Preparation process of almond blood pressure reducing functional oligopeptides
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A preparation process and functional technology, applied in the field of preparation of almond antihypertensive functional short peptides, can solve problems such as waste of nutritional resources, achieve the effects of promoting release, less impurities, and shortening the preparation time
Inactive Publication Date: 2016-07-20
张新宇
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The protein content of almonds is 24-27%, and the oil content of almonds is as high as about 50%. The almond oil production plant still contains a lot of high-quality protein in the cake after oil extraction, but for a long time they are mostly used as feed, fertilizer or as residue waste, resulting in a great waste of nutritional resources
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Embodiment 1
[0020] A preparation process of almond antihypertensive functional short peptide, comprising the following steps:
[0021] (1) Pretreatment: dry and pulverize the almond meal after extracting almond oil, add 3 times its weight in water and mix it, grind it in a colloid mill for 2 minutes; then freeze it at -10°C for 3 hours, and then thaw it in microwave , the microwave thawing temperature is 80°C, the microwave thawing power is 450W, and the microwave thawing time is 15min; then adjust the pH value to 7.5, stir and extract at a temperature of 30°C for 3 hours and then centrifuge to obtain protein precipitation;
[0022] (2) Ultrasonic enzymolysis with complex enzymes: put the protein precipitate in an enzymatic hydrolysis tank, add deionized water 10 times the weight of the protein precipitate, stir and mix and heat to 50°C, adjust the pH value to 7, and add its weight to the protein precipitate 1% compound enzyme, then ultrasonic treatment at 50KHZ, 200W, and carry out enzym...
Embodiment 2
[0028] A preparation process of almond antihypertensive functional short peptide, comprising the following steps:
[0029] (1) Pretreatment: dry and pulverize the almond meal after extracting almond oil, add 5 times its weight in water and mix, grind in a colloid mill for 2 minutes; then freeze at -5°C for 5 hours, and then microwave thaw , the microwave thawing temperature is 90°C, the microwave thawing power is 600W, and the microwave thawing time is 10min; then adjust the pH value to 8.5, stir and extract at a temperature of 40°C for 1 hour, and then centrifuge to obtain protein precipitation;
[0030] (2) Ultrasonic enzymolysis with complex enzymes: put the protein precipitate in an enzymatic hydrolysis tank, add deionized water 15 times the weight of the protein precipitate, stir and mix and heat to 60°C, adjust the pH value to 8, and add its weight to the protein precipitate 3% compound enzyme, then ultrasonic treatment at 50KHZ, 200W, and carry out enzymolysis reaction ...
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Abstract
The invention discloses a preparation process of almond blood pressure reducing functional oligopeptides. The process comprises the following steps of (1) performing pretreatment: drying and smashing almond meal, performing milling a colloid mill, then, performing freezing and microwave thawing, and next performing leaching centrifugation to obtain protein precipitation; (2) performing complex enzyme ultrasound enzymolysis: performing ultrasonic treatment at 50KHZ and 200W by complex enzyme, and performing an enzymatic hydrolysis reaction for 1 to 2 hours; (3) performing high-temperature enzyme deactivation; (4) performing centrifugal separation to obtain almond peptide raw liquid; (5) adding active carbon powder accounting for 1 to 3 percent of the weight of the almond peptide raw liquid, and performing decoloration and debittering treatment to obtain almond peptide fine filter liquid; and (6) performing vacuum concentration and spraying drying on the almond peptide fine filter liquid to obtain finished product almond oligopeptides. The preparation process of the almond blood pressure reducing functional oligopeptides has the advantages that the almond meal is used as the raw material; the freezing and microwave thawing pretreatment is used for being combined with biological composite enzymatic hydrolysis and ultrasonic treatment technologies; the almond oligopeptides with high yield and high hydrolysis degree are prepared; the impurities are few; no bad odor exists; the product purity is high; and the efficacy is good.
Description
technical field [0001] The invention relates to the technical field of short peptide extraction, in particular to a preparation process of almond antihypertensive functional short peptide. Background technique [0002] Almonds are the seeds of apricots, accounting for about 3% of the fresh weight of apricots, and have high economic value. At present, the production of almonds in the world is very high. my country is one of the main producing countries of almonds. The domestic processing method is mainly based on oil extraction, and a small amount of dried almonds, canned almonds, almond milk, etc. are processed. The protein content of almonds is 24-27%, and the oil content of almonds is as high as about 50%. The almond oil production plant still contains a lot of high-quality protein in the cake after oil extraction, but for a long time they are mostly used as feed, fertilizer or as residue waste, resulting in a great waste of nutritional resources. The good functional pro...
Claims
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