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Method for removing copper and mercury in bitter apricot seed protein

A technology of almond protein and almond protein powder, which is applied in the direction of plant protein processing, food science, etc., can solve problems such as the impact of protein food safety

Inactive Publication Date: 2017-02-01
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Copper and mercury are attached to protein, which affects the food safety of protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Mixing: Take 100 kg of almond protein powder, add 940 kg of drinking water, and mix well; (2) Substitute: add 2.8 kg of malic acid, then adjust the pH of the slurry to 4.8, add 300 g of zinc chloride, mix well, Keep at 52°C for 2.4 hours, stirring continuously at a stirring speed of 3400 rpm; (3) chelation: add 2.0 kg of tartaric acid to adjust the pH of the almond protein slurry to 3.6, stir at 44°C for 78 minutes at a stirring speed of 3500 rpm (4) conditioning: the slurry is dehydrated, and 880 kilograms of drinking water is added to the almond protein residue, and mixed thoroughly; (5) adsorption: the pH of the almond protein slurry is adjusted to 5.6, and 2.8 kilograms of microcrystalline cellulose (average particle size diameter of 280 mesh), stirred at 48°C for 62 minutes, and the stirring speed was 3600 rpm; (6) solid-liquid separation: solid-liquid separation, removal of insoluble solids; (7) pH adjustment: adjust almond protein within 10 minutes The pH of ...

Embodiment 2

[0023] (1) Mixing: Take 100 kg of almond protein powder, add 920 kg of drinking water, and mix well; (2) Substitute: add 2.6 kg of malic acid, then adjust the pH of the slurry to 4.6, add 280 g of zinc chloride, mix well, Keep at 50°C for 2.2 hours with constant stirring at a stirring speed of 3200 rpm; (3) chelation: add 1.8 kg of tartaric acid to adjust the pH of the almond protein slurry to 3.4, stir at 42°C for 76 minutes at a stirring speed of 3300 rpm (4) conditioning: the slurry is dehydrated, and 860 kilograms of drinking water is added to the almond protein residue, and mixed thoroughly; (5) adsorption: the pH of the almond protein slurry is adjusted to 5.4, and 2.6 kilograms of microcrystalline cellulose (average particle size diameter of 260 mesh), stirred at 46°C for 60 minutes, and the stirring speed was 3400 rpm; (6) solid-liquid separation: solid-liquid separation to remove insoluble solids; (7) pH adjustment: adjust almond protein within 10 minutes The pH of th...

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PUM

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Abstract

The invention relates to a method for removing copper and mercury in bitter apricot seed protein. The method comprises the following steps: taking bitter apricot seed protein, performing size mixing, substituting, chelating, hardening and tempering, adsorbing, performing solid-liquid separation, adjusting the pH value, sterilizing, dehydrating, drying and the like. By adopting the method, the contents of copper and mercury in the bitter apricot seed protein can be effectively reduced, and moreover the sensory quality and the nutrient values of the bitter apricot seed protein are not affected.

Description

technical field [0001] The invention relates to a method for removing copper and mercury in almond protein, belonging to the field of agricultural product processing. Background technique [0002] Almond protein has a good amino acid composition ratio and high digestibility. It is an excellent vegetable protein and has important utilization value. In recent years, with the development of industry and mining, the problem of heavy metal pollution has gradually been exposed. Copper and mercury are attached to protein, which affects the food safety of protein. After being eaten, proteins rich in copper and mercury can be enriched in organisms, seriously endangering human health. Contents of the invention [0003] The invention aims to provide a method with simple method and reasonable cost to reduce the content of copper and mercury in almond protein and improve food safety. [0004] A method for removing copper and mercury in almond protein, comprising the following steps:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23J3/14
CPCA23J3/14
Inventor 刘军平
Owner NANCHANG UNIV
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