Alfalfa edible leaf protein and its preparation method

A technology of leaf protein and alfalfa, which is applied in the field of alfalfa edible leaf protein and its preparation, can solve the problems of not paying too much attention to the quality and nutritional function of leaf protein products, high extraction cost, and high cost, so as to improve product grade and utilization value , The effect of breaking through the technical bottleneck

Inactive Publication Date: 2015-02-04
INST OF AGRI QUALITY STANDARDS & TESTING TECH GANSU ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, many scholars are devoted to the research of this aspect, and the Chinese invention patent application number 200710023257.9 discloses "a preparation method of soluble alfalfa leaf protein", which mainly adopts alkali extraction, acid precipitation, centrifugation, and then uses 95% ethanol, which is 10-13 times the mass of the precipitated material, is used for decolorization and deodorization. During the extraction process, a large amount of chemical preparations are used to acid-base. May cause pollution; the Chinese invention patent application with application number 201110343615.0 discloses "A Method for Ultrasonic-Assisted Enzymatic Extraction of Alfalfa Leaf Protein". Centrifuge to obtain the crude extract of leaf protein, the cellulase added in the extraction process increases the extraction cost, the leaf protein is not separated, and the extract is also a mixed leaf protein
The Chinese invention patent application with the application number 200810146590.3 discloses "an extraction method for direct separation of alfalfa forage and edible leaf protein". The protein extraction temperature is high, the heating temperature range is wide, the energy consumption is large, and the product purity is low
Specifically, the invention proposes that the extraction temperatures of forage and edible leaf protein are 60°C and 80°C respectively, and 60°C is the highest critical temperature for the extraction of forage leaf protein, and the actual extraction process can easily exceed 60°C and cause The precipitation of edible leaf protein causes the loss of edible leaf protein; at the same time, the extraction of edible leaf protein at 80°C not only consumes a lot of energy and costs, but also precipitates other substances, and the purity of the product decreases
At the same time, the invention does not pay too much attention to the product quality and nutritional function of the extracted leaf protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method for alfalfa edible leaf protein, comprising the following steps:

[0021] (1) Raw material pretreatment: clean and crush fresh alfalfa to a length of 1.0 cm, mix it with water at a weight ratio of 1:2, and use it in subsequent processes;

[0022] (2) Juicing: the above-mentioned raw materials are squeezed with a screw juicer to obtain alfalfa juice;

[0023] (3) Extraction of forage leaf protein: heating and extracting the alfalfa juice with a water bath heating method, the heating temperature is 56°C, centrifuging, the supernatant is set aside, and the precipitation is the forage leaf protein;

[0024] (4) Extraction of edible leaf protein: the supernatant obtained in the previous step was heated and extracted in a water bath at a heating temperature of 66° C., and centrifuged to obtain a functional edible leaf protein precipitate;

[0025] (5) Compression dehydration and drying: the sediment is compressed and dehydrated, and dried in an oven at 6...

Embodiment 2

[0027] A preparation method for alfalfa edible leaf protein, comprising the following steps:

[0028] (1) Raw material pretreatment: clean and crush fresh alfalfa to a length of 1.2 cm, mix it with water at a weight ratio of 1:2, and use it in subsequent processes;

[0029] (2) Juicing: the above-mentioned raw materials are squeezed with a screw juicer to obtain alfalfa juice;

[0030] (3) Extraction of forage leaf protein: heating and extracting the alfalfa juice with a water bath heating method, the heating temperature is 58°C, centrifuging, and the supernatant is set aside, and the precipitation is the forage leaf protein;

[0031] (4) Extraction of edible leaf protein: the supernatant obtained in the previous step was heated and extracted in a water bath at a heating temperature of 68° C., and centrifuged to obtain a functional edible leaf protein precipitate;

[0032] (5) Compression dehydration and drying: the sediment is compressed and dehydrated, and dried in an oven ...

Embodiment 3

[0034] A preparation method for alfalfa edible leaf protein, comprising the following steps:

[0035] (1) Raw material pretreatment: clean and crush fresh alfalfa to a length of 1.5 cm, mix it with water at a weight ratio of 1:2, and use it in subsequent processes;

[0036] (2) Juicing: the above-mentioned raw materials are squeezed with a screw juicer to obtain alfalfa juice;

[0037] (3) Extraction of forage leaf protein: heating and extracting the alfalfa juice with a water bath heating method, the heating temperature is 60°C, centrifuging, the supernatant is set aside, and the precipitation is the forage leaf protein;

[0038] (4) Extraction of edible leaf protein: the supernatant obtained in the previous step was heated and extracted in a water bath at a heating temperature of 70° C., and centrifuged to obtain a functional edible leaf protein precipitate;

[0039] (5) Compression dehydration and drying: the sediment is compressed and dehydrated, and dried in an oven at 6...

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Abstract

The invention discloses a method for extracting an edible leaf protein with high content of proteins and amino acids from fresh alfalfa, and the edible leaf protein extracted through the method. The method adopting a sectional temperature control process successfully realizes the direct separation of the alfalfa edible leaf protein in the extraction stage, significantly improves the purity and the quality of the edible leaf protein, and reduces the extraction energy consumption and the production cost. A pilot scale product contains 85-88% of protein and 75-78% of amino acids, the proportion of essential amino acids in the total amino acids is 51.56%, a ratio of the content of the essential amino acids to the content of nonessential amino acids is 1.06, and the proportion and the ratio are 28.9% and 76.7% higher than standard prescriptions of the United Nations Food and Agriculture Organization/World Health Organization (FAO/WHO) respectively. The method does not use any chemical reagents in the leaf protein extraction process, and has the characteristics of safety, high efficiency, low energy consumption, simple process, no pollution, realization of the scale production of the alfalfa edible leaf protein, and broad market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an edible leaf protein of alfalfa and a preparation method thereof. Background technique [0002] Vegetable protein is a kind of protein extracted from plants. Its nutrition is similar to that of animal protein. As a low-fiber, low-fat, and cholesterol-free plant protein source, edible leaf protein is more suitable for children, anemia patients, Health care products for pregnant women, patients with hyperlipidemia and the elderly can also be used as raw materials for extracting some medicines, and can also be used in the fields of cosmetics and daily chemicals. At present, the alfalfa leaf protein produced in my country can only be used as plant protein for feed processing because of its dark green color and grassy smell. If it is purified into edible leaf protein, the value-added space is huge, but it needs to undergo secondary processing, decolorization and deodorization process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/14
Inventor 于安芬李瑞琴赵有彪陶海霞徐美蓉水蓉焦洁徐瑞
Owner INST OF AGRI QUALITY STANDARDS & TESTING TECH GANSU ACADEMY OF AGRI SCI
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