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Method for extracting peanut proteins by utilizing low-temperature pressed peanut meal

A technology of peanut cake and peanut protein, which is applied in the direction of protein food ingredients, protein composition and application of vegetable seeds, and can solve the problems of high oil content in peanut meal, low purity of protein powder, and low oil yield of peanut oil, etc.

Inactive Publication Date: 2015-01-07
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The method of producing peanut oil in my country is generally hot pressing, which leads to serious denaturation or even carbonization of peanut meal protein, resulting in a large waste of protein resources, while the peanut oil prepared by cold pressing method has low oil yield, poor storage stability, no strong aroma of peanuts, and oil extraction The oil content in the finished peanut meal is high, and the purity of the processed protein powder is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The method of extracting peanut protein by pressing peanut cake at low temperature, taking 100kg of peanuts, microwave drying, the temperature of microwave drying is controlled at 55°C, the output power of microwave heating is 1000 W, and the processing time is 60s. After drying, the moisture content of peanut raw materials is 8%, take off the red coat after drying, degrease with a hydraulic oil press, control the pressing temperature at 85°C, and the oil yield is 97%, get 50kg of peanut cake, crush it through a 80-mesh sieve, add 500kg of water, and use the mass percentage Adjust the raw material solution to a pH of 4.3 with 8% dilute sulfuric acid, add 1.06kg of Viscozyme enzyme, react for 130min, then adjust the pH to 8.0 with sodium hydroxide, add 0.34kg of Alcalase protease and raise the temperature to 55°C, react for 150min , and centrifuge (3000r / min×20min) to collect the supernatant, add dilute sulfuric acid with a mass percentage concentration of 8% to adjust to...

Embodiment 2

[0019] The method of extracting peanut protein by pressing peanut cake at low temperature, taking 97kg of peanuts, microwave drying, the temperature of microwave drying is controlled at 60°C, the output power of microwave heating is 1000 W, and the processing time is 45s. After drying, the moisture of peanut raw materials is 9%, take off the red coat after drying, degrease with a hydraulic oil press, control the pressing temperature at 90°C, and the oil yield is 96%, get 50kg of peanut cake, crush it through an 80-mesh sieve, add 500kg of water, and use the mass percentage Adjust the raw material solution to a pH of 4.3 with 8% dilute sulfuric acid, add 1.06kg of Viscozyme enzyme, react for 130min, then adjust the pH to 8.0 with sodium hydroxide, add 0.34kg of Alcalase protease and raise the temperature to 55°C, react for 150min , centrifuge (3000r / min×20min) to collect the supernatant, add dilute sulfuric acid with a mass percentage concentration of 8% to adjust to pH 4.5, cen...

Embodiment 3

[0023] The method of extracting peanut protein by pressing peanut cake at low temperature, taking 98kg of peanuts, microwave drying, the temperature of microwave drying is controlled at 45°C, the output power of microwave heating is 1000 W, and the processing time is 65s. After drying, the moisture of peanut raw materials is 7.5%, take off the red coat after drying, degrease with a hydraulic oil press, control the pressing temperature at 80°C, and the oil yield is 94%, get 50kg of peanut cake, crush it through a 80-mesh sieve, add 500kg of water, and use the mass percentage Adjust the raw material solution to a pH of 4.3 with 8% dilute sulfuric acid, add 1.06kg of Viscozyme enzyme, react for 130min, then adjust the pH to 8.0 with sodium hydroxide, add 0.34kg of Alcalase protease and raise the temperature to 55°C, react for 150min , centrifuge (3000r / min×20min) to collect the supernatant, add dilute sulfuric acid with a mass percentage concentration of 8% to adjust to pH 4.5, ce...

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Abstract

The invention discloses a method for processing health foods and in particular relates to a method for extracting peanut proteins by utilizing low-temperature pressed peanut meal. The method comprises the following steps: taking 50 mass parts of low-temperature pressed peanut meal, grinding and passing through a 80-mesh sieve, adding 470-570 mass parts of water, regulating the pH value of the raw material solution to be 4.3 by using 8% dilute sulfuric acid, adding 1.06 mass parts of Viscozyme, and reacting for 130 minutes; regulating the pH value to be 8.0 by using sodium hydroxide, adding 0.34 mass part of Alcalase, heating to the temperature of 55 DEG C, reacting for 150 minutes, centrifuging and collecting the supernatant, adding 8 mass percent of dilute sulfuric acid, regulating the pH value to be 4.5, centrifuging, removing the supernatant, performing vacuum drying, thereby obtaining the peanut proteins. According to the method, the low-temperature pressed peanut meal is taken as a main raw material and is refined into a vegetable protein which is free of thermal denaturation of protein and high in nutritive value.

Description

technical field [0001] The invention relates to a processing method of health food, in particular to a method for extracting peanut protein by using low-temperature pressed peanut cake. It is a kind of vegetable protein with no thermal denaturation of protein and high nutritional value, which is refined with low-temperature cold-pressed peanut meal as the main raw material. Background technique [0002] Peanut protein is a complete protein containing eight essential amino acids. Peanut protein has a high digestibility rate and is easily absorbed and utilized by the human body. Its digestion coefficient can reach more than 90%. Peanut protein has an appetizing aroma, and it can be used in a variety of food processing simply by roasting and grinding into powder. It can be used as the main ingredient of food, as a food additive, or as a combination. This special advantage indicates that peanut protein occupies a very important position in food. Protein is one of the six esse...

Claims

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Application Information

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IPC IPC(8): A23J1/14
Inventor 石太渊于淼鲁明张良臣王小鹤韩艳秋迟吉捷
Owner 辽宁省农业科学院食品与加工研究所
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