Method for removing 3-chlorine-1,2-propylene alcohol from aminopeptodrate

Abstract

The method of removing 3-chloro-1,2-propanediol in the hydrolyzed protein, first adjust the pH value of the hydrolyzed protein to 6-9, and then raise and maintain the temperature of the hydrolyzed protein to 90-200 within 2 seconds to 2 minutes ℃, and finally, the temperature of the hydrolyzed protein is rapidly cooled to below 70 ℃. Compared with the prior art, the invention has the advantages of low production cost, good retention of the original flavor of the hydrolyzed protein, and effective removal of 3-chloro-1,2-propanediol in the hydrolyzed protein.

Description

Technical field: [0001] The invention relates to a method for purifying hydrolyzed protein. Background technique: [0002] In the existing production process of hydrolyzed protein, due to the reaction of the residual oil in the raw material for producing hydrolyzed protein and excessive high-concentration hydrochloric acid at high temperature, the ester bond of the fatty acid ester in the oil is broken, and glycerin and glyceride react with chlorine. In the nuclear substitution reaction, the hydroxyl group on the third carbon is replaced by a chloride ion. As a result, 3-chloro-1,2-propanediol is produced while glycerol and free fatty acids are produced. [0003] [0004] Animal experiments have shown that 3-chloro-1,2-propanediol has a carcinogenic effect. If the content of 3-chloro-1,2-propanediol in hydrolyzed protein is too high, it will inevitably have harmful negative effects on the human body. Therefore, hydrolyzed protein is used The 3-chloro-1,2-propanediol must...

AI Technical Summary

Problems solved by technology

The vacuum distillation method is costly, and the flavor in the hydrolyzed protein is easily lost during the process

The alkali treatment method is to use the hydroxyl groups in the hydrolyzed protein system to replace the chloride ions in the 3-chloro-1,2-propanediol under the condition of a certain pH and temperature, so that the 3- Chloro-1,2-propanediol becomes glycerin which is harmless to human body. Although the production cost of this method is relatively low, it needs to process hydrolyzed protein at high temperature (temperature can be as high as 180°C) for a long time (minimum 5 minutes) , In this way, the taste of the hydrolyzed protein will be severely damaged, and the hydrolyzed protein will lose its proper flavor

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