Method for separating protein from corn puree

A technology for separating protein and corn steep liquor is applied in the field of protein separation from corn puree, which can solve the problems of increasing production cost, large consumption of reagents and high corn steep liquor yield, and achieves the effects of increasing production load and improving separation effect.

Active Publication Date: 2018-08-21
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Above-mentioned back two kinds of methods have all introduced new composition in corn steep liquor, have influenced corn steep liquor to be used as feedstuff
Moreover, due to the high yield of corn steep liquor, the consumption of added reagents is large, which increases the production cost

Method used

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  • Method for separating protein from corn puree
  • Method for separating protein from corn puree
  • Method for separating protein from corn puree

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] A five-effect evaporation system (JMZ falling film evaporator, North Yida Energy Saving Equipment Co., Ltd.) is used to pass the corn puree through the fifth effect evaporator (evaporation temperature 55°C) and the fourth effect evaporator (evaporation temperature 65°C) Preliminary concentration is carried out to obtain a preliminary concentrated corn steep liquor (pH3.9) with a dry matter concentration of 18wt%, and pump it into the third effect evaporator, under the conditions of a vacuum of 0.055MPa and a temperature of 71°C , concentrating the pre-concentrated corn steep liquor to a dry matter concentration of 23 wt%, to obtain reconcentrated corn steep liquor.

[0068] Pump the re-concentrated corn steep liquor into the first effect evaporator and continue to evaporate until the dry matter concentration is 32wt%, and then pump it into the second effect evaporator to cool down to 66°C (vacuum degree 0.050MPa), and the cooled The corn steep liquor was further concent...

Embodiment 2

[0072] The five-effect evaporation system (JMZ falling film evaporator, North Yida Energy Saving Equipment Co., Ltd.) is used to pass the corn puree through the fifth-effect evaporator (evaporation temperature 56°C) and the fourth-effect evaporator (evaporation temperature 63°C). and the third-effect evaporator (evaporation temperature 70°C) for preliminary concentration to obtain a pre-concentrated corn steep liquor (pH3.6) with a dry matter concentration of 22wt%, and pump it into the first-effect evaporator for vacuum Under the conditions of a temperature of 0.061 MPa and a temperature of 90° C., the primary concentrated corn steep liquor was concentrated to a dry matter concentration of 45 wt % to obtain reconcentrated corn steep liquor. The re-concentrated corn steep liquor is pumped into the second effect evaporator and cooled to 75°C (vacuum degree 0.047MPa), and the cooled corn steep liquor is further concentrated to a dry matter concentration of 50wt% to obtain further...

Embodiment 3

[0077] The five-effect evaporation system (JMZ falling film evaporator, North Yida Energy Saving Equipment Co., Ltd.) is used to pass the corn puree through the fifth-effect evaporator (evaporation temperature 56°C) and the fourth-effect evaporator (evaporation temperature 62°C). and the third-effect evaporator (evaporation temperature 68°C) for preliminary concentration to obtain a preliminary concentrated corn steep liquor (pH3.8) with a dry matter concentration of 20%, and pump it into the first-effect evaporator for vacuum Under the conditions of a temperature of 0.058 MPa and a temperature of 85° C., the primary concentrated corn steep liquor was concentrated to a dry matter concentration of 31 wt % to obtain reconcentrated corn steep liquor. The re-concentrated corn steep liquor is pumped into the second effect evaporator and cooled to 60°C (vacuum degree 0.033MPa), and the cooled corn steep liquor is further concentrated to a dry matter concentration of 38wt% to obtain f...

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Abstract

The invention relates to a method for separating proteins from corn original pulp. According to the method, a light phase and a solid phase are obtained by concentrating and centrifugalizing the corn original pulp, wherein the obtained light phase is used as a corn pulp finished product, and the obtained solid phase is dried and then used as a protein finished product. According to the method for separating proteins from the corn original pulp disclosed by the invention, the protein products with a quite high nutritional value can be separated only by a physical means by virtue of the influence of a conventional corn pulp evaporation temperature on the protein properties in the corn pulp, and the flowability and the operability of the corn pulp are greatly improved. Therefore, the method disclosed by the invention adequately utilizes the heat energy during evaporation, realizes product diversification, increases the own value of the corn pulp, and improves the operability when the corn pulp is used for preparing a pulp-spraying feed, thus bringing good economic benefits to starch production enterprises.

Description

technical field [0001] The invention relates to the field of comprehensive utilization and deep processing of grains, in particular, the invention relates to a method for separating protein from corn puree. Background technique [0002] Corn steep liquor (concentrated corn steeping liquid) is a by-product of the wet milling process used to produce cornstarch. In the existing cornstarch wet milling process, starch is released by adding sulfurous acid (>0.2wt%) to corn soaked at about 50°C to disperse the protein matrix. After soaking for about 4 hours and 8 hours, the water absorption of corn germ and endosperm parts reached the highest, respectively, and then the germ and endosperm separated; after soaking for 24-36 hours, the protein matrix of the embryo body was basically dispersed; usually after soaking for 48 hours , the protein matrix is ​​completely dispersed. During the soaking process, the permeability of the corn seed coat increases under the action of sulfurou...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/12
Inventor 刘泽龙林旭琦孙本军秦善杰裴成利郝小明
Owner COFCO NUTRITION & HEALTH RES INST
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