Method for utilizing various vinasse for preparing albumen powder and polypeptide powder

A technology of polypeptide powder and protein powder, which is applied in protein food processing, protein food ingredients, protein-containing food ingredients, etc., can solve the problems of not specifying how to deal with protein residue, staying in the laboratory research stage, and difficult implementation. Achieve the effects of reducing uncontrollable risks, improving refining efficiency and product purity, and increasing added value

Active Publication Date: 2017-08-18
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this patent does not fully utilize the protein, but only extracts the polypeptide, and does not detail how to deal with the remaining protein residue; in addition, this patent mentions that the wet distiller grains are dried by vacuum freeze-drying, and the cost of vacuum drying is Higher, lower processing capacity, this patent also mentions degr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Follow the steps below to prepare distiller's grain polypeptide and protein powder, the steps are as follows:

[0032] (1) Pretreatment of distiller's grains: select yellow distiller's grains that have no mildew, sour smell and obvious qualitative change, and have been processed by fermentation process, and wash to remove residual alcohol;

[0033] (2) Pulverization: After the pretreated solid slag is coarsely pulverized, finely pulverized, and sieved, the slurry and slag are separated; during sieving, the mesh number of the screen is 60 mesh, and the fineness of the material after fine pulverization is 300 mesh.

[0034] (3) One-time enzymatic hydrolysis: adjust the slurry concentration to 10%, pH to 5.5, material temperature to 90°C, add high-temperature amylase, the addition amount is 0.2‰g / g dry matter, stir for 0.5h, and 85°C after the reaction Inactivate the enzyme for 10 minutes;

[0035] (4) Microbial fermentation: adding yeast dry powder to the reaction soluti...

Embodiment 2

[0042] Follow the steps below to prepare distiller's grain polypeptide and protein powder, the steps are as follows:

[0043] (1) Distiller's grains pretreatment: select distiller's grains that have no mildew, sour smell and obvious qualitative change, and have been processed by fermentation process, and wash to remove residual alcohol;

[0044] (2) Pulverization: After the pretreated solid slag is coarsely pulverized, finely pulverized, and sieved, the slurry and slag are separated; during sieving, the mesh number of the screen is 60 mesh, and the fineness of the material after fine pulverization is 300 mesh.

[0045] (3) One-time enzymatic hydrolysis: adjust the slurry concentration to 15%, pH to 6.0, and material temperature to 95°C, add high-temperature amylase at an amount of 0.4‰g / g dry matter, stir for 1 hour, and extinguish at 85°C after the reaction Enzyme 10min;

[0046] (4) Microbial fermentation: add dry yeast powder to the reaction solution obtained in step (3), ...

Embodiment 3

[0053] Follow the steps below to prepare distiller's grain polypeptide and protein powder, the steps are as follows:

[0054] (1) Pretreatment of distiller's grains: select brewer's grains that have no mildew, sour smell and obvious qualitative change, and have been treated by fermentation process, and wash to remove residual alcohol;

[0055] (2) Pulverization: After the pretreated solid slag is coarsely crushed, finely crushed, and sieved, the slurry and slag are separated; during sieving, the mesh number of the screen is 80 mesh, and the fineness of the material after fine crushing is 300 mesh.

[0056] (3) One-time enzymatic hydrolysis: adjust the slurry concentration to 20%, pH to 6.5, and material temperature to 100°C, add high-temperature amylase at an amount of 0.5‰g / g dry matter, stir for 2 hours, and extinguish at 85°C after the reaction Enzyme 10min;

[0057] (4) Microbial fermentation: add dry yeast powder to the reaction solution obtained in step (3), the yeast u...

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Abstract

The invention discloses a method for utilizing various vinasse for preparing albumen powder and polypeptide powder. The method belongs to the technical field of vinasse treatment, and comprises the following steps of (1) pretreating the vinasse; (2) carrying out enzymolysis and enzyme deactivation; (3) carrying out microbial fermentation; (4) concentrating and washing a material with water; (5) carrying out secondary enzymolysis after size mixing; (6) carrying out solid-liquid separation after enzyme deactivation; (7) drying: obtaining the finished products, i.e. the albumen powder and the polypeptide powder after drying the material, wherein the proportion of polypeptide molecular weight distribution in 500 to 1500 Da is larger than 80 percent. The product can be used as a protein nutrition supplementary in food, wherein the polypeptide powder is fully soluble; the product can be used as a protein source in a protein beverage. The method provided by the invention utilizes synergism of fermentation and enzymolysis on the various vinasse, so that the problem of deep processing and utilization of the vinasse in the wine-making industry is solved, and the utilization value of the vinasse is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing protein powder and polypeptide powder by using various distiller's grains. Background technique [0002] Distiller's grains, also known as red grains, distiller's grains, dregs, etc., are the residues left after brewing rice, wheat, sorghum, etc. Distiller's grains are rich in protein and are a very high source of protein. For a long time, most manufacturers mainly sell the wet grains directly as roughage at a low price, with little profit; a few manufacturers directly discharge the brewer's grains, which not only causes serious environmental pollution, but also leads to a waste of resources. Therefore, the development and comprehensive utilization of brewer's grains has become an important task for researchers. [0003] The patent document with application number CN201610953571.6 provides a method for extracting polypeptides from distiller's grai...

Claims

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Application Information

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IPC IPC(8): A23J1/00A23J1/12A23J3/34
CPCA23J1/005A23J1/125A23J3/346A23V2002/00A23V2250/548A23V2250/55A23V2300/38
Inventor 于秋生徐晖郝祥蕊陈正行陈天祥张红艳陈林李珍妮冯伟朱熹
Owner JIANGNAN UNIV
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