CN102028094A - Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs - Google Patents
Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs Download PDFInfo
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- CN102028094A CN102028094A CN2010105598780A CN201010559878A CN102028094A CN 102028094 A CN102028094 A CN 102028094A CN 2010105598780 A CN2010105598780 A CN 2010105598780A CN 201010559878 A CN201010559878 A CN 201010559878A CN 102028094 A CN102028094 A CN 102028094A
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Abstract
The invention relates to the technical field of deep processing of peanut foods, in particular to a method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs. The method is characterized by comprising the following steps of: 1. pulverizing and screening: pulverizing peanut cake dregs generated by squeezing oil at high temperature and screening by a mesh screen in 40 meshes to obtain powder; 2. mixing: mixing the powder with a vitamin nutrition enhancing substances, wherein the addition amount of the nutrition enhancing substances is 0.2-0.3 percent by weight of the powder; 3. extruding and bulking: after uniformly mixing, charging the mixture into a double-screw rod extrusion bulking machine for extruding and bulking, wherein the extruding and bulking condition comprises the temperature of 50-80 DEG C and the pressure of 0.2-0.4MPa; and 4. drying at high temperature: drying till the water content is not larger than 0.1 percent under the condition of the temperature of 80-100 DEG C and cooling to obtain the peanut tissue protein. The invention has the advantages of light flavor and high protein content of the prepared peanut tissue protein, simple preparation method, and the like.
Description
Technical field
The present invention relates to peanut food deep process technology field, especially a kind of method of utilizing the hot moulding peanut dregs to produce the peanut histone.
Background technology
Grouts after the vegetable oil material oil expression are widely used in food industry as plant protein source, as the substitute of animal protein, are commonly used for meat additive, feed with balanced nutrients or simulation meat and use.Histone is in process, and protein is subjected to high temperature, high pressure, high shear in extruder effect loses natural structure, has reduced the water-soluble of product.From physical characteristic, extruding rearranges protein to become to have equidirectional fiber homogeneous texture; From chemical standpoint, protein recombines into the fibrin system of fourth degree structure.The systematism processing of vegetable protein can be satisfied the picked-up demand to vegetable protein, and have the quality and the mouthfeel of meat product, gives product strong functions characteristic.Albumen systematism research for soybean, behind extrusion, crude protein is constant, but protein is included in physical absorption in the starch of gelatinization and makes water-soluble decline, this moment, enzyme had effect to it, this with heat treatment excessively, with chemical crossbond formation agglomeration and reduce the water-soluble different mechanism that has; The secondary structure of protein is only broken in the dry method extruding, primary structure is not had influence, so amino acid content is constant in the product.The peanut histone is that the globulin in the peanut protein powder is converted into silk-fibroin, fibrin by extrusion, protein content is more than 55%, owing to have good water imbibition and protect oiliness, add in the meat products, can increase the color, smell and taste of meat products, improve Protein content, and local flavor be light, therefore beany flavor of no soybean and offending flatulence sense are desirable meat products additives.Peanut has good fibrous filament from producing protein in addition, can make various typical local food through soaking, and market prospects are wide.
The hot moulding peanut dregs is owing in the oil expression process, adopt the squeezing of hot moulding method, the temperature height, cause the peanut protein sex change serious, nutritive value reduces, and the hot moulding peanut dregs can only be as the feed or the fertilizer of cheapness, therefore, caused very big waste, economic benefit and social benefit are very low.
Summary of the invention
For addressing the above problem, the invention provides a kind of method of utilizing the hot moulding peanut dregs to produce the peanut histone, it is realized by the following technical solutions:
A kind of method of utilizing the hot moulding peanut dregs to produce the peanut histone is characterized in that it may further comprise the steps:
The first step: pulverize also screening: the peanut dregs that the high temperature oil expression produces is pulverized, and crossed 40 order mesh screens and obtain powder;
Second step: mix: the powder that obtains after above-mentioned the sieving is mixed with vitamins fortification material, and the addition of fortification material is the 0.2-0.3% of the percentage by weight of powder;
The 3rd step: extrusion: put into twin-screw extruder after mixing and carry out extrusion, the extrusion condition is temperature 50-80 ℃, pressure 0.2-0.4MPa;
The 4th step: hyperthermia drying: in temperature is to dry water content under the 80-100 ℃ of condition to be not more than 0.1%, promptly obtains the peanut histone after the cooling.
The above-mentioned described method of utilizing the hot moulding peanut dregs to produce the peanut histone is characterized in that the protein content of the peanut dregs described in the first step is lower than 45%, and fat content is greater than 3%.
The above-mentioned described method of utilizing the hot moulding peanut dregs to produce the peanut histone is characterized in that the vitamins fortification material described in second step is VC or VE or its mixture.
The present invention has following beneficial effect: the peanut histone for preparing has the advantage that local flavor is light, protein content is high, and preparation method is simple, has improved added value, economic benefit and the obvious social benefit of peanut dregs.
The specific embodiment
Below in conjunction with embodiment the present invention is described in detail.
Embodiment 1
Protein content is lower than 45%, the peanut dregs that fat content produces greater than the oil expression of 3% high temperature is through pulverizing, cross 40 order mesh screens and form powder, powder is mixed with vitamins fortification material, wherein the addition of fortification material be high temperature peanut meal percentage by weight 0.2%, put into twin-screw extruder after mixing, 50 ℃ of temperature, extrusion under the pressure 0.2MPa condition, in temperature is that to dry water content under 80 ℃ of conditions be 0.1%, promptly obtains the peanut histone after the cooling.Record that protein content is 59% in the peanut histone.
Above-mentioned described vitamins fortification material is VC.
Embodiment 2
Protein content is lower than 45%, the peanut dregs that fat content produces greater than the oil expression of 3% high temperature is through pulverizing, cross 40 order mesh screens and form powder, powder is mixed with vitamins fortification material, wherein the addition of fortification material be high temperature peanut meal percentage by weight 0.3%, put into twin-screw extruder after mixing, 80 ℃ of temperature, extrusion under the pressure 0.4MPa condition, in temperature is that to dry water content under 100 ℃ of conditions be 0.05%, promptly obtains the peanut histone after the cooling.Record in the peanut histone protein content 61%.
Above-mentioned described vitamins fortification material is VE.
Embodiment 3
Protein content is lower than 45%, the peanut dregs that fat content produces greater than the oil expression of 3% high temperature is through pulverizing, cross 40 order mesh screens and form powder, powder is mixed with vitamins fortification material, wherein the addition of fortification material be high temperature peanut meal percentage by weight 0.25%, put into twin-screw extruder after mixing, 70 ℃ of temperature, extrusion under the pressure 0.3MPa condition, in temperature is that to dry water content under 90 ℃ of conditions be 0.08%, promptly obtains the peanut histone after the cooling.Record in the peanut histone protein content 60%.
Above-mentioned described vitamins fortification material is the mixture of VC and VE.
Through repetition test, vitamins fortification material and powder are dark fashionable, and the addition of fortification material is the 0.2-0.3% of the percentage by weight of powder; The extrusion condition is temperature 50-80 ℃, pressure 0.2-0.4MPa; The hyperthermia drying temperature is 80-100 ℃ and dries water content and be not more than at 0.1% o'clock that the peanut histone that obtains after the cooling all has the advantage that local flavor is light, protein content is high.
Used vitamins fortification material all can be VC or VE or its mixture among above-mentioned arbitrary embodiment.
And through repetition test, when the vitamins fortification material that is adopted was the mixture of VC and VE, the weight ratio of VC and VE was 1: 3-1: 1 o'clock, under other identical condition, protein content was higher in the peanut histone that makes.
Certainly; it also is suitable that vitamins fortification material is taked other type; such as protein-based, the fortification material among the present invention is not limited to vitamins, so long as can realize that the fortification material of the purpose of inventing all should be in protection scope of the present invention.
This paper understands exemplary embodiment of the present invention and present preferred implementation specifically, should be appreciated that design of the present invention can be by other various forms enforcement utilizations, and they drop in protection scope of the present invention equally.
Claims (4)
1. method of utilizing the hot moulding peanut dregs to produce the peanut histone is characterized in that it may further comprise the steps:
The first step: pulverize also screening: the peanut dregs that the high temperature oil expression produces is pulverized, and crossed 40 order mesh screens and obtain powder;
Second step: mix: the powder that obtains after above-mentioned the sieving is mixed with vitamins fortification material, and the addition of fortification material is the 0.2-0.3% of the percentage by weight of powder;
The 3rd step: extrusion: put into twin-screw extruder after mixing and carry out extrusion, the extrusion condition is temperature 50-80 ℃, pressure 0.2-0.4MPa;
The 4th step: hyperthermia drying: in temperature is to dry water content under the 80-100 ℃ of condition to be not more than 0.1%, promptly obtains the peanut histone after the cooling.
2. the method for utilizing the hot moulding peanut dregs to produce the peanut histone as claimed in claim 1 is characterized in that the protein content of the peanut dregs described in the first step is lower than 45%, and fat content is greater than 3%.
3. the method for utilizing the hot moulding peanut dregs to produce the peanut histone as claimed in claim 1 is characterized in that the vitamins fortification material described in second step is the mixture of VC or VE or VC and VE.
4. the method for utilizing the hot moulding peanut dregs to produce the peanut histone as claimed in claim 3 is characterized in that described vitamins fortification material is the mixture of VC and VE, and wherein the weight ratio of VC and VE is 1: 3-1: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010559878 CN102028094B (en) | 2010-11-15 | 2010-11-15 | Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010559878 CN102028094B (en) | 2010-11-15 | 2010-11-15 | Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs |
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| Publication Number | Publication Date |
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| CN102028094A true CN102028094A (en) | 2011-04-27 |
| CN102028094B CN102028094B (en) | 2013-04-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010559878 Active CN102028094B (en) | 2010-11-15 | 2010-11-15 | Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271218A (en) * | 2013-01-31 | 2013-09-04 | 温特牧(北京)科技有限公司 | Texturized vegetable protein production method |
| US10375981B2 (en) | 2017-06-15 | 2019-08-13 | Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences | High-moisture texturized peanut protein and a preparation method thereof |
| CN111919902A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Process for preparing protein meat |
| CN114532523A (en) * | 2022-01-28 | 2022-05-27 | 姜淑晗 | Puffed oil-pressing cake suitable for human consumption |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87106744A (en) * | 1987-10-07 | 1988-08-10 | 陆颖伦 | A kind of manufacture method of soybean filamentous protein food |
| CN1714667A (en) * | 2004-06-30 | 2006-01-04 | 董宝禄 | Method for producing instant nutrition protein meat |
-
2010
- 2010-11-15 CN CN 201010559878 patent/CN102028094B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87106744A (en) * | 1987-10-07 | 1988-08-10 | 陆颖伦 | A kind of manufacture method of soybean filamentous protein food |
| CN1714667A (en) * | 2004-06-30 | 2006-01-04 | 董宝禄 | Method for producing instant nutrition protein meat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271218A (en) * | 2013-01-31 | 2013-09-04 | 温特牧(北京)科技有限公司 | Texturized vegetable protein production method |
| US10375981B2 (en) | 2017-06-15 | 2019-08-13 | Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences | High-moisture texturized peanut protein and a preparation method thereof |
| CN111919902A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Process for preparing protein meat |
| CN114532523A (en) * | 2022-01-28 | 2022-05-27 | 姜淑晗 | Puffed oil-pressing cake suitable for human consumption |
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| CN102028094B (en) | 2013-04-03 |
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Effective date of registration: 20180504 Address after: 276400 c00980 2, west of Bai Ping Ping Village, north of Qingyi Road, Yishui County, Linyi, Shandong. Patentee after: Shandong century spring biological Polytron Technologies Inc Address before: 266100 floating mountain road, Licang District, Qingdao, Shandong Province, No. 126 Patentee before: Shandong Peanut Inst. |
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Denomination of invention: A method for producing peanut tissue protein from hot pressed peanut meal Effective date of registration: 20201117 Granted publication date: 20130403 Pledgee: Shandong Yishui Rural Commercial Bank Co., Ltd Pledgor: SHANDONG SHIJICHUN BIO-TECH Co.,Ltd. Registration number: Y2020980008147 |
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Date of cancellation: 20210425 Granted publication date: 20130403 Pledgee: Shandong Yishui Rural Commercial Bank Co., Ltd Pledgor: SHANDONG SHIJICHUN BIO-TECH Co.,Ltd. Registration number: Y2020980008147 |