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Method for processing nut meat rich in antioxidant peptide

A processing method and anti-oxidative peptide technology, applied in protein food processing, plant protein processing, protein composition of vegetable seeds, etc., can solve problems such as toxic and side effects, achieve low production cost, feasible processing method, rich nutrition and safety Effect

Inactive Publication Date: 2019-12-03
JIANGSU MAOXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the antioxidants commonly used in the food industry are chemically synthesized, such as BHA (tert-butylhydroxyanisole), BHT (2,6-di-tert-butyl-4-p-cresol), BHQ (tert-butyl-p-phenyl Diphenol), which itself has toxic side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1. Nut kernels rich in antioxidant peptides, the production method can be implemented according to the following steps:

[0015] (1) Cut nut kernels (including peanut kernels, macadamia nut kernels, walnut kernels, hazelnut kernels, cashew kernels, pistachio kernels, etc.) Put it into an ultrasonic device with a power of 800 w, and process the nut kernels for 20 min; (3) put the nut kernel powder obtained in step (2) into the reaction tank, the ratio of material to water is 1:3, and add 1.5 g / kg of neutral Protease, hydrolyze for 20 minutes; (4) Add 1.0g / kg papain after the reaction in step (3), hydrolyze for 20 minutes; (5) After the reaction in step (4), add seasoning, soak in negative pressure for 20 minutes to taste , take out the nut kernels and drain for 1 hour; (6) The nut kernels are dried in a microwave tunnel with a conveying speed of 10 m / min, and the dried nut kernels are subpackaged to obtain the product.

[0016] 2. Accelerated storage experiment:

[001...

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PUM

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Abstract

The invention provides a method for processing nut meat rich in antioxidant peptide. The method is carried out according to the following steps: (1) the nut meat (containing groundnut kernels, macadamia nut kernels, walnut kernels, hazelnut kernels, cashew kernels, pistachio kernels and the like) is cut into small blocks of 5-10 mm; (2) the nut meat in the step (1) is put into ultrasonic equipment, and the nut meat is treated for 20-30 min at the power of 500-1000 w; (3) nut meat powder obtained in the step (2) is put into a reaction tank, the material-water ratio is (1:3) to (1:5), neutral proteinase of 1.2-2.0 g / kg is added, and hydrolysis is conducted for 20-30 min; (4) papain of 1.0-1.5 g / kg is added after reaction in the step (3), and hydrolysis is conducted for 20-30 min; (5) after reaction in the step (4), a seasoner is added, and after negative-pressure soaking for flavoring is conducted for 10-20 min, the nut meat is taken out to be drained for 1 h; and (6) the nut meat is subjected to tunnel-type microwave drying, the conveying speed is 5-10 m / min, and after being dried, the nut meat is subpackaged to obtain a product. The nut meat produced through the process contains the antioxidant peptides, an antioxidant cannot be added, nutrition is rich, safety is achieved, and the shelf life can be prolonged by 1-2 months.

Description

technical field [0001] The invention relates to a method for processing nut kernels rich in antioxidant peptides, belonging to the field of agricultural product processing. . Background technique [0002] Nuts are rich in nutrients, especially high in fatty acid content, so the oxidative deterioration of nuts is a major problem in the industry. At present, most of the antioxidants commonly used in the food industry are chemically synthesized, such as BHA (tert-butylhydroxyanisole), BHT (2,6-di-tert-butyl-4-p-cresol), BHQ (tert-butyl-p-phenyl diphenol), which itself has toxic side effects. The invention combines biological enzymatic hydrolysis technology to partially hydrolyze nut protein to release antioxidant peptides, which not only increases nutrition, but also delays nut oxidation and prolongs shelf life. Contents of the invention [0003] The object of the present invention is a method for processing nut kernels rich in antioxidant peptides. The technical solution ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/34A23J1/14A23J3/14A23L25/00
CPCA23J3/346A23J1/146A23J3/14A23L25/30
Inventor 江永平王景源邹平江健
Owner JIANGSU MAOXING FOOD
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