WO2016192050A1 - Method for extracting peanut oil and peanut protein simultaneously - Google Patents

Method for extracting peanut oil and peanut protein simultaneously Download PDF

Info

Publication number
WO2016192050A1
WO2016192050A1 PCT/CN2015/080622 CN2015080622W WO2016192050A1 WO 2016192050 A1 WO2016192050 A1 WO 2016192050A1 CN 2015080622 W CN2015080622 W CN 2015080622W WO 2016192050 A1 WO2016192050 A1 WO 2016192050A1
Authority
WO
WIPO (PCT)
Prior art keywords
peanut
layer
emulsion
oil
protein
Prior art date
Application number
PCT/CN2015/080622
Other languages
French (fr)
Chinese (zh)
Inventor
杨瑞金
李鹏飞
张文斌
孙红
邴睿
Original Assignee
江南大学
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 江南大学 filed Critical 江南大学
Priority to PCT/CN2015/080622 priority Critical patent/WO2016192050A1/en
Publication of WO2016192050A1 publication Critical patent/WO2016192050A1/en

Links

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
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/04—Pretreatment of vegetable raw material

Definitions

  • the present invention relates to a method for extracting peanut oil and peanut protein from the same, which belongs to the field of agricultural resources.
  • the current peanut oil extraction process is mainly a pressing method or a pressing method combined with a solvent method.
  • high temperature extrusion denatures proteins and severely destroys the functional properties of peanut protein, reducing the value of peanut protein and limiting its use in food.
  • Hexane is the most commonly used solvent in the solvent process.
  • the oil extraction rate of the solvent method is high (>95%), the solvent residue problem has always been a hot spot.
  • Hexane hexane is also considered to be centrally toxic, and is also a flammable and explosive substance, posing a potential hazard to both processing producers and vegetable oil producers. Therefore, there is an urgent need for a processing method that can preserve the functional properties of peanut protein and obtain high quality vegetable oil.
  • the amount of the same enzyme is high (addition amount is 1.5-2% of the raw material), which increases the production cost.
  • addition amount is 1.5-2% of the raw material.
  • the emergence of the enzyme-assisted aqueous phase extraction process successfully solved the above problems. Since no enzyme is added during the extraction process, more than 90% of the protein is retained, and only the emulsion produced during the production process is subjected to enzymatic demulsification. (The protein content in the emulsion is less than 2.5% of the total protein content), thereby significantly reducing the amount of protease, reducing the production cost, and promoting the application of the enzyme-assisted aqueous phase method.
  • the current processing process is to divide the extract from top to bottom into oil phase, emulsion liquid phase, water phase and phase by sedimentation before centrifugation, and then to settle the upper layer of oil.
  • the phase, the emulsion phase and the aqueous phase are separated by disc centrifugation to obtain an aqueous phase, a free oil and a small amount of emulsion, and the lower phase of the clear phase (aqueous, oil, and hydrate) is further centrifuged to obtain a residue and an oily aqueous phase.
  • the oil-containing aqueous phase is separated by a disc, and a small amount of the emulsion and the aqueous phase are respectively obtained, and the emulsion obtained by separating the lower layer is combined with the emulsion obtained by centrifuging the upper layer to perform demulsification.
  • this can partially solve the emulsification problem caused by the centrifugation process, the operation is too cumbersome, and the centrifugation step is too much, resulting in an increase in production energy consumption and an increase in the transportation link, and thus oil loss.
  • the invention aims to improve the original enzyme-assisted aqueous phase process, and reduces the number of times of three-phase centrifugation or disc centrifugation in the process, and reduces the excessive emulsification of the extract by centrifugation, thereby achieving higher peanut oil and protein extraction. rate.
  • the object of the present invention is to provide a method for extracting peanut oil and peanut protein from the same, which is suitable for the extraction of peanut oil and protein, and aims to solve the problem of generating a large amount of emulsion in the process of extracting peanut oil by the existing enzyme-assisted aqueous phase method. It is not easy to break the emulsion, resulting in low oil extraction rate and high centrifugal energy consumption. It greatly reduces the processing cost and improves the utilization value of by-products.
  • the extraction rate of peanut oil is equivalent to the solvent method (>95%).
  • the technical scheme of the present invention is to grind and pulverize peanuts, perform alkali extraction, and heat-precipitate the extract to obtain an emulsion layer (oil-containing), an aqueous layer, a sediment layer, and centrifuge the precipitate layer to obtain an emulsion and water.
  • Phase and clear phase The emulsion layer is combined with the emulsion obtained by centrifugation of the sediment layer to break the emulsion; the aqueous phase layer is combined with the aqueous layer obtained by centrifugation of the precipitate layer, and spray-dried to obtain peanut protein powder or as low-fat peanut The base of protein milk.
  • the method of the invention mainly comprises the following steps:
  • step (3) After the completion of the step (2), the stirring is stopped immediately, and the peanut pulp is adjusted to a certain temperature. Insulation settling under temperature.
  • the peanut pulp is divided into three clear layers, which are called the emulsion layer, the aqueous layer and the sediment layer from the top to the bottom.
  • the oil layer in the emulsion layer accounts for the highest percentage of total oil, which is 65%-80 ⁇ 3 ⁇ 4;
  • the aqueous layer is water containing a small amount of oil and a large amount of protein, wherein the oil content accounts for 1% of the total oil content- 5 ⁇ 3 ⁇ 4, the protein content accounts for 73 ⁇ 3 ⁇ 4-88 ⁇ 3 ⁇ 4 of the total protein content;
  • the precipitated layer mainly contains oil and residual oil, wherein the oil content accounts for 18%-34% of the total oil content, and the protein content accounts for the total protein content. 10-25%.
  • the precipitate layer obtained in the step (4) is subjected to high-speed centrifugation, and further separated to obtain an emulsion, an aqueous phase and a clear phase.
  • the pulverized particle size of the peanut butter obtained by pulverizing the peanut in the step (1) is 20-40 ⁇ m.
  • the pulverized particle size of the peanut butter obtained by pulverizing the peanut in the step (1) is 20 ⁇ m.
  • the method for extracting alkali in the step (2) is specifically: mixing 1 part by weight of peanut butter with 3-10 parts by weight of water, at a temperature of 30-70 ⁇ Alkaline extraction with an 11 value of 7-10 for 0.5-10h, stirring speed of 50-1500r / mi n; the base used in the process is selected from potassium hydroxide, sodium hydroxide, sodium carbonate, sodium bicarbonate or potassium bicarbonate, The concentration used is l-4 mol/L.
  • the method for extracting alkali in the step (2) is specifically: mixing 1 part by weight of peanut butter with 5-6 parts by weight of water, at a temperature of 40-60° C is subjected to alkali extraction for 2-3 hours at pH 8-9 with a stirring speed of 300-600 r/min ; the base used in the process is selected from potassium hydroxide, sodium hydroxide, sodium carbonate, sodium hydrogencarbonate or potassium hydrogencarbonate. , using a concentration of l-4mol / L.
  • the temperature of the thermal insulation sedimentation step of the step (3) is 30-80 ° C.
  • the temperature of the thermal insulation sedimentation step of the step (3) is 30-70 ° C.
  • the centrifugal separation factor of the precipitate layer in the step (5) is 2000-6000 g.
  • the demulsification method according to the step (6) comprises the steps of: adding 0.5-5 times by weight of water to the emulsion, and adding 0.001-0.5% protease (enzyme Adding mass/quality of raw material), breaking at a temperature of 40-70 ° C and pH 3-10, stirring speed is 50-400r/min, reacting for 0.5-3h, then centrifuging; small amount of stubborn after centrifugation The emulsion was secondarily demulsified with ethanol.
  • the protease used for demulsification is selected from the group consisting of an acid protease, a neutral protease, and an alkaline protease.
  • the demulsification method according to the step (6) includes the following steps: first adding 0.5-5 times by weight of water to the emulsion, adjusting the pH to 2-6 for acid breaking Milk, after 0.5-3h reaction, centrifuge to obtain a small amount of stubborn emulsion with clear oil and oil content of 1-4% of total oil content.
  • the volume ratio of the above stubborn emulsion to the volume fraction of 5 ⁇ 3 ⁇ 4-50% ethanol solution is 1 : 0.5, 1:1, 1:2 or 1:3 mixing for secondary demulsification, so that the demulsification rate reaches 98% - 100%.
  • the pH-adjusted pH may be 0. l-4 mol / L citric acid - sodium citrate buffer solution or 0. l-4mol / L hydrochloric acid or 0. l-4mol / L phosphate buffer solution.
  • the demulsification method according to the step (6) comprises the steps of: first adding 0.5-5 times by weight of water to the emulsion, adjusting the pH to 2-6 for acid breaking The milk is reacted for 0.5-3 hours and then centrifuged to obtain a small amount of stubborn emulsion with clear oil and oil content of 1-4% of the total oil content.
  • the acid protease added to the above stubborn emulsion is subjected to secondary demulsification to make the demulsification rate. It reaches 98 ⁇ 3 ⁇ 4-100 ⁇ 3 ⁇ 4.
  • the emulsion breaking method of the emulsion (6) is to add food grade ethanol to the emulsion, so that the concentration of the ethanol in the emulsion system reaches 10 ⁇ 3 ⁇ 4-50%, The demulsification rate is 98% -100%.
  • the spray drying of the aqueous phase in step (5) is to vacuum concentrate the aqueous phase to a solid content of 10-35%, spray drying, spray drying into The wind temperature is 170-2 00 ° C, and the outlet temperature is 70-100 ° C to obtain peanut protein powder.
  • the aqueous phase is used as the base of the low-fat peanut protein milk in the step (5), and the aqueous phase is diluted with water to make the protein content 1%-3. ⁇ 3 ⁇ 4, pH is adjusted to between 6 and 7.8.
  • the present invention is directed to the existing production process (1) the formation of a large number of difficult-to-break emulsions and the low oil extraction rate, (2) the amount of enzymes in the process of demulsification or enzyme-assisted extraction is too large and 3) It is necessary to transport the extract several times and centrifuge to increase the production cost, and propose a solution. After the alkali extraction, the invention firstly uses the sedimentation to reduce the amount or volume of the extract which needs to be centrifuged, thereby avoiding the problem that the oil and protein are seriously emulsified after being transported by pipeline or high-speed centrifuge, and the separation is also reduced.
  • the invention only uses the enzymatic method to assist the demulsification of the produced emulsion, the volume of the emulsion requiring demulsification is greatly reduced, the amount of the corresponding enzyme is reduced, and only the precipitate layer generated by the first sedimentation is required once. Centrifugation saves energy and production costs. At the same time, a large amount of peanut protein is concentrated in the aqueous layer, and only for emulsion emulsion demulsification, it can avoid the bitter peptide produced by excessive hydrolysis of peanut protein, thereby improving the quality of peanut protein.
  • the new process for extracting peanut oil by the water method in the invention has the characteristics of low production cost and low cost, and the total oil extraction rate is more than 95% (compared with the solvent method), and the protein extraction rate is as high as 87%.
  • the development of the enzyme-assisted aqueous phase extraction of peanut oil was further promoted.
  • FIG. 1 embodiment 1 process flow chart
  • the unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to have an average particle size of 20 ⁇ m.
  • the collected precipitate layer is further subjected to centrifugation, the separation factor is 4000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion obtained by sedimenting the emulsion and the aqueous phase with the step (3), respectively.
  • the phase and the aqueous phase were combined, and the phase was vacuum-dried at 80 ° C and then ultra-finely pulverized to obtain coarse peanut fiber powder.
  • the aqueous phase was concentrated to a solid content of 15% and then spray dried.
  • the inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C.
  • the collected emulsion was added to 0.5 times by weight of water, and the pH was adjusted to 4.5 with 2 mol/L of HC1 for acid.
  • the method demulsified for 30 minutes, and the demulsification rate reached 91.06%.
  • a small amount of residual stubborn emulsion was treated with 30% ethanol to achieve a total demulsification rate of 99%.
  • Demulsification rate ( ⁇ 3 ⁇ 4) quality of clear oil after demulsification / quality of oil in lotion X 100%
  • Clearance yield ( ⁇ 3 ⁇ 4) quality of clear oil / (quality of raw materials X mass fraction of oil in raw materials) xl00%
  • Protein yield ( ⁇ 3 ⁇ 4) amount of protein extracted in the aqueous phase / (quality of the raw material X mass fraction of the protein in the raw material
  • the unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 40 ⁇ m.
  • the pH was adjusted to 9, the stirring speed was 300 r/min, and the extraction was carried out for 3 hours.
  • the collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion obtained by sedimenting the emulsion and the aqueous phase with the step (3), respectively.
  • the phase and the water phase were combined, and the phase was vacuum-dried at 80 ° C and then ultra-finely pulverized to obtain coarse peanut fiber powder.
  • the aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried.
  • the inlet air temperature was 190 ° C and the outlet temperature was 80 ° C to obtain a crude peanut protein powder.
  • Example 2 The oil extraction rate of Example 2 is slightly lower than that of Example 1 because the average particle size of the raw material after pulverization is large, so that the raw material is After the extraction, there is still a residual intact cell structure in the clear phase, resulting in a high oil content in the clear phase, and thus the total oil extraction rate is decreased.
  • Another change is the demulsification. This part uses the enzyme (Papain) instead of 30% ethanol for demulsification, which is equivalent to 30% ethanol, and the enzyme is only 0.05% of the residual emulsion.
  • the shelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 20 ⁇ m.
  • the pH was adjusted to 9, the stirring speed was 300 r/min, and the extraction was carried out for 2 hours.
  • the collected precipitate layer is further subjected to centrifugation, and the separation factor is 6000 g to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion obtained by sedimenting the emulsion and the aqueous phase and the step (3), respectively.
  • the phase and the water phase were combined, and the phase was vacuum-dried at 80 ° C and then ultra-finely pulverized to obtain coarse peanut fiber powder.
  • the aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried.
  • the inlet air temperature was 190 ° C and the outlet temperature was 80 ° C to obtain a crude peanut protein powder.
  • the pH was adjusted to 9, with a stirring speed of 600 r/min, and extracted for 6 hours.
  • the pulverized average particle size of the material of Example 4 was the same as that of Examples 1 and 3, and the ratio of the liquid to alkali extraction was reduced to 1:8, but had no significant effect on the total oil extraction rate, and the reduced material was obtained.
  • the liquid ratio reduces the amount of emulsion produced, and the rate of protein extraction increases.
  • the unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 20 ⁇ m.
  • NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
  • the collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase.
  • the ultrafine pulverization is carried out to obtain coarse peanut fiber powder.
  • the aqueous phase was concentrated in vacuo to a solid content of 15%, and then spray-dried, the inlet air temperature was 190 ° C, and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
  • the yield of the clear oil is 90.7%
  • the yield of the protein is 84.9 ⁇ 3 ⁇ 4.
  • Example 5 The raw material pulverization particle size of Example 5 was consistent with Examples 1, 3, and 4, but the demulsification enzyme was 0.05 ⁇ 3 ⁇ 4 Al ca l ase 2.4 L, and its demulsification ability was inferior to that of Papain, which was only 86.89%. This also resulted in a lower total oil extraction rate than in Examples 1, 3 and 4.
  • the collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, and a milky liquid phase, an aqueous phase and a clear phase are obtained, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase.
  • the mixture was pulverized and dried at 80 ° C in vacuo to obtain coarse peanut fiber powder.
  • the aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried.
  • the inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
  • the unhulled and de-blown peanuts (oil content: 52.1%, protein content: 20.4%) were pre-pulverized to about 2 mm through a three-roll mill to have an average particle size of 20 ⁇ m.
  • the collected precipitate layer is further subjected to centrifugation, and the separation factor is 5000 g to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase.
  • the mixture was pulverized and dried at 80 ° C in vacuo to obtain coarse peanut fiber powder.
  • the aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried.
  • the inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
  • the unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to a size of about 2 mm through a three-roll mill to achieve an average particle size of 20 ⁇ m.
  • NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
  • the collected precipitate layer is further subjected to centrifugation, and the separation factor is 5000 g to obtain milk.
  • the liquid phase, the aqueous phase and the clear phase, and the emulsion and the aqueous phase are separately combined with the emulsion phase and the aqueous phase obtained by the sedimentation.
  • the yield of the clear oil is 88.7%
  • the yield of the protein is 84.5 ⁇ 3 ⁇ 4.
  • the shelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 20 ⁇ m.
  • NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
  • the collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase.
  • the yield of the clear oil is 90.7%
  • the yield of the protein is 82.1 ⁇ 3 ⁇ 4.
  • Example 9 is consistent with the demulsification method of Examples 4 and 6, but the alkali extraction liquid to liquid ratio was increased to 1:3, so that the extraction rates of protein and oil were both smaller than the above two embodiments.
  • the unhulled and de-blown peanuts (oil content: 52.1%, protein content: 20.4%) were pre-pulverized to about 2 mm through a three-roll mill to have an average particle size of 20 ⁇ m.
  • NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
  • Example 10 is consistent with the demulsification method in Examples 4 and 6, but the holding temperature is relatively high at 80 ° C, so that the viscosity of the system is increased to some extent, possibly due to starch gelatinization or partial protein denaturation in the reaction solution. To. The extraction rate of protein and oil was lower than the above two embodiments, but the sedimentation stratification process was shorter.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A method for extracting peanut oil and peanut protein simultaneously, comprising the steps of peanut pre-crushing, extraction of peanut oil based on an aqueous phase process, natural settling, three-phase horizontal screw and disc type separation and the like. The quantity or volume of an extracting solution needing to be centrifugally separated is reduced, the problem of serious emulsification of oil and protein during pipeline transportation or high-speed centrifugal machine processing is avoided, peanut oil and protein can be extracted simultaneously, and harmful substances such as trans-fatty acids, glycidyl ester and benzopyrene in a process of pressing and producing peanut oil at high temperature are eliminated.

Description

一种同时提取花生油和花生蛋白质的方法 技术领域  Method for simultaneously extracting peanut oil and peanut protein
[0001] 本发明涉及一种同吋提取花生油和花生蛋白质的方法， 属于农业资源技术领域 背景技术  [0001] The present invention relates to a method for extracting peanut oil and peanut protein from the same, which belongs to the field of agricultural resources.
[0002] 我国是世界第一大花生生产和消费国， 到 2014年为止， 花生年产量已经超过 17 00万吨， 同吋花生油消费量达到了 276万吨。 目前的花生油提取工艺主要是压榨 法或压榨法结合溶剂法。 在现有的压榨工艺中， 高温挤压使蛋白质变性， 并严 重的破坏花生蛋白质的功能性质， 降低了花生蛋白质的价值和限制了其在食品 中的利用。 正己烷是溶剂法加工工艺中最常用的溶剂， 虽然溶剂法的油提油率 较高 （〉95%) ， 但是溶剂残留问题一直是人们关注的热点。 同吋正己烷也被认 为具有中枢神经毒性， 也是易燃易爆品， 对加工生产者和植物油生产企业都存 在潜在危害。 因此， 目前迫切的需要一种可以完好的保留花生蛋白质功能性质 和得到高质量植物油的加工方法。  [0002] China is the world's largest producer and consumer of peanuts. By 2014, the annual production of peanuts has exceeded 170 million tons, and the consumption of peanut oil has reached 2.76 million tons. The current peanut oil extraction process is mainly a pressing method or a pressing method combined with a solvent method. In the existing press process, high temperature extrusion denatures proteins and severely destroys the functional properties of peanut protein, reducing the value of peanut protein and limiting its use in food. Hexane is the most commonly used solvent in the solvent process. Although the oil extraction rate of the solvent method is high (>95%), the solvent residue problem has always been a hot spot. Hexane hexane is also considered to be centrally toxic, and is also a flammable and explosive substance, posing a potential hazard to both processing producers and vegetable oil producers. Therefore, there is an urgent need for a processing method that can preserve the functional properties of peanut protein and obtain high quality vegetable oil.
[0003] 水酶法或酶辅助水相法的出现解决了溶剂残留和过度加工导致蛋白质变性等问 题， 其主要是利用了油与水的互不相溶性， 在加热的条件下使油脂上浮并对其 进行收集。 传统的水酶法是利用生物酶辅助水对油料进行酶解， 在花生的水酶 法提取工艺中通常蛋白酶作为其工艺用酶， 蛋白酶的加入会对花生蛋白质造成 严重水解， 并产生具有一定的苦味的蛋白肽， 影响蛋白质在食品中的利用。 同 吋酶的用量高 （添加量为原料的 1.5-2%) ， 增加了生产成本。 酶辅助水相法提取 工艺的出现成功的解决了上述问题， 由于在提取过程中不需要加酶， 因此 90%以 上的蛋白质均被保留， 只针对生产过程中产生的乳状液进行酶法破乳 （乳状液 中的蛋白质含量小于总蛋白含量的 2.5%) ， 从而显著地降低了蛋白酶的用量、 减小了生产成本， 推进了酶辅助水相法的应用。 但是， 在中试生产过程中， 虽 然酶辅助水相法工艺保持了原有蛋白质的功能性质， 但是由于加工提取液中大 量蛋白质的存在， 导致分离过程中产生严重乳化， 使得水相中的油含量明显增 力口， 总游离油提取率下降。 [0003] The emergence of an aqueous enzymatic method or an enzyme-assisted aqueous phase method solves problems such as solvent degeneration and excessive processing leading to protein denaturation, which mainly utilizes the incompatibility between oil and water, and causes the grease to float under heating conditions. Collect it. The traditional water enzymatic method utilizes biological enzyme-assisted water to enzymatically hydrolyze the oil. In the water enzymatic extraction process of peanut, protease is usually used as a process enzyme. The addition of protease will cause severe hydrolysis of peanut protein and produce certain A bitter protein peptide that affects the use of protein in food. The amount of the same enzyme is high (addition amount is 1.5-2% of the raw material), which increases the production cost. The emergence of the enzyme-assisted aqueous phase extraction process successfully solved the above problems. Since no enzyme is added during the extraction process, more than 90% of the protein is retained, and only the emulsion produced during the production process is subjected to enzymatic demulsification. (The protein content in the emulsion is less than 2.5% of the total protein content), thereby significantly reducing the amount of protease, reducing the production cost, and promoting the application of the enzyme-assisted aqueous phase method. However, in the pilot production process, although the enzyme-assisted aqueous phase process maintains the functional properties of the original protein, the presence of a large amount of protein in the processed extract results in severe emulsification during the separation process, resulting in oil in the aqueous phase. Significantly increased content At the mouth, the total free oil extraction rate decreased.
[0004] 为了减少离心过程造成的乳化， 目前的加工工艺是离心前通过沉降将提取液从 上至下分为油相、 乳状液相、 水相和澄相四部分， 然后将沉降上层的油相、 乳 状液相和水相一并通过碟片式离心分离得到水相、 游离油及少许乳状液， 将下 层的澄相 （含水、 油、 澄） 进行进一步离心分离得到残澄和含油水相， 然后将 含油水相利用碟片分离， 分别得到少许乳状液及水相， 将下层残澄分离得到的 乳状液与上层离心得到的乳状液合并进行破乳。 这样虽然可以部分解决离心过 程产生的乳化问题， 但是操作过于繁琐， 离心步骤过多， 造成生产能耗增加， 输送环节增加， 因此也会产生油的损失。 本发明针对原来的酶辅助水相法工艺 进行改进， 减少加工过程中需要进行三相离心或碟片离心的次数， 同吋减少离 心输送造成提取液过度乳化， 实现了较高的花生油及蛋白质提取率。  [0004] In order to reduce the emulsification caused by the centrifugation process, the current processing process is to divide the extract from top to bottom into oil phase, emulsion liquid phase, water phase and phase by sedimentation before centrifugation, and then to settle the upper layer of oil. The phase, the emulsion phase and the aqueous phase are separated by disc centrifugation to obtain an aqueous phase, a free oil and a small amount of emulsion, and the lower phase of the clear phase (aqueous, oil, and hydrate) is further centrifuged to obtain a residue and an oily aqueous phase. Then, the oil-containing aqueous phase is separated by a disc, and a small amount of the emulsion and the aqueous phase are respectively obtained, and the emulsion obtained by separating the lower layer is combined with the emulsion obtained by centrifuging the upper layer to perform demulsification. Although this can partially solve the emulsification problem caused by the centrifugation process, the operation is too cumbersome, and the centrifugation step is too much, resulting in an increase in production energy consumption and an increase in the transportation link, and thus oil loss. The invention aims to improve the original enzyme-assisted aqueous phase process, and reduces the number of times of three-phase centrifugation or disc centrifugation in the process, and reduces the excessive emulsification of the extract by centrifugation, thereby achieving higher peanut oil and protein extraction. rate.
问题的解决方案  Problem solution
技术解决方案  Technical solution
[0005] 本发明的目的在与提供一种同吋提取花生油和花生蛋白质的方法， 适用于花生 油及蛋白质同吋提取， 旨在解决现有酶辅助水相法提取花生油工艺中产生大量 乳状液而不易破乳导致油提取率低、 离心能耗大的问题， 大大降低了加工成本 ， 提高了副产品的利用价值， 花生油的提取率与溶剂法相当 （〉95%) 。  [0005] The object of the present invention is to provide a method for extracting peanut oil and peanut protein from the same, which is suitable for the extraction of peanut oil and protein, and aims to solve the problem of generating a large amount of emulsion in the process of extracting peanut oil by the existing enzyme-assisted aqueous phase method. It is not easy to break the emulsion, resulting in low oil extraction rate and high centrifugal energy consumption. It greatly reduces the processing cost and improves the utilization value of by-products. The extraction rate of peanut oil is equivalent to the solvent method (>95%).
[0006] 本发明技术方案是将花生研磨粉碎后， 进行碱提取， 将提取液进行保温沉降， 得到乳状液层 （含油） 、 水相层、 沉淀层， 将沉淀层进行离心得到乳状液、 水 相和澄相； 将乳状液层与沉淀层离心得到的乳状液合并， 破乳提油； 将水相层 与沉淀层离心得到的水相合并， 进行喷雾干燥得到花生蛋白粉或作为低脂花生 蛋白乳的基料。  [0006] The technical scheme of the present invention is to grind and pulverize peanuts, perform alkali extraction, and heat-precipitate the extract to obtain an emulsion layer (oil-containing), an aqueous layer, a sediment layer, and centrifuge the precipitate layer to obtain an emulsion and water. Phase and clear phase; The emulsion layer is combined with the emulsion obtained by centrifugation of the sediment layer to break the emulsion; the aqueous phase layer is combined with the aqueous layer obtained by centrifugation of the precipitate layer, and spray-dried to obtain peanut protein powder or as low-fat peanut The base of protein milk.
[0007] 本发明方法主要包括以下步骤：  [0007] The method of the invention mainly comprises the following steps:
[0008] ( 1) 将去壳、 脱皮后的花生预破碎至 2mm以便其能顺利地通过三辊研磨机， 研磨得到粉碎粒度为 10-80μηι的花生酱。  [0008] (1) The dehulled and peeled peanuts were pre-crushed to 2 mm so that they could be smoothly passed through a three-roll mill to obtain a peanut butter having a pulverized particle size of 10-80 μm.
[0009] (2) 将步骤 （1) 得到的花生酱与水混匀， 调节花生浆体系的 ρΗ值并在稳定的 搅拌转速下进行碱提取。 [0009] (2) Mixing the peanut butter obtained in the step (1) with water, adjusting the pH value of the peanut pulp system and performing alkali extraction at a stable stirring speed.
[0010] (3) 经过步骤 （2) 反应结束后立刻停止搅拌， 同吋将花生浆调节到一定的温 度下进行保温沉降。 [0010] (3) After the completion of the step (2), the stirring is stopped immediately, and the peanut pulp is adjusted to a certain temperature. Insulation settling under temperature.
[0011] (4) 保温沉降结束后花生浆分为清晰的 3层， 从上往下分别称为乳状液层、 水 相层、 沉淀层。 所述乳状液层中油的含量占总油量的百分数最高， 为 65%-80<¾ ； 所述水相层是含少量油和大量蛋白质的水， 其中油含量占总油含量的 1%-5<¾ ， 蛋白质含量占总蛋白质含量的 73<¾-88<¾； 所述沉淀层主要含有油和残澄， 其 中含油量占总油量的 18%-34%， 蛋白质含量占总蛋白质含量的 10-25%。  [0011] (4) After the end of the thermal insulation settlement, the peanut pulp is divided into three clear layers, which are called the emulsion layer, the aqueous layer and the sediment layer from the top to the bottom. The oil layer in the emulsion layer accounts for the highest percentage of total oil, which is 65%-80<3⁄4; the aqueous layer is water containing a small amount of oil and a large amount of protein, wherein the oil content accounts for 1% of the total oil content- 5<3⁄4, the protein content accounts for 73<3⁄4-88<3⁄4 of the total protein content; the precipitated layer mainly contains oil and residual oil, wherein the oil content accounts for 18%-34% of the total oil content, and the protein content accounts for the total protein content. 10-25%.
[0012] (5) 将步骤 （4) 得到的沉淀层经高速离心， 进一步分离得到乳状液、 水相和 澄相三部分。  [0012] (5) The precipitate layer obtained in the step (4) is subjected to high-speed centrifugation, and further separated to obtain an emulsion, an aqueous phase and a clear phase.
[0013] (6) 将步骤 （5) 中离心分离得到的乳状液与步骤 （4) 中得到的乳状液层合 并破乳； 将步骤 （5) 中离心分离得到的水相与步骤 （4) 中得到的水相层合并 ， 进行喷雾干燥或作为低脂花生蛋白乳的基料； 将步骤 （5) 得到的澄相干燥粉 碎， 得到富含粗纤维的花生纤维粉。  [0013] (6) The emulsion obtained by centrifuging in the step (5) is combined with the emulsion layer obtained in the step (4) to break the emulsion; the aqueous phase obtained by centrifuging in the step (5) and the step (4) The aqueous phase layers obtained are combined, spray-dried or used as a base of low-fat peanut protein milk; and the clear phase obtained in the step (5) is dried and pulverized to obtain a peanut fiber powder rich in crude fiber.
[0014] 在本发明的一种实施方式中， 步骤 （1) 中对花生粉碎后得到的花生酱的粉碎 粒径为 20-40μηι。  [0014] In one embodiment of the present invention, the pulverized particle size of the peanut butter obtained by pulverizing the peanut in the step (1) is 20-40 μm.
[0015] 在本发明的一种实施方式中， 步骤 （1) 中对花生粉碎后得到的花生酱的粉碎 粒径为 20μηι。  [0015] In one embodiment of the present invention, the pulverized particle size of the peanut butter obtained by pulverizing the peanut in the step (1) is 20 μm.
[0016] 在本发明的一种实施方式中， 步骤 （2) 中所述碱提取的方法具体为： 将 1重量 份的花生酱与 3-10重量份的水混合均匀， 在温度30-70^与 11值7-10条件下进行 碱提取 0.5-10h， 搅拌速度为 50-1500r/min ; 工艺中所用碱选自氢氧化钾、 氢氧化 钠、 碳酸钠、 碳酸氢钠或碳酸氢钾， 使用浓度为 l-4mol/L。 [0016] In an embodiment of the present invention, the method for extracting alkali in the step (2) is specifically: mixing 1 part by weight of peanut butter with 3-10 parts by weight of water, at a temperature of 30-70^ Alkaline extraction with an 11 value of 7-10 for 0.5-10h, stirring speed of 50-1500r / mi n; the base used in the process is selected from potassium hydroxide, sodium hydroxide, sodium carbonate, sodium bicarbonate or potassium bicarbonate, The concentration used is l-4 mol/L.
[0017] 在本发明的一种实施方式中， 步骤 （2) 中所述碱提取的方法具体为： 将 1重量 份的花生酱与 5-6重量份的水混合均匀， 在温度 40-60°C与 pH值 8-9条件下进行碱 提取 2-3h， 搅拌速度为 300-600r/min ; 工艺中所用碱选自氢氧化钾、 氢氧化钠、 碳酸钠、 碳酸氢钠或碳酸氢钾， 使用浓度为 l-4mol/L。 [0017] In an embodiment of the present invention, the method for extracting alkali in the step (2) is specifically: mixing 1 part by weight of peanut butter with 5-6 parts by weight of water, at a temperature of 40-60° C is subjected to alkali extraction for 2-3 hours at pH 8-9 with a stirring speed of 300-600 r/min ; the base used in the process is selected from potassium hydroxide, sodium hydroxide, sodium carbonate, sodium hydrogencarbonate or potassium hydrogencarbonate. , using a concentration of l-4mol / L.
[0018] 在本发明的一种实施方式中， 步骤 （3) 所述保温沉降吋的温度为 30-80°C。 [0018] In an embodiment of the present invention, the temperature of the thermal insulation sedimentation step of the step (3) is 30-80 ° C.
[0019] 在本发明的一种实施方式中， 步骤 （3) 所述保温沉降吋的温度为 30-70°C。 [0019] In an embodiment of the present invention, the temperature of the thermal insulation sedimentation step of the step (3) is 30-70 ° C.
[0020] 在本发明的一种实施方式中， 步骤 （5) 中所述沉淀层的离心分离因素为 2000- 6000g。 [0021] 在本发明的一种实施方式中， 步骤 （6) 所述的破乳方法包括以下步骤： 向乳 状液中加 0.5-5倍重量的水， 加入 0.001-0.5%的蛋白酶 (酶的添加质量 /原料的质量） ， 在温度 40-70°C与 pH值 3-10的条件下破乳， 搅拌速度为 50-400r/min， 反应 0.5-3h 后离心分离； 将离心后的少量顽固乳状液中用乙醇进行二次破乳。 破乳所用的 蛋白酶选自酸性蛋白酶、 中性蛋白酶和碱性蛋白酶。 [0020] In one embodiment of the present invention, the centrifugal separation factor of the precipitate layer in the step (5) is 2000-6000 g. [0021] In one embodiment of the present invention, the demulsification method according to the step (6) comprises the steps of: adding 0.5-5 times by weight of water to the emulsion, and adding 0.001-0.5% protease (enzyme Adding mass/quality of raw material), breaking at a temperature of 40-70 ° C and pH 3-10, stirring speed is 50-400r/min, reacting for 0.5-3h, then centrifuging; small amount of stubborn after centrifugation The emulsion was secondarily demulsified with ethanol. The protease used for demulsification is selected from the group consisting of an acid protease, a neutral protease, and an alkaline protease.
[0022] 在本发明的一种实施方式中， 步骤 （6) 所述的破乳方法包括以下步骤： 首先 向乳状液加入 0.5-5倍重量的水， 调节 pH至 2-6进行酸法破乳， 反应 0.5-3h后离心 分离， 得到清油和含油量占总含油量 1-4%的少量顽固乳状液， 将上述顽固乳状 液与体积分数 5<¾-50%的乙醇溶液以体积比 1:0.5、 1:1、 1:2或 1:3混合进行二次破 乳， 使得破乳率达到 98%- 100%。 调节 pH可以用 0. l-4mol/L柠檬酸-柠檬酸钠缓冲 溶液或者 0. l-4mol/L盐酸或者 0. l-4mol/L磷酸盐缓冲溶液。  [0022] In an embodiment of the present invention, the demulsification method according to the step (6) includes the following steps: first adding 0.5-5 times by weight of water to the emulsion, adjusting the pH to 2-6 for acid breaking Milk, after 0.5-3h reaction, centrifuge to obtain a small amount of stubborn emulsion with clear oil and oil content of 1-4% of total oil content. The volume ratio of the above stubborn emulsion to the volume fraction of 5<3⁄4-50% ethanol solution is 1 : 0.5, 1:1, 1:2 or 1:3 mixing for secondary demulsification, so that the demulsification rate reaches 98% - 100%. The pH-adjusted pH may be 0. l-4 mol / L citric acid - sodium citrate buffer solution or 0. l-4mol / L hydrochloric acid or 0. l-4mol / L phosphate buffer solution.
[0023] 在本发明的一种实施方式中， 步骤 （6) 所述的破乳方法包括以下步骤： 首先 向乳状液加入 0.5-5倍重量的水， 调节 pH至 2-6进行酸法破乳， 反应 0.5-3h后离心 分离， 得到清油和含油量占总含油量 1-4%的少量顽固乳状液， 向上述顽固乳状 液中添力 的酸性蛋白酶进行二次破乳， 使得破乳率达到 98<¾-100<¾。  [0023] In an embodiment of the present invention, the demulsification method according to the step (6) comprises the steps of: first adding 0.5-5 times by weight of water to the emulsion, adjusting the pH to 2-6 for acid breaking The milk is reacted for 0.5-3 hours and then centrifuged to obtain a small amount of stubborn emulsion with clear oil and oil content of 1-4% of the total oil content. The acid protease added to the above stubborn emulsion is subjected to secondary demulsification to make the demulsification rate. It reaches 98<3⁄4-100<3⁄4.
[0024] 在本发明的一种实施方式中， 步骤 （6) 所述乳状液的破乳方法是向乳状液中 加入食品级乙醇， 使得乳状液体系中乙醇浓度达到 10<¾-50%， 使破乳率达到 98% -100%。  [0024] In an embodiment of the present invention, the emulsion breaking method of the emulsion (6) is to add food grade ethanol to the emulsion, so that the concentration of the ethanol in the emulsion system reaches 10<3⁄4-50%, The demulsification rate is 98% -100%.
[0025] 在本发明的一种实施方式中， 在步骤 （5) 中所述水相的喷雾干燥为将水相进 行真空浓缩至固形物含量为 10-35%， 进行喷雾干燥， 喷雾干燥进风温度为 170-2 00°C， 出风温度为 70-100°C， 得到花生蛋白质粉。  [0025] In one embodiment of the present invention, the spray drying of the aqueous phase in step (5) is to vacuum concentrate the aqueous phase to a solid content of 10-35%, spray drying, spray drying into The wind temperature is 170-2 00 ° C, and the outlet temperature is 70-100 ° C to obtain peanut protein powder.
[0026] 在本发明的一种实施方式中， 步骤 （5) 中所述将水相作为低脂花生蛋白乳的 基料， 是指将水相加水稀释， 使蛋白质含量为 1%-3<¾， pH值调节至 6-7.8之间。  In one embodiment of the present invention, the aqueous phase is used as the base of the low-fat peanut protein milk in the step (5), and the aqueous phase is diluted with water to make the protein content 1%-3. <3⁄4, pH is adjusted to between 6 and 7.8.
[0027] 本发明针对现有生产工艺存在的 （1) 形成大量难以破除的乳状液而使提油率 低的问题， （2) 在破乳或酶辅助提取过程中酶的用量过大以及 （3) 需多次输 送提取物、 离心而使生产成本增加等问题， 提出解决方法。 本发明在碱提取后 ， 首先利用沉降减少需要进行离心分离的提取液的量或体积， 从而避免了油和 蛋白质经过管道运输或高速离心机处理吋产生严重乳化的问题， 也减少了分离 成本； 本发明只针对产生的乳状液用酶法辅助破乳， 需要破乳的乳状液的体积 大大减小， 相应的酶的用量就会减少， 且只需对首次沉降产生的沉淀层进行一 次离心， 大大节约能耗、 生产成本。 同吋， 花生蛋白质大量集中在水相层， 只 针对乳状液酶法破乳吋， 能够避免因过度水解花生蛋白质而产生的苦味肽， 从 而提高花生蛋白质的品质。 本发明中所述水代法提取花生油新工艺具有生产设 备简单成本低的特点， 可实现总油提取率大于 95% (与溶剂法相当） ， 蛋白提取 率也高达 87%。 进一步推进了酶辅助水相法提取花生油工艺的发展。 [0027] The present invention is directed to the existing production process (1) the formation of a large number of difficult-to-break emulsions and the low oil extraction rate, (2) the amount of enzymes in the process of demulsification or enzyme-assisted extraction is too large and 3) It is necessary to transport the extract several times and centrifuge to increase the production cost, and propose a solution. After the alkali extraction, the invention firstly uses the sedimentation to reduce the amount or volume of the extract which needs to be centrifuged, thereby avoiding the problem that the oil and protein are seriously emulsified after being transported by pipeline or high-speed centrifuge, and the separation is also reduced. Cost; the invention only uses the enzymatic method to assist the demulsification of the produced emulsion, the volume of the emulsion requiring demulsification is greatly reduced, the amount of the corresponding enzyme is reduced, and only the precipitate layer generated by the first sedimentation is required once. Centrifugation saves energy and production costs. At the same time, a large amount of peanut protein is concentrated in the aqueous layer, and only for emulsion emulsion demulsification, it can avoid the bitter peptide produced by excessive hydrolysis of peanut protein, thereby improving the quality of peanut protein. The new process for extracting peanut oil by the water method in the invention has the characteristics of low production cost and low cost, and the total oil extraction rate is more than 95% (compared with the solvent method), and the protein extraction rate is as high as 87%. The development of the enzyme-assisted aqueous phase extraction of peanut oil was further promoted.
对附图的简要说明  Brief description of the drawing
附图说明  DRAWINGS
[0028] 图 1实施例 1工艺流程图 [0028] FIG. 1 embodiment 1 process flow chart
本发明的实施方式 Embodiments of the invention
[0029] 蛋白质测定： 凯式定氮法 （转化系数 N为 5.46) [0029] Protein determination: Kay's nitrogen determination method (conversion coefficient N is 5.46)
[0030] 油脂含量的测定： 索氏抽提法， 毛氏抽脂法。 [0030] Determination of oil content: Soxhlet extraction, Mao's liposuction method.
[0031] 实施例 1 Embodiment 1
[0032] (1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  [0032] (1) The unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to have an average particle size of 20 μm.
[0033] (2) 将 1重量的花生酱与 5重量水混合均匀， 以 4mol/LNaOH调节 ρΗ值至 9[0033] (2) Mix 1 weight of peanut butter with 5 weights of water, and adjust the value of ρΗ to 9 mol/L NaOH to 9
， 在温度 50°C、 搅拌速度为 300r/min， 提取 3h。 At a temperature of 50 ° C and a stirring speed of 300 r / min, extract for 3 h.
[0034] (3) 反应吋间到后立刻停止搅拌， 将提取液在 50°C下保温 3h， 使花生提取 液自然分为 3层， 分别收集。 [0034] (3) The stirring was stopped immediately after the reaction, and the extract was kept at 50 ° C for 3 hours, so that the peanut extract was naturally divided into three layers and collected separately.
[0035] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 4000g， 得到 乳状液相， 水相和澄相， 将乳状液和水相分别与步骤 （3) 沉降得到的乳状液相 和水相合并， 澄相在 80°C下真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空 浓缩至固形物含量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C[0035] (4) The collected precipitate layer is further subjected to centrifugation, the separation factor is 4000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion obtained by sedimenting the emulsion and the aqueous phase with the step (3), respectively. The phase and the aqueous phase were combined, and the phase was vacuum-dried at 80 ° C and then ultra-finely pulverized to obtain coarse peanut fiber powder. The aqueous phase was concentrated to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C.
， 得到花生粗蛋白粉。 , get peanut crude protein powder.
[0036] (5) (5)
将收集得到的乳状液加入 0.5倍重量的水， 用 2mol/L的 HC1将 pH调节至 4.5进行酸 法破乳 30min， 破乳率达到 91.06%。 用 30%乙醇处理少量的残余顽固乳状液， 使 总破乳率达到 99%。 The collected emulsion was added to 0.5 times by weight of water, and the pH was adjusted to 4.5 with 2 mol/L of HC1 for acid. The method demulsified for 30 minutes, and the demulsification rate reached 91.06%. A small amount of residual stubborn emulsion was treated with 30% ethanol to achieve a total demulsification rate of 99%.
[0037] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 95%， 蛋白 得率为 87.3%  [0037] (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 95%, and the yield of the protein is 87.3%.
[0038] 计算公式： [0038] Calculation formula:
[0039] 破乳率 （<¾) =破乳后得到清油的质量 /乳液中油的质量 X 100%  [0039] Demulsification rate (<3⁄4) = quality of clear oil after demulsification / quality of oil in lotion X 100%
[0040] 清油得率 （<¾) =清油的质量 / (原料的质量 X原料中油的质量分数） xl00% [0040] Clearance yield (<3⁄4) = quality of clear oil / (quality of raw materials X mass fraction of oil in raw materials) xl00%
[0041] 蛋白得率 （<¾) =水相中提取的蛋白质量 / (原料的质量 X原料中蛋白的质量分数[0041] Protein yield (<3⁄4) = amount of protein extracted in the aqueous phase / (quality of the raw material X mass fraction of the protein in the raw material
) χ100% ) χ100%
[0042] 实施例 2 Embodiment 2
[0043] ( 1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 40μηι。  [0043] (1) The unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 40 μm.
[0044] (2) 将 1重量的花生酱与 5重量水混合均匀， 在温度 50°C、 4mol/L [0044] (2) Mix 1 weight of peanut butter with 5 weights of water at a temperature of 50 ° C, 4 mol / L
NaOH调节 pH值至 9， 搅拌速度为 300r/min， 提取 3h。  The pH was adjusted to 9, the stirring speed was 300 r/min, and the extraction was carried out for 3 hours.
[0045] (3) 反应吋间到后立刻停止搅拌， 将提取液在 60°C下保温 3h， 使花生提取 液自然分为 3层， 并分别收集。 [0045] (3) The stirring was stopped immediately after the reaction, and the extract was kept at 60 ° C for 3 hours, so that the peanut extract was naturally divided into three layers and collected separately.
[0046] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到乳 状液相， 水相和澄相， 将乳状液和水相分别与步骤 （3) 沉降得到的乳状液相和 水相合并， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至 固形物含量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到 花生粗蛋白粉。 [0046] (4) The collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion obtained by sedimenting the emulsion and the aqueous phase with the step (3), respectively. The phase and the water phase were combined, and the phase was vacuum-dried at 80 ° C and then ultra-finely pulverized to obtain coarse peanut fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet temperature was 80 ° C to obtain a crude peanut protein powder.
[0047] (5) 将收集得到的乳状液加入 1倍重量的水， 用 2mol/L的 HC1将 pH调节至 4.5 进行酸法破乳， 破乳率达到 91.4%。 选择 0.05% (占原料质量的 0.05%) Papain ( 广西庞博生物酶制剂有限公司， 酶活力： 150000 U/g) 对残余顽固乳状液进行破 乳。 使总破乳率提高到 98%。  [0047] (5) The collected emulsion was added to 1 time by weight of water, and the pH was adjusted to 4.5 by 2 mol/L of HCl to perform acid demulsification, and the demulsification rate was 91.4%. 0.05% (0.05% of the raw material quality) Papain (Guangdong Pangbo Biological Enzyme Preparation Co., Ltd., enzyme activity: 150,000 U/g) was used to break the residual stubborn emulsion. Increase the total demulsification rate to 98%.
[0048] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 91%， 蛋白 得率为 84.3%.  [0048] (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 91%, and the yield of the protein is 84.3%.
[0049] 实施例 2的油提取率略低于实施例 1是因为原料粉碎后平均粒径大， 使得原料经 提取后仍有残留的完整细胞结构在澄相中， 导致澄相的油含量高， 因而总油提 取率有所下降。 另外的变化是破乳环节， 这部分利用酶 （Papain) 代替 30%乙醇 进行破乳， 达到的效果与 30%乙醇相当， 而且酶的用量仅为残留乳状液的 0.05% [0049] The oil extraction rate of Example 2 is slightly lower than that of Example 1 because the average particle size of the raw material after pulverization is large, so that the raw material is After the extraction, there is still a residual intact cell structure in the clear phase, resulting in a high oil content in the clear phase, and thus the total oil extraction rate is decreased. Another change is the demulsification. This part uses the enzyme (Papain) instead of 30% ethanol for demulsification, which is equivalent to 30% ethanol, and the enzyme is only 0.05% of the residual emulsion.
[0050] 实施例 3 Embodiment 3
[0051] ( 1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  [0051] (1) The shelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 20 μm.
[0052] (2) 将 1重量的花生酱与 6重量水混合均匀， 在温度 60°C、 4mol/L [0052] (2) Mix 1 weight of peanut butter with 6 weights of water at a temperature of 60 ° C, 4 mol / L
NaOH调节 pH值至 9， 搅拌速度为 300r/min， 提取 2h。  The pH was adjusted to 9, the stirring speed was 300 r/min, and the extraction was carried out for 2 hours.
[0053] (3) 反应吋间到后立刻停止搅拌， 将提取液在 60°C下保温 4h， 使花生提取 液自然分为 3层， 并分别收集。 [0053] (3) The stirring was stopped immediately after the reaction, and the extract was incubated at 60 ° C for 4 hours, so that the peanut extract was naturally divided into three layers and collected separately.
[0054] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 6000g， 得到乳 状液相， 水相和澄相， 将乳状液和水相分别和步骤 （3) 沉降得到的乳状液相和 水相合并， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至 固形物含量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到 花生粗蛋白粉。 [0054] (4) The collected precipitate layer is further subjected to centrifugation, and the separation factor is 6000 g to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion obtained by sedimenting the emulsion and the aqueous phase and the step (3), respectively. The phase and the water phase were combined, and the phase was vacuum-dried at 80 ° C and then ultra-finely pulverized to obtain coarse peanut fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet temperature was 80 ° C to obtain a crude peanut protein powder.
[0055] (5) 将收集得到的乳状液加入 1倍重量的水， 用 0.2% Papain (广西庞博生物 酶制剂有限公司） (占原料重量的 0.2%) 在自然 pH下 60°C保温 2h进行酶法破乳 ， 破乳率达到 94.7%。 用 30%乙醇处理少量的残余顽固乳状液， 使总破乳率达到 9 9<¾。  [0055] (5) The collected emulsion was added to 1 time by weight of water, and 0.2% Papain (Guangxi Pangbo Biological Enzyme Co., Ltd.) (0.2% by weight of the raw material) was incubated at 60 ° C for 2 h at a natural pH. Enzymatic demulsification, the demulsification rate reached 94.7%. A small amount of residual stubborn emulsion was treated with 30% ethanol to achieve a total demulsification rate of 9 9 < 3⁄4.
[0056] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 94.5%， 蛋白 得率为 85.6%  [0056] (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 94.5%, and the yield of the protein is 85.6%.
[0057] 此实施例 3破乳吋酶 （Papain) 的用量增加到了 0.2% (占原料质量） ， 但是破 乳率没有明显的增加， 这说明酶的添加量继续增大对破乳率的影响不大。 此外 实施例 3与 1的油和蛋白质得率相近， 这是因为花生原料粉碎的平均粒径均为 20μ m的缘故。  [0057] The amount of Dapa chymase (Papain) was increased to 0.2% (according to the quality of the raw material), but the demulsification rate did not increase significantly, indicating that the amount of enzyme added continued to increase the effect on the demulsification rate. Not big. Further, the oil and protein yields of Examples 3 and 1 were similar because the average particle diameter of the peanut raw material was 20 μm.
[0058] 实施例 4  Example 4
[0059] ( 1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。 [0059] (1) Pre-powder of shelled and de-blown peanuts (52.1% oil content, 20.4% protein content) It was crushed to about 3 mm and passed through a three-roll mill to make the average particle size reach 20 μm.
[0060] (2) 将 1重量的花生酱与 8重量水混合均匀， 在温度 40°C、 4mol/L [0060] (2) Mixing 1 weight of peanut butter with 8 weights of water at a temperature of 40 ° C, 4 mol / L
NaOH调节 pH值至 9， 搅拌速度为 600r/min， 提取 6h。  The pH was adjusted to 9, with a stirring speed of 600 r/min, and extracted for 6 hours.
[0061] (3) 反应吋间到后立刻停止搅拌， 将提取液在 60°C下保温 3h， 使花生提取 液自然分为 3层， 并分别收集。 [0061] (3) The stirring was stopped immediately after the reaction, and the extract was incubated at 60 ° C for 3 hours, so that the peanut extract was naturally divided into three layers and collected separately.
[0062] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到乳 状液相， 水相和澄相， 将乳状液和水相分别和沉降得到的乳状液相和水相合并[0062] (4) The collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, and a milky liquid phase, an aqueous phase and a clear phase are obtained, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase. merge
， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至固形物含 量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到花生粗蛋 白粉。 , Cheng phase 80 ° C vacuum drying, ultra-fine pulverization, to obtain peanut crude fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
[0063] (5) 将收集得到的乳状液加入 1倍重量的水， 用 0.05% Papain (广西庞博生 物酶制剂有限公司） （占原料重量的 0.05%) 在自然 pH下 60°C保温 2h进行酶法破 乳， 破乳率达到 93.1%。 用 30%乙醇处理少量的残余顽固乳状液， 使总破乳率达 到 99<¾。  [0063] (5) The collected emulsion was added to 1 time by weight of water, and incubated with 0.05% Papain (Guangxi Pangbo Biological Enzyme Co., Ltd.) (0.05% by weight of the raw material) at 60 ° C for 2 h at natural pH. Enzymatic demulsification, the demulsification rate reached 93.1%. A small amount of residual stubborn emulsion was treated with 30% ethanol to achieve a total demulsification rate of 99 < 3⁄4.
[0064] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 94.7%， 蛋白 得率为 88.6%  [0064] (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 94.7%, and the yield of the protein is 88.6%.
[0065] 实施例 4的物料粉碎平均粒径与实施例 1和 3—致， 碱提取吋的料液比减小到 1:8 ， 但是对总提油率没有显著的影响， 减小的料液比减少了乳状液的生成量， 同 吋增加了蛋白质的提取率。  [0065] The pulverized average particle size of the material of Example 4 was the same as that of Examples 1 and 3, and the ratio of the liquid to alkali extraction was reduced to 1:8, but had no significant effect on the total oil extraction rate, and the reduced material was obtained. The liquid ratio reduces the amount of emulsion produced, and the rate of protein extraction increases.
[0066] 实施例 5  Example 5
[0067] ( 1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  [0067] (1) The unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 20 μm.
[0068] (2) 将 1重量的花生酱与 5重量水混合均匀， 在温度 60°C、 4mol/L [0068] (2) Mix 1 weight of peanut butter with 5 weights of water at a temperature of 60 ° C, 4 mol / L
NaOH调节 pH值至 8， 搅拌速度为 300r/min， 提取 2h。  NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
[0069] (3) 反应吋间到后立刻停止搅拌， 将提取液在 60。C下保温 3h， 使花生提取 液自然分为 3层， 并分别收集。 [0069] (3) The stirring was stopped immediately after the reaction, and the extract was at 60. After 3 hours of heat preservation, the peanut extract was naturally divided into 3 layers and collected separately.
[0070] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到乳 状液相， 水相和澄相， 将乳状液和水相分别和沉降得到的乳状液相和水相合并 ， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至固形物含 量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到花生粗蛋 白粉。 [0070] (4) The collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase. merge After the vacuum phase drying at 80 ° C, the ultrafine pulverization is carried out to obtain coarse peanut fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15%, and then spray-dried, the inlet air temperature was 190 ° C, and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
[0071] (5) 将收集得到的乳状液加入 1倍重量的水， 用 0.05% Alcalase 2.4L (诺维 信 （中国） 生物技术有限公司， 酶活力：200000 U/g) (占原料重量的 0.05%) 在 自然 pH下 60°C保温 2h进行酶法破乳， 破乳率达到 86.89%。 用 30%乙醇处理少量 的残余顽固乳状液， 使总破乳率达到 96.4%。  [0071] (5) The collected emulsion was added to 1 time by weight of water with 0.05% Alcalase 2.4L (Novozymes (China) Biotechnology Co., Ltd., enzyme activity: 200000 U/g) (% by weight of the raw material) 0.05%) Enzymatic demulsification at 60 ° C for 2 h at natural pH, the demulsification rate reached 86.89%. A small amount of residual refractory emulsion was treated with 30% ethanol to achieve a total demulsification rate of 96.4%.
[0072] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 90.7%， 蛋白 得率为 84.9<¾。  (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 90.7%, and the yield of the protein is 84.9 < 3⁄4.
[0073] 实施例 5的原料粉碎粒度与实施例 1、 3、 4一致， 但是破乳用酶为 0.05<¾Alcalase 2.4L， 其破乳能力比 Papain差， 仅为 86.89%。 这也导致了总油提取率较低于实施 例 1、 3和 4。 The raw material pulverization particle size of Example 5 was consistent with Examples 1, 3, and 4, but the demulsification enzyme was 0.05 < 3⁄4 Al ca l ase 2.4 L, and its demulsification ability was inferior to that of Papain, which was only 86.89%. This also resulted in a lower total oil extraction rate than in Examples 1, 3 and 4.
[0074] 实施例 6  Example 6
[0075] (1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  [0075] (1) The unshelled and de-blown peanuts (oil content: 52.1%, protein content: 20.4%) were pre-pulverized to about 2 mm through a three-roll mill to have an average particle size of 20 μm.
[0076] (2) 将 1重量的花生酱与 5重量水混合均匀， 在温度 50°C、 4mol/L NaOH调 节 pH值至 8， 搅拌速度为 300r/min， 提取 3h。 [0076] (2) Mix 1 weight of peanut butter with 5 weights of water, adjust the pH to 8 at a temperature of 50 ° C, 4 mol / L NaOH, stir at a speed of 300 r / min, and extract for 3 hours.
[0077] (3) 反应吋间到后立刻停止搅拌， 将提取液在 60。C下保温 3h， 使花生提取 液自然分为 3层， 并分别收集。 [0077] (3) The stirring was stopped immediately after the reaction, and the extract was at 60. After 3 hours of heat preservation, the peanut extract was naturally divided into 3 layers and collected separately.
[0078] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到 乳状液相， 水相和澄相， 将乳状液和水相分别和沉降得到的乳状液相和水相合 并， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至固形物 含量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到花生粗 蛋白粉。 [0078] (4) The collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, and a milky liquid phase, an aqueous phase and a clear phase are obtained, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase. The mixture was pulverized and dried at 80 ° C in vacuo to obtain coarse peanut fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
[0079] (5) 将收集得到的乳状液加入 1倍重量的水， 用 0.05% Alcalase (诺维信 （ 中国） 生物技术有限公司） （占原料重量的 0.05%) 在最适 pH下 60°C保温 2h进行 酶法破乳， 破乳率达到 90.6%。 用 30%乙醇处理少量的残余顽固乳状液， 使总破 乳率达到 97%。 [0080] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 93.7%， 蛋 白得率为 85.1<¾。 [0079] (5) The collected emulsion was added to 1 time by weight of water, using 0.05% Alcalase (Novozymes (China) Biotechnology Co., Ltd.) (0.05% by weight of the raw material) at 60 ° at the optimum pH. C was incubated for 2 hours for enzymatic demulsification, and the demulsification rate reached 90.6%. A small amount of residual refractory emulsion was treated with 30% ethanol to achieve a total demulsification rate of 97%. [0080] (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 93.7%, and the yield of the protein is 85.1<3⁄4.
[0081] 实施例 7 Example 7
[0082] (1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  (1) The unhulled and de-blown peanuts (oil content: 52.1%, protein content: 20.4%) were pre-pulverized to about 2 mm through a three-roll mill to have an average particle size of 20 μm.
[0083] (2) 将 1重量的花生酱与 5重量水混合均匀， 在温度 60°C、 4mol/L NaOH调 节 pH值至 8， 搅拌速度为 300r/min， 提取 2h。 [0083] (2) 1 weight of peanut butter was mixed with 5 weights of water uniformly, and the pH was adjusted to 8 at a temperature of 60 ° C and 4 mol/L NaOH, and the stirring speed was 300 r / min, and extracted for 2 hours.
[0084] (3) 反应吋间到后立刻停止搅拌， 将提取液在 60°C下保温 3h， 使花生提取 液自然分为 3层， 并分别收集。 [0084] (3) The stirring was stopped immediately after the reaction, and the extract was incubated at 60 ° C for 3 hours, so that the peanut extract was naturally divided into three layers and collected separately.
[0085] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到 乳状液相， 水相和澄相， 将乳状液和水相分别和沉降得到的乳状液相和水相合 并， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至固形物 含量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到花生粗 蛋白粉。 [0085] (4) The collected precipitate layer is further subjected to centrifugation, and the separation factor is 5000 g to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase. The mixture was pulverized and dried at 80 ° C in vacuo to obtain coarse peanut fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
[0086] (5) 将收集得到的乳状液加入 1倍重量的水， 用 0.05% Protex 50FP (杰能 科 （中国） 生物工程有限公司） （占原料重量的 0.05%) 在最适 pH下 50°C保温 2h 进行酶法破乳， 破乳率达到 95.47%。 用 30%乙醇处理少量的残余顽固乳状液， 使 总破乳率达到 99%。  [0086] (5) The collected emulsion was added to 1 time by weight of water, using 0.05% Protex 50FP (Jenergy (China) Bioengineering Co., Ltd.) (0.05% by weight of the raw material) at the optimum pH 50 The temperature was dampened for 2 hours at °C for demulsification, and the demulsification rate reached 95.47%. A small amount of residual stubborn emulsion was treated with 30% ethanol to achieve a total demulsification rate of 99%.
[0087] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 96.7%， 蛋 白得率为 84.6<¾。  [0087] (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 96.7%, and the yield of the protein is 84.6 < 3⁄4.
[0088] 实施例 8 Example 8
[0089] (1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  [0089] (1) The unshelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to a size of about 2 mm through a three-roll mill to achieve an average particle size of 20 μm.
[0090] (2) 将 1重量的花生酱与 5重量水混合均匀， 在温度 70°C、 4mol/L [0090] (2) Mix 1 weight of peanut butter with 5 weights of water at a temperature of 70 ° C, 4 mol / L
NaOH调节 pH值至 8， 搅拌速度为 300r/min， 提取 2h。  NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
[0091] (3) 反应吋间到后立刻停止搅拌， 将提取液在 60°C下保温 3h， 使花生提取 液自然分为 3层， 并分别收集。 [0091] (3) The stirring was stopped immediately after the reaction, and the extract was incubated at 60 ° C for 3 hours, so that the peanut extract was naturally divided into three layers and collected separately.
[0092] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到乳 状液相， 水相和澄相， 将乳状液和水相分别和沉降得到的乳状液相和水相合并[0092] (4) The collected precipitate layer is further subjected to centrifugation, and the separation factor is 5000 g to obtain milk. The liquid phase, the aqueous phase and the clear phase, and the emulsion and the aqueous phase are separately combined with the emulsion phase and the aqueous phase obtained by the sedimentation.
， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至固形物含 量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到花生粗蛋 白粉。 , Cheng phase 80 ° C vacuum drying, ultra-fine pulverization, to obtain peanut crude fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
[0093] (5) 将收集得到的乳状液加入 1倍重量的水， 用 0.05<¾ prOtex 7L (杰能科 （ 中国） 生物工程有限公司， 酶活力〉1600AU/g) (占原料重量的 0.05%) 在最 适 pH下 50°C保温 2h进行酶法破乳， 破乳率达到 80.76%。 用 30%乙醇处理少量的 残余顽固乳状液， 使总破乳率达到 92%。 [0093] (5) The collected emulsion is added to 1 time by weight of water, using 0.05<3⁄4 p rO tex 7L (Jenergy (China) Bioengineering Co., Ltd., enzyme activity > 1600AU/g) (accounting for the weight of the raw material) 0.05%) Enzymatic demulsification at 50 ° C for 2 h at the optimum pH, the demulsification rate reached 80.76%. A small amount of residual stubborn emulsion was treated with 30% ethanol to achieve a total demulsification rate of 92%.
[0094] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 88.7%， 蛋白 得率为 84.5<¾。  (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 88.7%, and the yield of the protein is 84.5<3⁄4.
[0095] 实施例 9  Example 9
[0096] (7) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  [0096] (7) The shelled and de-blown peanuts (52.1% oil content, 20.4% protein content) were pre-pulverized to about 2 mm through a three-roll mill to achieve an average particle size of 20 μm.
[0097] (8) 将 1重量的花生酱与 3重量水混合均匀， 在温度 60°C、 4mol/L [0097] (8) Mix 1 weight of peanut butter with 3 weights of water at a temperature of 60 ° C, 4 mol / L
NaOH调节 pH值至 8， 搅拌速度为 300r/min， 提取 2h。  NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
[0098] (9) 反应吋间到后立刻停止搅拌， 将提取液在 70°C下保温 3h， 使花生提取 液自然分为 3层， 并分别收集。 [0098] (9) The stirring was stopped immediately after the reaction, and the extract was incubated at 70 ° C for 3 hours, so that the peanut extract was naturally divided into three layers and collected separately.
[0099] (10) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到乳 状液相， 水相和澄相， 将乳状液和水相分别和沉降得到的乳状液相和水相合并[0099] (10) The collected precipitate layer is further subjected to centrifugation, the separation factor is 5000 g, to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase. merge
， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至固形物含 量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到花生粗蛋 白粉。 , Cheng phase 80 ° C vacuum drying, ultra-fine pulverization, to obtain peanut crude fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
[0100] (11) 将收集得到的乳状液加入 1倍重量的水， 用 0.05% Papain (广西庞博生 物酶制剂有限公司） （占原料重量的 0.05%) 在最适 pH下 60°C保温 2h进行酶法破 乳， 破乳率达到 92.06%。 用 30%乙醇处理少量的残余顽固乳状液， 使总破乳率达 到 96<¾。  [0100] (11) The collected emulsion was added to 1 time by weight of water, and 0.05% Papain (Guangxi Pangbo Biological Enzyme Co., Ltd.) (0.05% by weight of the raw material) was incubated at 60 ° C at the optimum pH. Enzymatic demulsification was carried out for 2 hours, and the demulsification rate reached 92.06%. A small amount of residual refractory emulsion was treated with 30% ethanol to achieve a total demulsification rate of 96 < 3⁄4.
[0101] (12) 根据说明书中描述的测定方法与计算方法得到清油得率为 90.7%， 蛋白 得率为 82.1<¾。 [0102] 实施例 9与实施例 4和 6中破乳方法一致， 但是碱提取料液比增加到 1:3， 使得蛋 白质和油脂的提取率均小于以上两种实施方式。 (12) According to the measurement method and the calculation method described in the specification, the yield of the clear oil is 90.7%, and the yield of the protein is 82.1<3⁄4. Example 9 is consistent with the demulsification method of Examples 4 and 6, but the alkali extraction liquid to liquid ratio was increased to 1:3, so that the extraction rates of protein and oil were both smaller than the above two embodiments.
[0103] 实施例 10 Example 10
[0104] (1) 将脱壳、 脱红衣的花生 （含油量为 52.1%， 蛋白质含量为 20.4%) 预粉 碎至约 2mm左右过三辊研磨机， 使平均粒径达到 20μηι。  (1) The unhulled and de-blown peanuts (oil content: 52.1%, protein content: 20.4%) were pre-pulverized to about 2 mm through a three-roll mill to have an average particle size of 20 μm.
[0105] (2) 将 1重量的花生酱与 5重量水混合均匀， 在温度 60°C、 4mol/L (2) Mix 1 weight of peanut butter with 5 weights of water at a temperature of 60 ° C, 4 mol / L
NaOH调节 pH值至 8， 搅拌速度为 300r/min， 提取 2h。  NaOH was adjusted to pH 8, the stirring speed was 300 r/min, and extraction was carried out for 2 h.
[0106] (3) 反应吋间到后立刻停止搅拌， 将提取液在 80°C下保温 lh， 使花生提取 液自然分为 3层， 并分别收集。 [0106] (3) The stirring was stopped immediately after the reaction, and the extract was kept at 80 ° C for 1 h, so that the peanut extract was naturally divided into three layers and collected separately.
[0107] (4) 将收集得到的沉淀层进一步进行离心分离， 分离因素为 5000g， 得到乳 状液相， 水相和澄相， 将乳状液和水相分别和沉降得到的乳状液相和水相合并[0107] (4) The collected precipitate layer is further subjected to centrifugation, and the separation factor is 5000 g to obtain a milky liquid phase, an aqueous phase and a clear phase, and the emulsion liquid phase and the aqueous phase are separately precipitated to obtain a milky liquid phase and an aqueous phase. merge
， 澄相 80°C真空干燥后超微粉碎， 得到花生粗纤维粉。 水相真空浓缩至固形物含 量为 15%后进行喷雾干燥， 进风温度为 190°C， 出风温度为 80°C， 得到花生粗蛋 白粉。 , Cheng phase 80 ° C vacuum drying, ultra-fine pulverization, to obtain peanut crude fiber powder. The aqueous phase was concentrated in vacuo to a solid content of 15% and then spray dried. The inlet air temperature was 190 ° C and the outlet air temperature was 80 ° C to obtain peanut crude protein powder.
[0108] (5) 将收集得到的乳状液加入 1倍重量的水， 用 0.1% Papain (广西庞博生物 酶制剂有限公司） (占原料重量的 0.05%) 在最适 pH下 60°C保温 2h进行酶法破乳 ， 破乳率达到 92.06%。 用 30%乙醇处理少量的残余顽固乳状液， 使总破乳率达到 96%。  [0108] (5) The collected emulsion was added to 1 time by weight of water, and 0.1% Papain (Guangxi Pangbo Biological Enzyme Co., Ltd.) (0.05% by weight of the raw material) was incubated at 60 ° C at the optimum pH. Enzymatic demulsification was carried out for 2 hours, and the demulsification rate reached 92.06%. A small amount of residual refractory emulsion was treated with 30% ethanol to achieve a total demulsification rate of 96%.
[0109] (6) 根据说明书中描述的测定方法与计算方法得到清油得率为 92.7%， 蛋白 得率为 81.1<¾。  (6) According to the measurement method and the calculation method described in the specification, the yield of the clear oil was 92.7%, and the yield of the protein was 81.1 < 3⁄4.
[0110] 实施例 10与实施例 4和 6中破乳方法一致， 但是保温温度比较高为 80°C， 使得体 系的粘度有一定的增加， 可能是反应液中淀粉糊化或部分蛋白质变性所致。 蛋 白质和油脂的提取率均小于以上两种实施方式， 但是沉降分层过程耗吋较短。  [0110] Example 10 is consistent with the demulsification method in Examples 4 and 6, but the holding temperature is relatively high at 80 ° C, so that the viscosity of the system is increased to some extent, possibly due to starch gelatinization or partial protein denaturation in the reaction solution. To. The extraction rate of protein and oil was lower than the above two embodiments, but the sedimentation stratification process was shorter.
[0111]  [0111]

Claims

权利要求书 Claim
[权利要求 1] 一种同吋提取花生油和花生蛋白质的方法， 其特征在于， 将花生研磨 粉碎后， 进行碱提取， 将提取液进行保温沉降， 得到乳状液层、 水相 层、 沉淀层， 将沉淀层进行离心得到乳状液、 水相和澄相； 将乳状液 层与沉淀层离心得到的乳状液合并， 破乳提油； 将水相层与沉淀层离 心得到的水相合并， 进行喷雾干燥得到花生蛋白粉或作为低脂花生蛋 白乳的基料。  [Claim 1] A method for extracting peanut oil and peanut protein by the same method, characterized in that after the peanut is ground and pulverized, alkali extraction is performed, and the extract is subjected to heat preservation sedimentation to obtain an emulsion layer, an aqueous layer, and a precipitate layer. The precipitate layer is centrifuged to obtain an emulsion, an aqueous phase and a clear phase; the emulsion layer is combined with the emulsion obtained by centrifugation of the precipitate layer, and the emulsion is separated; the aqueous phase layer is combined with the aqueous phase obtained by centrifugation of the precipitate layer to be sprayed. Dry to obtain peanut protein powder or as a base for low fat peanut protein milk.
[权利要求 2] 根据权利要求 1所述的方法， 其特征在于， 所述乳状液层中油的含量 占总油量的 65<¾-80<¾； 所述水相层是含少量油和大量蛋白质的水层， 油含量占总油含量的 1<¾-5<¾， 蛋白质含量占总蛋白质含量的 75<¾-90<¾ ； 所述沉淀层主要含有油和残澄， 含油量占总油量的 15%-34%。  [Claim 2] The method according to claim 1, wherein the content of the oil in the emulsion layer is 65<3⁄4-80<3⁄4 of the total oil amount; the aqueous layer is a small amount of oil and a large amount The aqueous layer of protein, the oil content is 1<3⁄4-5<3⁄4 of the total oil content, and the protein content is 75<3⁄4-90<3⁄4 of the total protein content; the sediment layer mainly contains oil and residual oil, and the oil content accounts for the total 15% - 34% of the oil.
[权利要求 3] 根据权利要求 2所述的方法， 其特征在于， 主要包括以下步骤：  [Claim 3] The method according to claim 2, characterized in that it mainly comprises the following steps:
( 1) 将去壳、 脱皮后的花生预破碎至 2mm大小， 并研磨得到粉碎粒 度为 10-80μηι的花生酱；  (1) pre-crushing the peeled and peeled peanuts to a size of 2 mm, and grinding to obtain a peanut butter having a pulverized particle size of 10-80 μη;
(2) 将步骤 （1) 得到的花生酱与水混匀， 调节花生浆体系的 ρΗ值 并在稳定的搅拌转速下进行碱提取；  (2) mixing the peanut butter obtained in the step (1) with water, adjusting the pH value of the peanut pulp system and performing alkali extraction under a stable stirring speed;
(3) 步骤 （2) 反应结束后立刻停止搅拌， 将花生浆在一定的温度下 进行保温沉降；  (3) Step (2) Stop stirring immediately after the end of the reaction, and set the peanut slurry at a certain temperature for thermal insulation;
(4) 保温沉降结束后花生浆分为清晰的 3层， 从上往下分别称为乳状 液层、 水相层、 沉淀层；  (4) After the end of the thermal insulation settlement, the peanut pulp is divided into three clear layers, which are called the emulsion layer, the aqueous layer and the sediment layer from top to bottom;
(5) 将步骤 （4) 得到的沉淀层再经高速离心， 进一步分离得到乳状 液、 水相和澄三部分；  (5) The precipitate layer obtained in the step (4) is further centrifuged at a high speed to further separate the emulsion, the aqueous phase and the three parts;
(6) 将步骤 （5) 中离心分离得到的乳状液与步骤 （4) 中得到的乳 状液层合并后进行破乳； 将步骤 （5) 中离心分离得到的水相与步骤 (6) The emulsion obtained by centrifuging in the step (5) is combined with the emulsion layer obtained in the step (4), and then subjected to emulsion breaking; the aqueous phase obtained by centrifuging in the step (5) and the step
(4) 中得到的水相层合并， 进行喷雾干燥或作为低脂花生蛋白乳的 基料； 将步骤 （5) 得到的澄干燥粉碎， 得到富含粗纤维的花生纤维 粉。 The aqueous layer obtained in (4) is combined, spray-dried or used as a base of low-fat peanut protein milk; and the obtained step (5) is dried and pulverized to obtain a peanut fiber powder rich in crude fiber.
[权利要求 4] 根据权利要求 1或 3所述的方法， 其特征在于， 花生粉碎研磨后得到的 花生酱的粉碎粒径为 20-60μηι。 [Claim 4] The method according to claim 1 or 3, characterized in that the peanut is obtained after pulverizing and grinding The pulverized particle size of the peanut butter is 20-60 μm.
[权利要求 5] 5、 根据权利要求 1或 3所述的方法， 其特征在于， 所述碱提取是将 1重 量份的花生酱与 3-10重量份的水混合均匀， 在温度 30-70°C与 ρΗ值 7-1[Claim 5] The method according to claim 1 or 3, wherein the alkali extraction is to uniformly mix 1 part by weight of peanut butter with 3-10 parts by weight of water at a temperature of 30-70°. C and ρΗ value 7-1
0条件下进行提取 0.5-10h， 搅拌速度为 50-1500r/min。 The extraction was carried out under conditions of 0 for 0.5-10 h, and the stirring speed was 50-1500 r/min.
[权利要求 6] 根据权利要求 1或 3所述的方法， 其特征在于， 所述保温沉降吋的温度 为 30-80。C。 [Claim 6] The method according to claim 1 or 3, wherein the temperature of the heat-insulating sedimentation enthalpy is 30-80. C.
[权利要求 7] 根据权利要求 1或 3所述的方法， 其特征在于， 沉淀层的离心分离因素 为 2000-6000g。  [Claim 7] The method according to claim 1 or 3, wherein the sedimentation layer has a centrifugal separation factor of from 2000 to 6000 g.
[权利要求 8] 根据权利要求 1或 3所述的方法， 其特征在于， 所述的破乳是醇法破乳 [Claim 8] The method according to claim 1 or 3, wherein the demulsification is an alcohol demulsification
， 或化学破乳结合酶法破乳。 , or chemical demulsification combined with enzyme demulsification.
[权利要求 9] 根据权利要求 1或 3所述的方法， 其特征在于， 所述喷雾干燥是将水相 层、 水相进行真空浓缩至固形物含量为 10-35%， 进行喷雾干燥， 喷 雾干燥进风温度为 170-200°C， 出风温度为 70-100°C， 得到花生蛋白质 粉。 [Claim 9] The method according to claim 1 or 3, wherein the spray drying is carried out by vacuum-concentrating the aqueous phase layer and the aqueous phase to a solid content of 10-35%, spray drying, spraying The dry inlet air temperature is 170-200 ° C, and the outlet air temperature is 70-100 ° C to obtain peanut protein powder.
[权利要求 10] 根据权利要求 1或 3所述的方法， 其特征在于， 所述将水相层、 水相作 为低脂花生蛋白乳的基料， 是指通过加水稀释， 使蛋白质含量为 1%- 3% , pH值调节至 6-7.8之间。  [Claim 10] The method according to claim 1 or 3, wherein the aqueous phase layer and the aqueous phase are used as a base of low-fat peanut protein milk, and the protein content is 1 by dilution with water. %- 3%, pH is adjusted to between 6-7.8.
PCT/CN2015/080622 2015-06-03 2015-06-03 Method for extracting peanut oil and peanut protein simultaneously WO2016192050A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2015/080622 WO2016192050A1 (en) 2015-06-03 2015-06-03 Method for extracting peanut oil and peanut protein simultaneously

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2015/080622 WO2016192050A1 (en) 2015-06-03 2015-06-03 Method for extracting peanut oil and peanut protein simultaneously

Publications (1)

Publication Number Publication Date
WO2016192050A1 true WO2016192050A1 (en) 2016-12-08

Family

ID=57439908

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2015/080622 WO2016192050A1 (en) 2015-06-03 2015-06-03 Method for extracting peanut oil and peanut protein simultaneously

Country Status (1)

Country Link
WO (1) WO2016192050A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108043730A (en) * 2017-12-21 2018-05-18 陈俞英 One cultivates peanut internal amino acid high-efficiency device for extracting
CN109536275A (en) * 2019-01-28 2019-03-29 武汉轻工大学 A kind of method that appropriateness processing prepares peanut oil
CN112812882A (en) * 2020-12-24 2021-05-18 北京欣颂生物科技有限公司 Production process of fried embryo water-extracted peanut oil
CN113528227A (en) * 2020-04-14 2021-10-22 丰益(上海)生物技术研发中心有限公司 Peanut oil preparation method and peanut oil

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN104026245A (en) * 2014-06-10 2014-09-10 江南大学 Low-fat peanut milk beverage as well as preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN104026245A (en) * 2014-06-10 2014-09-10 江南大学 Low-fat peanut milk beverage as well as preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
XIANG, XIULAN ET AL.: "Extraction and Utilization of Peanut Protein", JOURNAL OF JIANGXI INSTITUTE OF EDUCATION, vol. 17, no. 06, 21 December 1996 (1996-12-21), pages 48 - 49 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108043730A (en) * 2017-12-21 2018-05-18 陈俞英 One cultivates peanut internal amino acid high-efficiency device for extracting
CN109536275A (en) * 2019-01-28 2019-03-29 武汉轻工大学 A kind of method that appropriateness processing prepares peanut oil
CN113528227A (en) * 2020-04-14 2021-10-22 丰益(上海)生物技术研发中心有限公司 Peanut oil preparation method and peanut oil
CN113528227B (en) * 2020-04-14 2024-02-02 丰益(上海)生物技术研发中心有限公司 Preparation method of peanut oil and peanut oil
CN112812882A (en) * 2020-12-24 2021-05-18 北京欣颂生物科技有限公司 Production process of fried embryo water-extracted peanut oil
CN112812882B (en) * 2020-12-24 2021-08-31 青岛吴昊植物油有限公司 Production process of fried embryo water-extracted peanut oil

Similar Documents

Publication Publication Date Title
US9689003B2 (en) Dry grind ethanol production process and system with front end milling method
CN105925368B (en) A method of walnut oil is prepared by water law demulsification walnut oil body
US9732302B2 (en) System and method for separating high value by-products from grains used for alcohol production
WO2016192050A1 (en) Method for extracting peanut oil and peanut protein simultaneously
US20170166835A1 (en) Systems and Methods To Improve Co-Product Recovery From Grains And/Or Grain Components Used For Biochemical And/Or Biofuel Production Using Emulsion-Disrupting Agents
US20160222135A1 (en) System for and method of separating pure starch from grains for alcohol production using a dry mill process
CN102229973B (en) Extraction method of Chinese pine pollen small peptides
US20140147897A1 (en) Two stage high speed centrifuges in series used to recover oil and protein from a whole stillage in a dry mill process
WO2017104687A1 (en) Method for manufacturing cellooligosaccharide
US20130288376A1 (en) System for and method of separating germ from grains used for alcohol production
CN106929141A (en) A kind of method that peanut oil is prepared based on peanut endogenous protease water law demulsification peanut oil body
US11730172B2 (en) Methods and systems for concentrating a solids stream recovered from a process stream in a biorefinery
CN102180980A (en) Method for producing rice starch by adopting enzyme method and product obtained by using method
CN106281653A (en) A kind of method preparing Oleum sesami by water law breakdown of emulsion Oleum sesami body
CN104099174A (en) Multiphase continuous separation method applicable to aqueous-phase oil extraction
CA2832446A1 (en) Advanced cook technology
CN111557364A (en) Instant konjak coffee beverage and preparation process thereof
CN108753447A (en) A kind of synchronous method for obtaining antarctic krill oil and albumen
CA2881830A1 (en) Method for increasing alcohol yield from grain
CN108192718A (en) A kind of method that aqueous enzymatic method extracts seed oil of Moringa oleigera and protein hydrolysate simultaneously
CN115553374B (en) Extraction and multi-scene utilization method of linseed protein-polysaccharide natural blend
CN106820170A (en) A kind of preparation method of kiwifruit peel soluble dietary fiber
CN107586594A (en) Ethanol homogenization-assisted peony seed oil extraction method
CN105767454A (en) Method for preparing food-grade rice proteins by synergetic treatment of alkali method combined with ultrasonic microwave
CN101497912A (en) Method for producing soy protein isolate special for dairy

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15893706

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15893706

Country of ref document: EP

Kind code of ref document: A1