Method for extracting soybean blend oil and compound protein by using aqueous enzymatic method

A technology for compound protein and blended oil, which is applied in the production of fat/fat, refining of fat/fat, and fat production, etc. It can solve the problems of little industrial application research of aqueous enzymatic method, difficulty in demulsification, high cost of enzyme preparation, etc.

Inactive Publication Date: 2016-02-17
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the aqueous enzymatic oil extraction is limited to laboratory research. Due to the problems of high cost of enzyme preparation, long reaction time, and difficulty in br

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1:

[0022] Soybeans and peanuts are mixed at a ratio of 2:1, then peeled and crushed, and then adjust the water content. The moisture content of the material is 18%, the sleeve temperature is 95℃, the screw speed is 110r / min, and the die hole diameter is 20mm. Extrusion and puffing process under the conditions to obtain the puffed product; add water to the enzymatic hydrolysis reaction kettle, pass 55 ℃ steam for heating, add the puffed product to the heated water and mix to obtain a mixed solution, using 2mol / L NaOH solution Adjust the initial pH of the mixed solution to 8.5, add 3.5‰ of Alcalase alkaline protease to the mixed solution under the condition of 1:7 for enzymatic hydrolysis for 50 minutes. After enzymatic hydrolysis, use a three-phase horizontal centrifuge for centrifugal separation to obtain emulsification Oil, hydrolysate and residues; under the condition that the volume ratio of ethanol to emulsified oil is 3:1, add ethanol to the emulsified oil t...

Example Embodiment

[0023] Example 2:

[0024] Soybeans and peanuts are mixed in a ratio of 1:1, then peeled and crushed, and then adjust the water content. The moisture content of the material is 18%, the sleeve temperature is 95℃, the screw speed is 110r / min, and the die hole diameter is 20mm. Extrusion and puffing process under the conditions to obtain the puffed product; add water to the enzymatic hydrolysis reaction kettle, pass in 50 ℃ steam for heating, add the puffed product to the heated water and mix to obtain a mixed solution, using 2mol / L NaOH solution Adjust the initial pH of the mixture to 8.5, add 4‰ of Alcalase alkaline protease to the mixture under the condition of 1:8 for enzymatic hydrolysis. After enzymatic hydrolysis, use a three-phase horizontal centrifuge for centrifugal separation to obtain emulsification. Oil, hydrolyzate and residues; under the condition that the volume ratio of ethanol to emulsified oil is 2:1, ethanol is added to the emulsified oil for demulsification for...

Example Embodiment

[0025] Example 3:

[0026] Soybeans and peanuts are mixed at a ratio of 3:1 and then peeled and crushed. Then adjust the water content. The moisture content of the material is 18%, the sleeve temperature is 95℃, the screw speed is 110r / min, and the die hole diameter is 20mm. Extrusion and puffing process under the conditions to obtain the puffed product; add water to the enzymatic hydrolysis reaction kettle, pass in 60℃ steam for heating, add the puffed product to the heated water and mix to obtain a mixed solution, using 2mol / L NaOH solution Adjust the initial pH of the mixture to 8.5, add 3‰ of Alcalase alkaline protease to the mixture under the condition of 1:6 for enzymatic hydrolysis for 60 minutes. After enzymatic hydrolysis, use a three-phase horizontal centrifuge for centrifugal separation to obtain emulsification Oil, hydrolyzate and residue; under the condition that the volume ratio of ethanol to emulsified oil is 4:1, ethanol is added to the emulsified oil for demulsif...

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PUM

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Abstract

The invention relates to a method for extracting soybean blend oil and compound protein by using an aqueous enzymatic method, which belongs to the technical field of vegetable oil and fat and protein processing. The method comprises the following steps of (1) proportionally mixing soybeans and peanuts, then peeling, crushing, and then extruding and expanding, so as to obtain an expanded product; (2) adding water to an enzymolysis reaction kettle, heating with steam, then adding the expanded product, so as to obtain a mixed solution, regulating a pH value of the mixed solution, then adding alkaline protease for enzymolysis, and centrifuging after the enzymolysis, so as to obtain emulsified oil, hydrolysate and residues; (3) performing ethanol demulsification on the emulsified oil, and then centrifuging to obtain free oil and a solid phase; (4) adding the solid phase to the hydrolysate for alkali extraction and acid precipitation, and then centrifuging to obtain a liquid phase and sediments; (5) performing steam demulsification on the liquid phase, then centrifuging to obtain free oil, merging the free oil, so as to obtain the soybean blend oil, and dying the sediments, so as to obtain the compound protein. The method has the advantages of simple process and low cost, the prepared soybean blend oil has strong oil fragrance, the prepared compound protein has good functionality, and the method is favorable for being applied in a food industry.

Description

technical field [0001] The invention belongs to the technical field of vegetable oil and protein processing, and mainly relates to a method for extracting soybean blend oil and composite protein by aqueous enzymatic method. Background technique [0002] The edible oils that people consume on a daily basis mainly include: sunflower oil, peanut oil, soybean oil, rapeseed oil, etc., which are generally obtained from a single raw material. Often eating a single edible oil will lead to the loss of one or several fatty acids Insufficient or excessive intake will change the metabolic balance in the human body and cause various diseases. A scientific, reasonable and balanced intake of different types of fatty acids is essential to maintain the good function of tissues and maintain long-lasting health. [0003] The traditional method of preparing blended oil is to first extract a single oil and then mix it, and then adjust the mixed oil to make the fatty acid balance. This method is...

Claims

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Application Information

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IPC IPC(8): C11B1/00C11B1/04C11B3/00
Inventor 江连洲李杨隋晓楠王中江齐宝坤
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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