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Production method of pea protein with low volatile organic compound content

A volatile organic compound, pea protein technology, applied in the protein composition of vegetable seeds, protein food ingredients, food science and other directions, can solve the problems of unfavorable pea protein functionality, increased pea protein odor, long processing process, etc. The effect of low heat bacteria and total number of colonies, improved dispersibility, and high NSI

Pending Publication Date: 2021-12-10
LINYI YUWANG VEGETABLE PROTEIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shortcoming of this method is: raw material uses the waste liquid of pea starch production, and this waste liquid is the by-product of starch processing, needs long time soaking (8-12 hours) when producing starch, in soaking process, pea protein and corresponding enzyme Reaction and hydrolysis occur, which is not conducive to the maintenance of the functionality of pea protein
This technical solution requires spray concentration, spray drying once, conditioning again, and spray drying again after treatment, which consumes a lot of energy and takes a long process, resulting in polyphenol compounds, enhanced carbonyl ammonia reactions, and increased odor of pea protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Grinding: the peas are screened, impurity removed, peeled and then crushed to a fineness of 100 mesh. This ensures the water-soluble speed of pea protein and facilitates the separation of pea protein.

[0045] (2) Extraction: Mix pea flour and water in a ratio of 1:3 by weight, the water temperature is 50°C, and after stirring for 25 minutes, use a multi-stage homogeneous pump to pulverize and transport to the storage tank, use microwave sterilization for 2 minutes, store for 30 minutes and wait for separation ; The maturity period of the raw pea is 10 months, which ensures that the pea protein molecule is stable and the structure is tight. Water is used as the extractant to avoid bitterness and astringency caused by hydrolysis of pea protein at high pH. Microwaves promote the extraction of pea protein while inactivating enzymes to ensure the functionality of the protein, while reducing the activity of trypsin inhibitors and improving nutritional value. High tempe...

Embodiment 2

[0058] (1) Grinding: the peas are screened, impurity removed, peeled and then crushed to a fineness of 200 mesh. This ensures the water-soluble speed of pea protein and facilitates the separation of pea protein.

[0059] (2) Extraction: Mix pea flour and water in a ratio of 1:10 by weight. The water temperature is 55°C. After stirring for 45 minutes, use a multi-stage homogeneous pump to pulverize and transport to the storage tank, use microwave sterilization for 8 minutes, and store for 50 minutes to wait for separation. ; The maturity period of the raw material peas is 20 months, which ensures that the pea protein molecules are stable and the structure is tight. Water is used as the extractant to avoid bitterness and astringency caused by hydrolysis of pea protein at high pH. Microwaves promote the extraction of pea protein while inactivating enzymes to ensure the functionality of the protein, while reducing the activity of trypsin inhibitors and improving nutritional value...

Embodiment 3

[0072] (1) Grinding: the peas are screened, impurity removed, peeled and then crushed to a fineness of 150 mesh. This ensures the water-soluble speed of pea protein and facilitates the separation of pea protein.

[0073] (2) Extraction: Mix pea flour and water in a ratio of 1:5 by weight, the water temperature is 52°C, stir for 40 minutes, use a multi-stage homogeneous pump to pulverize and transport to the storage tank, use microwave sterilization for 6 minutes, store for 40 minutes and wait for separation ; The maturity period of the raw material pea is 13 months, which ensures that the pea protein molecule is stable and the structure is tight. Water is used as the extractant to avoid bitterness and astringency caused by hydrolysis of pea protein at high pH. Microwaves promote the extraction of pea protein while inactivating enzymes to ensure the functionality of the protein, while reducing the activity of trypsin inhibitors and improving nutritional value. High temperatur...

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Abstract

A production method of pea protein with low volatile organic compound content comprises the steps of crushing, digestion, centrifugal separation, acid precipitation, centrifugal separation, neutralization, enzyme treatment, sterilization, vacuum degassing, heat treatment, secondary vacuum degassing and spray drying. The prepared pea protein powder is high in dispersion speed, is not easy to agglomerate after being dissolved in water, and is convenient to process and use; sterilization is thorough; the total number of thermoduric bacteria and colonies is low; the dispersity is high; NSI is high; the protein solution stability is good; the content of volatile organic compounds is low; no unpleasant odour exists; and the application range is wide.

Description

technical field [0001] The invention relates to a production method of pea protein with low volatile organic content, in particular to a production method of pea protein with low volatile organic content using peas as the main raw material; pea with low volatile organic content obtained by the production method Protein can be used in neutral liquid beverages, solid beverages, and various foods with high requirements for volatile organic compounds. Background technique [0002] Vegetable protein beverage is a milky liquid drink with vegetable protein as the main raw material (such as peas, peanuts, almonds, walnut kernels, coconuts, sticks, etc.) as the main raw materials. It has the advantages of no or less cholesterol content, rich in protein and amino acids, appropriate amount of unsaturated fatty acids, and relatively complete nutritional components, and is very popular among consumers. [0003] The outstanding defects of my country's food structure are low protein and s...

Claims

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Application Information

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IPC IPC(8): A23J1/14
CPCA23J1/148
Inventor 时玉强鲁绪强许建
Owner LINYI YUWANG VEGETABLE PROTEIN