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Manufacture method of sacha inchi polypeptide

A manufacturing method, the technology of printing strange fruit, applied in the field of plant protein processing, can solve the problems of short introduction time, etc., and achieve the effect of good flavor, simple process and high calcium content

Inactive Publication Date: 2016-07-20
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the short introduction time of Inchi fruit, the research technology and patents related to the utilization of Inchi fruit protein, polypeptide and polypeptide chelated calcium are in a blank state

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of manufacture method of inchigo polypeptide chelated calcium, its steps are:

[0035] (1) Crushing and sifting: take the Indian kiwi meal, pulverize it with a stainless steel pulverizer and sieve it through an 80-mesh standard sieve to obtain the Indian kiwi meal powder for later use;

[0036] (2) Water extraction: Take 500g of Indian kiwi powder, add water 15 times its mass, stir at a speed of 100rpm for 0.5 hours, heat the mixture to 45°C and maintain it at 45°C, and use 20% mass percent The hydrochloric acid solution adjusts the pH of the mixed material to be 2.5 or 2.8 or 3.0, and continues to stir for 2.0 or 2.3 or 2.5 hours to dissolve and extract the water-soluble components, and centrifuge with a decanter centrifuge to obtain the first water extract and the primary slag of Indian chi fruit; Add water 5 times its mass to the first slag of Indian kiwi, stir for 1.0 or 1.3 or 1.5 hours, centrifuge with a decanter centrifuge to obtain the second water extrac...

Embodiment 2

[0042] A kind of manufacture method of inchigo polypeptide chelated calcium, its steps are:

[0043] (1) Crushing and sifting: take the inchi fruit meal, pulverize it with a stainless steel pulverizer and sieve it through a 120-mesh standard sieve to obtain the inchi fruit meal powder for later use;

[0044] ⑵Water extraction: Take 500g of Indian kiwi meal powder, add water 10 times its mass, stir at 120rpm for 1 hour, heat the mixture to 35°C and maintain it at 35°C, use 10% mass percent The hydrochloric acid solution adjusts the pH of the mixed material to be 2.0 or 2.3 or 2.5, and continues to stir for 2.0 or 2.2 or 2.5 hours to dissolve and extract the water-soluble components, and centrifuge with a decanter centrifuge to obtain the first water extract and the primary slag of Indian chi fruit; Add 10 times the mass of water to the primary slag of Inchi fruit, heat the mixed material to 35°C and maintain it at 35°C, continue to stir for 1.5 or 1.7 or 2.0 hours, and centrifu...

Embodiment 3

[0050] A kind of manufacture method of inchigo polypeptide chelated calcium, its steps are:

[0051] (1) Crushing and sifting: take the inchi fruit meal, pulverize it with a stainless steel pulverizer and sieve it through a 120-mesh standard sieve to obtain the inchi fruit meal powder for later use;

[0052] (2) Water extraction: Take 500g of Indian kiwi meal powder, add water 10 times its mass, stir at a speed of 110rpm for 0.5 hours, then adjust the pH of the mixed material to 3.5-4.0 with a hydrochloric acid solution with a concentration of 5% by mass. Heat the mixed material to 65°C and keep it at 65°C, continue to stir for 1.5, 1.9, or 2.0 hours, dissolve and extract the water-soluble components, and centrifuge with a decanter centrifuge to obtain the first water extract and the primary slag of Yinqi fruit; Add 10 times the mass of water to the primary slag of Qiguo, adjust the pH of the mixed material to 3.5 or 3.6 or 4.0 with a hydrochloric acid solution with a concentr...

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PUM

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Abstract

The present invention discloses a manufacture method of sacha inchi polypeptide chelated calcium. The manufacture method contains the following steps: (1) crushing and sieving: sacha inchi meal is taken; (2) water extracting: water is added into the sacha inchi meal, the mixture is stirred, an acid solution is used to regulate pH, and the pH regulated mixture is centrifuged to obtain a sacha inchi protein water extract and the sacha inchi pumace; (3) sacha inchi protein precipitating: under stirring, an alkaline calcium solution is used to regulate pH of the sacha inchi protein water extract; (4) enzymolysis, enzyme inactivating and calcium chelating: the alkaline calcium solution is used to adjust the pH of the obtained sacha inchi protein-calcium complex precipitate to obtain a sacha inchi polypeptide chelated calcium solution; (5) particle micronization processing: the obtained sacha inchi polypeptide chelated calcium solution is subjected to particle micronization processing using a colloid mill and a homogenizer; and (6) spray drying: a homogeneous liquid of the sacha inchi polypeptide chelated calcium is spray-dried into solid powder, and the solid powder is collected and the collected solid powder is cooled to obtain the sacha inchi polypeptide chelated calcium. The method is easy, simple in operation, low in cost, high in purity, good in flavor, high in calcium content, and high in yield, and can be mechanized.

Description

technical field [0001] The invention relates to the technical field of plant protein processing, and more specifically relates to a method for manufacturing chelated calcium of inchi fruit polypeptide. Background technique [0002] Inchi fruit, also known as Inchi fruit, South American oil vine, star oil vine, scientific name Plukenetiavolubilislinneo, English name Sachainchi. Inchi fruit is a perennial woody vine belonging to the Euphorbiaceae family. It originally grew in the tropical rainforest in southern South America. It has been eaten by the local indigenous people in the Inca region of South America for thousands of years. In 2006, it was successfully introduced by the Xishuangbanna Tropical Botanical Garden of the Chinese Academy of Sciences. Inchi fruit can bear fruit when it is planted in the same year. After entering the peak production period, it will bloom and bear fruit all year round. It has a high yield and is an economical crop. The surface of the young fr...

Claims

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Application Information

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IPC IPC(8): A23J1/14A23J3/34
CPCA23J1/14A23J3/346
Inventor 吴正奇凌秀菊
Owner HUBEI UNIV OF TECH
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