Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Technology for preparing almond oil and almond protein powder

A technology of almond protein powder and almond oil, which is applied in vegetable protein processing, edible oil/fat, fat oil/fat production, etc., can solve problems such as almond protein powder products that have not been reported yet

Active Publication Date: 2005-09-07
新疆大德恒科技有限公司
View PDF0 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the late 1980s in my country, Guangzhou Institute of Grain Science, Shanghai University of Technology, Shanghai Second Hospital of Medicine, China University of Science and Technology and other units have successively carried out research work in this area, but so far, it has not been reported that using almond cake as a raw material to use microbes. Almond protein powder products produced by encapsulation embedding technology

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0117] Soak 1000g almonds with 0.6% NaOH solution, the soaking temperature is 60°C, soaking time is 2 minutes, then rinse with water until neutral, dry in an oven at 50°C for 12 hours, squeeze the oil with a press, and filter to obtain about 400g Almond oil, 500g almond cake.

[0118]Take 100g of oil-pressed almond cake, soak in 1000ml of water, the soaking temperature is 50°C, and the soaking time is 1.5 hours, then grind the almond liquid with a colloid mill, and then centrifuge at 3000 rpm for 10 minutes. Take the supernatant night, add 1.5% emulsifier Span, 0.125% stabilizer casein to carry out emulsification and homogenization, the temperature during emulsification is 40 ° C, then send it into the spray drying tower for powder spraying to obtain almond protein powder, the spray drying condition is The air temperature is 180°C, the outlet air temperature is 80°C, the feed rate is 20ml / min, and the nozzle pressure is 0.12Mpa.

Embodiment 2

[0120] Soak 2000g almonds in 0.5% NaOH solution, the soaking temperature is 70°C, soaking time is 1.5 minutes, then rinse with water until neutral, bake in an oven at 65°C for 10 hours, press the oil with a press, and filter to obtain almond oil .

[0121] Take 200g of oil-pressed almond cake, soak in 2000ml of water, the soaking temperature is 60°C, and the soaking time is 2 hours, then grind the almond liquid with a colloid mill, and then centrifuge at 4500 rpm for 10 minutes. Take the supernatant, add 2% emulsifier Span, 0.125% soybean protein for emulsification and homogenization, the temperature during emulsification is 50°C, and then send it to the spray drying tower for powder spraying to obtain almond protein powder. The spray drying condition is the inlet air temperature 190°C, outlet air temperature 85°C, feed rate 25ml / min, nozzle pressure 0.14Mpa.

Embodiment 3

[0123] Soak 1000g almonds in 0.6% NaOH solution, the soaking temperature is 60°C, the soaking time is 2 minutes, then rinse with water until neutral, bake in an oven at 50°C for 12 hours, press the oil with a press, and filter to obtain almond oil .

[0124] Take 100g of oil-pressed almond cake, soak in 1000ml of water, the soaking temperature is 50°C, and the soaking time is 1.5 hours, then grind the almond liquid with a colloid mill, and then centrifuge at 3000 rpm for 10 minutes. Take the supernatant night, add 3.0% emulsifier monoglyceride, 0.25% stabilizer casein for emulsification and homogenization, the temperature during emulsification is 30°C, and then send it to the spray drying tower for powder spraying to obtain almond protein powder, spray drying conditions The inlet air temperature is 200°C, the outlet air temperature is 85°C, the feed rate is 25ml / min, and the nozzle pressure is 0.10Mpa.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
refractive indexaaaaaaaaaa
Login to View More

Abstract

The preparation for almond oil in this invention introduces advanced and no pollution pure cold squeezing method, and also uses pure physics method in lipidic refining with no any chemicals, and is for its special flavor and taste, which will have very bright market outlook. Besides, taking decortication processing for almond before pressing oil to let cake dregs of almond after pressing oil with light color, will provide advantage to preparation for almond albumen powder. The technique for almond albumen powder is that after acting and forming uniformly emulsion for albumen powder, other raw materials and some fixed quality emulsifying agent, spraying and drying, then gaining powder product with complex material as out layer and grease inner layer. The product gains from this technique solution excellent dispersibility, emulsibility and stability, which makes the product can be in storage for a long term.

Description

[0001] Field [0002] The invention relates to a process for preparing almond oil and almond protein powder from almonds. Background technique [0003] In addition to being directly processed into food, almonds are mainly used for oil making. In the process of oil making, if pressed or leached at high temperature, the protein in almond meal will be more or less denatured, especially after high temperature treatment, the degree of protein denaturation is higher, so the content of water-soluble protein is significantly reduced. The functional properties of proteins with low water-soluble content, such as hydrophilicity and emulsification, are significantly reduced, and the functional properties required in food processing are basically lost, which seriously affects their application range. [0004] Protein is not only an essential nutrient in human daily life, but also an important part of food processing ingredients. It can be used not only as a source of nutrition, but also ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02A23J3/14C11B1/06
Inventor 曹万新史宣明魏冰高洪庆陈燕朱先龙吴生平冯贞樊艳妮石珊珊刘建奇邓文宇秦启娟
Owner 新疆大德恒科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com