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Cashew nut protein powder and preparation method thereof

A technology of cashew nut protein and protein powder, which is applied in the direction of protein food ingredients, protein composition of vegetable seeds, food science, etc., to achieve the effects of improving the solubility and stability of the product, high product stability, and avoiding the introduction of pollutants

Active Publication Date: 2014-08-13
CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The protein content in cashew nut residue after oil extraction is more than 55%, and the amino acid composition of protein is complete, rich in 18 kinds of amino acids, including 8 kinds of essential amino acids for human body, accounting for 31% of the total amino acid content, accounting for about 10% of cashew kernel protein. 25% of the total amount, the proportion range (20% to 37%) of the essential amino acid requirement and protein requirement in line with nutrition regulations, the amino acid composition ratio of cashew nuts, and the amino acid requirement of the human body, that is, the human amino acid model recommended by WHO It is very close and superior to other nut products such as walnuts, almonds, hazelnuts, etc., but there is no related cashew protein powder product and preparation process on the market, so the use of cashew nut defatted powder to prepare cashew protein powder has many advantages and markets Development prospect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1) After cleaning and removing impurities, the shelled and uncoated cashew kernels are squeezed with a hydraulic oil press at a pressure boost rate of 4MPa / min, and the pressure is increased to 40MPa for 3 minutes, then the pressure is released and the slag is discharged, so that the cashew nuts When the oil content reaches below 5%, the defatted cashew nut cake is obtained;

[0027] 2) Pre-crushing the defatted cashew nut cake obtained in step 1), the mesh size of the sieve is 40 mesh, and obtaining cashew nut protein coarse powder;

[0028] 3) Mix the coarse cashew protein powder obtained in step 2) with water according to the mass ratio of 1:0.1, and extrude and expand through a twin-screw extrusion extruder. The sleeve temperature is 75°C, the shaft head clearance is 35mm, and the screw speed 110r / min, and then dried until the mass percentage of moisture in it was 3%, then passed through a 100 mesh sieve for ultrafine pulverization, and then added an equal mass of h...

Embodiment 2

[0031] According to the steps of Example 1, only in step 3), the mass ratio of cashew protein coarse powder to water is replaced by 1:0.3, the sleeve temperature is replaced by 80°C, the shaft head clearance is replaced by 25mm, and the screw speed is replaced by 90r / min, the mesh size of the sieve used in the superfine pulverization step was replaced by 150 mesh from 100 mesh, and the addition amount of the mixture composed of equal mass sodium hydroxymethylcellulose (CMC), monoglyceride fatty acid ester and xanthan gum was 0.2% is replaced by 0.5%, obtains the cashew nut protein powder provided by the invention.

[0032] The protein content of this product is determined by the Kjeldahl method described in GB5009.5-2010. The protein content in this product is 56.4%, which is in line with the national standard for protein powder in GB / T22493-2008.

Embodiment 3

[0034] According to the steps of Example 1, only the boosting rate used in step 1) is replaced by 10MPa / min, the final pressure after boosting is replaced by 45MPa, and the holding time is replaced by 2min;

[0035] Step 2) The mesh size of the sieve used for pre-crushing is replaced with 50 mesh;

[0036] In step 3), the mass ratio of cashew protein coarse powder to water is replaced by 1:0.2; the sleeve temperature is replaced by 95°C, the shaft head gap is replaced by 30mm, and the screw speed is replaced by 110r / min; the sieve hole used in the superfine pulverization step The number of meshes was replaced by 100 meshes to 120 meshes; the mass percentage of water was replaced by 3% to 5% after drying; the same mass of sodium hydroxymethylcellulose (CMC), monoglyceride fatty acid esters and xanthan The addition of the mixture of gum composition is replaced by 0.2% to 0.4%, obtains the cashew nut protein powder provided by the invention.

[0037] The protein content of this ...

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Abstract

The invention discloses cashew nut protein powder and a preparation method thereof. The preparation method comprises following steps: 1) cashew nuts without shell and coat are subjected to squeezing so as to obtain degreased cashew nut meal; 2) the degreased cashew nut meal obtained via step 1) is subjected to pre-smashing so as to obtain cashew nut protein crude powder; 3) the cashew nut protein crude powder obtained via step 2) is mixed uniformly with water, an obtained mixture is subjected to extrusion puffing, is dried until water content, by mass, ranges from 3 to 5%, and then is subjected to ultramicro pulverization so as to obtain the cashew nut protein powder. The cashew nut protein powder product obtained via the preparation method is high in protein content, low in fat content, and high in product quality stability; and is capable of maintaining nutritional value of cashew nut as far as possible. The preparation method is simple, is suitable for industrialized production, and possesses a promising market application prospect.

Description

technical field [0001] The invention belongs to the technical field of cashew nut comprehensive processing, and in particular relates to a cashew nut protein powder and a preparation method thereof. Background technique [0002] Cashew nut is the fruit of the perennial plant of the cashew family Anacardiaceae. It is one of the four major dry fruits in the world. The fruit is kidney-shaped and native to tropical America. The main producing countries are Brazil, India, Mozambique, Tanzania, etc. It is also planted in Hainan and Yunnan in my country. Cashew nuts are a nutritious, sweet-tasting dried fruit that can be eaten as a snack or as a delicacy. The fat content of cashew nuts is as high as 47%, and the protein is 21.2%. Because cashew nuts are rich in oil, they are not suitable for people with severe gallbladder function, enteritis, diarrhea, and patients with excessive phlegm. There are many adverse effects, such as: obesity, high blood pressure, etc. During the storage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
Inventor 吴继红郭兴峰朱斌高林阮向朋赵文婷梁俊边孟贤
Owner CHINA AGRI UNIV
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