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A pilot test method for producing high-purity mung bean protein powder

A protein powder, mung bean technology, applied in the protein composition of vegetable seeds, protein food ingredients, food science, etc.

Active Publication Date: 2020-12-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It will have a huge impetus to the mung bean deep processing industry

Method used

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  • A pilot test method for producing high-purity mung bean protein powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Take 100Kg mung beans (protein content 22%) from a certain place of origin, rinse the mung beans once with water according to the weight ratio of mung beans and water of 1:5, drain the washing water, and then soak the mung beans with the same weight of water for 2 hours;

[0031] (2) The mixed liquid of mung bean and water obtained in step (1) enters a pulverizer for coarse crushing. The coarse pulverizer has a built-in screen of 40 mesh. During the pulverization process, continue to add clear water to mix the mung bean milk to prevent the temperature from rising. The mung bean milk is transported to the colloid mill through the pipeline for fine crushing, and the crushed mung bean milk is passed through a 100-mesh vibrating sieve to remove the sieved matter;

[0032] (3) adjusting the pH value of the mung bean milk obtained in step (2) to 8.5 using an aqueous sodium hydroxide solution with a concentration of 10% by weight, and insulated for 30 minutes;

[0033] (4)...

Embodiment 2

[0039] (1) Take 100Kg of mung beans (protein content 22%) from a certain place of origin, rinse the mung beans once with water according to the weight ratio of mung beans and water of 1:4, drain the washing water, and then soak the mung beans with the same weight of water for 3 hours;

[0040] (2) The mixed liquid of mung bean and water obtained in step (1) enters a pulverizer for coarse crushing. The coarse pulverizer has a built-in screen of 40 mesh. During the pulverization process, continue to add clear water to mix the mung bean milk to prevent the temperature from rising. The mung bean milk is transported to the colloid mill through the pipeline for fine crushing, and the crushed mung bean milk is passed through a 100-mesh vibrating sieve to remove the sieved matter;

[0041](3) Adjust the pH value of the mung bean milk obtained in step (2) to 8.0 using an aqueous sodium hydroxide solution with a concentration of 10% by weight, and insulate and react for 30 minutes;

[0...

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Abstract

The invention discloses a pilot test method for producing high-purity mung bean protein powder and belongs to the technical field of deep processing of agricultural products. According to the pilot test method, mung beans are taken as raw materials; a technological process comprises the process steps of mung bean pre-treatment, pulp-grinding, alkali regulation, horizontal screw separation and slag removal, acid regulation, disc separation, swirl washing, disc concentration, spraying and drying, and the like; a mung bean protein powder product with higher purity is obtained, and the content of proteins is more than or equal to 80 percent. As a food additive, the high-purity mung bean protein powder can be widely applied to the food processing industry; the pilot test method disclosed by the invention is simple in process route, high in degree of automation and wide in industrial application prospect.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products. More specifically, the invention relates to a pilot-scale method for extracting high-purity mung bean protein powder from mung beans. Background technique [0002] Vegetable protein is a kind of protein, which comes from various protein-rich plants. Its nutrition is similar to that of animal protein, but it is easier to digest and has unique physiological functions, so it has become a research hotspot in recent years. Beans are the most abundant type of vegetable protein. Mung bean is the main edible bean crop in China. It has been cultivated in my country for more than two thousand years, and its output and export volume rank first in the world. It is rich in nutrition, and has many edible and medicinal uses. It has the reputation of "a good product in food, and a long grain for the world". [0003] The protein mass fraction in mung bean is between 19.5% and 3...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J1/14
CPCA23J1/14
Inventor 余培斌杜晶
Owner JIANGNAN UNIV
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