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Chenopodium quinoa protein powder preparation technology

A preparation process, a technology of protein powder, applied in the field of preparation process of quinoa protein powder

Inactive Publication Date: 2015-11-25
LIAOCHENG UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The origin of quinoa is in the Andes Mountains of South America. It was introduced into my country in 2011. Therefore, the planting and deep processing of quinoa products have just emerged in my country, and there are no literature reports on the preparation of protein powder.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh 300g of quinoa, rinse with tap water 3-5 times, filter to remove sediment and fiber debris, and drain. Add quinoa after the treatment in the refiner, add 1200ml of pure water according to the ratio of solid to liquid at 1:4, heat to 45°C, soak for 60min, then open the refiner for beating for 15min. After beating, use a 40-mesh sieve to filter to remove gluten and fiber, and then go through a 250-mesh sieve to fine-filter to obtain the protein starch puree. Adjust the pH to 8 with sodium hydroxide, and centrifuge after standing for 1 hour to obtain the quinoa protein primary slurry. After adding phosphoric acid to adjust the pH of the quinoa protein primary slurry to neutral, heat it up to 35°C, add amylase and glucoamylase in a warm bath for enzymolysis, the addition amount is 15U / g and 80U / g respectively, and the enzymolysis time is 1.5h. After enzymatic hydrolysis, heat up to 60°C for 30 minutes to inactivate the enzyme, then concentrate and remove inorganic io...

Embodiment 2

[0022] Weigh 300g of quinoa, rinse with tap water 3-5 times, filter to remove sediment and fiber debris, and drain. Add quinoa after processing in the refiner, add 1800ml of pure water according to the ratio of solid to liquid at 1:6, heat to 65°C, soak for 30min, then open the refiner for beating for 15min. After beating, use a 20-mesh sieve to filter to remove gluten and fiber, and then pass through a 200-mesh sieve to fine-filter to obtain the protein starch puree. Adjust the pH to 8 with sodium hydroxide, and centrifuge after standing for 1 hour to obtain the quinoa protein primary slurry. After adding phosphoric acid to adjust the pH of the quinoa protein primary slurry to neutral, heat up to 35°C, add amylase and glucoamylase in a warm bath for enzymolysis, the addition amount is 20U / g and 100U / g respectively, and the enzymolysis time is 3h. After enzymatic hydrolysis, heat up to 60°C for 30 minutes to inactivate the enzyme, then concentrate and remove inorganic ions an...

Embodiment 3

[0024] Weigh 300g of quinoa, rinse with tap water 3-5 times, filter to remove sediment and fiber debris, and drain. Add quinoa after processing in the refiner, add 1800ml of pure water according to the ratio of material to liquid at 1:6, heat to 50°C, soak for 30min, then open the refiner for beating for 15min. After beating, use a 60-mesh sieve to remove gluten and fiber, and then pass through a 300-mesh sieve to obtain the protein starch puree. Adjust the pH to 8 with sodium hydroxide, and centrifuge after standing for 1 hour to obtain the quinoa protein primary slurry. After adding phosphoric acid to adjust the pH of the quinoa protein primary slurry to neutral, heat up to 35°C, add amylase and glucoamylase in a warm bath for enzymolysis, the addition amount is 20U / g and 100U / g respectively, and the enzymolysis time is 3h. After enzymatic hydrolysis, heat up to 60°C for 30 minutes to inactivate the enzyme, and then concentrate and remove inorganic ions and starch oligosacc...

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PUM

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Abstract

The present invention discloses a chenopodium quinoa protein powder processing technology, and specifically relates to a production technology used to extract and isolate protein powder from the chenopodium quinoa. The production process includes the following steps: (1) rinsing the chenopodium quinoa, draining, then soaking in hot water and grinding into slurry; (2) conducting coarse filtration and fine filtration of the chenopodium quinoa slurry to obtain a slurry; (3) adjusting the pH of the slurry to be alkaline, keeping still, and centrifuging to obtain a primary chenopodium quinoa protein slurry; (4) adjusting the pH of the primary chenopodium quinoa protein slurry to be neutral, adding amylase and glucoamylase to conduct enzymatic hydrolysis in a warm bath; (4) increasing the temperature to inactivate the enzymes after the enzymatic hydrolysis, concentrating by ultrafiltration to remove inorganic ions and oligosaccharides; and (5) finally, conducting centrifugation and spray drying to obtain the high purity chenopodium quinoa protein powder. The chenopodium quinoa protein extracted and isolated by this technology has a yield of more than 85% and a protein purity of more than 90%.

Description

technical field [0001] The invention relates to the preparation of vegetable protein powder, and describes a preparation process of quinoa protein powder. Background technique [0002] Quinoa plant classification belongs to Chenopodiaceae, a dicotyledonous plant, and is an alkaline food with whole grain, complete nutrition and complete protein. The endosperm accounts for 68% of the seed and has nutritional activity. The protein content is as high as 16%-22% (beef 20%). The quality is equivalent to milk powder and meat. It is rich in various amino acids, including all 9 essential amino acids necessary for the human body , the proportion is appropriate and easy to absorb, especially rich in lysine which is lacking in plants, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, manganese, copper and other minerals have high nutritional content, rich in unsaturated fatty acids, flavonoids , B vitamins and vitamin E, choline, betaine, folic acid, α-linolenic acid, β-...

Claims

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Application Information

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IPC IPC(8): A23J1/00A23J3/14A23J3/22A23J3/34
Inventor 董惠钧李荣荣王素珍
Owner LIAOCHENG UNIV
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