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Low-bitterness instant peanut short peptides and preparation method thereof

A low-bitter, peanut technology, applied in the field of biochemistry, can solve the problems of waste discharge polluting the environment, low added value, etc., and achieve the effects of reducing bitterness, small molecular weight, and reducing the introduction of salt.

Inactive Publication Date: 2016-06-29
SHANDONG YUHUANG GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are dozens of domestic peanut oil manufacturers, and a large amount of defatted peanut meal is used as feed and fertilizer or discarded, and the waste discharge pollutes the environment, and its added value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A low-bitter instant peanut short peptide and a preparation method thereof, is characterized in that it comprises the following steps:

[0040] Peanut kernel cleaning - roasting - pressing - first enzymatic hydrolysis - second enzymatic hydrolysis - nanofiltration - spray drying.

[0041] A Selected peanut cleaning, stone removal, grading, color sorting

[0042]Every 200 tons of selected peanuts is a batch, and sampling inspection is carried out, such as: water impurities, aflatoxin, acid value, peroxidant, oil content and other indicators are tested and recorded; after passing the standard, they are received and put into storage.

[0043] Use the specific gravity destoner to separate and clean the dust, soil, stones, metals, impurities, etc. in the fruit; use the sheller to classify and shell the large and small fruits according to the specific gravity level, so as to reduce the damage of peanuts and ensure peanuts The damage rate is about 5%, put the improved semi-fi...

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Abstract

The invention provides low-bitterness instant peanut short peptides and a preparation method thereof. The preparation method is characterized by comprising the following steps: peanut kernel cleaning and selection, baking, squeezing, primary enzymolysis, secondary enzymolysis, nano filtration and spray drying. The protein content of the peanut short peptides prepared by the preparation method disclosed by the invention and the oligo-peptide content less than 1,000 Da can both reach the leading level in the market, and various nutritional components of the low-bitterness instant peanut short peptides are degraded to generate peanut peptide powder which can be directly inhaled by a human body and is rich in nutrition and has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of biochemistry, and in particular relates to a low-bitter instant peanut short peptide and a preparation method thereof. Background technique [0002] Peanut (Arachishypogaea Linn.), belonging to Rosaceae, is an annual herbaceous plant of leguminous family. It is one of the main oil crops in my country. The edible oil produced by peanut per mu is 4 times that of soybean and 2 times that of rapeseed. Peanut oil contains a variety of anti-aging ingredients, especially the five anti-aging ingredients of monounsaturated fatty acid, resveratrol, β-phytosterol, folic acid and trace element zinc. Effective cooking oil. The development of the peanut industry plays a decisive role in ensuring the safety of my country's oil, increasing farmers' income, improving oil self-sufficiency, and reducing import risks. Therefore, vigorously developing peanut oil is of great significance for ensuring the safety of vegetabl...

Claims

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Application Information

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IPC IPC(8): A23J1/14
CPCA23J1/148
Inventor 沈小刚张业荣相栋尹世亭朱礼国
Owner SHANDONG YUHUANG GRAIN & OIL FOOD
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