高温花生饼粕生产醇洗浓缩蛋白工艺条件的研究  

Preparation of alcohol leached peanut protein concentrate from high-temperature peanut cake and meal

作　　者：刘玉兰[1] 魏金霞[2] 赵焕丽[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]河南工业贸易职业学院,郑州450012

出　　处：《中国油脂》2010年第9期36-39,共4页China Oils and Fats

基　　金：河南省食用植物油倍增计划项目

摘　　要：以高温花生饼粕为原料,采用醇洗工艺生产花生浓缩蛋白。通过单因素实验和正交实验得到高温花生粕醇洗的最佳工艺条件为:乙醇溶液体积分数55%,浸提温度70℃,料液比1∶8,浸提时间80 min,浸提次数2次。在此条件下所得花生粕醇洗浓缩蛋白的粗蛋白含量(干基)68.92%,残油率0.79%。利用同样条件所得高温花生饼醇洗浓缩蛋白的粗蛋白含量(干基)65.23%,残油率3.32%。高温花生粕乙醇浸提糖蜜组分:水分35.02%,粗蛋白10.73%,总脂肪4.36%,磷脂0.783%,总糖33.53%,灰分9.87%;高温花生饼乙醇浸提糖蜜组分:水分28.19%,粗蛋白11.59%,总脂肪10.02%,磷脂0.806%,总糖38.76%,灰分7.14%。The high - temperature peanut cake and meal were used as raw materials to prepare alcohol leached peanut protein concentrate. The best conditions for preparing alcohol leached peanut protein con- centrate from peanut meal were determined by single factor and orthogonal experiments as follows：alcohol concentration 55% ,extraction temperature 70 ℃, solid -liquid ratio 1：8, extraction time 80 min, extrac- tion times 2. Under the optimum conditions the protein content and the residual oil rate in the protein concentrate produced from peanut meal were 68.92% （ dry basis） and 0. 79% ,respectively;for the protein concentrate produced from the peanut cake, the protein content was 65.23% （ dry basis） , and the residual oil rate was 3.32%. The components of the molasses obtained from high - temperature peanut meal were as follows： moisture 35. 02%, crude protein 10. 73%, total fat 4. 36%, phospholipid content 0. 783%, total sugar 33.53%, ash content 9.87%. The components of the molasses obtained from high - temperature peanut cake were as follows：moisture 28.19%, crude protein 11.59%, total fat 10.02% phospholipid content 0. 806%, total sugar 38.76%, ash content 7.14%.

关 键 词：高温花生饼 高温花生粕 乙醇浸提 醇洗浓缩蛋白 糖蜜 

分 类 号：TQ936[化学工程]