Method for extracting oil and protein of peach kernel
A protein and peach kernel technology, applied in the protein composition of vegetable seeds, protein food ingredients, edible oil/fat, etc., can solve the problems of unfavorable protein comprehensive utilization, high residual oil rate of cake, protein denaturation, etc., and achieve usability Good performance, easy to refine, and mild enzymatic treatment conditions
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Embodiment 1
[0018] Embodiment 1: 1) Get the peach kernel and soak it repeatedly in water for 4 times, each soaking for 12 hours, and peeling after soaking;
[0019] 2) Mix the peeled peach kernels with water at a mass ratio of 1:5 and refine to obtain a slurry, and use 0.1mol / L NaOH to adjust the pH of the slurry to 8.0;
[0020] 3) Add alkaline protease produced by Bacillus subtilis to the slurry at a ratio of 1.2g per 100g of peach kernels, the enzymolysis temperature is 50°C, and the enzymolysis time is 2 hours. After the enzymolysis is completed, heat the slurry to 90°C to inactivate the enzyme After 10 minutes, the slurry after deactivating the enzyme was centrifuged at a speed of 8000 rpm for 40 minutes, and the oil phase clear oil separated after centrifugation was peach kernel oil, and the emulsion layer was removed, and the collected water phase was concentrated in a vacuum to obtain a concentrated solution. Vacuum concentration The vacuum degree is 0.090MPa, the temperature is 4...
Embodiment 2
[0021] Embodiment 2: 1) Get the peach kernel and soak it repeatedly in water for 4 times, each soaking for 12 hours, and peeling after soaking;
[0022] 2) Mix the peeled peach kernels with water at a mass ratio of 1:5 and refine to obtain a slurry, and use 0.1mol / L NaOH to adjust the pH of the slurry to 8.0;
[0023] 3) Add alkaline protease produced by Bacillus subtilis to the slurry at a ratio of 1.4g per 100g of peach kernels, the enzymolysis temperature is 40°C, and the enzymolysis time is 3 hours. After the enzymolysis is completed, heat the slurry to 90°C to inactivate the enzyme After 10 minutes, the slurry after deactivating the enzyme was centrifuged at a speed of 9000 rpm for 30 minutes, and the oil phase clear oil separated after centrifugation was peach kernel oil, and the emulsified liquid layer was removed, and the collected water phase was concentrated in a vacuum to obtain a concentrate. The vacuum degree of vacuum concentration is 0.085MPa, the temperature is...
Embodiment 3
[0024] Embodiment 3: 1) Get the peach kernel and soak it repeatedly in water for 4 times, each soaking for 12 hours, and peeling after soaking;
[0025] 2) Mix the peeled peach kernels with water at a mass ratio of 1:5 and refine to obtain a slurry, and use 0.1mol / L NaOH to adjust the pH of the slurry to 8.5;
[0026] 3) Add alkaline protease produced by Bacillus subtilis to the slurry at a ratio of 1.5g per 100g of peach kernels, the enzymolysis temperature is 55°C, and the enzymolysis time is 1 hour. After the enzymolysis is completed, heat the slurry to 90°C to inactivate the enzyme After 10 minutes, the slurry after deactivating the enzyme was centrifuged at a speed of 10,000 rpm for 20 minutes, and the oil phase clear oil separated after centrifugation was peach kernel oil, and the emulsion layer was removed, and the collected water phase was concentrated in a vacuum to obtain a concentrated solution. The vacuum concentration pressure is 0.090MPa, the temperature is 45°C,...
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