CN1157121C - Edible bean protein separated by microbe fermentation and its preparing process - Google Patents
Edible bean protein separated by microbe fermentation and its preparing process Download PDFInfo
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- CN1157121C CN1157121C CNB011150971A CN01115097A CN1157121C CN 1157121 C CN1157121 C CN 1157121C CN B011150971 A CNB011150971 A CN B011150971A CN 01115097 A CN01115097 A CN 01115097A CN 1157121 C CN1157121 C CN 1157121C
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Abstract
The present invention discloses edible bean protein separated by a microbe fermentation method, and a preparation method of the edible bean protein. The preparation method of the edible bean protein comprises the following steps: beans are sieved, soaked, washed and beat into milk, and then, bean peel is separated; the bean milk which is obtained is added into the culture solution of lactic acid bacteria to separate out mixed protein liquor, the mixed protein liquor is filtered and concentrated, small molecules are removed, and then, the liquor is separated and extracted to obtain the edible bean protein. The edible bean protein which is prepared by the method of the present invention has the advantages of light yellow color, good quality and no foreign taste, and can be used as edible protein of good quality.
Description
(1) technical field:
The present invention relates to a kind of edible protein technical field, more particularly, the present invention relates to a kind of method of utilizing microbe fermentation method to separate mung bean, pea edible albumen.
(2) background technology:
As everyone knows, beans contains abundant starch, more contains high-quality and rich in protein, the high-quality bean vermicelli that utilizes beans to produce is the traditional famous product of China, in the bean vermicelli production process, starch is fully used, and good protein does not wherein well separate and reclaims, and drains with waste water, and this has not only wasted valuable resource, and cause serious environmental to pollute, at this deficiency, adopt isoelectric point method to extract separation in the past and utilized albumen, still exist secondary wastewater to pollute.
(3) summary of the invention:
Purpose of the present invention is intended to overcome the deficiency of above-mentioned prior art, and a kind of method of utilizing microbe fermentation method to separate mung bean, pea edible albumen is provided, the mung bean that this method is produced, pea edible albumen color and luster are yellowish, quality is good, free from extraneous odour, can be used as the high-quality edible protein, and the waste water of getting rid of is as clear as crystal, pollution-free.
In order to achieve the above object, the present invention is achieved in that the method for utilizing microbe fermentation method to separate mung bean, pea edible albumen, and this method comprises the steps:
(1) selects materials: utilize the free from insect pests of water content≤10%, pure beans to be raw material;
(2) soak: the bean or pea of choosing are soaked;
(3) flushing: the bean or pea after soaking are washed clean silt particle and impurity with clear water, and are standby with the drop branch that anhydrates;
(4) making beating: the bean or pea behind the draining add the water making beating in the 3500rpm pulverizer;
(5) separate skin of beancurd: the soya-bean milk that makes after the making beating is by 20-100 purpose spiral sub-sieve, and sieve removes the skin of beancurd fiber, and it is stand-by that the soya-bean milk after the separation changes next procedure over to;
(6) utilize the lactic acid bacteria culture solution protein isolate
The soya-bean milk of having removed the peel is pumped in the fermentation vat, add cultured lactic acid bacteria culture solution, the limit adds the lactic acid bacteria culture solution limit stirs, and adds good back and continues to stir 10-20 minute, staticly settled then 30-60 minute, this moment, whole system was divided into two layers, and the upper strata is a liquid, and lower floor is the solid stratum granulosum of precipitation, the siphon of supernatant liquid layer come out, 50-90% is used for further extracting albumen, and other left and took in wherein the 10-50% blowback fermentation vat after fermented and cultured 20-50 hour, and lactic acid bacteria content reaches 10
7-10
9Individual/ml, as the lactic acid bacteria culture solution that separates soya-bean milk albumen;
Lower floor's stratum granulosum adds lactic acid bacteria culture solution and stirs, and the 10-50% that dosage is pressed material bean weight adds, and precipitates after 1 hour, stir mixing once more, and after crossing 120 purpose sieves, pump in the small-sized sedimentation basin, fermentation precipitation 10-20 hour, visible at that time system is divided into five layers, and ground floor is more clear pulp-water, and the second layer is muddy albumin layer, the 3rd layer is thin skin of beancurd slag blanket, the 4th layer is the rich bacterium layer of color dull gray, is commonly called as black powder, and layer 5 is a stratum granulosum;
The ground floor pulp-water is removed in careful siphon, the siphon of second layer protein is come out, be incorporated in the protein liquid of front layering, so that leach protein usefulness is removed the 3rd layer of thin skin of beancurd slag blanket, take out the 4th layer of black bisque, so that when the natural nutrient solution bacteria containing amount of lactic acid bacteria is not enough, blend into the black bisque of the rich bacterium of part, take out stratum granulosum, as starch production;
(7) separation and Extraction of albumen in the slag
The mixed liquid of protein that previous step is separated is filtered with 120 order stainless steel sifts, protein liquid under the filter changes over to down to go on foot produces protein concentrate liquid, the bean dregs that obtain after sieving are added the NaOH solution that weighs the 0-0.5M of equivalent with slag, stirring evenly the back soaked 0-12 hour, cross 120 purpose stainless steel mesh screens then, its slag washes once with the clear water of equivalent again, and sieves, slag after sieving is as his usefulness, and the protein slurry of filtrate and front is used to extract albumen after merging;
(8) protein liquid concentrates and micromolecular removing
The albumen pulp-water that obtains is used the ultrafiltration membrance filter of molecular cut off 〉=3,000-100,000;
(9) separation and Extraction of albumen
Albumen trapped fluid after will concentrating through milipore filter is with dried the getting final product of hig h-speed centrifugal spray drying tower dehydration spray.
The method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of the present invention, soaking technology wherein, adding the water time is 10-100 hour, water consumption is beans: water=1: 1-5.
The method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of the present invention, bean or pea in the beating process process wherein: water=1: 0.1-3.
The method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of the present invention, utilizing in the lactic acid bacteria culture solution protein isolate technical process wherein, the content of the lactic acid bacteria of adding reaches 10
7-10
9Individual/ml, the additional proportion of soya-bean milk and lactic acid bacteria culture solution is 1: 0.1-4.
The mung bean that microbe fermentation method separates, the preparation method of pea edible albumen of utilizing of the present invention, the concentrating and micromolecular removing in the technology of protein liquid wherein, the volume of trapped fluid gets final product when being the 1/2-1/7 of stoste volume.
The method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of the present invention, wherein in the separation-extraction technology process of albumen, except doing with hig h-speed centrifugal spray drying tower dehydration spray, also can adopt another kind of ethanol extraction method, soon the protein concentrated solution of holding back through milipore filter adds isopyknic 95% alcohol liquid, post precipitation squeezes the branch that anhydrates with plate and frame filter press, and filter cake is after heated-air drying, and pulverizing gets final product; Also available the third isoelectric precipitation method is about to protein concentrated solution and transfers pH5.0-6.0 with NaOH solution, precipitates after 0-5 hour, presses the branch that anhydrates with plate and frame filter press, and filtration cakes torrefaction is pulverized and got final product.
Mung bean, the pea edible albumen color and luster that utilizes microbe fermentation method to separate of the present invention is yellowish, and quality is good, and free from extraneous odour can be used as the high-quality edible protein.
The present invention has outstanding substantive distinguishing features and significant effect: one, and the albumen that this method is produced is edible, and quality is good, and free from extraneous odour can be used as the high-quality edible protein, has filled up and has not had the white blank of edible bean protein in the past; Its two, method that the present invention produces edible protein has solved the waste of mung bean, pea class albumen in processing, has saved resource; Its three, the present invention produces the method for edible protein, the waste water of eliminating is as clear as crystal, and is pollution-free, stopped secondary pollution.
(4) specific embodiment:
In order to understand better and to implement, describe the present invention in detail below in conjunction with embodiment and utilize microbe fermentation method to separate the method for mung bean, pea edible egg.
Embodiment 1, get the free from insect pests of water content 10%, pure mung bean 100Kg, soaked 10 hours, water consumption is a mung bean: water=1: 1, then wash clean silt particle and impurity with clear water, the drop branch that anhydrates, mung bean behind the draining adds the water making beating in the 3500rpm pulverizer, mung bean in the pulping process: water=1: 0.1, afterwards soya-bean milk is passed through 20 purpose spiral sub-sieves, sieve removes the skin of beancurd fiber; The soya-bean milk of peeling is pumped in the fermentation vat, add the natural nutrient solution of cultured lactic acid bacteria, lactic acid bacteria culture solution claims wintercherry, and wherein the content of lactic acid bacteria reaches 10
9Individual/ml, soya-bean milk: lactic acid bacteria culture solution=1: 0.1, limit add the lactic acid bacteria culture solution limit and stir, and add good back and continue to stir 20 minutes, staticly settled 30 minutes, this moment, whole system was divided into two layers, and the upper strata is a liquid, and lower floor is the solid stratum granulosum of precipitation, the siphon of supernatant liquid layer come out, 90% is used for further extracting albumen, leaves and takes that fermented and cultured is after 20 hours in the 10% blowback fermentation vat, and lactic acid bacteria content reaches 10
7-10
9Individual/ml, as the lactic acid bacteria culture solution that separates soya-bean milk albumen; Lower floor's stratum granulosum is added the 10Kg lactic acid bacteria culture solution stir, precipitate 1 hour, stir mixing once more, after crossing 120 purpose sieves, pump in the sedimentation basin, fermentation precipitation 10 hours, system is divided into five layers at that time, one deck is more clear pulp-water, two layers is muddy albumin layer, and three layers is thin skin of beancurd slag blanket, and four layers is the rich bacterium layer of color dull gray, be commonly called as black powder, five layers is stratum granulosum; One deck pulp-water is fallen in careful siphon, two layers of protein siphon are come out, be incorporated in the protein liquid of front layering, become mixed liquid of protein, remove three layers thin skin of beancurd slag blankets, take out four layers of black bisque, so that when the natural nutrient solution bacteria containing amount of lactic acid bacteria is not enough, blend into the black bisque of rich bacterium, take out stratum granulosum, as starch production; The mixed liquid of protein that previous step is separated is filtered with 120 order stainless steel sifts, protein slurry under the filter changes over to down to go on foot produces protein concentrate liquid, the clear water of bean dregs after sieving adding with the heavy equivalent of slag washed once again, and sieve, slag after sieving is as his usefulness, and the protein slurry of filtrate and front is used to extract albumen after merging; With the protein slurry molecular cut off that obtains is 3,000 ultrafiltration membrance filter, and the volume of trapped fluid is that 1/2 o'clock of stoste volume gets final product; Albumen trapped fluid after will concentrating through milipore filter is done with hig h-speed centrifugal spray drying tower dehydration spray, promptly gets mung bean edible protein of the present invention.
Embodiment 2, get the free from insect pests of water content 5%, pure mung bean 100Kg, soaked 55 hours, water consumption is a mung bean: water=1: 2.5, then wash clean silt particle and impurity with clear water, the drop branch that anhydrates, mung bean behind the draining adds the water making beating in the 3500rpm pulverizer, mung bean in the pulping process: water=1: 1.5, afterwards soya-bean milk is passed through 60 purpose spiral sub-sieves, sieve removes the skin of beancurd fiber; The soya-bean milk of peeling is pumped in the fermentation vat, add cultured lactic acid bacteria culture solution, lactic acid bacteria culture solution claims wintercherry, and wherein the content of lactic acid bacteria reaches 10
8Individual/ml, soya-bean milk: lactic acid bacteria culture solution=1: 2, limit add the lactic acid bacteria culture solution limit and stir, and add good back and continue to stir 15 minutes, staticly settled 45 minutes, this moment, whole system was divided into two layers, and the upper strata is a liquid, and lower floor is the solid stratum granulosum of precipitation, the siphon of supernatant liquid layer come out, 75% is used for further extracting albumen, leaves and takes that fermented and cultured is after 35 hours in the 25% blowback fermentation vat, and lactic acid bacteria content reaches 10
7-10
9Individual/ml, as the lactic acid bacteria culture solution that separates soya-bean milk albumen; Lower floor's stratum granulosum is added the 30Kg lactic acid bacteria culture solution stir, precipitate 1 hour, stir mixing once more, after crossing 120 purpose sieves, pump in the sedimentation basin, fermentation precipitation 15 hours, system is divided into five layers at that time, one deck is more clear pulp-water, two layers is muddy albumin layer, and three layers is thin skin of beancurd slag blanket, and four layers is the rich bacterium layer of color dull gray, be commonly called as black powder, five layers is stratum granulosum; One deck pulp-water is fallen in careful siphon, two layers of protein siphon are come out, be incorporated in the protein liquid of front layering, become mixed liquid of protein, remove three layers thin skin of beancurd slag blankets, take out four layers of black bisque, so that when the lactic acid bacteria culture solution bacteria containing amount is not enough, blend into the black bisque of rich bacterium, take out stratum granulosum, as starch production; The mixed liquid of protein that previous step is separated is filtered with 120 order stainless steel sifts, protein slurry under the filter changes over to down to go on foot produces protein concentrate liquid, bean dregs after sieving are added the NaOH solution that weighs the 0.25M of equivalent with slag, stirring evenly the back soaked 6 hours, cross 120 purpose stainless steel mesh screens then, its slag washes once with the clear water of equivalent again, and sieves, slag after sieving is as his usefulness, and the protein slurry of filtrate and front is used to extract albumen after merging; With the protein slurry molecular cut off that obtains is 50,000 ultrafiltration membrance filter, and the volume of trapped fluid is that 1/5 o'clock of stoste volume gets final product; Albumen trapped fluid after will concentrating through milipore filter adds isopyknic 95% alcohol liquid, and post precipitation squeezes the branch that anhydrates with plate and frame filter press, and filter cake is pulverized and promptly got mung bean edible protein of the present invention after heated-air drying.
Embodiment 3, get the free from insect pests of water content 1%, pure pea 100Kg, soaked 100 hours, water consumption is a pea: water=1: 5, then wash clean silt particle and impurity with clear water, the drop branch that anhydrates, pea behind the draining adds the water making beating in the 3500rpm pulverizer, pea in the pulping process: water=1: 3, afterwards soya-bean milk is passed through 100 purpose spiral sub-sieves, sieve removes the skin of beancurd fiber; The soya-bean milk of peeling is pumped in the fermentation vat, add the natural nutrient solution of cultured lactic acid bacteria, lactic acid bacteria culture solution claims wintercherry, and wherein the content of lactic acid bacteria reaches 10
7Individual/ml, soya-bean milk: lactic acid bacteria culture solution=1: 4, limit add the lactic acid bacteria culture solution limit and stir, and add good back and continue to stir 10 minutes, staticly settled 60 minutes, this moment, whole system was divided into two layers, and the upper strata is a liquid, and lower floor is the solid stratum granulosum of precipitation, the siphon of supernatant liquid layer come out, 50% is used for further extracting albumen, leaves and takes that fermented and cultured is after 50 hours in the 50% blowback fermentation vat, and lactic acid bacteria content reaches 10
7-10
9Individual/ml, as the lactic acid bacteria culture solution that separates soya-bean milk albumen; Lower floor's stratum granulosum is added the 50Kg lactic acid bacteria culture solution stir, precipitate 1 hour, stir mixing once more, after crossing 120 purpose sieves, pump in the sedimentation basin, fermentation precipitation 20 hours, system is divided into five layers at that time, one deck is more clear pulp-water, two layers is muddy albumin layer, and three layers is thin skin of beancurd slag blanket, and four layers is the rich bacterium layer of color dull gray, be commonly called as black powder, five layers is stratum granulosum; One deck pulp-water is fallen in careful siphon, two layers of protein siphon are come out, be incorporated in the protein liquid of front layering, become mixed liquid of protein, remove three layers thin skin of beancurd slag blankets, take out four layers of black bisque, so that when the natural nutrient solution bacteria containing amount of lactic acid bacteria is not enough, blend into the black bisque of rich bacterium, take out stratum granulosum, as starch production; The mixed liquid of protein that previous step is separated is filtered with 120 order stainless steel sifts, protein slurry under the filter changes over to down to go on foot produces protein concentrate liquid, bean dregs after sieving are added the NaOH solution that weighs the 0.5M of equivalent with slag, stirring evenly the back soaked 12 hours, cross 120 purpose stainless steel mesh screens then, its slag washes once with the clear water of equivalent again, and sieves, slag after sieving is as his usefulness, and the protein slurry of filtrate and front is used to extract albumen after merging; With the protein slurry molecular cut off that obtains is 100,000 ultrafiltration membrance filter, and the volume of trapped fluid is that 1/7 o'clock of stoste volume gets final product; Albumen trapped fluid after will concentrating through milipore filter is transferred PH5.0 with NaOH solution, precipitates after 2.5 hours, squeezes the branch that anhydrates with plate and frame filter press, and filtration cakes torrefaction is pulverized and promptly got pea edible albumen of the present invention.
Embodiment 4, get the free from insect pests of water content 8%, pure pea 100Kg, soaked 80 hours, water consumption is a pea: water=1: 4, then wash clean silt particle and impurity with clear water, the drop branch that anhydrates, pea behind the draining adds the water making beating in the 3500rpm pulverizer, pea in the pulping process: water=1: 2, afterwards soya-bean milk is passed through 80 purpose spiral sub-sieves, sieve removes the skin of beancurd fiber; The soya-bean milk of peeling is pumped in the fermentation vat, add the natural nutrient solution of cultured lactic acid bacteria, lactic acid bacteria culture solution claims wintercherry, and wherein the content of lactic acid bacteria reaches 10
7Individual/ml, soya-bean milk: lactic acid bacteria culture solution=1: 3, limit add the lactic acid bacteria culture solution limit and stir, and add good back and continue to stir 18 minutes, staticly settled 50 minutes, this moment, whole system was divided into two layers, and the upper strata is a liquid, and lower floor is the solid stratum granulosum of precipitation, the siphon of supernatant liquid layer come out, 80% is used for further extracting albumen, leaves and takes that fermented and cultured is after 40 hours in the 20% blowback fermentation vat, and lactic acid bacteria content reaches 10
7-10
9Individual/ml, as the lactic acid bacteria culture solution that separates soya-bean milk albumen; Lower floor's stratum granulosum is added the 40Kg lactic acid bacteria culture solution stir, precipitate 1 hour, stir mixing once more, after crossing 120 purpose sieves, pump in the sedimentation basin, fermentation precipitation 18 hours, system is divided into five layers at that time, one deck is more clear pulp-water, two layers is muddy albumin layer, and three layers is thin skin of beancurd slag blanket, and four layers is the rich bacterium layer of color dull gray, be commonly called as black powder, five layers is stratum granulosum; One deck pulp-water is fallen in careful siphon, two layers of protein siphon are come out, be incorporated in the protein liquid of front layering, become mixed liquid of protein, remove three layers thin skin of beancurd slag blankets, take out four layers of black bisque, so that when the natural nutrient solution bacteria containing amount of lactic acid bacteria is not enough, blend into the black bisque of rich bacterium, take out stratum granulosum, as starch production; The mixed liquid of protein that previous step is separated is filtered with 120 order stainless steel sifts, protein slurry under the filter changes over to down to go on foot produces protein concentrate liquid, bean dregs after sieving are added the NaOH solution that weighs the 0.4M of equivalent with slag, stirring evenly the back soaked 10 hours, cross 120 purpose stainless steel mesh screens then, its slag washes once with the clear water of equivalent again, and sieves, slag after sieving is as his usefulness, and the protein slurry of filtrate and front is used to extract albumen after merging; It with the protein slurry molecular cut off that obtains 80,000 ultrafiltration membrance filter, the volume of trapped fluid is that 1/6 o'clock of stoste volume gets final product: the albumen trapped fluid after will concentrating through milipore filter is transferred PH6.0 with NaOH solution, precipitate after 5 hours, squeeze the branch that anhydrates with plate and frame filter press, filtration cakes torrefaction is pulverized and is promptly got pea edible albumen of the present invention.
Embodiment 5, get the free from insect pests of water content 3%, pure pea 100Kg, soaked 35 hours, water consumption is a pea: water=1: 2, then wash clean silt particle and impurity with clear water, the drop branch that anhydrates, pea behind the draining adds the water making beating in the 3500rpm pulverizer, pea in the pulping process: water=1: 1, afterwards soya-bean milk is passed through 50 purpose spiral sub-sieves, sieve removes the skin of beancurd fiber; The soya-bean milk of peeling is pumped in the fermentation vat, add the natural nutrient solution of cultured lactic acid bacteria, lactic acid bacteria culture solution claims wintercherry, and wherein the content of lactic acid bacteria reaches 10
8Individual/ml, soya-bean milk: lactic acid bacteria culture solution=1: 1, limit add the lactic acid bacteria culture solution limit and stir, and add good back and continue to stir 12 minutes, staticly settled 40 minutes, this moment, whole system was divided into two layers, and the upper strata is a liquid, and lower floor is the solid stratum granulosum of precipitation, the siphon of supernatant liquid layer come out, 65% is used for further extracting albumen, leaves and takes that fermented and cultured is after 30 hours in the 35% blowback fermentation vat, and lactic acid bacteria content reaches 10
7-10
9Individual/ml, as the lactic acid bacteria culture solution that separates soya-bean milk albumen; Lower floor's stratum granulosum is added the 20Kg lactic acid bacteria culture solution stir, precipitate 1 hour, stir mixing once more, after crossing 120 purpose sieves, pump in the sedimentation basin, fermentation precipitation 12 hours, system is divided into five layers at that time, one deck is more clear pulp-water, two layers is muddy albumin layer, and three layers is thin skin of beancurd slag blanket, and four layers is the rich bacterium layer of color dull gray, be commonly called as black powder, five layers is stratum granulosum; One deck pulp-water is fallen in careful siphon, two layers of protein siphon are come out, be incorporated in the protein liquid of front layering, become mixed liquid of protein, remove three layers thin skin of beancurd slag blankets, take out four layers of black bisque, so that when the natural nutrient solution bacteria containing amount of lactic acid bacteria is not enough, blend into the black bisque of rich bacterium, take out stratum granulosum, as starch production; The mixed liquid of protein that previous step is separated is filtered with 120 order stainless steel sifts, protein slurry under the filter changes over to down to go on foot produces protein concentrate liquid, bean dregs after sieving are added the NaOH solution that weighs the 0.1M of equivalent with slag, stirring evenly the back soaked 4 hours, cross 120 purpose stainless steel mesh screens then, its slag washes once with the clear water of equivalent again, and sieves, slag after sieving is as his usefulness, and the protein slurry of filtrate and front is used to extract albumen after merging; With the protein slurry molecular cut off that obtains is 10,000 ultrafiltration membrance filter, and the volume of trapped fluid is that 1/3 o'clock of stoste volume gets final product; Albumen trapped fluid after will concentrating through milipore filter is transferred PH5.5 with NaOH solution, squeezes the branch that anhydrates with plate and frame filter press, and filtration cakes torrefaction is pulverized and promptly got pea edible albumen of the present invention.
Claims (7)
1, utilize microbe fermentation method to separate the method for mung bean, pea edible albumen, this method comprises the steps:
(1) selects materials: utilize the free from insect pests of water content≤10%, pure mung bean, pea to be raw material;
(2) soak: the bean or pea of choosing are soaked;
(3) flushing: the bean or pea after soaking are washed clean silt particle and impurity with clear water, and are standby with the drop branch that anhydrates;
(4) making beating: the bean or pea behind the draining add the water making beating in the 3500rpm pulverizer;
(5) separate skin of beancurd: the soya-bean milk that makes after the making beating is by 20-100 purpose spiral sub-sieve, and sieve removes the skin of beancurd fiber, and it is stand-by that the soya-bean milk after the separation changes next procedure over to;
(6) utilize the lactic acid bacteria culture solution protein isolate
The soya-bean milk of having removed the peel is pumped in the fermentation vat, add cultured lactic acid bacteria culture solution, the limit adds the lactic acid bacteria culture solution limit and stirs, adding good back continues to stir 10-20 minute, staticly settled then 30-60 minute, this moment, whole system was divided into two layers, the upper strata is a liquid, lower floor is the solid stratum granulosum of precipitation, the siphon of supernatant liquid layer come out, 50-90% is used for further extracting albumen, and other leaves and takes in wherein the 10-50% blowback fermentation vat after fermented and cultured 20-50 hour, as the lactic acid bacteria culture solution that separates soya-bean milk albumen;
Lower floor's stratum granulosum adds lactic acid bacteria culture solution and stirs, and the 10-50% that dosage is pressed material bean weight adds, and precipitates after 1 hour, stir mixing once more, and after crossing 120 purpose sieves, pump in the small-sized sedimentation basin, fermentation precipitation 10-20 hour, visible at that time system is divided into five layers, and ground floor is more clear pulp-water, and the second layer is muddy albumin layer, the 3rd layer is thin skin of beancurd slag blanket, the 4th layer is the rich bacterium layer of color dull gray, is commonly called as black powder, and layer 5 is a stratum granulosum;
The ground floor pulp-water is removed in careful siphon, the siphon of second layer protein is come out, be incorporated in the protein liquid of front layering, so that leach protein usefulness is removed the 3rd layer of thin skin of beancurd slag blanket, take out the 4th layer of black bisque, so that when the lactic acid bacteria culture solution bacteria containing amount is not enough, blend into the black bisque of the rich bacterium of part, take out stratum granulosum, as starch production;
(7) separation and Extraction of albumen in the slag
The mixed liquid of protein that previous step is separated is filtered with 120 order stainless steel sifts, protein liquid under the filter changes over to down to go on foot produces protein concentrate liquid, the bean dregs that obtain after sieving are added the NaOH solution that weighs the 0-0.5M of equivalent with slag, stirring evenly the back soaked 0-12 hour, cross 120 purpose stainless steel mesh screens then, its slag washes once with the clear water of equivalent again, and sieves, slag after sieving is as his usefulness, and the protein slurry of filtrate and front is used to extract albumen after merging;
(8) protein liquid concentrates and micromolecular removing
The albumen pulp-water that obtains is used the ultrafiltration membrance filter of molecular cut off 〉=3,000-100,000;
(9) separation and Extraction of albumen
Albumen trapped fluid after will concentrating through milipore filter is with dried the getting final product of hig h-speed centrifugal spray drying tower dehydration spray.
2, by the described method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of claim 1, it is characterized in that in the described immersion operation that adding the water time is 10-100 hour, water consumption is beans: water=1: 1-5.
3, by the described a kind of mung bean of microbe fermentation method separation, the preparation method of pea edible albumen of utilizing of claim 1, it is characterized in that bean or pea in the described pulping process: water=1: 0.1-3.
4, by the described method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of claim 1, it is characterized in that described the utilization in the lactic acid bacteria culture solution protein isolate technical process, the content of the lactic acid bacteria of adding reaches 10
7-10
9Individual/ml, the additional proportion of soya-bean milk and lactic acid bacteria culture solution is: 1: 0.1-4.
5, by the described method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of claim 1, it is characterized in that concentrating and micromolecular removing in the technology of described protein liquid, the volume of trapped fluid gets final product when being the 1/2-1/7 of stoste volume.
6, by the described method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of claim 1, it is characterized in that in the separation-extraction technology process of described albumen, also can adopt ethanol extraction method, soon the protein concentrated solution of holding back through milipore filter adds isopyknic 95% alcohol liquid, post precipitation squeezes the branch that anhydrates with plate and frame filter press, filter cake is after heated-air drying, and pulverizing gets final product.
7, by the described method of utilizing microbe fermentation method to separate mung bean, pea edible albumen of claim 1, it is characterized in that in the separation-extraction technology process of described albumen, also can adopt the third method is the isoelectric precipitation method, be about to protein concentrated solution and transfer pH5.0-6.0 with NaOH solution, precipitate after 0-5 hour, press the branch that anhydrates with plate and frame filter press, filtration cakes torrefaction is pulverized and is got final product.
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| CN1157121C true CN1157121C (en) | 2004-07-14 |
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| US10390548B2 (en) * | 2013-11-18 | 2019-08-27 | Cosucra Groupe Warcoing S.A. | Method for extracting pea proteins |
| CN105647690A (en) * | 2016-02-03 | 2016-06-08 | 朱仕龙 | Detergent for fruits and production technology thereof |
| CN106261782A (en) * | 2016-08-08 | 2017-01-04 | 张培伟 | Semen phaseoli radiati biofermentation separates all of the processing method making difference in functionality food |
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2001
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