Technique for preparing high active full-defatted peanut protein powder

Abstract

The invention discloses a technique for preparing high-active wholly-degreased peanut protein powder. Semi-degreased peanut white kernel with a grease content ranging from 18-30 percent is used as raw materials which are then pre-treated by crushing, quality modulation and flaking to be sent into a continuous leaching device and leached by food industry grade hexane, and a wet peanut meal and mixed oil which contain the solvent are respectively obtained. The mixed oil containing the solvent is vaporized for two times and steam stripped for one time in sequence to remove the solvent, and a leached raw peanut oil with light color is prepared; after the wet peanut meal containing the solvent is sent into a horizontal low temperature solvent removing system to eliminate the solvent, a low denatured wholly degreased peanut meal is obtained; the high active wholly degreased peanut protein powder is prepared after superfine comminution treatment of the low denatured wholly degreased peanut meal .

Description

technical field [0001] The invention relates to a preparation process of high-activity full-defatted peanut protein powder. Background technique [0002] The oil and protein in peanut kernels reach more than 50% and 25% respectively. As one of the important oil crops and plant protein resource crops in our country, it occupies an important position in the national economy. At present, peanut kernels are mainly used for oil production by pre-pressing-leaching process and double-screw pressing process. The pre-pressing-leaching process is generally that the peanut kernels do not remove the red coat, and directly go through the processes of cleaning, crushing, steaming, flaking, pre-pressing, etc. After extruding part of the oil, a pre-pressed peanut cake is obtained, which enters the leaching process. After the oil in the pre-pressed cake is further leached out, and then desolventized to obtain peanut crude oil and peanut meal respectively. In this process, although the oil ...

AI Technical Summary

Problems solved by technology

In this process, although the oil content in peanut meal can reach less than 1%, it becomes fully defatted peanut meal, but because the temperature of raw material steaming and frying and wet meal desolventization process is above 100°C, the protein in peanut meal is thermally denatured. Seriously, it cannot be used as a protein resource in the food industry and can only be used as feed

Two times of screw pressing process, the peanut kernels are crushed and sent to the screw oil press for continuous dynamic pressing. During the working process, the temperature of the pressing chamber is above 120°C. Although the time is short, the protein will inevitably be partially denatured. As a result, the content of water-soluble protein decreases; moreover, the oil content in the peanut cake obtained by screw pressing generally exceeds 5%. This part of oil is easy to oxidize and deteriorate, and the shelf life of the product is shortened, so its application in the food industry is limited.