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A Method for Removing the Astringent Taste of Peanut Red Coat

A technology of peanut red coat and red coat astringency, applied in the direction of food science, etc., can solve the problems of incomplete removal of tannin astringency, high usage of tannin enzyme, shorten leaching time, retain nutrition and health care and medicinal Function, the effect of reducing the amount of usage

Active Publication Date: 2019-08-06
张初署 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method also has the disadvantages of high usage of tannase and incomplete removal of tannin astringency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Soak 1g peanut red coat in 50ml water, microwave pretreatment at 450w microwave power, microwave temperature 40°C, microwave for 2 minutes; add food-grade tannase 5mg, add 1.5mg zinc lactate, 1.3mg calcium lactate, microwave The power is 400w, the microwave temperature is 40°C, microwave for 3 minutes; react at 100°C for 10 minutes, cool to room temperature and then centrifuge. The centrifugation condition at room temperature is 3000rpm. After sensory evaluation (see Table 1), the peanut red coat extract has an average score of 9.2 points from 10 people, no bitterness and astringency, and good taste. The yield of proanthocyanidins was 14.2%.

[0029] Table 1 Evaluation of the mouthfeel of peanut shell extract

[0030] Evaluation criteria Bitter and difficult to swallow Bitterness is arranged, but acceptable Can not feel bitter taste, good mouthfeel Score value [0035] 1-4 [0036] 4-7 [0037] 7-10

[0031] As a control, soak 1g of peanut red coa...

Embodiment 2

[0033] Soak 1g peanut red coat with 80ml water, microwave pretreatment at 550w microwave power, microwave temperature 43°C, microwave for 3 minutes; add 3.2mg food-grade tannase, 2.5mg zinc lactate, 2.3mg calcium lactate, in The microwave power is 450w, the microwave temperature is 43°C, microwave for 5 minutes; react at 100°C for 10 minutes, cool to room temperature and then centrifuge at room temperature at a speed of 4000rpm. After centrifugation, the peanut red coat extract is obtained. After sensory evaluation (see Table 1), the peanut red coat extract has an average score of 9.4 points from 10 people, no bitterness and astringency, and good taste. The yield of proanthocyanidins was 15.1%.

[0034] For comparison, 1g of peanut red coat was soaked in 80ml of water. Microwave pretreatment was performed at a microwave power of 550w, a microwave temperature of 43°C, and a microwave for 3 minutes; adding 40mg of food-grade tannase, at a microwave power of 450w, and a microwave...

Embodiment 3

[0036]Soak 1g peanut red coat with 100ml water, microwave pretreatment at 600w microwave power, microwave temperature 45°C, microwave for 4 minutes; add food grade tannase 8mg, add 4mg zinc lactate, 4.2mg calcium lactate, microwave 600w, microwave temperature is 45°C, microwave for 6 minutes; react at 100°C for 10min, cool to room temperature and then centrifuge at room temperature at a speed of 5000rpm. After centrifugation, the peanut red coat extract is obtained. After sensory evaluation (see Table 1), the peanut red coat extract has an average score of 9.6 points from 10 people, no bitterness and astringency, and good taste. The yield of proanthocyanidins was 15.6%.

[0037] For comparison, add 100ml of peanut red coat and soak in water at 45°C for 4 minutes; add 8 mg of food-grade tannase, 4 mg of zinc lactate, and 4.2 mg of calcium lactate to react at 45°C for 6 minutes; react at 100°C for 10 minutes, cool to room temperature, and then centrifuge. The centrifugation con...

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Abstract

The present invention discloses a method of removing astringent tastes of peanut skins. The method comprises the following steps: the peanut skins are soaked using water, the soaked peanut skins are subjected to a microwave pretreatment, tannase is added, then zinc lactate and calcium lactate are added, the mixture is subjected to a microwave assisted enzymatic treatment, the treated mixture is filtered, and the filtered mixture is centrifuged to remove the astringent tastes of the peanut skins to obtain a peanut skin extract free of the astringent tastes. The present invention provides the high-efficient peanut skin astringent taste removing method. The method is good in astringent taste removing effects, at the same time can obtain the peanut skin extract free of the astringent tastes and rich in proanthocyanidin, and can widen the application of the peanut skins in food. The prepared astringent taste removing peanut skins can be applied in the food industry of health-care products, peanut drink, peanut ice cream, peanut milk tea, etc.

Description

technical field [0001] The invention relates to a method for removing the astringency of peanut red coat, and belongs to the technical field of high-value utilization of peanut processing by-products. Background technique [0002] Peanut red coat, also known as peanut seed coat, peanut skin, etc., is the seed coat of the legume plant peanut (Arachis hypogaea.L), which is a traditional Chinese medicine. It is recorded in the "National Chinese Herbal Medicine Compilation". Bitter, mild. It is mainly used for hemostasis, dissipating blood stasis, and detumescence. It is used for various bleeding symptoms.” In fact, except for a small amount of peanut red coat used as traditional Chinese medicine, it is often used as waste material to make animal feed, with low economic value. Peanut red coat contains 37%-42% cellulose, 10%-14% fat, 11%-18% protein and 8%-21% ash, and also contains a lot of tannins and various pigments. [0003] Peanut red coat is rich in proanthocyanidins, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/20
Inventor 张初署孙杰于丽娜毕洁彭娅萍林荣丽杨珍江晨
Owner 张初署
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