Preparation method of xanthoceras sorbifolia bunge oil and xanthoceras sorbifolia bunge protein peptide

A technology of Wenguan fruit oil and protein peptide, which is applied in the direction of oil/fat production, fermentation, and fat production, can solve the problems of easy destruction of heat-sensitive substances, protein denaturation in cakes, and high energy consumption, and achieves the promotion of extraction and ionization. Effects of exchange, enhanced adsorption and separation, mild reaction conditions

Inactive Publication Date: 2016-01-20
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The leaching method has high energy consumption, high cost, serious pollution, and the residual organic solvent will cause harm to human health
Extraction of vegetable oil by pressing mainly includes hot pressing and cold pressing processes. The heat-sensitive substances in the oil obtained in the traditional hot pressing process are easily destroyed, the protein denaturation in the cake is serious, and the protein utilization rate is low, resulting in a serious waste of vegetable protein.
Compared with the traditional hot pressing process, the temperature of the cold pressing process is lower, the nutrients in the oil can be effectively preserved, and the protein does not undergo denaturation or the degree of denaturation is low. Less oil or no oil

Method used

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Examples

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Effect test

preparation example Construction

[0015] A method for preparing sorbifolia oil and radix sorbifolium protein peptide, the method comprising the following steps: (1) Peeling sorbifolium sorbifolium and pulverizing, then adjusting the water content for freezing treatment, and the freezing temperature is -40-20°C ℃, the freezing time is 10-12h, after the freezing treatment, add water and mix it with a ratio of 1:6 to obtain a mixed solution; (2) place the mixed solution in a magnetic field for magnetization treatment, the magnetic field strength is 600-1000mT, The magnetization temperature is 40-60°C, the magnetization time is 40-60min, and the magnetized mixed solution is dried to obtain a dried product with a moisture content of 6%, and then the dried product is placed in a high-pressure cold press for high-pressure cold pressing, The cold pressing pressure is 45-55MPa, the cold pressing temperature is 55-75°C, after the cold pressing, the Xantho sorbifolia oil is separated to obtain the cold-pressed cake; (3) t...

Embodiment 1

[0022] Peel the sorbifolium sorbifolia and crush it, then adjust the water content and freeze at -30°C for 11 hours. After the freezing treatment, add water at a ratio of 1:6 to obtain a mixed solution, and place the mixed solution in a magnetic field. The magnetic field strength is 800mT, the magnetization temperature is 45°C, and the magnetization treatment is carried out for 50 minutes. The magnetized mixed solution is dried to obtain a moisture content of 6% of the dried product, and then the dried product is placed in a high-pressure cold press. Under the conditions of pressing pressure of 50MPa and cold pressing temperature of 65°C, high-pressure cold pressing is carried out. After cold pressing, the oil of sorbifolia is separated to obtain a cold-pressed cake. After the cold-pressed cake is dried, it is ultrafinely pulverized, and then mixed with water to obtain a cake. Meal mixture, add 1.5% neutral protease to the cake mixture, conduct ultrasonic-assisted enzymolysis f...

Embodiment 2

[0024] Peel the sorbifolium sorbifolia and crush it, then adjust the water content and freeze at -35°C for 10 hours. After freezing, add water at a ratio of 1:6 to obtain a mixed solution. Put the mixed solution in a magnetic field. The magnetic field strength is 900mT, the magnetization temperature is 50°C, and the magnetization treatment is carried out for 40 minutes. The magnetized mixed solution is dried to obtain a moisture content of 6% of the dried product, and then the dried product is placed in a high-pressure cold press. Under the conditions of pressing pressure of 45MPa and cold pressing temperature of 70°C, high-pressure cold pressing is carried out. After cold pressing, the oil of xanthus sorbifolia is separated to obtain a cold-pressed cake. After the cold-pressed cake is dried, it is ultrafinely pulverized, and then mixed with water to obtain a cake. Meal mixture, add 2% neutral protease to the cake mixture, conduct ultrasonic-assisted enzymolysis for 2 hours und...

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Abstract

The invention discloses a preparation method of xanthoceras sorbifolia bunge oil and xanthoceras sorbifolia bunge protein peptide and belongs to the vegetable oil and protein processing technology. The method includes the following steps that firstly, xanthoceras sorbifolia is smashed after being peeled and then is frozen, an then water is added and mixed with the peeled xanthoceras sorbifolia so that mixed liquid can be obtained; secondly, the mixed liquid is placed in a magnetic field to be magnetized, the magnetized mixed liquid is dried and then is placed in a high-pressure cold press to be subjected to high-pressure cold pressing, and xanthoceras sorbifolia bunge oil is separated out after cold pressing so that cold pressed cake meal can be obtained; thirdly, the cold pressed cake meal is dried and then is subjected to superfine grinding, after water is added for mixing, neutral protease is added for ultrasonic auxiliary enzymolysis, and after enzymolysis, centrifugal separation is performed so that the xanthoceras sorbifolia bunge oil and enzymatic hydrolysate can be obtained; fourthly, after enzyme deactivation of the enzymatic hydrolysate is performed, ultrafiltration is performed, decompression concentration and spraying drying are performed after ultrafiltration, and the xanthoceras sorbifolia bunge protein peptide is obtained. The method is simple in technology and low in cost, the whole technological reaction condition is moderate, and the quality of the xanthoceras sorbifolia bunge oil and the activity of the xanthoceras sorbifolia bunge protein peptide are effectively protected, and broad application prospects are achieved.

Description

technical field [0001] The invention belongs to vegetable oil and protein processing technology, and mainly relates to a preparation method of sorbifolia oil and radix sorbifolium protein peptide. Background technique [0002] Xingguan fruit has high nutritional value, the oil content of seeds is 30.4%, and the oil content of kernels after peeling is as high as 66.39%, of which the unsaturated fatty acid content is as high as 94%, linoleic acid accounts for 36.9%, oleic acid accounts for 57.16%, Compared with olive oil and soybean oil, it has higher nutritional value and can effectively prevent hypertension, hyperlipidemia, arteriosclerosis and other diseases. In addition, sorbifolia also contains 25.75% protein, which is a plant protein with high nutritional value. It is rich in amino acids and has a balanced amino acid ratio, which is better than peanut protein. Feature. [0003] At present, the methods for producing vegetable oil are mainly extraction and pressing. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/06C11B1/04C12P21/06C07K1/34
Inventor 江连洲李杨隋晓楠齐宝坤王中江
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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