Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Extraction method for botanic edible leaf protein

An extraction method and leaf protein technology, applied in the field of plant edible leaf protein extraction, can solve the problems of nutrient loss, prolongation of leaf protein enzymolysis, long fermentation time, etc., and achieve the effects of promoting dissolution, increasing extraction amount, and easy separation

Pending Publication Date: 2016-11-23
赵剑红
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method saves energy, but due to the long fermentation time, the enzymatic hydrolysis of leaf protein is prolonged, which will cause certain nutritional loss

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Alfalfa fresh grass has high yield, rich nutrition and good quality. It is the artificial grass with the largest planting area in my country. The crude protein content of alfalfa LPC is generally 43-60%, sometimes as high as 70%, and its amino acid content and composition are superior to other vegetable proteins. Therefore, alfalfa fresh grass was selected to extract plant leaf protein in this experiment.

[0026] The extraction method is as follows:

[0027] a. Beating and juicing: Cut the fresh alfalfa stems and leaves into small sections of 0.5-1cm and beat them with a beater. The beating uses 0.2% dilute NaCl solution, and then use a press to squeeze out the juice from the pulp after beating ; The volume ratio of raw material and NaCl solution is 1:5;

[0028] b. Heating: heat the juice in step a to 80°C for coagulation and sterilization, keep it warm for 5 minutes, and then rapidly cool it to 40°C;

[0029] c, add acid precipitation: add lactic acid in the juice...

Embodiment 2

[0035] The leaf protein extraction method is as follows:

[0036] a. Beating and juicing: Cut the fresh alfalfa stems and leaves into small sections of 0.5-1cm and beat them with a beater. The beating uses 0.5% dilute NaCl solution, and then use a press to squeeze out the juice from the pulp after beating ; The volume ratio of raw material and NaCl solution is 1: 2;

[0037] b. Heating: heat the juice in step a to 70°C for coagulation and sterilization, keep it warm for 7 minutes, and then rapidly cool it to 45°C;

[0038] c, add acid precipitation: add lactic acid in the juice after cooling, precipitate 2.5h, the pH value of lactic acid is 3.6, and the volume addition of lactic acid is 7% of juice volume;

[0039] d. Filtration and purification: filter the supernatant, filter and separate the precipitated protein paste to make protein wet cake, and control the water content of protein wet cake to 58%;

[0040] e. Drying and packaging, the drying process adopts freeze drying...

Embodiment 3

[0043] The leaf protein extraction method is as follows:

[0044] a. Beating and juicing: Cut the fresh alfalfa stems and leaves into small sections of 0.5-1cm and beat them with a beater. The beating uses 0.8% dilute NaCl solution, and then use a press to squeeze out the juice from the pulp after beating ; The volume ratio of raw material and NaCl solution is 1: 3;

[0045] b. Heating: heat the juice in step a to 90°C for coagulation and sterilization, keep it warm for 9 minutes, and then rapidly cool it to 43°C;

[0046] c, add acid precipitation: add lactic acid in the juice after cooling, precipitate 1h, the pH value of lactic acid is 3.8, and the volume addition of lactic acid is 8% of juice volume;

[0047] d. Filtration and purification: filter the supernatant, filter and separate the precipitated protein paste to make a protein wet cake, and control the water content of the protein wet cake to 56%;

[0048] e, drying and packaging, the drying process adopts freeze dr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses an extraction method for botanic edible leaf protein. The extraction method comprises the following steps: a, smashing and juicing: cleaning the stem and leaves of a fresh plant, smashing the cleaned stem and leaves with a smashing machine and carrying juicing so as to obtain juice, wherein a NaCl solution is used for smashing and the concentration of the NaCl solution is 0.2 to 1%; b, heating: heating the juice obtained in the step a to 70 to 90 DEG C, maintaining the temperature for 5 to 9 min and then carrying out rapid cooling to 40 to 45 DEG C; c, addition of acid for precipitation: adding lactic acid into the cooled juice and carrying out precipitation for 1 to 3 h, wherein the pH value of the lactic acid is 3.5 to 4, and the volume of the added lactic acid is 6 to 8% of the volume of the juice; d, filtering and purifying: filtering out supernatant liquid and subjecting precipitated protein paste to filtering and separating so as to obtain a wet protein cake; and e, drying and packaging. The extraction method for botanic edible leaf protein in the invention can rapidly and effectively extract leaf protein and is low in energy consumption.

Description

technical field [0001] The invention relates to the technical field of plant protein extraction, in particular to a method for extracting plant edible leaf protein. Background technique [0002] Protein is one of the basic substances that make up plant cells. During the growth of plants, there is continuous protein synthesis in the stem and leaf cells above the ground to meet the needs of building new cell tissues and organs. This part of the protein is called plant leaf protein. (Leaves Protein Concentrates referred to as LPC), they belong to functional proteins. Because it exists in plant stems and leaves, it is the largest renewable protein resource. Plant leaf protein contains 17-18 kinds of amino acids, including 8 kinds of amino acids necessary for the human body, and also contains vitamins. Unlike animal muscle protein, plant leaf protein does not contain saturated fatty acids and cholesterol. [0003] With the development of the food industry and the improvement of...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23J1/00
Inventor 曾中四
Owner 赵剑红
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com