CN109619260A - A method of extracting albumen from chilli seed - Google Patents
A method of extracting albumen from chilli seed Download PDFInfo
- Publication number
- CN109619260A CN109619260A CN201811386573.7A CN201811386573A CN109619260A CN 109619260 A CN109619260 A CN 109619260A CN 201811386573 A CN201811386573 A CN 201811386573A CN 109619260 A CN109619260 A CN 109619260A
- Authority
- CN
- China
- Prior art keywords
- chilli seed
- albumen
- extracted
- added
- chilli
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to food technology fields, and in particular to a method of albumen is extracted from chilli seed, includes the following steps: that (1) organic solvent extracts；(2) rotary evaporation；(3) it ferments；(4) it digests；(5) sterilization enzyme inactivation；(6) it is centrifugated, spray drying.The present invention realizes effective extraction of albumen in chilli seed by fermentation and enzymatic hydrolysis, the effective component in chilli seed is precipitated by organic substance first, then protein is precipitated sufficiently by the effect of microorganism, preparation process is simple, protein efficiency height is extracted, the income of agricultural production processing can be effectively improved.
Description
Technical field
The present invention relates to food technology fields, and in particular to a method of albumen is extracted from chilli seed.
Background technique
Capsicum is the common flavouring of culinary art, is often processed to the products such as chilli, thick chilli sauce.China is as yield of hot pepper
Big country mainly also rests on the primary processing such as flavouring to the processing of capsicum, and the deep processing and finishing to capsicum are also far from
It is enough.With the development of research, the refinement with capsaicine and capsicum red pigment is also only limited for the deep processing of capsicum, and it is peppery for accounting for
The chilli seed development and utilization of green pepper weight 30%~50% are considerably less.
Currently rest on the research to capsicum pulp mostly to capsicum, it is less to the research of chilli seed.In fact, chilli seed
Nutrition rich in, rich in high-quality, vitamin, minerals, protein and dietary fiber etc..Promote the exploitation benefit of chilli seed
With having great importance to the deep processing of capsicum industry.
Summary of the invention
The present invention provides a kind of method that albumen is extracted from hot chili residue, the deep processing of capsicum is realized, to open up capsicum
Industry provides broader approach.
Technical scheme is as follows:
A method of it extracting albumen from chilli seed, includes the following steps:
(1) extracted by ether of 1~3 times of weight is added after pulverizing chilli seed；
(2) extracting solution is put into rotary evaporator, and ether is evaporated；
(3) bacillus is added into extracting solution obtained by step (2), be placed in fermentation 24 under 40~45 DEG C of closed environments~
48h obtains fermentation liquid；
(4) it is 6.5~7 that NaOH solution is added into fermentation liquid and adjusts pH value, and 2~4h of protease hydrolyzed is added, during which holds
Continuous stirring；
(5) enzymolysis liquid obtained by step (4) is taken to be rapidly heated to 80-90 DEG C, sterilization enzyme inactivation；
(6) it is centrifugated, takes supernatant to be spray-dried, the albumen in chilli seed can be obtained.
Preferably, in step (2), the rotary evaporator temperature is 40 DEG C, and revolving speed is 50~60rpm.
Preferably, in step (3), the additional amount of bacillus is the 0.05~0.1% of chilli seed weight.
Preferably, in step (4), the additional amount of protease is chilli seed weight 0.5~2%.
Preferably, hydrolysis temperature is 40~45 DEG C, and stirring rate is 50~60rpm.
Preferably, in step (6), centrifugal rotational speed 3500rpm-5000rpm.
The present invention realizes effective extraction of albumen in chilli seed by fermentation and enzymatic hydrolysis, first will be peppery by organic substance
Effective component in green pepper seed is precipitated, then protein is precipitated sufficiently by the effect of microorganism.This method preparation process is simple, mentions
It takes protein efficiency high, the income of agricultural production processing can be effectively improved, open up a new road for capsicum industry.
Specific embodiment
The present invention is made further instructions below by embodiment.
Embodiment 1
(1) by the broken apart capsicum skin of capsicum and chilli seed, 1L extracted by ether is added after taking 1kg chilli seed to pulverize；
(2) extracting solution is put into rotary evaporator, and rotary evaporator temperature is 40 DEG C, revolving speed 50rpm, will be in extracting solution
Ether evaporation it is net；
(3) 0.5g bacillus is added into extracting solution, is placed under 40~45 DEG C of closed environments the 48h that ferments, is fermented
Liquid；
(4) adjusting pH value is 6.5, and 10g protease hydrolyzed 2h is added, and hydrolysis temperature is 40~45 DEG C, is persistently stirred during enzymatic hydrolysis
It mixes, stirring rate 60rpm；
(5) enzymolysis liquid is rapidly heated to 80-90 DEG C, sterilization enzyme inactivation；
(6) it is centrifugated, revolving speed 5000rpm takes supernatant to be spray-dried, the albumen in chilli seed can be obtained.
Embodiment 2
(1) by the broken apart capsicum skin of capsicum and chilli seed, 2L extracted by ether is added after taking 1kg chilli seed to pulverize；
(2) extracting solution is put into rotary evaporator, and rotary evaporator temperature is 40 DEG C, and revolving speed is that 50rpm will be in extracting solution
Ether evaporation it is net；
(3) 1g bacillus is added into extracting solution, is placed under 40~45 DEG C of closed environments and ferments for 24 hours, obtain fermentation liquid；
(4) adjusting pH value is 7, and 5g protease hydrolyzed 4h is added, and hydrolysis temperature is 40~45 DEG C, is persistently stirred during enzymatic hydrolysis,
Stirring rate is 55rpm；
(5) enzymolysis liquid is rapidly heated to 80-90 DEG C, sterilization enzyme inactivation；
(6) it is centrifugated, revolving speed 3500rpm takes supernatant to be spray-dried, the albumen in chilli seed can be obtained.
The above is a preferred embodiment of the present invention, cannot limit the right model of the present invention with this certainly
It encloses, it is noted that for those skilled in the art, without departing from the principle of the present invention, may be used also
To make several improvement and variation, these, which improve and change, is also considered as protection scope of the present invention.
Claims (6)
1. a kind of method for extracting albumen from chilli seed, which comprises the steps of:
(1) extracted by ether of 1~3 times of weight is added after pulverizing chilli seed；
(2) extracting solution is put into rotary evaporator, and ether is evaporated；
(3) bacillus is added into extracting solution obtained by step (2), is placed in 24~48h of fermentation under 40~45 DEG C of closed environments, obtains
To fermentation liquid；
(4) it is 6.5~7 that NaOH solution is added into fermentation liquid and adjusts pH value, and 2~4h of protease hydrolyzed is added, during which persistently stirs
It mixes；
(5) enzymolysis liquid obtained by step (4) is taken to be rapidly heated to 80-90 DEG C, sterilization enzyme inactivation；
(6) it is centrifugated, takes supernatant to be spray-dried, the albumen in chilli seed can be obtained.
2. the method for albumen is extracted from chilli seed as described in claim 1, which is characterized in that in step (2), the rotation
Evaporator temperature is 40 DEG C, and revolving speed is 50~60rpm.
3. the method for albumen is extracted from chilli seed as described in claim 1, which is characterized in that in step (3), bacillus
Additional amount be chilli seed weight 0.05~0.1%.
4. the method for albumen is extracted from chilli seed as described in claim 1, which is characterized in that in step (4), protease
Additional amount is chilli seed weight 0.5~2%.
5. the method for albumen is extracted from chilli seed as claimed in claim 4, which is characterized in that hydrolysis temperature is 40~45
DEG C, stirring rate is 50~60rpm.
6. the method for albumen is extracted from chilli seed as described in claim 1, which is characterized in that in step (6), centrifugal rotational speed
For 3500rpm-5000rpm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811386573.7A CN109619260A (en) | 2018-11-20 | 2018-11-20 | A method of extracting albumen from chilli seed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811386573.7A CN109619260A (en) | 2018-11-20 | 2018-11-20 | A method of extracting albumen from chilli seed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109619260A true CN109619260A (en) | 2019-04-16 |
Family
ID=66068606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811386573.7A Pending CN109619260A (en) | 2018-11-20 | 2018-11-20 | A method of extracting albumen from chilli seed |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109619260A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617249A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Production process of chili sauce and product thereof |
-
2018
- 2018-11-20 CN CN201811386573.7A patent/CN109619260A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114617249A (en) * | 2022-04-12 | 2022-06-14 | 湖南农业大学 | Production process of chili sauce and product thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190416 |