{"id":8370,"date":"2024-08-13T13:14:51","date_gmt":"2024-08-13T13:14:51","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8370"},"modified":"2024-08-13T13:14:51","modified_gmt":"2024-08-13T13:14:51","slug":"peanut-protein-extraction-techniques","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/mogyorofeherje-extrakcios-technikak\/","title":{"rendered":"Melyek a mogyor\u00f3feh\u00e9rje extrakci\u00f3s technik\u00e1k \u00e9s alkalmaz\u00e1suk az \u00e9lelmiszeriparban?"},"content":{"rendered":"

A mogyor\u00f3feh\u00e9rje alkalmaz\u00e1si \u00e9rt\u00e9ke<\/strong><\/p>\n

A f\u00f6ldimogyor\u00f3 t\u00f6bb mint 50% olajat tartalmaz, de gazdag 22%-26% feh\u00e9rj\u00e9ben is, amely mintegy 90% a mogyor\u00f3 globulin \u00e9s a k\u00eds\u00e9r\u0151 mogyor\u00f3feh\u00e9rje, amely egyenk\u00e9nt 63% \u00e9s 33%, \u00e9s a fennmarad\u00f3 mintegy 10% a v\u00edzben old\u00f3d\u00f3 feh\u00e9rj\u00e9k, az \u00fagynevezett tejsav\u00f3feh\u00e9rje. A mogyor\u00f3feh\u00e9rje izoelektromos pontja k\u00f6r\u00fclbel\u00fcl pH=4,5, ebben a pH-\u00e1llapotban a mogyor\u00f3feh\u00e9rje oldhat\u00f3s\u00e1ga a legkisebb, amikor a mogyor\u00f3feh\u00e9rje vizes oldat\u00e1nak pH-ja emelkedik, viszkozit\u00e1sa megn\u0151, \u00e9s a kever\u00e9si teszt sor\u00e1n a pH=6,6-os pH-n\u00e1l a habz\u00f3 viszkozit\u00e1s \u00f6tsz\u00f6r\u00f6se a pH=4,0-nak.<\/p>\n

A f\u00f6ldimogyor\u00f3 feh\u00e9rj\u00e9je magas t\u00e1p\u00e9rt\u00e9k\u0171, alig k\u00fcl\u00f6nb\u00f6zik az \u00e1llati feh\u00e9rj\u00e9t\u0151l, magasabb, mint a tej, a sert\u00e9sh\u00fas \u00e9s a toj\u00e1s feh\u00e9rjetartalma, koleszterintartalma pedig alacsony, a n\u00f6v\u00e9nyi feh\u00e9rj\u00e9k k\u00f6z\u00fcl a sz\u00f3jafeh\u00e9rje ut\u00e1n a m\u00e1sodik. A sz\u00f3jafeh\u00e9rj\u00e9vel \u00f6sszehasonl\u00edtva a f\u00f6ldimogyor\u00f3feh\u00e9rje magas em\u00e9szthet\u0151s\u00e9ggel rendelkezik, ak\u00e1r 90%, nagyon k\u00f6nnyen felsz\u00edv\u00f3dik a szervezetben, a tripszin g\u00e1tl\u00f3 faktor mennyis\u00e9ge csak 20% a sz\u00f3jababban tal\u00e1lhat\u00f3, de nincs sz\u00f3ja\u00edz, ide\u00e1lis alapanyag az \u00e9lelmiszeripar sz\u00e1m\u00e1ra. A mogyor\u00f3feh\u00e9rje, mint beteg\u00e9lelmiszer, a cukorbetegs\u00e9g, a magas v\u00e9rnyom\u00e1s, az \u00e9relmeszesed\u00e9s \u00e9s a gyomor-b\u00e9lrendszeri betegs\u00e9gben szenved\u0151 betegek eg\u00e9szs\u00e9g\u00e9nek helyre\u00e1ll\u00edt\u00e1s\u00e1hoz bizonyos hat\u00e1ssal b\u00edr.<\/p>\n

Mogyor\u00f3feh\u00e9rje extrakci\u00f3s technol\u00f3gia<\/strong><\/p>\n

Sokf\u00e9le mogyor\u00f3feh\u00e9rje-term\u00e9k l\u00e9tezik, amelyeket mogyor\u00f3lisztre, mogyor\u00f3feh\u00e9rje-koncentr\u00e1tumra, mogyor\u00f3izol\u00e1tumfeh\u00e9rj\u00e9re stb. lehet osztani, amelyek k\u00f6z\u00fcl a mogyor\u00f3liszt mag\u00e1ban foglalja a teljes zs\u00edrtartalm\u00fa mogyor\u00f3lisztet, a r\u00e9szben zs\u00edrtalan\u00edtott mogyor\u00f3lisztet, a zs\u00edrtalan\u00edtott mogyor\u00f3lisztet \u00e9s \u00edgy tov\u00e1bb. A k\u00f6vetkez\u0151kben a f\u00f6ldimogyor\u00f3feh\u00e9rje kivon\u00e1s\u00e1nak t\u00f6bb m\u00f3dszer\u00e9t mutatjuk be: pr\u00e9sel\u00e9si m\u00f3dszer, kiold\u00e1si m\u00f3dszer, vizes enzimes m\u00f3dszer, ford\u00edtott micell\u00e1s kivon\u00e1si technol\u00f3gia, l\u00fagos old\u00e1s \u00e9s savas kicsap\u00e1si m\u00f3dszer.<\/p>\n

1) Nyom\u00e1s m\u00f3dja<\/strong><\/p>\n

A sajtol\u00e1si m\u00f3dszer a mogyor\u00f3ban l\u00e9v\u0151 olaj egy r\u00e9sz\u00e9nek kivon\u00e1sa r\u00e9v\u00e9n, a mogyor\u00f3torta-liszt hat\u00e1s\u00e1nak el\u00e9r\u00e9se \u00e9rdek\u00e9ben, ugyanakkor a forr\u00f3 sajtol\u00e1si m\u00f3dszerre \u00e9s a hideg sajtol\u00e1si m\u00f3dszerre oszthat\u00f3. A forr\u00f3 sajtol\u00e1si m\u00f3dszerrel ak\u00e1r 80% ~ 90% olaj is elt\u00e1vol\u00edthat\u00f3, de a magas h\u0151m\u00e9rs\u00e9klet\u0171 kezel\u00e9ssel t\u00f6rt\u00e9n\u0151 el\u0151k\u00e9sz\u00edt\u00e9si folyamat miatt a mogyor\u00f3\u0151rlem\u00e9nyben l\u00e9v\u0151 feh\u00e9rj\u00e9k nagy r\u00e9sze denatur\u00e1l\u00f3dott, a v\u00edzben old\u00f3d\u00f3 feh\u00e9rjetartalom cs\u00f6kken, a funkcion\u00e1lis tulajdons\u00e1gok is jelent\u0151sen cs\u00f6kkentek. Az \u00e1ltal\u00e1nos hidegsajtol\u00e1si m\u00f3dszer 60 \u2103 alatti k\u00f6rnyezet a feldolgoz\u00e1shoz, a t\u00e1panyagmeg\u0151rz\u00e9s a legteljesebb, de az alacsonyabb olajhozam, a zs\u00edrtalan\u00edt\u00e1s nem t\u00fal alapos, ez\u00e9rt gyakran haszn\u00e1lj\u00e1k egy\u00fctt a kiold\u00e1si m\u00f3dszerrel.<\/p>\n

2) Kiold\u00e1si m\u00f3dszer<\/strong><\/p>\n

A kiold\u00e1si folyamat mag\u00e1ban foglalja a k\u00f6zvetlen kiold\u00e1si folyamatot \u00e9s az els\u0151 sajtol\u00e1si, majd kiold\u00e1si folyamatot, az el\u0151bbi alkalmas az olajos magvak alacsony olajtartalm\u00e1ra, a f\u00f6ldimogyor\u00f3 eset\u00e9ben az olajtartalom magasabb, alkalmas az els\u0151 sajtol\u00e1si, majd kiold\u00e1si folyamatra. A kiold\u00e1si m\u00f3dszer gy\u00e1rt\u00e1si folyamata azonban bonyolultabb \u00e9s k\u00f6lts\u00e9gesebb, \u00e9s az ill\u00e9kony \u00e9s gy\u00fal\u00e9kony szerves old\u00f3szerek hozz\u00e1ad\u00e1sa biztons\u00e1gi kock\u00e1zatokat is jelent.<\/p>\n

3) V\u00edz enzimes m\u00f3dszer<\/strong><\/p>\n

A biom\u00e9rn\u00f6ki technol\u00f3gia \u00e9s az enzimk\u00e9sz\u00edt\u00e9s fejl\u0151d\u00e9s\u00e9vel az emberek elkezdt\u00e9k tanulm\u00e1nyozni az enzimkezel\u00e9st az olaj \u00e9s a zs\u00edr kivon\u00e1s\u00e1ra a jobb t\u00e1p\u00e9rt\u00e9k el\u00e9r\u00e9se \u00e9rdek\u00e9ben. A vizes enzimes m\u00f3dszer legnagyobb el\u0151nye, hogy az olaj kivon\u00e1sa sor\u00e1n hat\u00e9konyan vissza tudja nyerni a n\u00f6v\u00e9nyi anyagban l\u00e9v\u0151 feh\u00e9rj\u00e9t (vagy annak hidrol\u00edzisterm\u00e9keit). A hagyom\u00e1nyos elj\u00e1r\u00e1ssal \u00f6sszehasonl\u00edtva a vizes enzimtechnol\u00f3giai berendez\u00e9s egyszer\u0171, biztons\u00e1gos m\u0171k\u00f6d\u00e9s\u0171, nemcsak a hat\u00e9konys\u00e1got jav\u00edthatja, hanem a technol\u00f3giai feldolgoz\u00e1si felt\u00e9telek is enyh\u00e9k, a feh\u00e9rjeterm\u00e9kek alacsony denatur\u00e1l\u00f3d\u00e1sa, a hidroliz\u00e1lt feh\u00e9rjeoldat k\u00f6nnyebben em\u00e9szthet\u0151; a gy\u00e1rt\u00e1si folyamat viszonylag alacsony energiafogyaszt\u00e1s, a szennyv\u00edz BOD \u00e9s COD \u00e9rt\u00e9ke jelent\u0151sen cs\u00f6kken, kevesebb szennyez\u00e9s, k\u00f6nnyen kezelhet\u0151.<\/p>\n

4\uff09Anti-micell\u00e1s extrakci\u00f3s technol\u00f3gia<\/strong><\/p>\n

Anti-micell\u00e1ris extrakci\u00f3s technol\u00f3gia egy \u00faj t\u00edpus\u00fa extrakci\u00f3s technol\u00f3gia, fel\u00fcletakt\u00edv anyagok oldott nem pol\u00e1ros szerves old\u00f3szerekben, oldhat\u00f3 r\u00e9sze a v\u00edz, hogy egy \"medence\", hogy el\u00e9rj\u00e9k a feh\u00e9rj\u00e9k kivon\u00e1sa, \u00e9s ugyanakkor, hogy el\u00e9rj\u00e9k a sz\u00e9tv\u00e1laszt\u00e1s a szerepe a zs\u00edrok \u00e9s olajok. Mivel a \"pool\" bizonyos v\u00e9d\u0151hat\u00e1st gyakorol a feh\u00e9rj\u00e9re, \u00edgy jobb funkcion\u00e1lis tulajdons\u00e1gokkal rendelkezik a mogyor\u00f3feh\u00e9rje. A fel\u00fcletakt\u00edv anyagmaradv\u00e1nyok megl\u00e9te, valamint a termel\u0151berendez\u00e9sek hi\u00e1nya \u00e9s egy\u00e9b probl\u00e9m\u00e1k miatt a technol\u00f3gia m\u00e9g mindig az el\u0151zetes tanulm\u00e1nyoz\u00e1sban van.<\/p>\n

(5) L\u00fagos savas kicsap\u00e1si m\u00f3dszer<\/strong><\/p>\n

L\u00fagos savas kicsap\u00e1si m\u00f3dszert \u00e1ltal\u00e1ban haszn\u00e1lj\u00e1k izol\u00e1lt feh\u00e9rje el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra, nemcsak a v\u00edzben old\u00f3d\u00f3 cukrok elt\u00e1vol\u00edt\u00e1s\u00e1ra, hanem a kem\u00e9ny\u00edt\u0151, cellul\u00f3z \u00e9s egy\u00e9b \u00f6sszetev\u0151k elt\u00e1vol\u00edt\u00e1s\u00e1ra is, a kapott term\u00e9k feh\u00e9rjetartalma ak\u00e1r 90%, de az ipari gy\u00e1rt\u00e1si folyamatban nagysz\u00e1m\u00fa sav \u00e9s l\u00fag haszn\u00e1lata, ami bizonyos fok\u00fa k\u00f6rnyezetszennyez\u00e9st okoz.<\/p>\n

Mogyor\u00f3feh\u00e9rje \u00e9lelmiszeripari alkalmaz\u00e1sokban<\/strong><\/p>\n

A mogyor\u00f3feh\u00e9rje m\u00e9rt\u00e9kkel t\u00f6rt\u00e9n\u0151 hozz\u00e1ad\u00e1sa az \u00e9lelmiszerekhez nemcsak az \u00e9lelmiszerek t\u00e1p\u00e9rt\u00e9k\u00e9t jav\u00edthatja, hanem a mogyor\u00f3feh\u00e9rje funkcion\u00e1lis tulajdons\u00e1gai r\u00e9v\u00e9n az \u00e9lelmiszerek min\u0151s\u00e9g\u00e9t is jav\u00edthatja.<\/p>\n

1\uff09A mogyor\u00f3feh\u00e9rje alkalmaz\u00e1sa h\u00fask\u00e9sz\u00edtm\u00e9nyekben<\/strong><\/p>\n

A h\u00fask\u00e9sz\u00edtm\u00e9nyekben, k\u00fcl\u00f6n\u00f6sen a dar\u00e1lt h\u00fask\u00e9sz\u00edtm\u00e9nyek feldolgoz\u00e1s\u00e1ban a n\u00f6v\u00e9nyi feh\u00e9rje nemcsak helyettes\u00edt\u0151, hanem alapvet\u0151 nyersanyag is. A mogyor\u00f3feh\u00e9rje por j\u00f3 k\u00f6t\u0151anyag a h\u00fask\u00e9sz\u00edtm\u00e9nyekhez, t\u00f6lt\u0151anyaghoz, a kolb\u00e1szhoz, a halkolb\u00e1szhoz, a sonk\u00e1hoz adhat\u00f3, hat\u00e9konyan fenntartja a h\u00fasl\u00e9 nedvess\u00e9g\u00e9t, nem veszik el, az \u00edzanyagok feldolgoz\u00e1sa nem veszik el, el\u0151seg\u00edtheti a zs\u00edr felsz\u00edv\u00f3d\u00e1s\u00e1t, term\u00e9kei nem termelik a gyalogl\u00f3 olaj jelens\u00e9g\u00e9t. A mogyor\u00f3feh\u00e9rje por hozz\u00e1ad\u00e1s\u00e1val, hogy a term\u00e9kek finom sz\u00f6vet, j\u00f3 text\u00fara el\u00e9r\u00e9s\u00e9hez, az 5% \u00e9s 10% k\u00f6z\u00f6tti haszn\u00e1lat\u00e1hoz.<\/p>\n

(2) Mogyor\u00f3feh\u00e9rje a t\u00e9sztaterm\u00e9kek alkalmaz\u00e1s\u00e1ban<\/strong><\/p>\n

A mogyor\u00f3feh\u00e9rje hozz\u00e1ad\u00e1sa a t\u00e9sztaterm\u00e9kekhez nemcsak az \u00e9lelmiszer t\u00e1p\u00e9rt\u00e9k\u00e9t jav\u00edthatja, hanem a term\u00e9k szerkezet\u00e9t is puffaszt\u00f3v\u00e1, puh\u00e1v\u00e1 \u00e9s rugalmass\u00e1 teheti. A mogyor\u00f3feh\u00e9rje por, mint t\u00e1panyag hozz\u00e1adva a p\u00e1rolt keny\u00e9r el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz, jav\u00edtja a p\u00e1rolt keny\u00e9r min\u0151s\u00e9g\u00e9t, a mogyor\u00f3feh\u00e9rje por hozz\u00e1ad\u00e1s\u00e1val a p\u00e1rolt keny\u00e9r rugalmass\u00e1ga \u00e9s helyre\u00e1ll\u00edt\u00e1sa magasabb, mint a nem hozz\u00e1adott.<\/p>\n

(3) Mogyor\u00f3feh\u00e9rje italokban t\u00f6rt\u00e9n\u0151 felhaszn\u00e1l\u00e1sa<\/strong><\/p>\n

Adjunk hozz\u00e1 mogyor\u00f3feh\u00e9rje port az italhoz, mert nem tartalmaz koleszterint, \u00e9s gazdag feh\u00e9rje, esszenci\u00e1lis aminosavak, vitaminok \u00e9s tel\u00edtetlen zs\u00edrsavak, k\u00f6nnyen felsz\u00edv\u00f3dik az emberi szervezetben, egyfajta ital eg\u00e9szs\u00e9g\u00fcgyi funkci\u00f3kkal. Az alacsony h\u0151m\u00e9rs\u00e9kleten zs\u00edrtalan\u00edtott f\u00f6ldimogyor\u00f3feh\u00e9rj\u00e9t ultra-mikro apr\u00edt\u00e1ssal dolgozz\u00e1k fel, \u00e9s sz\u00f3jaliszttel, tejporral \u00e9s m\u00e1s kiv\u00e1l\u00f3 min\u0151s\u00e9g\u0171 feh\u00e9rj\u00e9vel p\u00e1ros\u00edtj\u00e1k, amely mogyor\u00f3feh\u00e9rje tejport \u00e1ll\u00edthat el\u0151 a szil\u00e1rd italok j\u00f3 f\u0151z\u00e9si teljes\u00edtm\u00e9ny\u00e9vel, \u00e9s jav\u00edthatja a term\u00e9kek t\u00e1p\u00e9rt\u00e9k\u00e9t. Adjunk hozz\u00e1 mogyor\u00f3feh\u00e9rje por a tejben, hogy joghurtot k\u00e9sz\u00edtsen, hat\u00e9konyan jav\u00edthatja a term\u00e9k text\u00fara jellemz\u0151it \u00e9s \u00e9rz\u00e9kszervi min\u0151s\u00e9g\u00e9t, a mogyor\u00f3feh\u00e9rje joghurt sz\u00f6veti szerkezete finom, egys\u00e9ges text\u00fara, \u00e9des \u00e9s savany\u00fa \u00edz, mogyor\u00f3feh\u00e9rje \u00e9s tej kett\u0151s \u00edz \u00e9s t\u00e1pl\u00e1lkoz\u00e1si hat\u00e1sok, jav\u00edtja az \u00e9lelmiszer biol\u00f3giai hozz\u00e1f\u00e9rhet\u0151s\u00e9g\u00e9t \u00e9s t\u00e1p\u00e9rt\u00e9k\u00e9t.<\/p>","protected":false},"excerpt":{"rendered":"

Application value of peanut protein Peanuts contain more than 50% of the oil, but also rich in 22% to 26% of the protein, which contains about 90% of the peanut globulin and companion peanut protein, each accounting for 63% and 33%, and the remaining about 10% for water-soluble proteins, called whey protein. The isoelectric point […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the peanut protein extraction techniques and their applications in food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/mogyorofeherje-extrakcios-technikak\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the peanut protein extraction techniques and their applications in food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Application value of peanut protein Peanuts contain more than 50% of the oil, but also rich in 22% to 26% of the protein, which contains about 90% of the peanut globulin and companion peanut protein, each accounting for 63% and 33%, and the remaining about 10% for water-soluble proteins, called whey protein. 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