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| 核桃蛋白（肽）粉生产工艺实践 |
| Practice of preparation process of walnut protein or peptide powder |
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| DOI： |
| 中文关键词: 核桃 核桃饼 核桃蛋白粉 核桃肽粉 亚临界萃取 酶解 工艺实践 |
| 英文关键词:walnut walnut cake walnut protein powder walnut peptide powder subcritical extraction enzymolysis process practice |
| 基金项目: |
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| 中文摘要: |
| 以低温压榨后的核桃饼为原料，通过核桃蛋白（肽）粉制备中试生产线进行工艺实践，并给出了详细工艺参数。核桃饼经亚临界低温逆流萃取后，粕粉中残油为092%，蛋白质含量为54%；经核桃蛋白（肽）粉制备工艺后，蛋白粉中蛋白质含量达80%，肽粉中酸溶性蛋白含量达75%；核桃蛋白粉得率为37%，肽粉得率为17.5%，即每吨脱脂粕粉可获得核桃蛋白粉370 kg或肽粉175 kg；获得的核桃精炼油、蛋白粉、肽粉、酶解渣粉等可直接应用于功能性食品开发，实现了资源综合利用。 |
| 英文摘要: |
| The preparation process of walnut protein or peptide powder was practiced with low-temperature pressed walnut cake as raw material, and the detailed parameters were described. The contents of oil and protein were 0.92% and 54% respectively in the walnut meal after low-temperature subcritical counter-current extraction. The protein content of the protein powder was 80% and the acid soluble protein (ASP) of peptide powder was 75%. The yields of protein powder and peptide powder were 37% and 17.5% respectively, which showed that 370 kg protein or 175 kg peptide powder was obtained from per ton of defatted walnut meal. The refined walnut oil, protein powder, peptide powder and enzymolysis residue powder could be directly applied to develop functional food to realize comprehensive utilization of walnut resources. |
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