CN102228127B - Edible protein extracted from vermicelli wastewater and processing process thereof - Google Patents
Edible protein extracted from vermicelli wastewater and processing process thereof Download PDFInfo
- Publication number
- CN102228127B CN102228127B CN2011101172622A CN201110117262A CN102228127B CN 102228127 B CN102228127 B CN 102228127B CN 2011101172622 A CN2011101172622 A CN 2011101172622A CN 201110117262 A CN201110117262 A CN 201110117262A CN 102228127 B CN102228127 B CN 102228127B
- Authority
- CN
- China
- Prior art keywords
- pea
- protein
- pea protein
- time
- sent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Peptides Or Proteins (AREA)
Abstract
The invention relates to a sanitarian edible protein and a processing process thereof, belonging to the technical field of edible proteins and extraction processes thereof. The process comprises the steps of extraction of pea vermicelli wastewater, centrifugal separation, extraction of pea slag for the second and third time, enzymolysis, acid deposition, centrifugation, washing, centrifugation and syrup mixing for neutralization. By using the processing process for extracting the edible protein from vermicelli wastewater, the original method for producing proteins by boiling the vermicelli wastewater through a big pan is changed and the recovery rate of proteins is increased. The invention has the advantages of changing original feed proteins into edible proteins with high added values, increasing enterprise revenue, improving comprehensive utilization of resources and reducing COD (Chemical Oxygen Demand) content in wastewater to better treat the wastewater so as to reduce the difficulty of wastewater treatment. Edible pea proteins obtained through the process have the functions of gel property of protein, water absorbability, oil absorbency, and the like and can be added into a plurality of kinds of foods to increase the protein content of the foods and change the property of the foods.
Description
Technical field
The present invention relates to a kind of edible protein and production technology thereof of health, particularly a kind of edible pea protein and production technology thereof of extracting from starch wastewater, belong to edible protein and extraction process technology field thereof.
Background technology
Pea is a kind of legume, and in China North China, the extensively plantation of one band, contain 45% left and right starch, 20～25% protein, 0.5～2.0% fat in its ripe seed.Pea protein is a kind of good protein, and amino acid whose ratio is than balance, and in eight kinds of essential amino acids of needed by human body, except the content of methionine is slightly low, all the other all reach FAO/WHO and recommend mode value.Therefore, we can see that pea protein itself exists higher added value.
Zhaoyuan is as the cradle of Longkou bean vermicelli, in existing pea starch noodle manufacturing enterprise, have 80% to concentrate on Zhaoyuan at home, and our company is the maximum Longkou bean vermicelli manufacturing enterprise in the whole nation, and from hardware and software, we are industries first.Longkou bean vermicelli production technology need to consume a large amount of water is produced, thereby produces a large amount of waste water, and every processing 1t pea produces 13～15t waste water, or every production 1t pea starch noodle generation 25t waste water, and company processes the 100t pea every day, produce 1300～1500m
3waste water.Simultaneously, with waste water loss 20～25t high-quality protein, both cause the waste of protein resource, caused again serious environmental pollution.Go out the nineties in last century, invented a kind of natural sedimentation and strengthened the simple and crude method that pan boiling boils and reclaim pea protein.Yet there is this very large drawback in this method, natural sedimentation length consuming time, easily cause corruption, the especially summer of protein all the more so, and this has not only reduced the nutritive value of protein, and has polluted ambient air; Cauldron boils the pea protein process high temperature generation sex change obtained, and physicochemical property is not good.In addition, due to characteristic and the bean vermicelli processing technology that pea itself has, the pea protein color and luster extracted from pea starch noodle waste water is dark, weak flavor, and the color taupe, affected the application of pea protein greatly.
Summary of the invention
The object of the present invention is to provide a kind of from starch wastewater, extract be of high nutritive value, functional (gelation, water imbibition, oil absorption etc.) good, protein content is at the edible pea protein more than 85%, and the process of extracting this edible pea protein also is provided simultaneously.
The present invention is achieved by the following technical solutions:
A kind of production technology of extracting edible protein from starch wastewater, special character is that technological process comprises:
For the second time and for the third time de-raw meat → sterilization of the extraction → enzymolysis → acid precipitation → centrifugal → washing → centrifugal → neutralization → milling treatment of colloid of sizing mixing → decolouring debitterize of pea starch noodle waste water → extraction → centrifugation → pea slag → spray-drying → screening → packing
Concrete operation step is as follows:
1), extraction
Pea starch noodle waste water is sent in extractor and extracted, and add alkali lye to regulate pH=9.0 ± 0.2, at 45 ℃～50 ℃ temperature, under the condition that agitator speed is 50-70r/min, extract 25-35min.
2), centrifugation
By above-mentioned after extraction the solution that obtains send in centrifuge and carry out centrifugation, the parameter of centrifuge be separating factor at 3000-3500, centrifugal force is (3000-3500) * g, isolates pea slag and pea protein clear liquid.
3), the pea slag extracts for the second time and for the third time
Isolated pea slag is sent in extractor and carried out reextraction, add clear water in extractor at every turn, the solid-liquid ratio that makes pea slag and clear water is 1: (2-5), then add alkali lye to regulate pH=9.0 ± 0.2, at 45 ℃～50 ℃ temperature, agitator speed is 50-70r/min, is under above condition and extracts 25-35min for the second time and in extraction for the third time.
4), enzymolysis
Three isolated pea protein clear liquids are sent in enzymatic vessel and carry out enzymolysis, according to 1000ml pea protein clear liquid, add the 0.1-0.2ml AMS, hydrolysis temperature is controlled at 45-55 ℃, pH6.0～6.5, enzymolysis time 15-25min.
5), acid precipitation
The above-mentioned pea protein extract obtained after enzymolysis is sent in sour settling tank, at the temperature of 40 ℃～45 ℃, added hydrochloric acid to regulate pH=4.4～4.6, with acid precipitation 20～30min under the condition of rotating speed 50-70r/min, obtain pea protein.
6), centrifugal
The pea protein that above-mentioned acid has been sunk is sent in centrifuge and is carried out centrifugal treating, centrifuge parameters be separating factor at 2500-3000, centrifugal force is (2500-3000) * g, separates and to obtain pea protein curdled milk A.
7), washing
Pea protein curdled milk A obtained above is sent in water washing tank, and by the weight 1 of pea protein curdled milk A: (1.5-2) add the water washing, washing temperature is 35～45 ℃, 20～30 minutes time.
8), centrifugal
The pea protein of having washed is sent in centrifuge and is carried out centrifugal treating, the parameter of centrifuge be separating factor at 3000-3500, centrifugal force is (3000-3500) * g, obtains pea protein curdled milk B.
9), the neutralization of sizing mixing
Pea protein curdled milk B is sent in neutralizing tank, and by the weight 1 of pea protein curdled milk B: (1.5-2) add water, stir, slurries add lye pH adjustment=7.0～7.1, and the neutral temperature of sizing mixing is 40 ℃～45 ℃, in and time 25-35min.
It is below the subsequent treatment operation
10), milling treatment of colloid
Pea protein after the neutralization of sizing mixing is sent into to colloid mill equipment and carry out the miniaturization processing, then be delivered in three de-tanks.
11), the de-raw meat of decolouring debitterize
At first add decolorizer in three de-tanks, the decolorizer consumption is 0.5%～1.0% of pea protein weight, and temperature is controlled at 45 ℃～50 ℃, and the processing time is 3～6h; Then add the yeast of high temperature resistant (38 ℃～55 ℃) to carry out the de-raw meat of debitterize, the addition of yeast is 0.1%～0.15% of pea protein weight, and temperature is controlled at 30～35 ℃, and the processing time is 3～5h.
12), sterilization
Pea protein solution in three de-tanks is sent in sterilizer and carried out sterilization processing, and the sterilization conditions of sterilizer is set as: 72～75 ℃ of temperature, time 10～12min, or 75～80 ℃ of temperature, time 5～6min.
13), spray-drying
To by pump, be delivered in spray dryer through the protein solution of sterilization, 160～190 ℃ of the EATs of spray dryer, 70～85 ℃ of temperature of outgoing airs, control the droplet size of centrifugal spray well by the flow velocity of controlling charging, make droplet size even, stable, and make dried product moisture below 10%.
14) screening
The Fed Protein Powder of Pea Insteal obtained after above-mentioned spray-drying is sieved by 100 mesh sieves.
15) packing
By pea protein spray-dried, screening, after packing, put shady and cool dry place and preserve.
Extract and obtain edible pea protein through above-mentioned technique, protein content is more than 85%, and color and luster is faint yellow, without any bad smell, has the functions such as gelation that protein has, water imbibition, oil absorption.
A kind of production technology of extracting edible protein from starch wastewater of the present invention, changed original cauldron and boiled living albuminiferous method, improved protein recovery.Original forage protein has been become to the edible protein of high added value, increased the performance of enterprises, improved the comprehensive utilization of resource.Reduce the content of COD in waste water, made waste water obtain better processing, reduced the difficulty of wastewater treatment.The edible pea protein obtained by this technique, have the functions such as gelation, water imbibition, oil absorption of protein, can be used for adding in different food products the character that increases the protein content of food own and change food.
The specific embodiment
Below provide the specific embodiment of the invention, be used for formation of the present invention is further described.
Embodiment 1
A kind of production technology of extracting edible protein from starch wastewater, technological process comprises:
For the second time and for the third time de-raw meat → sterilization of the extraction → enzymolysis → acid precipitation → centrifugal → washing → centrifugal → neutralization → milling treatment of colloid of sizing mixing → decolouring debitterize of pea starch noodle waste water → extraction → centrifugation → pea slag → spray-drying → screening → packing
Concrete operation step is as follows:
1), extraction
Pea starch noodle waste water is sent in extractor and extracted, and add alkali lye to regulate pH=9.0 ± 0.2, at 45 ℃～50 ℃ temperature, under the condition that agitator speed is 50-70r/min, extract 25-35min.
2), centrifugation
By above-mentioned after extraction the solution that obtains send in centrifuge and carry out centrifugation, the parameter of centrifuge be separating factor at 3000-3500, centrifugal force is (3000-3500) * g, isolates pea slag and pea protein clear liquid.
3), the pea slag extracts for the second time and for the third time
Isolated pea slag is sent in extractor and carried out reextraction, add clear water in extractor at every turn, the solid-liquid ratio that makes pea slag and clear water is 1: (2-5), then add alkali lye to regulate pH=9.0 ± 0.2, at 45 ℃～50 ℃ temperature, agitator speed is 50-70r/min, is under above condition and extracts 25-35min for the second time and in extraction for the third time.
4), enzymolysis
Three isolated pea protein clear liquids are sent in enzymatic vessel and carry out enzymolysis, according to 1000ml pea protein clear liquid, add the 0.1-0.2ml AMS, hydrolysis temperature is controlled at 45-55 ℃, pH6.0～6.5, enzymolysis time 15-25min.
5), acid precipitation
The above-mentioned pea protein extract obtained after enzymolysis is sent in sour settling tank, at the temperature of 40 ℃～45 ℃, added hydrochloric acid to regulate pH=4.4～4.6, with acid precipitation 20～30min under the condition of rotating speed 50-70r/min, obtain pea protein.
6), centrifugal
The pea protein that above-mentioned acid has been sunk is sent in centrifuge and is carried out centrifugal treating, centrifuge parameters be separating factor at 2500-3000, centrifugal force is (2500-3000) * g, separates and to obtain pea protein curdled milk A.
7), washing
Pea protein curdled milk A obtained above is sent in water washing tank, and by the weight 1 of pea protein curdled milk A: (1.5-2) add the water washing, washing temperature is 35～45 ℃, 20～30 minutes time.
8), centrifugal
The pea protein of having washed is sent in centrifuge and is carried out centrifugal treating, the parameter of centrifuge be separating factor at 3000-3500, centrifugal force is (3000-3500) * g, obtains pea protein curdled milk B.
9), the neutralization of sizing mixing
Pea protein curdled milk B is sent in neutralizing tank, and by the weight 1 of pea protein curdled milk B: (1.5-2) add water, stir, slurries add lye pH adjustment=7.0～7.1, and the neutral temperature of sizing mixing is 40 ℃～45 ℃, in and time 25-35min.
It is below the subsequent treatment operation
10), milling treatment of colloid
Pea protein after the neutralization of sizing mixing is sent into to colloid mill equipment and carry out the miniaturization processing, then be delivered in three de-tanks.
11), the de-raw meat of decolouring debitterize
At first add decolorizer in three de-tanks, the decolorizer consumption is 0.5%～1.0% of pea protein weight, and temperature is controlled at 45 ℃～50 ℃, and the processing time is 3～6h; Then add the yeast of high temperature resistant (38 ℃～55 ℃) to carry out the de-raw meat of debitterize, the addition of yeast is 0.1%～0.15% of pea protein weight, and temperature is controlled at 30～35 ℃, and the processing time is 3～5h.
12), sterilization
Pea protein solution in three de-tanks is sent in sterilizer and carried out sterilization processing, and the sterilization conditions of sterilizer is set as: 72～75 ℃ of temperature, time 10～12min, or 75～80 ℃ of temperature, time 5～6min.
13), spray-drying
To by pump, be delivered in spray dryer through the protein solution of sterilization, 160～190 ℃ of the EATs of spray dryer, 70～85 ℃ of temperature of outgoing airs, control the droplet size of centrifugal spray well by the flow velocity of controlling charging, make droplet size even, stable, and make dried product moisture below 10%.
14) screening
The Fed Protein Powder of Pea Insteal obtained after above-mentioned spray-drying is sieved by 100 mesh sieves.
15) packing
By pea protein spray-dried, screening, after packing, put shady and cool dry place and preserve.
Extract and obtain edible pea protein through above-mentioned production technology, protein content is more than 85%, and color and luster is faint yellow, without any bad smell, has the functions such as gelation that protein has, water imbibition, oil absorption.
The advantage of the present embodiment and effect:
1) change original cauldron and boiled the albuminiferous method of giving birth to, adopted the heavy method of the molten acid of alkali to improve the rate of recovery of albumen.The simple and crude mode of production is brought up to the efficient mode of production of scale.
2) original forage protein has been become to the edible protein of high added value, not only increased the performance of enterprises, improved the comprehensive utilization of resource.
3) developed the functional of pea protein, gelation, water imbibition, oil absorption etc.Can be used for adding in different food products the character that increases the protein content of food own and change food.
4) reduce the content of COD in waste water, made waste water obtain better processing, reduced the difficulty of wastewater treatment.
Claims (1)
1. a production technology of extracting edible protein from starch wastewater, technological process comprises:
Pea starch noodle waste water → extraction → centrifugation → pea slag for the second time and extraction → enzymolysis → acid precipitation → centrifugal → washing → centrifugal → neutralization of sizing mixing for the third time;
It is characterized in that the technological process concrete steps are as follows:
1), extraction
Pea starch noodle waste water is sent in extractor and extracted, and add alkali lye to regulate pH=9.0 ± 0.2, at 45 ℃～50 ℃ temperature, under the condition that agitator speed is 50-70r/min, extract 25-35min;
2), centrifugation
By above-mentioned after extraction the solution that obtains send in centrifuge and carry out centrifugation, the parameter of centrifuge be separating factor at 3000-3500, centrifugal force is (3000-3500) * g, isolates pea slag and pea protein clear liquid;
3), the pea slag extracts for the second time and for the third time
Isolated pea slag is sent in extractor and carried out reextraction, add clear water in extractor at every turn, the solid-liquid ratio that makes pea slag and clear water is 1: (2-5), then add alkali lye to regulate pH=9.0 ± 0.2, at 45 ℃～50 ℃ temperature, agitator speed is 50-70r/min, is under above condition and extracts 25-35min for the second time and in extraction for the third time;
4), enzymolysis
Three isolated pea protein clear liquids are sent in enzymatic vessel and carry out enzymolysis, according to 1000ml pea protein clear liquid, add the 0.1-0.2ml AMS, hydrolysis temperature is controlled at 45-55 ℃, pH6.0～6.5, enzymolysis time 15-25min;
5), acid precipitation
The above-mentioned pea protein extract obtained after enzymolysis is sent in sour settling tank, at the temperature of 40 ℃～45 ℃, added hydrochloric acid to regulate pH=4.4～4.6, with acid precipitation 20～30min under the condition of rotating speed 50-70r/min, obtain pea protein;
6), centrifugal
The pea protein that above-mentioned acid has been sunk is sent in centrifuge and is carried out centrifugal treating, centrifuge parameters be separating factor at 2500-3000, centrifugal force is (2500-3000) * g, separates and to obtain pea protein curdled milk A;
7), washing
Pea protein curdled milk A obtained above is sent in water washing tank, and by the weight 1 of pea protein curdled milk A: (1.5-2) add the water washing, washing temperature is 35～45 ℃, 20～30 minutes time;
8), centrifugal
The pea protein of having washed is sent in centrifuge and is carried out centrifugal treating, the parameter of centrifuge be separating factor at 3000-3500, centrifugal force is (3000-3500) * g, obtains pea protein curdled milk B;
9), the neutralization of sizing mixing
Pea protein curdled milk B is sent in neutralizing tank, and by the weight 1 of pea protein curdled milk B: (1.5-2) add water, stir, slurries add lye pH adjustment=7.0～7.1, and the neutral temperature of sizing mixing is 40 ℃～45 ℃, in and time 25-35min, obtain albumen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101172622A CN102228127B (en) | 2011-04-26 | 2011-04-26 | Edible protein extracted from vermicelli wastewater and processing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101172622A CN102228127B (en) | 2011-04-26 | 2011-04-26 | Edible protein extracted from vermicelli wastewater and processing process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102228127A CN102228127A (en) | 2011-11-02 |
| CN102228127B true CN102228127B (en) | 2013-12-11 |
Family
ID=44840763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101172622A Active CN102228127B (en) | 2011-04-26 | 2011-04-26 | Edible protein extracted from vermicelli wastewater and processing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102228127B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1028096B1 (en) * | 2020-03-09 | 2022-01-17 | Yantai Shuangta Food Co Ltd | Process for extracting antimicrobial peptides and albumin from pea processing waste water |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793248B (en) * | 2012-09-11 | 2016-12-21 | 中国食品发酵工业研究院 | A kind of method utilizing bean vermicelli wastewater to produce high protein solid drink |
| CN104041653A (en) * | 2013-03-15 | 2014-09-17 | 丰益(上海)生物技术研发中心有限公司 | Method for improving quality of protein powder |
| CN103340276B (en) * | 2013-07-16 | 2014-07-23 | 江南大学 | Method for improving color and flavor of recycled vegetable protein |
| CN104187790A (en) * | 2014-08-13 | 2014-12-10 | 烟台双塔食品股份有限公司 | Pea protein powder and application thereof to meat product and production method of pea protein powder |
| CN107047924B (en) * | 2017-04-14 | 2021-02-19 | 无锡金农生物科技有限公司 | Method for preparing heavy metal-removed pea protein from pea starch wastewater |
| CN110547356A (en) * | 2019-09-23 | 2019-12-10 | 张立峰 | Functional bean whey protein and production method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042466A (en) * | 1989-09-23 | 1990-05-30 | 曾一同 | The recovery method of albumen powder in the factory effluent of vermicelli |
| CN1695480A (en) * | 2005-06-20 | 2005-11-16 | 章亭洲 | Method for producing protein feedstuff with high activity by using distillers' grains and dregs from agricultural and sideline products and food industry |
-
2011
- 2011-04-26 CN CN2011101172622A patent/CN102228127B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042466A (en) * | 1989-09-23 | 1990-05-30 | 曾一同 | The recovery method of albumen powder in the factory effluent of vermicelli |
| CN1695480A (en) * | 2005-06-20 | 2005-11-16 | 章亭洲 | Method for producing protein feedstuff with high activity by using distillers' grains and dregs from agricultural and sideline products and food industry |
Non-Patent Citations (1)
| Title |
|---|
| 王景彬.利用加工农副产品的下脚料提取蛋白.《农业工程技术.温室园艺》.1992,(第04期),25-26. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1028096B1 (en) * | 2020-03-09 | 2022-01-17 | Yantai Shuangta Food Co Ltd | Process for extracting antimicrobial peptides and albumin from pea processing waste water |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102228127A (en) | 2011-11-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102228127B (en) | Edible protein extracted from vermicelli wastewater and processing process thereof | |
| CN103053786B (en) | Preparation method for low-phytic acid calcium-tolerant soybean protein | |
| CN103478402A (en) | Method for extracting pea molasses and pea protein isolate from pea starch production wastewater | |
| CN108391747A (en) | A kind of preparation method of small molecular soybean protein peptide | |
| CN105707270A (en) | Processing technology of walnut polypeptide milk | |
| CN106858415A (en) | A kind of preparation method of the holothurian oral liquid of smelling removal | |
| CN101589760B (en) | Industrial hempseeds isolated protein powder and preparation method thereof | |
| CN104824595A (en) | A process of preparing a liquid flavouring by utilization of a clam enzymolysis product | |
| CN102599326B (en) | Backward extraction method for reversed micellar extraction of soybean protein | |
| CN1509625A (en) | Enzymolysized modified vegetable protein | |
| CN109169948A (en) | A method of bean curd stick is prepared using soybean aqueous enzymatic method emulsion and residue | |
| CN105154506B (en) | A kind of food-grade low salt ocean fish oligopeptide powder and its application | |
| CN107118281A (en) | A kind of wheaten starch preparation method | |
| CN103284068A (en) | Sweet potato noodle and preparation method thereof | |
| CN1710092A (en) | Method for extracting protein from yellow rice wine stillage | |
| CN106889297A (en) | A kind of production technology of soy peptide powder | |
| CN106820170A (en) | A kind of preparation method of kiwifruit peel soluble dietary fiber | |
| CN107641160A (en) | Utilize the method for multi-stage countercurrent enzymolysis coupling technology extraction sea grass polysaccharide | |
| CN112940839A (en) | High-yield peony seed oil and processing technology thereof | |
| CN104757415B (en) | A kind of method that feature purple potato noodle is produced using purple sweet potato starch processing-waste | |
| CN1927008A (en) | Milk matrimony vine powder and production thereof | |
| CN107047924A (en) | A kind of method that the pea protein of removing heavy metals is prepared in the waste water from pea starch | |
| CN108813640A (en) | A method of dietary fiber is extracted by raw material of purple sweet potato | |
| CN109810165A (en) | A kind of extracting method of avenin | |
| CN106889300A (en) | A kind of production technology of almond Gly-His-Lys |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |