从巴旦杏粕中制备蛋白粉的工艺研究
豆粕生产大豆蛋白粉生产工艺流程
豆粕生产大豆蛋白粉生产工艺流程英文回答：The production process of soybean meal and soy protein powder can be divided into several stages. Here is a brief overview of the process:1. Cleaning and sorting: The first step is to clean the soybeans and remove any impurities such as stones, dust, and other foreign materials. This is done using various cleaning equipment such as sieves, magnets, and air classifiers.2. Conditioning: The cleaned soybeans are then conditioned by heating them to a specific temperature and moisture level. This helps in loosening the hulls and making the extraction process easier.3. Dehulling: In this step, the conditioned soybeans are passed through a dehulling machine to remove the hulls.The dehulled soybeans, also known as cotyledons, are separated from the hulls using sieves or air classifiers.4. Grinding: The dehulled soybeans are then ground intoa fine powder using a grinding mill. This step helps in breaking down the soybeans into smaller particles and increasing the surface area for better extraction.5. Extraction: The ground soybeans are mixed with water and subjected to a process called extraction. This involves the use of solvents such as hexane to dissolve the oil from the soybean particles. The solvent is then evaporated, leaving behind a mixture of soybean meal and soy protein.6. Separation: The mixture obtained from the extraction process is then subjected to a series of separation techniques such as centrifugation, filtration, and sedimentation. These techniques help in separating the soybean meal from the soy protein.7. Drying: The separated soybean meal and soy protein are dried using a dryer to remove any remaining moisture.This helps in increasing the shelf life of the final products.8. Packaging: The dried soybean meal and soy protein powder are then packaged into bags or containers for distribution and sale.中文回答：豆粕和豆蛋白粉的生产工艺可以分为几个阶段。
豆粕生产大豆蛋白粉生产工艺流程
豆粕生产大豆蛋白粉生产工艺流程英文回答：The production process of soybean meal and soy protein powder involves several steps. Here is a general outline of the process:1. Cleaning and Conditioning: The soybeans are first cleaned to remove impurities such as stones, dust, andother foreign materials. Then, they are conditioned by adjusting the moisture content to facilitate the subsequent processes.2. Dehulling: The conditioned soybeans undergodehulling to remove the outer hulls. This can be done by using mechanical equipment or by applying heat and friction.3. Grinding: The dehulled soybeans are then ground intoa coarse meal using a hammer mill or a roller mill. This grinding process helps to break down the soybeans intosmaller particles.4. Extraction: The ground soybean meal is mixed with water and heated to extract the oil. This can be done using either a solvent extraction method or a mechanical pressing method. Solvent extraction involves using a solvent, such as hexane, to dissolve the oil from the soybean meal. Mechanical pressing involves applying pressure to squeeze out the oil.5. Desolventizing and Toasting: If solvent extractionis used, the extracted soybean meal undergoes a desolventizing process to remove any remaining solvent. Then, the meal is toasted to deactivate enzymes and improve digestibility.6. Grinding and Sieving: The desolventized or mechanically pressed soybean meal is ground into a fine powder and sieved to obtain a uniform particle size. This step is important for ensuring consistent quality and ease of handling.7. Protein Concentration: To produce soy protein powder, the soybean meal is subjected to a protein concentration process. This can be done using various methods such as isoelectric precipitation, ultrafiltration, or membrane filtration. These processes separate the protein from the carbohydrates and other components in the soybean meal.8. Drying: The concentrated soy protein is then driedto remove the moisture and obtain a stable powder form.This can be achieved through spray drying or other drying methods.9. Packaging and Storage: The final soybean meal andsoy protein powder are packaged in suitable containers and stored in a dry and cool environment to maintain their quality and shelf life.中文回答：豆粕和豆蛋白粉的生产工艺包括以下几个步骤：1. 清洁和调节，首先对大豆进行清洁，去除石头、灰尘和其他杂质。
利用冷榨山杏仁粕生产山杏仁浓缩蛋白粉的方法及其制备技术
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酶法制备巴旦杏蛋白工艺
巴旦杏仁还富含V A1 、V B1 、V B2 和消化酶、杏仁 酶、杏仁甙、钙、镁、钠、钾、铁、钡、矽等， 是制作高级食品的重要原料，也是贵重药材，是 维吾尔人传统的健身滋补品。目前我国巴旦杏主 要用于制作杏干，少量作其他用途。制成干果损 失了大量的营养物质，没有充分利用到其中的蛋 白质等营养成分。因此巴旦杏杏仁营养成分的分 离提取的研究具有十分重要的意义。本文研究了 酶法提取巴旦杏蛋白质的工艺，以及研究分析了
酶解法制备巴旦木蛋白肽及蛋白肽米粉的开发
Ａｂｓｔｒａｃｔ：With almond meal as raw material, using six solvent degreasing and alkali extraction and acid precipitation from badanmu protein peptide,and optimum technological conditions of protein peptide rice noodles. Using enzyme hydrolysis by the enzyme in different temperature, pH value, enzymolysis time, adding amount of enzyme were investigated by single factor and orthogonal test to determine the optimum extraction process was as follows: enzymolysis temperature is 40 ℃ ,the pH 8, the amount of enzyme was 0.4% 3 h. The optimum formula of protein peptide rice flour was determined by sensory scoring standard: adding 40% of protein peptide powder, 30% of enzymolysis rice flour, 10% of sugar, and 20% of whey protein powder.
蛋白通过酶解法可水解成具有较高活性的短肽。 利用巴旦木蛋白肽与酶解米粉和水解乳清蛋白混
豆粕生产大豆蛋白粉生产工艺流程
豆粕生产大豆蛋白粉生产工艺流程英文回答：The production process of soybean meal and soy protein powder involves several steps. Here is a general outline of the process:1. Cleaning and conditioning: The soybeans are first cleaned to remove any impurities like dirt, stones, and foreign materials. Then, they are conditioned by adding steam and water to soften the beans and make them more pliable.2. Dehulling and separating: The conditioned soybeans are passed through a dehulling machine to remove the outer hulls. The dehulled beans are then separated into hulls and cotyledons (the main part of the soybean).3. Grinding and extraction: The cotyledons are ground into a fine powder using a grinder or mill. The groundcotyledons are then mixed with water to form a slurry. The slurry is heated and treated with enzymes to break down the proteins and release the oil. The mixture is then centrifuged or pressed to separate the oil from the protein and fiber.4. Protein precipitation: The protein solution obtained from the previous step is treated with an acid or an alkaline solution to adjust the pH and precipitate the proteins. This process helps to separate the proteins from the remaining impurities.5. Drying and grinding: The precipitated proteins are then dried to remove the moisture content. The dried proteins are ground into a fine powder to obtain soyprotein powder.6. Packaging and storage: The final product, soy protein powder, is packaged in suitable containers to ensure its quality and freshness. It is then stored in a cool and dry place to maintain its shelf life.中文回答：豆粕和豆蛋白粉的生产过程包括以下几个步骤：1. 清洗和调理，首先，将大豆清洗干净，去除杂质如泥土、石头和其他异物。
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万方数据
万方数据
万方数据
２．３．５乳酸的检测结果
乳酸检测试验结果如图７所示。
图７乳酸检测试验结果
由图７可见，滤纸上出现黑色银的氧化物，为阳性反应。
参照伯杰细菌鉴定手册有关内容，初步鉴定出此乳酸菌可能为植物乳杆菌。
３结论和展望
本文采用改良ＭＣ培养基，从自制泡菜、酸牛奶中分离出６株乳酸菌，获得了ｌ株较高产ＧＡＢＡ的菌株，并对高产ＧＡＢＡ的４号菌株进行了初步的鉴定，初步鉴定出此乳酸菌为植物乳杆菌。
ＧＡＢＡ具有较好的降血压作用，乳酸菌有较高的谷氨酸脱羧产ＧＡＢＡ的能力，而其中植物乳酸菌对人体肠道内的酸性环境具有较好的适应能力。
鉴于这几点原因，基于本实验，进一步可以对筛选得到的菌株进行育种、培养条件优化。
以提高其产ＧＡＢＡ的能力；另外，也可以考虑将一些用于生产保健药物的真菌与其进行混合培养研究，这样得到的产物可能更具保健价值。
参考文献：
［１］ＮｉｒａｎｊａｌａＪＫ，Ｔｉｌｌａｋａｃａｔｎｅ，ｅｔａ１．Ｇａｍｍａ—ａｍｉｎｏｂｕｔｙｒｉｃａｃｉｄ（ＧＡＢＡ）ｍｅｔａｂｏｌｉｓｍｉｎｍａｍｍａｌｉａｎｎｅｕｒａｌｎｏｎｎｅｕｒａｌｔｉｓｓｕｅｓ．Ｃｏｍｐ．Ｂｉｏｃｈｅｍ．Ｐｈｙｓｉｏｌ，１９９５。
１１２（２）：２４７—２６３．［２］ＪｕｌｉａｎｎａＫ．ＲｅｃｅｎｔａｄｖａｎｃｅｓｉｎＧＡＢＡｒｅｓｅａｒｃｈ．ＮｅｕｒｏｃｈｅｍＩｎｔ，１９９９，３４：３５３—３５８．
［３］ＯｍｏｒｉＭ，ＹａｍＴ，ｅｔａ１．Ｅｆｆｅｃｔａｎａｅｒｏｂｉｃａｌｌｙｔｒｅａｔｅｄｔｅａ（ｓａｔ，－８ｒｏｌｌｔｅａ
１仰ｂｌｏｏｄ
ｐｒｅｓｓｕｒｅ
ｏｆｓｐｏｎｔａｎｅｏｕｓｌｙｈｙｐｅｒｔｅｎｓｉｖｅｒａｔｓ．ＮｉｐｐｏｎＮｏｇｅｉｋａｇａｋｕＫａｉｓｈｉ，１９８７，６１：１４４９—１４５１．
［４］刘清，姚惠源，张晖．生产．ｒ一氨基丁酸乳酸菌的选育及发酵条件优化．氨基酸和生物资源。
２００４，２６：４２—４３．［５］许建军，江波，许时婴．胁ｏｃｏｃｃ岫ｌａｃｆｉｓ谷氨酸脱羧酶的分离纯化及部分酶学性质．无锡轻工大学学报，２００４。
２３（３）：７９—８４．
［６］ＳａｄａｊｉＹ，Ｊｕｎ—ｉｃｈｉＨ，ＫｙｏｓｈｉＨ．Ｐｒｏｄｕｃｔｉｏｎｏｆ．ｙ—Ａｍｉｎｏｂｕ．ｔ州ｃＡｃｉｄｆｒｏｍＡｌｃｏｈｏｌＤｉｓｔｉｌｌｅｒｙＬｅｅｓｂｙＬａｃｔｏｂａｃｉｌｌｕｓｂｒｅｖｉｓＩＦＯ一１２００５．ＪＢｉｏｓｃｉＢｉｏｅｎｇ，２００２，９３（１）：９５—９７．
［７］Ｒ．Ｅ．布坎南，Ｎ．Ｅ．吉本斯．等．伯杰细菌鉴定手册（第八版），科学出版社，１９８４．７９７－８２８．
［８］ＮｏｒｉｋｏＫｏｍａｔｓｕｍｋｉ，ＳｈｉｎｉｃｈｉＫａｗｍ＇ｎｏｔｏ，ＨｉｍｈＭｏｒａｉｎｅ．Ｐｒｏ－ｄｕｃｔｉｏｎｏｆｇ—ａｍｉｎｏｂｕｔｙｒｉｅａｃｉｄ（ＧＡＢＡ）ｂｙＬａｃｔｏｂａｃｉｌｌｔｍｐｌｔ．１ｍ－ｃａｓｅｉｉｓｏｌａｔｅｄｆｒｏｍｔｒａｄｉｔｉｏｎａｌｆｅｒｍｅｎｔｅｄｆｏｏｄｓ．ＦｏｏｄＭｉｃｒｏｂｉｏｌｏｇｙ２２（２００５）４９７—５０４．
【９］陈海军，林亲录，王靖．．Ｙ一氨基丁酸侧定方法的研究．食品工业科技，Ｖ０１．２８，Ｎｏ．５，２３５—２４７．
（上接第１２０页）
从表ｌ可以看出，影响蛋白质提取效果的主次因素依次为Ｃ＞Ａ＞Ｄ＞Ｂ，即浸提ｐＨ为影响蛋白质提取效果的主要因素，其次是温度、液料比及浸提时间。
极差分析所得的蛋白质制备的最佳工艺条件为Ａ：Ｂ。
ｃ，Ｄ：，经验证实验，此条件下蛋白质提取率可达６２．７％。
３结论
从巴旦杏粕中制备巴旦杏蛋白质粉的最佳工艺条件为：浸提液料比为２０：１（ｖ／ｗ），ｐＨ为９．０，５０。
Ｃ温度条件下浸提２．０ｈ，再于ｐＨ４．５条件下沉淀蛋白质，经冷冻干燥后即可制得优质巴旦杏蛋白粉。
巴旦杏蛋白粉既可作为食用蛋白补充剂，又可作为一种优质的食品添加剂，起到强化食品营养，改善食品的结构与品质的作用。
参考文献：
［１］张敏．几种新型花生蛋白产品的生产［Ｊ］．中国食品添加剂，２００５（３）：１０１—１０３．
［２］张美枝，李正英．苦杏仁蛋白溶解特性的研究［Ｊ］，食品工业科技，２００５，２６（６）：７９—８３．
［３］张水华．食品分析［Ｍ］．北京：中国轻工业出版社，２００４：１５９一１６０．
［４］徐姗姗．山黧豆蛋白质的提取及其功能性质的研究［Ｊ］．现
代食品科技，２００６，２２（３）：３８—４１．万方数据。