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Acid-soluble peanut protein and preparation method and application thereof

A technology of peanut protein and peanut protein powder, applied in the application, protein food processing, vegetable protein processing and other directions, can solve the problems of affecting taste, stratification or precipitation, failure to obtain and so on

Active Publication Date: 2019-08-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the products produced by this method are prone to stratification or precipitation after long-term storage or storage, which will affect the taste.
Therefore, so far the prior art has not been able to obtain a kind of peanut protein used in acidic beverages, so that the acidic beverages added with peanut protein have better transparency and excellent storage stability

Method used

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  • Acid-soluble peanut protein and preparation method and application thereof
  • Acid-soluble peanut protein and preparation method and application thereof
  • Acid-soluble peanut protein and preparation method and application thereof

Examples

Experimental program
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Embodiment 1

[0039] This embodiment provides a kind of preparation method of acid-soluble peanut protein, the technical process sees figure 1 Including the following steps:

[0040] (1) Pretreatment: Dissolve peanut protein powder (made from Baisha 1016) in deionized water at a solid-to-liquid mass ratio of 1:40, and stir until completely dissolved to obtain a peanut protein slurry;

[0041] (2) High-pressure homogenization: the peanut protein slurry was subjected to high-pressure homogenization at 50 MPa for 30 minutes to obtain a peanut protein liquid;

[0042] (3) Enzymolysis treatment: use 1000U / g of neutral protease to enzymolyze the peanut protein solution at 55°C for 50min;

[0043] (4) Jet cooking treatment: add the enzymatically hydrolyzed peanut protein solution into a jet cooker, spray cook at 110°C for 90 seconds, and cool the material at the discharge port with cold water to room temperature;

[0044] (5) acid adjustment treatment: use citric acid solution as a pH regulator,...

Embodiment 2

[0047] This embodiment provides a kind of preparation method of acid-soluble peanut protein, the technical process sees figure 1 Including the following steps:

[0048] (1) Pretreatment: Dissolve peanut protein powder (produced by Yuhua 9326) in deionized water with a solid-to-liquid mass ratio of 1:30, and stir until completely dissolved to obtain a peanut protein slurry;

[0049] (2) High-pressure homogenization: the peanut protein slurry was subjected to high-pressure homogenization at 60 MPa for 20 minutes to obtain a peanut protein liquid;

[0050] (3) Enzymolysis treatment: use 1000U / g of neutral protease to enzymolyze the peanut protein solution at 55°C for 50min;

[0051] (4) Jet cooking treatment: add the enzymatically hydrolyzed peanut protein solution into a jet cooker, spray cook at 110°C for 100 seconds, and cool the material at the outlet with cold water to room temperature;

[0052] (5) acid adjustment treatment: use citric acid solution as a pH regulator, adj...

Embodiment 3

[0055] This embodiment provides a kind of preparation method of acid-soluble peanut protein, the technical process sees figure 1 Including the following steps:

[0056] (1) Pretreatment: Dissolve peanut protein powder (known from Zhonghua No. 4) in deionized water at a solid-to-liquid mass ratio of 1:20, and stir until completely dissolved to obtain a peanut protein slurry;

[0057] (2) High-pressure homogenization: the peanut protein slurry was subjected to high-pressure homogenization at 60 MPa for 20 minutes to obtain a peanut protein liquid;

[0058] (3) Enzymolysis treatment: use 800 U / g of neutral protease to enzymolyze the peanut protein solution at 55° C. for 50 minutes;

[0059] (4) Jet cooking treatment: add the enzymatically hydrolyzed peanut protein solution into a jet cooker, spray cook at 110°C for 110 seconds, and cool the material at the outlet with cold water to room temperature;

[0060] (5) Acid adjustment treatment: use citric acid solution as a pH regula...

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Abstract

The invention relates to an acid-soluble peanut protein and a preparation method and application thereof. The preparation method comprises the following steps that 1, peanut protein slurry is subjected to high-pressure homogenization to obtain a peanut protein solution; 2, the peanut protein solution is subjected to enzymolysis at 20-70 DEG C for 10-50 minutes by using 200-1000 U / g neutral protease; 3, the peanut protein solution obtained after enzymolysis is subjected to injection cooking for 60-180 seconds at 100-180 DEG C; 4, the peanut protein solution obtained after injection cooking is subjected to acidity adjustment until the pH value is 2.0-4.0. The acid-soluble peanut protein prepared through the method is almost free of bitterness and astringency, and the nitrogen dissolution index of the acid-soluble peanut protein is not lower than 91% when the pH value is 3.0; the acid-soluble peanut protein can be applied to processing of acid beverages.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an acid-soluble peanut protein and its preparation method and application. Background technique [0002] There are many kinds of soft drinks and various flavors, and they are very popular among consumers from all over the world. In recent years, the soft drink industry has developed rapidly. According to the data of the National Bureau of Statistics, as of November 2017, the total retail sales of beverages in my country reached 208.8 billion yuan, an increase of 10.4% over the same period last year. And 60-70% of soft drinks are acid drinks, such as carbonated drinks, fruit and vegetable juice drinks, sports drinks, nutrient-enhanced drinks and other functional drinks. These acidic beverages are loved by consumers because of their good taste, but their main components are water, sugar, pigments, food flavors, etc., and hardly contain protein. With the improvement of people's heal...

Claims

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Application Information

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IPC IPC(8): A23J3/34A23J3/14A23L2/66A23L2/02A23C11/10
CPCA23J3/346A23J3/14A23L2/66A23L2/02A23C11/103A23V2002/00A23V2250/548
Inventor 王强石爱民李佳笑胡晖刘红芝刘丽郭芹
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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