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Method for extracting peanut oil and fat and protein with ultrasonic assisted aqueous enzymatic method

An ultrasound-assisted and hydroenzymatic technology, which is applied to peptide preparation methods, chemical instruments and methods, and fat production, can solve the problems of low extraction rate of free oil, high residual oil rate of emulsion, and insufficient comprehensive utilization of protein. Achieve the effects of promoting comprehensive utilization, reducing energy and resource consumption, and reducing the amount of enzymes used

Active Publication Date: 2014-02-19
JIANGSU JOILK GRAIN & OIL
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Problems solved by technology

[0005] The present invention provides a method for extracting peanut oil and protein by ultrasonic-assisted aqueous enzymatic method, which solves the problems of low extraction rate of free oil, high residual oil rate in emulsion and insufficient comprehensive utilization of protein in the traditional method. The technical scheme is as follows:

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  • Method for extracting peanut oil and fat and protein with ultrasonic assisted aqueous enzymatic method

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Embodiment 1

[0034] Screen the peeled peanuts to remove impurities, dry crush until the average particle size of peanuts is about 38 μm, dissolve the crushed peanut pulp and water at a ratio of 1:5 (w / v) to liquid, adjust the pH of the system with 1M NaOH After reaching 9.00, use a 400W ultrasonic wave for 3 minutes, then adjust the pH to 9.00, extract in a water bath at 60°C for 4 hours, centrifuge at 3000 rpm for 20 minutes, and divide into four layers, which are free oil Ⅰ, emulsion Ⅰ, protein liquid and slag , Weigh the mass of free oil Ⅰ. After the protein solution was diluted, a membrane with a molecular weight cut-off of 10k was selected for ultrafiltration, and the retentate was spray-dried at an inlet temperature of 170°C and an outlet temperature of 80°C. Emulsion I was centrifuged at 8000 rpm for 20 minutes to obtain free oil II, which was weighed. The remaining emulsion liquid phase was broken by enzymatic method, the conditions were: papain / phospholipase (2:1, w / w), temperatu...

Embodiment 2

[0040]Screen the peeled peanuts to remove impurities, dry crush until the average particle size of peanuts is about 40 μm, dissolve the crushed peanut pulp and water at a ratio of 1:4 (w / v) to liquid, and adjust the pH of the system with 1M NaOH to 8.50, then use a 450W ultrasonic wave for 4 minutes, then adjust the pH back to 8.50, extract in a water bath at 60°C for 5 hours, centrifuge at 3000 rpm for 20 minutes, and then divide into four layers, which are free oil Ⅰ, emulsion Ⅰ, protein liquid and slag. Weigh the mass of free oil I. After the protein solution is diluted, a membrane with a molecular weight cut-off of 10k is selected for ultrafiltration, and the retentate is spray-dried with an inlet temperature of 180°C and an outlet temperature of 90°C. Emulsion I was centrifuged at 7000 rpm for 20 minutes to obtain free oil II, which was weighed. The remaining emulsion phase was broken by enzymatic method, the conditions were: papain / phospholipase (2:1, w / w), temperature ...

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Abstract

The invention discloses a method for extracting peanut oil and fat and protein with an ultrasonic assisted aqueous enzymatic method, belonging to the technical field of fine processing of agricultural products and comprehensive utilization of by-products. The method comprises the following steps: after grinding blanched peanuts with a dry method, adding water to adjust alkali for ultrasonic-assisted extraction, and digesting after adjusting alkali at the second time; low-speed centrifuging to obtain free oil I and emulsion I, and high-speed centrifuging the emulsion I to obtain free oil II and emulsion II; causing the emulsion II to carry out complex enzyme breaking to obtain demulsification oil I, and causing stubborn emulsion to carry out ethanol-assisted breaking to obtain demulsification oil II; ultra-filtering and desalting protein fluid, and then spray drying to obtain peanut isolate protein powder. Finally, the extraction ratio of free oil is 83 percent, the extraction ratio of total oil is 92 percent, the protein recovery ratio is 91.6 percent, the peanut protein purity is 89 percent, and the breaking ratio of emulsion can achieve 97-98 percent. Compared with the traditional aqueous enzymatic method, the method has the advantages that the extraction ratio of free oil is increased, the dosage of enzyme is greatly reduced, the residual oil ratio of emulsion is significantly reduced, and meanwhile, the peanut protein powder with high purity and good functionality is obtained.

Description

technical field [0001] The invention relates to a method for extracting peanut oil and protein by an ultrasonic-assisted aqueous enzymatic method, and belongs to the technical field of fine processing of agricultural products and comprehensive utilization of by-products. technical background [0002] Peanuts are an important source of edible oil and protein for humans. The traditional utilization method of peanuts is mainly to extract oil by pressing or leaching. Although the traditional method has the advantage of high oil extraction rate, peanut protein (meal) is generally used as feed. Bring greater pressure. With the continuous enhancement of people's awareness of environmental protection and the huge demand for protein resources brought about by the increase of population, the comprehensive development of high-quality plant protein, especially the development and utilization of peanut resources, not only has high health value, but also has high environmental and econo...

Claims

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Application Information

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IPC IPC(8): C07K1/14C11B1/00
Inventor 杨瑞金张文斌迟延娜赵伟华霄
Owner JIANGSU JOILK GRAIN & OIL
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