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Processing method of cold-pressed peanut meal flavor

A technology of cold-pressed peanut meal and processing methods, which is applied in the direction of antimicrobial preservation of food ingredients, sugar-containing food ingredients, and functions of food ingredients. Product stability, improvement of element absorption, and effect of extending shelf life

Inactive Publication Date: 2017-11-21
ANHUI WANGJIABA ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the isolation and antioxidant activity of single phenolic substances in peanut red coat are rarely reported, and the application of peanut red coat polyphenols in meat products remains to be studied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method for cold-pressed peanut meal flavor seasoning, characterized in that it consists of the following steps:

[0015] 1) Dry the cold-pressed peanut meal, crush it to 40 mesh, add 5% glucose and 25 times the amount of water, stir well, adjust the pH to 8 with edible alkali, keep the temperature at 53°C, add 3650U / g Alcalase to hydrolyze for 105 minutes ;

[0016] 2) Constant temperature of the product obtained in step 1 to 56°C in a water bath, add 2100U / g N120P, hydrolyze for 60 minutes, centrifuge at 4000r / min for 30 minutes, take the supernatant and freeze-dry at -18°C to obtain peanut short peptide powder, And keep the lower sediment and refrigerate for later use;

[0017] 3) Add 5 times the amount of n-hexanol to the lower precipitate obtained in step 2, extract for 24 hours, centrifuge to remove the lower precipitate and dry it. Ethanol solution, ultrasonically extract at 45°C and 240W for 13 minutes, centrifuge at 5000r / min for 15 minutes, take ...

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Abstract

The invention relates to a processing method of a cold-pressed peanut meal flavor. The utilization rate of cold-pressed peanut meal can be increased, extraction of peanut protein can be optimized, peanut oligopeptide can be hydrolyzed, nutrition absorption can be promoted, the character and nutritional structure of the product can be improved, the nutritional value of the product can be increased, peanut skin polyphenol can be recovered, and the antioxidant activity can be enhanced.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of cold-pressed peanut meal flavor seasoning. Background technique [0002] The use of peanut meal protein to prepare bioactive peptides, deep processing and high-value utilization of peanut meal, and turning waste into treasure has great economic and social benefits. However, due to the serious denaturation of peanut meal protein, the hydrolysis efficiency of general commercial protease is not high, and unpleasant bitter taste will be produced during the enzymatic hydrolysis process, which affects the acceptability of peanut meal products. Peanut oil cold pressing technology has successfully solved the problem of serious protein denaturation in the high temperature pressing process of peanut oil, enabling protein and oil to be efficiently and thoroughly separated during peanut processing. It also provides the possibility to realize the deep processing and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/105A23L3/3544A23L5/30A23L29/00
CPCA23L3/3544A23L5/32A23L27/00A23L27/10A23L29/06A23L33/105A23V2002/00A23V2200/10A23V2200/02A23V2200/30A23V2250/082A23V2250/21A23V2250/2132A23V2250/5118A23V2250/55A23V2250/61A23V2300/14A23V2300/48
Inventor 王金玲
Owner ANHUI WANGJIABA ECOLOGICAL AGRI
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