CN101785507A - Method for extracting oil and protein of peach kernel - Google Patents
Method for extracting oil and protein of peach kernel Download PDFInfo
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- CN101785507A CN101785507A CN 201010134627 CN201010134627A CN101785507A CN 101785507 A CN101785507 A CN 101785507A CN 201010134627 CN201010134627 CN 201010134627 CN 201010134627 A CN201010134627 A CN 201010134627A CN 101785507 A CN101785507 A CN 101785507A
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Abstract
The invention discloses a method for extracting oil and protein of peach kernel, which is characterized in that: peach kernel is adopted as a raw material, water is adopted as a solvent, and the oil and the protein of the peach kernel are simultaneously extracted with an enzymolysis and mechanical centrifugal way. The method can improve the oil outputting efficiency, and the produced crude oil has high quality and light color and is easy to be refined; the method is free from solvent residue, can reduce the energy consumption, reduces the environmental harm, and conforms to the sustainable development principle of environment friendliness and energy conservation; and at the same time, the protein of the peach kernel can be simultaneously extracted, since the enzymolysis treatment condition is moderate, the degeneration of protein of the oil meal after being degreased is low, the utilizability is good, and the processing added value and the comprehensive utilization rate of the peach kernel can be improved.
Description
Technical field
The invention belongs to the food processing separation technology field, be specifically related to a kind of extraction peach kernel grease and method of protein.
Background technology
Peach is the third-largest deciduous fruit tree that China is only second to apple, pears.At present, fruit-peach kernel of peach is used as the Chinese medicine except that a small amount of, and major part becomes processing waste is abandoned, and economic worth is very low.Grease and protein content are respectively 54.5% and 27.5% in the peach kernel, therefore have very high value.Its aliphatic acid forms that to be mainly oleic acid 63.8%, linoleic acid 15.4%, saturated fatty acid be 20.7%.The unrighted acid that persic oil contained, needed by human and aliphatic acid (the EFAs)-linoleic acid that self can not synthesize can soften human vas particularly, reduce the absorption of enteron aisle to cholesterol, the prevention cholesterol forms and makes it to excrete, to reducing the cholesterol in the human serum, the formation that prevents atherosclerotic, coronary sclerosis and thrombus has positive effect, can be used for the prevention and the treatment of disease of cardiovascular systems such as hypertension, coronary heart disease, blood vessel embolism.Peach kernel protein is rich in essential amino acids such as lysine, leucine, isoleucine, valine, threonine, because increasing rapidly of world population, protein far can not satisfy human wants, and potein deficiency has become the underfed key factor of developing country's population.Therefore developing peach kernel albumen can widen protein source.
Traditional plant grease extracting method is mainly milling process and solvent collection lixiviation process.Oil extraction by pressing technology, the grease yield is lower, and the grouts residual oil content is higher, and can cause protein denaturation in the oily process of system, is unfavorable for the albumen comprehensive utilization.Leaching legal system oil exists solvent recovery and dissolvent residual problem, and along with people's living standard improves, people propose requirements at the higher level to the grease security, and leaching method dissolvent residual problem has become the focus that the consumer pays close attention to.Therefore demand studying novel oil-producing technique urgently, promote the technical merit of its value added by manufacture.
Summary of the invention
The technical problem to be solved in the present invention is: problem and shortcoming at prior art exists provide a kind of grease yield height, no solvent residue, protein not the extraction peach kernel grease and the method for protein of mutability.
At above-mentioned technical problem, the present invention proposes following technical scheme:
1) gets be soaked in water back peeling of peach kernel;
2) peach kernel after will removing the peel and water mix and carry out defibrination by 1: 5 mass ratio and obtains slurries, regulate the pH to 8.0-8.5 of slurries;
3) to step 2) in slurries add protease hydrolyzed, the heating slurries enzyme that goes out after enzymolysis is finished, the slurries that go out behind the enzyme carry out centrifugal, the isolated oil phase edible vegetable oil in centrifugal back is the peach kernel grease, remove the emulsification liquid layer, with the water collected through vacuum concentrate concentrate, the spray-dried peach kernel albumen that promptly obtains of concentrate.
Immersion in the described step 1) is that water soaks peach kernel 4 times repeatedly, soaks 12 hours at every turn.
Described step 2) adopt the NaOH of 0.1mol/L to regulate pH to 8.0-8.5.
The alkali protease that protease in the described step 3) adopts hay bacillus to produce, and by every 100g peach kernel: in the ratio adding slurries of the alkali protease of 1.2-1.6g, hydrolysis temperature is 40-55 ℃, and enzymolysis time is 1-3 hour.
The enzyme-removal temperature of described alkali protease is 90 ℃, and the enzyme time of going out is 10 minutes.
Centrifugal rotational speed is 8000-10000 rev/min in the described step 3), and centrifugation time is 20-40 minute.
It is 0.085～0.090MPa that the vacuum of said step 3) concentrates vacuum, and temperature is 45～50 ℃.
The spray-dired EAT of said step 3) is 200 ℃, and leaving air temp is 80 ℃.
Beneficial effect of the present invention is embodied in: the invention provides a kind of peach kernel grease and method of protein of separating simultaneously, it is a means degraded peach kernel component with machinery and enzymolysis, and grease is released, and is solvent with water, make hydroaropic substance enter water, adopt physical means to make water-oil separating again.Compare with traditional handicraft, adopt the present invention, oil yield reaches 78%, and gained quality of crude oil higher (acid value 0.27KOHmg/g, peroxide value 0.15g/100g reach the former oil standard of national plant), and lighter color (Y9 R1.1) is easy to refining; No solvent residue of the present invention can cut down the consumption of energy, and reduces the harm to environment, meets environmental friendliness, resources conservation, continuable development principle; Simultaneously, the present invention can extract peach kernel protein simultaneously, because the enzymatic treatment mild condition, the cake protein qualitative change after the degreasing is low, and utilizability is good, can improve peach processing added value and comprehensive utilization ratio.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1:1) gets the peach kernel water and soak repeatedly 4 times, soaked 12 hours at every turn, soak the back peeling;
2) peach kernel after will removing the peel and water mix and carry out defibrination by 1: 5 mass ratio and obtains slurries, adopt the NaOH of 0.1mol/L to regulate the pH to 8.0 of slurries;
3) in every 100g peach kernel: the ratio of 1.2g adds the alkali protease that adopts hay bacillus to produce in slurries, hydrolysis temperature is 50 ℃, enzymolysis time is 2 hours, heating slurries to 90 ℃ after enzymolysis is finished, enzyme 10 minutes goes out, the slurries that go out behind the enzyme are 8000 rev/mins at rotating speed, centrifugal 40 minutes, the isolated oil phase edible vegetable oil in centrifugal back is the peach kernel grease, removes the emulsification liquid layer, with the water collected through vacuum concentrate concentrate, it is 0.090MPa that vacuum concentrates vacuum, temperature is 48 ℃, and concentrate is 200 ℃ through EAT, and leaving air temp is that 80 ℃ spray-drying promptly obtains peach kernel albumen.
Embodiment 2:1) gets the peach kernel water and soak repeatedly 4 times, soaked 12 hours at every turn, soak the back peeling;
2) peach kernel after will removing the peel and water mix and carry out defibrination by 1: 5 mass ratio and obtains slurries, adopt the NaOH of 0.1mol/L to regulate the pH to 8.0 of slurries;
3) in every 100g peach kernel: the ratio of 1.4g adds the alkali protease that adopts hay bacillus to produce in slurries, hydrolysis temperature is 40 ℃, enzymolysis time is 3 hours, heating slurries to 90 ℃ after enzymolysis is finished, enzyme 10 minutes goes out, the slurries that go out behind the enzyme are 9000 rev/mins at rotating speed, centrifugal 30 minutes, the isolated oil phase edible vegetable oil in centrifugal back is the peach kernel grease, removes the emulsification liquid layer, with the water collected through vacuum concentrate concentrate, the vacuum that vacuum concentrates is 0.085MPa, temperature is 50 ℃, and concentrate is 200 ℃ through EAT, and leaving air temp is that 80 ℃ spray-drying promptly obtains peach kernel albumen.
Embodiment 3:1) gets the peach kernel water and soak repeatedly 4 times, soaked 12 hours at every turn, soak the back peeling;
2) peach kernel after will removing the peel and water mix and carry out defibrination by 1: 5 mass ratio and obtains slurries, adopt the NaOH of 0.1mol/L to regulate the pH to 8.5 of slurries;
3) in every 100g peach kernel: the ratio of 1.5g adds the alkali protease that adopts hay bacillus to produce in slurries, hydrolysis temperature is 55 ℃, enzymolysis time is 1 hour, heating slurries to 90 ℃ after enzymolysis is finished, enzyme 10 minutes goes out, the slurries that go out behind the enzyme are 10000 rev/mins at rotating speed, centrifugal 20 minutes, the isolated oil phase edible vegetable oil in centrifugal back is the peach kernel grease, removes the emulsification liquid layer, with the water collected through vacuum concentrate concentrate, it is 0.090MPa that vacuum concentrates pressure, temperature is 45 ℃, and concentrate is 200 ℃ through EAT, and leaving air temp is that 80 ℃ spray-drying promptly obtains peach kernel albumen.
Embodiment 4:1) gets the peach kernel water and soak repeatedly 4 times, soaked 12 hours at every turn, soak the back peeling;
2) peach kernel after will removing the peel and water mix and carry out defibrination by 1: 5 mass ratio and obtains slurries, adopt the NaOH of 0.1mol/L to regulate the pH to 8.3 of slurries;
3) in every 100g peach kernel: the ratio of 1.6g adds the alkali protease that adopts hay bacillus to produce in slurries, hydrolysis temperature is 45 ℃, enzymolysis time is 2 hours, heating slurries to 90 ℃ after enzymolysis is finished, enzyme 10 minutes goes out, the slurries that go out behind the enzyme are 9000 rev/mins at rotating speed, centrifugal 30 minutes, the isolated oil phase edible vegetable oil in centrifugal back is the peach kernel grease, removes the emulsification liquid layer, with the water collected through vacuum concentrate concentrate, vacuum concentrates vacuum 0.088MPa, temperature is 50 ℃, and concentrate is 200 ℃ through EAT, and leaving air temp is that 80 ℃ spray-drying promptly obtains peach kernel albumen.
Claims (8)
1. one kind is extracted peach kernel grease and method of protein, it is characterized in that comprising the steps:
1) gets be soaked in water back peeling of peach kernel;
2) peach kernel after will removing the peel and water mix and carry out defibrination by 1: 5 mass ratio and obtains slurries, regulate the pH to 8.0-8.5 of slurries;
3) to step 2) in slurries in add protease hydrolyzed, the heating slurries enzyme that goes out after enzymolysis is finished, the slurries that go out behind the enzyme carry out centrifugal, the isolated oil phase edible vegetable oil in centrifugal back is the peach kernel grease, remove the emulsification liquid layer, with the water collected through vacuum concentrate concentrate, the spray-dried peach kernel albumen that promptly obtains of concentrate.
2. extraction peach kernel grease according to claim 1 and method of protein is characterized in that: the immersion in the described step 1) is that water soaks peach kernel 4 times repeatedly, soaks 12 hours at every turn.
3. extraction peach kernel grease according to claim 1 and method of protein is characterized in that: described step 2) adopt the NaOH of 0.1mol/L to regulate pH to 8.0-8.5.
4. extraction peach kernel grease according to claim 1 and method of protein, it is characterized in that: the protease in the described step 3) adopts alkali protease, and in every 100g peach kernel: the ratio of the alkali protease of 1.2-1.6g adds in the slurries, hydrolysis temperature is 40-55 ℃, and enzymolysis time is 1-3 hour.
5. extraction peach kernel grease according to claim 1 and method of protein is characterized in that: the enzyme-removal temperature of described alkali protease is 90 ℃, and the enzyme time of going out is 10 minutes.
6. extraction peach kernel grease according to claim 1 and method of protein is characterized in that: centrifugal rotational speed is 8000-10000 rev/min in the described step 3), and centrifugation time is 20-40 minute.
7. extraction peach kernel grease according to claim 1 and method of protein is characterized in that: it is 0.085～0.090MPa that the vacuum of said step 3) concentrates pressure, and temperature is 45～50 ℃.
8. extraction peach kernel grease according to claim 1 and method of protein is characterized in that: the spray-dired EAT of said step 3) is 200 ℃, and leaving air temp is 80 ℃.
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| CN2010101346278A CN101785507B (en) | 2010-03-29 | 2010-03-29 | Method for extracting oil and protein of peach kernel |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888275A (en) * | 2012-10-23 | 2013-01-23 | 新疆中富益健生物科技有限公司 | Methods for extracting Badam oil and proteins |
| CN103190523A (en) * | 2013-04-27 | 2013-07-10 | 西北大学 | Yangtao seed meal isolated protein and extraction method thereof |
| CN103211281A (en) * | 2013-04-10 | 2013-07-24 | 陕西科技大学 | Preparation method of anti-oxidation water-in-oil microemulsion |
| CN103549112A (en) * | 2013-10-31 | 2014-02-05 | 中国食品发酵工业研究院 | Preparation method for peach kernel protein powder |
| CN107048417A (en) * | 2017-04-17 | 2017-08-18 | 中南林业科技大学 | A kind of preparation method of the peach kernel polypeptide oral liquor of high bioavilability |
| CN107811111A (en) * | 2017-11-02 | 2018-03-20 | 林峰 | A kind of peach kernel active peptide and preparation method |
| CN111607459A (en) * | 2020-06-04 | 2020-09-01 | 熊红玉 | Method for extracting crude oil and protein from fresh idesia polycarpa fruits |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280327A (en) * | 2008-05-26 | 2008-10-08 | 昆明理工大学 | Synchronous aqueous enzymatic ultrasonic extraction for walnut oil and walnut protein peptide |
| CN101401658A (en) * | 2008-07-18 | 2009-04-08 | 江南大学 | Medium test method for extracting oil and protolysate from peanut with water-enzyme method |
-
2010
- 2010-03-29 CN CN2010101346278A patent/CN101785507B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101280327A (en) * | 2008-05-26 | 2008-10-08 | 昆明理工大学 | Synchronous aqueous enzymatic ultrasonic extraction for walnut oil and walnut protein peptide |
| CN101401658A (en) * | 2008-07-18 | 2009-04-08 | 江南大学 | Medium test method for extracting oil and protolysate from peanut with water-enzyme method |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102888275A (en) * | 2012-10-23 | 2013-01-23 | 新疆中富益健生物科技有限公司 | Methods for extracting Badam oil and proteins |
| CN103211281A (en) * | 2013-04-10 | 2013-07-24 | 陕西科技大学 | Preparation method of anti-oxidation water-in-oil microemulsion |
| CN103211281B (en) * | 2013-04-10 | 2015-01-28 | 陕西科技大学 | Preparation method of anti-oxidation water-in-oil microemulsion |
| CN103190523A (en) * | 2013-04-27 | 2013-07-10 | 西北大学 | Yangtao seed meal isolated protein and extraction method thereof |
| CN103549112A (en) * | 2013-10-31 | 2014-02-05 | 中国食品发酵工业研究院 | Preparation method for peach kernel protein powder |
| CN103549112B (en) * | 2013-10-31 | 2015-02-11 | 中国食品发酵工业研究院 | Preparation method for peach kernel protein powder |
| CN107048417A (en) * | 2017-04-17 | 2017-08-18 | 中南林业科技大学 | A kind of preparation method of the peach kernel polypeptide oral liquor of high bioavilability |
| CN107048417B (en) * | 2017-04-17 | 2020-05-05 | 中南林业科技大学 | Preparation method of peach kernel polypeptide oral liquid with high bioavailability |
| CN107811111A (en) * | 2017-11-02 | 2018-03-20 | 林峰 | A kind of peach kernel active peptide and preparation method |
| CN111607459A (en) * | 2020-06-04 | 2020-09-01 | 熊红玉 | Method for extracting crude oil and protein from fresh idesia polycarpa fruits |
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| CN101785507B (en) | 2012-06-27 |
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