核桃蛋白(肽)粉生产工艺实践
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摘要
以低温压榨后的核桃饼为原料,通过核桃蛋白(肽)粉制备中试生产线进行工艺实践,并给出了详细工艺参数。核桃饼经亚临界低温逆流萃取后,粕粉中残油为0. 92%,蛋白质含量为54%;经核桃蛋白(肽)粉制备工艺后,蛋白粉中蛋白质含量达80%,肽粉中酸溶性蛋白含量达75%;核桃蛋白粉得率为37%,肽粉得率为17. 5%,即每吨脱脂粕粉可获得核桃蛋白粉370 kg或肽粉175 kg;获得的核桃精炼油、蛋白粉、肽粉、酶解渣粉等可直接应用于功能性食品开发,实现了资源综合利用。
The preparation process of walnut protein or peptide powder was practiced with low-temperature pressed walnut cake as raw material,and the detailed parameters were described. The contents of oil and protein were 0. 92% and 54% respectively in the walnut meal after low-temperature subcritical counter-current extraction. The protein content of the protein powder was 80% and the acid soluble protein( ASP)of peptide powder was 75%. The yields of protein powder and peptide powder were 37% and 17. 5% respectively,which showed that 370 kg protein or 175 kg peptide powder was obtained from per ton of defatted walnut meal. The refined walnut oil,protein powder,peptide powder and enzymolysis residue powder could be directly applied to develop functional food to realize comprehensive utilization of walnut resources.
The preparation process of walnut protein or peptide powder was practiced with low-temperature pressed walnut cake as raw material,and the detailed parameters were described. The contents of oil and protein were 0. 92% and 54% respectively in the walnut meal after low-temperature subcritical counter-current extraction. The protein content of the protein powder was 80% and the acid soluble protein( ASP)of peptide powder was 75%. The yields of protein powder and peptide powder were 37% and 17. 5% respectively,which showed that 370 kg protein or 175 kg peptide powder was obtained from per ton of defatted walnut meal. The refined walnut oil,protein powder,peptide powder and enzymolysis residue powder could be directly applied to develop functional food to realize comprehensive utilization of walnut resources.
引文
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[3]金子纯,张润光,韩军岐,等.核桃饼粕蛋白质及其开发利用[J].食品与发酵工业,2016,42(6):265-270.
[4]张庆祝,丁晓雯,陈宗道,等.核桃蛋白质研究进展[J].粮食与油脂,2003(5):21-23.
[5]孙凤莉,李茜,墨锋涛,等.核桃饼饲用营养成分分析[J].饲料研究,2010(10):37-38.
[6]马燕,张健,许铭强,等.亚临界丁烷萃取核桃油工艺及脂肪酸成分分析研究[J].新疆农业科学,2015,52(6):1077-1081.
[7]祁鲲.亚临界溶剂生物萃取技术的发展及现状[J].粮食与食品工业,2012,19(3):72-77.
[8]金融,王恬.植物源生物活性肽的研究开发进展[J].饮料研究,2006(2):26-28.
[9]叶晶晶,曹宁宁,殷浩,等.植物蛋白的研究进展[J].安徽农业科学,2011,39(31):19046-19047.