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Method for improving color and flavor of recycled vegetable protein

A vegetable protein and color technology, applied in the field of improving the color and flavor of recovered vegetable protein, can solve the problems of limiting the application of soy protein, poor color and flavor, etc. Effect

Active Publication Date: 2013-10-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the protein recovered from bean starch wastewater can only be used as feed ingredients, and the poor color and flavor seriously limit the application of soy protein in food

Method used

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  • Method for improving color and flavor of recycled vegetable protein
  • Method for improving color and flavor of recycled vegetable protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Take a certain amount of pea starch processing wastewater, adjust its pH to 5.0, centrifuge at 3000r / min for 20min, discard the supernatant, and obtain a protein precipitate. Its solid content was measured to be 31.2%, and the protein content in the solid was 66.2% (dry basis). Take a certain amount of the above-mentioned precipitated protein and add ethanol with a concentration of 95% at a solid-to-liquid ratio of 1:15, stir at room temperature for 1 hour, filter, and remove part of the water. The moisture content of the obtained protein powder was 14.8%, which was greatly reduced compared with the precipitated protein moisture. The protein content and lipid content in the dry matter were 68.15% and 8.97%, respectively. Take a certain amount of protein that has been partially dehydrated and add n-hexane-95% ethanol (9:1) mixed solvent at a solid-to-liquid ratio of 1:5, containing 1% HCl in mass concentration, extract at 45°C for 1 hour, and filter. The residual polyph...

Embodiment 2

[0055] Take a certain amount of pea starch processing wastewater, add chitosan according to 10% of the solid content in the processing wastewater, centrifuge at 3000r / min for 20min, discard the supernatant, and obtain protein precipitation. Its solid content was measured to be 12.8%, and the dry basis protein content in the solid was 55.21%. Take a certain amount of the above-mentioned precipitated protein and add n-propanol at a solid-to-liquid ratio of 1:15, stir at room temperature for 1 hour, filter, and remove part of the water. The moisture content of the obtained protein powder was 15.0%, the protein content was 59.35%, and the lipid content was 9.86%. Take a certain amount of protein after removing part of the water, add 80% ethanol at a solid-to-liquid ratio of 1:20, and add HCl with a mass concentration of 1%, extract at 50°C for 2.5h, and filter. The sample was evaporated to dryness at room temperature. The residual polyphenol content in the filter residue was mea...

Embodiment 3

[0057] Take a certain amount of pea starch processing wastewater, adjust its pH to 4.8, centrifuge at 3000 r / min for 20 minutes, discard the supernatant, and obtain protein precipitation. The solids content was measured to be 28.15%, and the protein content in the solids was 62.34% (dry basis). Take a certain amount of the above-mentioned precipitated protein and add ethanol with a concentration of 95% at a solid-to-liquid ratio of 1:15, stir at room temperature for 1 hour, filter, and remove part of the water. The moisture content of the obtained protein powder was 15.24%, which was greatly reduced compared with the precipitated protein moisture. The protein content and lipid content in the dry matter were 65.15% and 6.98%, respectively. Take a certain amount of protein after removing part of the water, add 80% ethanol at a solid-to-liquid ratio of 1:20, and add HCl with a mass concentration of 1%, extract at 50°C for 2.5h, and filter. The residual polyphenol content in the ...

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Abstract

The invention discloses a method for improving color and flavor of recycled vegetable protein, belonging to the field of agrotechny and industry separation. The method comprises the following steps of: utilizing protein waste water generated in a bean starch processing process as a raw material, removing a color ingredient by precipitating and carrying out part dehydration, removing combining lipid and combining peculiar smell ingredients so as to obtain a powder protein product the color and flavor of which are obviously improved. The method provided by the invention has the advantages that protein in bean starch processing waste water is effectively recycled, the waste of a resource is reduced, the color and the flavor of the protein is effectively improved, the method provides a foundation for preparing a high-quality protein product, the using reagent and the method are simple, the operation is safe and economical, the practicability is strong, a solvent is recycled, and the product is utilized as a raw material of the high-quality plant protein.

Description

technical field [0001] The invention discloses a method for improving the color and flavor of recovered vegetable protein, which belongs to the field of agricultural product processing and industrial separation. Background technique [0002] Protein is a macromolecular polymer with spatial structure composed of various amino acids. It is the material basis of human body composition and metabolism, and is also an important component of human diet structure. With the development of the economy, people's living standards are improving day by day, and the demand for protein-rich products such as meat, eggs, and milk has increased, resulting in far less supply than demand. Vegetable protein is rich in nutrients, has a relatively balanced amino acid composition, and is cheap. It can be used as a substitute for animal protein and has a good application prospect. [0003] Among vegetable proteins, soybeans contain high protein content and good quality, and their nutritional value i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/14
Inventor 华欲飞师伟伟孔祥珍张彩猛陈业明
Owner JIANGNAN UNIV
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