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Preparation method of high-emulsibility coffee-grounds protein particles

A technology of coffee grounds and emulsification, which is applied in the field of application and protein modification, can solve the problem of low utilization rate of coffee grounds protein, and achieve the effect of saving experiment time, improving emulsification and simple process

Pending Publication Date: 2021-07-23
SHENYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the disclosure of the present invention provides a method for preparing high-emulsifying coffee ground protein particles to solve the problem of low protein utilization in coffee grounds, and also provides a new plant micronized protein resource

Method used

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  • Preparation method of high-emulsibility coffee-grounds protein particles
  • Preparation method of high-emulsibility coffee-grounds protein particles
  • Preparation method of high-emulsibility coffee-grounds protein particles

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preparation example Construction

[0027] The present embodiment provides a method for preparing high-emulsification coffee grounds protein particles, comprising the following steps:

[0028] Step 1: using coffee grounds as raw materials, using microwave combined wall breaking method to process and extract coffee grounds protein in coffee grounds;

[0029] Step 2: Using coffee grounds protein as a starting material, using a twin-screw extruder to stabilize and prepare coffee grounds protein particles.

[0030] In step 1, the microwave combined wall-breaking method is used to extract the coffee grounds protein in the coffee grounds, and the specific conditions are as follows: the coffee grounds and water are mixed at a mass ratio of 1:10 for wall-breaking treatment, and then microwave-assisted to obtain a mixed solution , adjust the pH of the mixed solution to 10, and react in a water bath at 90 °C for 60 min, then centrifuge to get the supernatant, adjust the pH of the supernatant to 4.5, and then centrifuge to...

Embodiment 1

[0045]Using coffee grounds as raw material, microwave combined with wall-breaking method to extract coffee grounds protein in coffee grounds, mix coffee grounds and water in a mass ratio of 1:10 for wall-breaking treatment, and then assisted by microwave; adjust pH to 10, 90℃ After the water bath reaction for 60 min, the supernatant was collected by centrifugation, the pH was adjusted to 4.5, and the precipitate was collected by centrifugation. The pH was adjusted to 7 and dried at low temperature to prepare coffee grounds protein. Set the water feeding speed to 13kg / h, the feeding speed to 6kg / h, and control the moisture content of the material in the machine to be 40%; set the temperature of the high temperature section to 50°C, from the feeding zone to the forming zone through five-zone dark box operations, The samples were extruded, dried in a vacuum drying oven, and pulverized through a 150-mesh sieve to prepare coffee grounds protein particles. Infrared results can be se...

Embodiment 2

[0047] In the invention, coffee grounds are used as raw materials, and the coffee grounds protein in the coffee grounds is extracted by microwave combined with a wall-breaking method. After reacting in a water bath at 90°C for 60 min, centrifuge to take the supernatant, adjust the pH to 4.5 and centrifuge to take the precipitate, adjust the pH to 7 and dry at low temperature to prepare coffee grounds protein. Set the water feeding speed to 13kg / h and the feeding speed to 6kg / h, and control the moisture content of the material in the machine to be 50%; set the temperature of the high temperature section to 50°C, from the feeding zone to the forming zone through the five-zone dark box operation, The sample was extruded, dried in a vacuum drying oven, and crushed through a 150-mesh sieve to prepare coffee grounds protein particles. The infrared results can be seen, 1519.84cm -1 The peak disappeared completely and turned into dense small peaks. In this interval, the frequency of d...

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Abstract

The invention discloses a preparation method of high-emulsibility coffee-grounds protein particles. Coffee grounds are taken as raw materials and are processed by a microwave-combined wall breaking method to extract coffee-grounds protein, and a twin-screw extruder is used for setting material and water feeding speed to control the material moisture content in a machine body to be 40-60%; the temperature of a high-temperature zone is set to be 45-55DEG C, from a material feeding area to a shaping area, through a five-area camera bellows operation, a sample is extruded, and then, the sample is dried through a vacuum drying box and is smashed and sieved through a 150-mesh sieve to prepare the coffee-grounds protein particles; and a measurement result shows that the emulsibility of the coffee-grounds protein particles is obviously improved, and the coffee-grounds protein particles can be used as a fat substitute in food. The preparation method disclosed by the invention is simple and is easy in realization, the novel method is used for extracting protein in coffee grounds, then, an extraction technology is combined to carry out protein pelletizing, and a new through is provided for widening the market of the protein particles.

Description

technical field [0001] The invention belongs to the technical field of protein modification and application, and in particular relates to a preparation method of high-emulsification coffee grounds protein particles. Background technique [0002] Micronized protein can be used as a building block and broken block in food structure to control the texture of food. In addition, micronized protein does not polymerize with other protein molecules, so micronized protein can modify the shape of protein products. It can also be used as a fat substitute in food. The product with added protein particles can obviously feel a smooth taste on the human tongue. With the increasing demand for plant protein year by year, it is very necessary to develop new protein resources. [0003] The protein content of coffee grounds is as high as 8-12%, but for every 1 ton of coffee beans consumed, 650kg of coffee grounds will be wasted. Most were burned. [0004] Since coffee protein has antioxidant...

Claims

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Application Information

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IPC IPC(8): A23J1/00A23J3/26A23L13/40A23L13/60A23L33/185A23C9/16A23C9/152
CPCA23J1/005A23J3/26A23L13/426A23L13/65A23L33/185A23C9/16A23C9/1526A23V2002/00A23V2200/30A23V2200/326A23V2250/548
Inventor 高育哲霍金杰江睿生李航苏爽肖志刚闵钟熳张一凡王楠
Owner SHENYANG NORMAL UNIV
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