Method for preparing oil and protein by cold pressing and enzymolysis of sesame
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A cold-pressed enzyme and sesame technology, which is applied in the direction of fat oil/fat production, fat production, fermentation, etc., to achieve the effects of mild reaction conditions, high product quality and high purity
Inactive Publication Date: 2013-10-09
NORTHEAST AGRICULTURAL UNIVERSITY
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At present, there is no report on the preparation of sesame oil and sesame protein by cold pressing enzymatic hydrolys
Method used
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Embodiment 1
[0029] Embodiment 1: Screening test of optimal parameters of sesame cold pressing process
[0030] 1 Materials and methods
[0031] 1.1 Materials and reagents
[0032]
[0033] 1.2 Main instruments and equipment
[0034]
[0035] 1.3 Test method
[0036] 1.3.1 Process flow
[0037] Sesame→peeling→low temperature tempering→cold pressing→cold pressing sesame cake→crushing→mixing with water→heat treatment→enzymolysis→enzyme inactivation→alkaline extraction→centrifugal separation→sesame oil
[0038] 1.3.2 Calculation formula
[0039]
[0040] 2 Results and discussion
[0041] 2.1 Level coding table of experimental factors
[0042] On the basis of the single factor test, the three factors of material moisture content, cold pressing temperature, and screw speed were selected as independent variables, and the response value of the total oil extraction rate was used to design a response surface analysis test. The factor level coding table is shown in Table 2 -1.
[00...
Embodiment 2
[0060] Example 2: Screening test for optimal parameters of cold-pressed sesame cake enzymatic hydrolysis process
[0061] 1 Materials and methods
[0062] 1.1 Materials and reagents
[0063]
[0064] 1.2 Main instruments and equipment
[0065]
[0066] 1.3 Test method
[0067] 1.3.1 Process flow
[0068] Sesame→peeling→low temperature tempering→cold pressing→cold pressing sesame cake→crushing→mixing with water→heat treatment→enzyme hydrolysis→enzyme inactivation→alkaline extraction→centrifugal separation→sesame oil
[0069] 1.3.2 Calculation formula
[0070]
[0071] 2 Results and discussion
[0072] 2.1 Level coding table of experimental factors
[0073] On the basis of the single factor test, four factors including enzymatic hydrolysis temperature, enzymatic hydrolysis time, enzyme amount, and liquid-solid ratio were selected as independent variables, and the response value was the total oil extraction rate. According to the central combination design principle,...
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Abstract
The invention provides a method for preparing oil and protein by cold pressing and enzymolysis of sesame, and belongs to the technologies for extracting and processing of vegetable oil and protein. The method comprises the following steps of: (1) treating sesame by cleaning and peeling, adjusting the moisture, tempering at low temperature, carrying out cold pressing on the tempered material to obtain a cold-pressed sesame cake, and recovering the cold-pressed sesame oil; and (2) crushing the cold-pressed sesame cake obtained in step (1), adding water to be mixed to obtain a mixed solution, thermally processing the mixed solution, adding protease for performing enzymolysis, carrying out alkaline extraction after the enzymolysis, centrifugally separating to obtain the sesame oil, emulsion, an extracting solution and residue, demulsifying the emulsion to obtain the sesame oil and an aqueous phase, combining the aqueous phase with the extracting solution, performing ultrafiltration to obtain a concentrated solution, and freezing and drying the concentrated solution to obtain the sesame protein. According to the method, the way in combination of physical cold pressing and biological enzyme is adopted and carried out for preparing the sesame oil and the sesame protein; the obtained sesame oil is high in quality and also has high extraction rate; the sesame protein nearly has no denaturation and has high purity.
Description
technical field [0001] The invention belongs to vegetable oil and protein extraction and processing technology, and mainly relates to a method for preparing oil and protein by enzymatic hydrolysis of cold-pressed sesame. Background technique [0002] The cold pressing process is a pressing process in which the processed oil is not steamed and fried in the traditional hot pressing process, and the oil is squeezed out of the raw material by mechanical force at a temperature below 65 °C. During the cold pressing process, oilseeds mainly undergo physical changes, such as material deformation, oil separation, etc. The oil and fat produced by cold pressing alone has less flavor substances, which is not as good as the water substitution method; the oil extraction rate is low, and the residual oil of cold pressed cakes is high, which is 2-3 times that of hot pressed cakes; the energy consumption ratio is high, without steaming and frying , the pressing temperature is low, the oil i...
Claims
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