Process for processing protein powder from corns
A technology of corn processing and protein powder, which is applied in the field of natural protein separation, extraction and deep processing, can solve the problems of incomplete utilization, etc., and achieve the effect of short processing steps, good stability and repeatability, and increased yield
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Embodiment 1
[0012] Example 1 Weigh 100g of crushed corn, add 900kg of warm water at 40°C, soak for 4 hours, use 25KHz working frequency ultrasonic to assist grinding and refining to 100 mesh, adjust the pH value of the slurry to neutral, keep the temperature at 55°C, add 3g Hydrolyze with neutral protease for 2 hours, separate, dry and pulverize to obtain edible protein powder. The final protein content is 78%, the average protein yield is 94%, and its stability and reproducibility are good.
Embodiment 2
[0013] Example 2 Weigh 100g of crushed corn, add 800kg of warm water at 45°C, soak for 3 hours, use 20KHz working frequency ultrasonic to assist crushing and refining to 120 mesh, adjust the pH value of the slurry to 7.5, keep the temperature at 40°C, add 1g of alkali The protein was hydrolyzed for 1 hour, separated, dried and pulverized to obtain edible protein powder. The final protein content is 76%, the average protein yield is 94%, and its stability and reproducibility are good.
Embodiment 3
[0014] Example 3 Weigh 100g of crushed corn, add 600kg of warm water at 50°C, soak for 5 hours, use 21KHz working frequency ultrasonic to assist grinding and refining to 150 mesh, adjust the pH value of the slurry to neutral, keep the temperature at 45°C, add 2g Neutral protease was hydrolyzed for 1.5 hours, separated, dried and pulverized to obtain edible protein powder. The final protein content is 79%, the average protein yield is 95%, and the stability and reproducibility are good.
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