CN-122004341-A - Selenium-enriched peanut protein powder and production process thereof

Abstract

The invention relates to selenium-enriched peanut protein powder and a production process thereof, belonging to the technical field of food processing. The process comprises the following steps of screening and preprocessing raw materials, crushing at a low temperature, degreasing under ultra-high pressure, desolventizing cake, performing ultrasonic-enzymolysis and deodorization, performing gradient mild alkali extraction, performing accurate acid precipitation, washing and freeze-drying, performing superfine crushing, and packaging with nitrogen. The selenium-rich peanut protein powder production process provided by the invention solves the core problems of high organic selenium loss rate, serious protein denaturation and obvious beany flavor of products caused by incomplete deodorization and influence on eating experience in the traditional production process by the synergistic effect of four core technologies of low-temperature control protection, ultra-high pressure auxiliary degreasing, ultrasonic-enzymolysis synergistic deodorization and gradient mild alkali extraction, and realizes the technical breakthroughs that the organic selenium retention rate is improved to more than 90%, the protein emulsification activity index is more than or equal to 85m < 2 >/g and no peculiar smell exists.

Inventors

• XU LEI
• XU FENGBAO
• XU FENG
• YU YUEFEN
• LIU QIAN
• CUI WENTING

Assignees

• 青岛金大仓种业有限公司

Dates

Publication Date

20260512

Application Date

20251219

Claims (2)

1. 1. A preparation process of selenium-enriched peanut protein powder is characterized by comprising the following steps: a. Selecting selenium-rich peanut kernels which are full in grain, free of mildew and worm-eaten and have selenium content of more than or equal to 0.2mg/kg, washing the peanut kernels with purified water, drying the peanut kernels under the vacuum condition of 45-50 ℃ and 0.08-0.1 MPa until the water content is less than or equal to 8%, then sending the peanut kernels into a peeling machine, introducing hot air of 60-70 ℃ into the peeling machine, peeling the peanut kernels by matching with a kneading roller of the peeling machine, and separating seed coats of the peanut kernels from the kernels under the air separation effect, wherein the seed coat removal rate is more than or equal to 98%; b. Grinding at low temperature, namely putting peeled peanut kernels into a liquid nitrogen low-temperature grinder, setting the temperature to minus 10 ℃ to minus 5 ℃ and the rotating speed to 3000r/min to 3500r/min, grinding the peanut kernels, and then sieving the ground peanut kernels with a 40-target standard sieve to obtain selenium-enriched peanut coarse powder with uniform particle size; c. The method comprises the steps of (1) mixing selenium-enriched peanut coarse powder with No. 6 extraction solvent oil at a feed-liquid ratio of 1:4 g/mL-1:6 g/mL, injecting the mixture into an ultrahigh pressure treatment cabin, adopting an intermittent pressure mode of 300 MPa-400 MPa to treat for 5 min-10 min, transferring the mixture to a constant-temperature water bath shaking table, leaching for 6 h-8 h at a temperature of 40 ℃ to 50 ℃ and an oscillation frequency of 120 r/min-150 r/min, and centrifuging the leached material for 20 min-25 min at a speed of 4500 r r/min-5000 r/min by using a centrifuge to obtain primary peanut cake, and carrying out primary leaching and centrifugal treatment on the primary peanut cake to obtain secondary peanut cake; d. desolventizing the second peanut cake in a vacuum drying oven, and desolventizing for 4-6 hours under the vacuum conditions of 20-25 ℃ and 0.08-0.1 MPa to completely volatilize the solvent, wherein ventilation is carried out for 1 time every 1 hour to obtain defatted peanut powder with the residual oil rate less than or equal to 2%; e. Adding deionized water with the mass being 10 times that of the defatted peanut powder into the obtained defatted peanut powder, adjusting the pH value to 7.0-7.5 by using a NaOH solution with the mass being 0.1mol/L, adding compound flavor protease with the mass being 0.2% of that of the defatted peanut powder, and carrying out ultrasonic auxiliary enzymolysis for 30-35 min in a constant-temperature water bath with the temperature being 50 ℃ and the power being 200W; f. Adding deionized water into the deodorized material until the feed-liquid ratio reaches 1:10 g/mL-1:12 g/mL, adjusting the pH value to 8.5-9.0 by using a NaOH solution with the concentration of 1mol/L, then extracting for 1h at the stirring rate of 200-250 r/min at 40 ℃, then heating to 45 ℃, adding a NaOH solution with the concentration of 1mol/L to adjust the pH value to 9.0-9.5, and continuously extracting for 0.5h; g. The accurate acid precipitation is that the pH value of the extracting solution is slowly regulated to 4.7-4.9 by using 1mol/L HCl solution, the extracting solution is kept stand for 1h in a 4 ℃ refrigeration environment, and the protein precipitation is collected by centrifugation for 15min at 5000 r/min; h. Repeatedly washing the protein precipitate with deionized water for 3-4 times until the pH value of the washing solution is 6.5-7.0, placing the washed precipitate in a freeze dryer, and freeze-drying at-40 ℃ and 10-20Pa vacuum degree for 12h to obtain crude selenium-enriched peanut protein powder; i. superfine pulverizing and packaging, namely adding the crude product into a superfine pulverizer (pulverizing fineness of 100 meshes), and packaging with aluminum-plastic composite bag filled with nitrogen (nitrogen purity is more than or equal to 99.99% and residual oxygen rate is less than or equal to 1%) after pulverizing to obtain the finished product.
2. 2. A selenium-rich peanut protein powder is characterized by being prepared by the production process as claimed in claim 1.

Description

Selenium-enriched peanut protein powder and production process thereof Technical Field The invention relates to the technical field of food processing, in particular to selenium-enriched peanut protein powder and a production process thereof. Background Selenium is used as a trace element necessary for human body, participates in the synthesis of active substances such as glutathione peroxidase and the like, and has the physiological functions of enhancing immunity, resisting oxidation, delaying aging and the like. 72% of regions in China belong to regions with low selenium or low selenium, and supplementing organic selenium through daily diet becomes the safest and effective way. Peanut is used as a global important oil crop and plant protein source, the protein amino acid composition of the peanut is close to the human body demand, and the peanut has good enrichment capability on selenium element. Therefore, the advantage of using selenium-rich peanuts (namely black peanuts) to prepare peanut protein powder is quite obvious. However, in the conventional production process of the selenium-enriched peanut protein powder, the core problems are that firstly, the loss of organic selenium is serious, the conventional process adopts high-temperature drying at 100-120 ℃ and pressing degreasing at 80-90 ℃, the high-temperature environment causes decomposition of organic selenium in a protein binding state into inorganic selenium (the loss rate is more than or equal to 30%), the bioavailability of the inorganic selenium is low, excessive inorganic selenium is easy to generate toxicity, secondly, the activity of the protein is reduced, the spatial structure of the peanut protein is irreversibly changed due to single high-pH value (more than or equal to 10) alkali extraction and high-temperature spray drying (the air inlet temperature is 180-200 ℃), the emulsifying activity index is reduced to below 65m < 2 >/g, and the application of the protein in high-end food is limited, thirdly, the flavor defect is obvious, the fatty oxygen synthase contained in the peanut can catalyze unsaturated fatty acid to generate hexanal, pentanal and other flavor substances, and the conventional active carbon adsorption or high-temperature deodorization method is not thorough, or the binding structure of the protein and the selenium can be further destroyed. Therefore, developing a production process of selenium-enriched peanut protein powder which can realize high retention of organic selenium of products, high protein activity and good flavor quality becomes a problem to be solved urgently in the industry. Disclosure of Invention The invention aims to solve the technical problem of providing selenium-enriched peanut protein powder and a production process thereof, so as to overcome the defects and the shortcomings of the prior art in the background art. The invention solves the technical problems by adopting a technical scheme that the preparation process of the selenium-enriched peanut protein powder is characterized by comprising the following steps: a. Selecting selenium-rich peanut kernels which are full in grain, free of mildew and worm-eaten and have selenium content of more than or equal to 0.2mg/kg, washing the peanut kernels with purified water, drying the peanut kernels under the vacuum condition of 45-50 ℃ and 0.08-0.1 MPa until the water content is less than or equal to 8%, then sending the peanut kernels into a peeling machine, introducing hot air of 60-70 ℃ into the peeling machine, peeling the peanut kernels by matching with a kneading roller of the peeling machine, and separating seed coats of the peanut kernels from the kernels under the air separation effect, wherein the seed coat removal rate is more than or equal to 98%; b. Grinding at low temperature, namely putting peeled peanut kernels into a liquid nitrogen low-temperature grinder, setting the temperature to minus 10 ℃ to minus 5 ℃ and the rotating speed to 3000r/min to 3500r/min, grinding the peanut kernels, and then sieving the ground peanut kernels with a 40-target standard sieve to obtain selenium-enriched peanut coarse powder with uniform particle size; c. The method comprises the steps of (1) mixing selenium-enriched peanut coarse powder with No. 6 extraction solvent oil at a feed-liquid ratio of 1:4 g/mL-1:6 g/mL, injecting the mixture into an ultrahigh pressure treatment cabin, adopting an intermittent pressure mode of 300 MPa-400 MPa to treat for 5 min-10 min, transferring the mixture to a constant-temperature water bath shaking table, leaching for 6 h-8 h at a temperature of 40 ℃ to 50 ℃ and an oscillation frequency of 120 r/min-150 r/min, and centrifuging the leached material for 20 min-25 min at a speed of 4500 r r/min-5000 r/min by using a centrifuge to obtain primary peanut cake, and carrying out primary leaching and centrifugal treatment on the primary peanut cake to obtain secondary peanut cake; d. desolventizing the second peanut cake in a vacu