Production of Cold Pressed Peanut Protein Powder and High-value Utilization Technology Identification

A few days ago, the "Cold pressed peanut protein powder production and high-value utilization technology" project completed by the Peanut Research Institute of Shandong Academy of Agricultural Sciences passed the expert's appraisal. The project established the simultaneous production of cold pressed raw peanut oil, low residual oil and low-denatured peanuts. The technical process of protein powder, peanut butter and peanut protein beverage has realized the high value-added of peanut industry.

The protein content of peanuts is as high as 24%~32%, and it is the third largest protein source in the world. The defatted peanut meal is a by-product of oil pressing, and the protein content is close to 50%. However, the protein in peanut meal is severely degraded after high temperature pressing, nutrition and Reduced physical and chemical properties, usually used only as feed or fertilizer, cannot develop high value-added products such as peanut protein powder, peanut milk, and protein isolates. The project uses grading, drying, conditioning, pressing and other technologies to prepare low-temperature pressed peanut oil, and it clearly defines the optimal parameters for increasing the pre-extracted oil yield. The prepared peanut oil meets China's first-grade peanut oil standard. Relevant person in charge said that the total sterol content of peanut oil used in low-temperature pressing was 114.57 mg/100 g, and unsaturated fatty acids such as linoleic acid and arachidic acid were 35.3% and 1.7%, which were higher than that of high-temperature pressed peanut oil. The residual oil content in the by-product peanut meal was low, and the peanut bran protein nitrogen solubility index was 73.58%, which was much higher than the 11.6% level of the high temperature press. The degree of denaturalization was significantly reduced.

According to reports, the project team used cold-pressed protein powder as a raw material, through the formula and technology research of composite peanut milk, and invented four unique flavors of compound peanut milk. The protein content of peanut milk was more than 2.5%, and the nutrition was balanced. In addition, peanut milk was freeze-dried at low temperature, and four kinds of peanut composite protein powders with unique flavor and strong stability were developed by adding garlic powder, ginger powder and the like. The preparation process of peanut milk and peanut complex protein powder is simple, suitable for industrial production, and has good economic and social benefits.

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