protein resources

Method used

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Examples

Experimental program
Comparison scheme
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Embodiment

[0029] A preparation method of peanut polypeptide, the method comprises the steps of:

[0030] a. Processing of raw materials: crush the defatted peanut cake with a pulverizer and pass through a 40-mesh sieve to obtain crushed peanut cake, then mix the crushed peanut cake and water evenly at a weight ratio of 1:4 to obtain peanut cake suspension.

[0031] b. Homogenization of the suspension: the peanut cake suspension is subjected to colloidal grinding and then homogenized by a high-pressure homogenizer to obtain a peanut cake mixture, and the homogenization pressure is 30Mpa.

[0032] c, heat preservation enzymatic hydrolysis: add the mixed enzyme liquid of AlcaLase enzyme and papain to peanut cake mixed liquid,

[0033] 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 mixed solution of peanut cakes. The value is 7.0, the time is 8 hours, and th...

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PUM

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Abstract

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

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of peanut polypeptide. Background technique [0002] Peanuts have high medical and medicinal value, and can be used to treat malnutrition, spleen and stomach disorders, various anemias, cough, phlegm and asthma, intestinal dryness and constipation, and lack of milk. According to "Compendium of Materia Medica Supplements", peanuts delight the spleen and stomach, moisten the lungs and resolve phlegm, nourish qi, clear the throat and relieve itching. "Southern Yunnan Materia Medica" contains: boiled peanuts in salt water to treat lung pain, stir-fried with dry fire to promote blood circulation, and treat stomach pain due to cold accumulation in the abdomen. "Medicinal Test" contains: This product is fried and eaten to clear the stomach and refresh the spleen, smooth the intestines and moisten dryness. Peanuts contain a variety of anti-aging ingredients, especial...

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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