MD624Z - Process for the production of a fat-soluble extract and a protein product from wheat germs - Google Patents
Process for the production of a fat-soluble extract and a protein product from wheat germs Download PDFInfo
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- MD624Z MD624Z MDS20120161A MDS20120161A MD624Z MD 624 Z MD624 Z MD 624Z MD S20120161 A MDS20120161 A MD S20120161A MD S20120161 A MDS20120161 A MD S20120161A MD 624 Z MD624 Z MD 624Z
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- Moldova
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- fat
- soluble extract
- protein product
- extraction
- temperature
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- Peptides Or Proteins (AREA)
Abstract
Description
Invenţia se referă la industria producătoare de uleiuri, în particular la un procedeu de obţinere a extractului liposolubil şi produsului proteic din germeni de grâu, care pot fi utilizate în industria alimentară, medicină şi cosmetică. The invention relates to the oil producing industry, in particular to a process for obtaining the fat-soluble extract and protein product from wheat germ, which can be used in the food, medicine and cosmetics industries.
Dintre produsele cerealiere, una din cele mai valoroase surse de vitamina E şi acizi graşi mono- şi polinesaturaţi sunt germenii de grâu. Germenii şi învelişul boabelor de grâu conţin carotenoizi, tocoferoli, acizi graşi polinesaturaţi (linoleic, linolenic etc.), vitaminele grupei B şi proteine similare după valoarea biologică proteinelor albuşului de ou. Conţinutul înalt de vitamine este caracteristica specifică a uleiului din germeni de grâu. De menţionat că în comparaţie cu alte uleiuri vegetale, uleiul din germeni de grâu conţine o cantitate importantă de vitamina E. Uleiul din germeni de grâu posedă proprietăţi antioxidante datorită conţinutului înalt de tocoferoli. Among cereal products, one of the most valuable sources of vitamin E and mono- and polyunsaturated fatty acids is wheat germ. The germ and the shell of wheat grains contain carotenoids, tocopherols, polyunsaturated fatty acids (linoleic, linolenic, etc.), B vitamins and proteins similar in biological value to egg white proteins. The high content of vitamins is the specific characteristic of wheat germ oil. It should be noted that compared to other vegetable oils, wheat germ oil contains a significant amount of vitamin E. Wheat germ oil has antioxidant properties due to the high content of tocopherols.
În prezent, în Republica Moldova nu există întreprinderi de separare a germenilor de grâu din tărâţă, aceştia fiind utilizaţi în special pentru hrana animalelor. În cele din urmă sunt utilizate necorespunzător până la 100 mii tone pe an de materie primă de calitate înaltă care ar putea fi folosită în industria alimentară. Currently, there are no enterprises in the Republic of Moldova that separate wheat germ from bran, which is mainly used for animal feed. As a result, up to 100 thousand tons per year of high-quality raw material that could be used in the food industry are misused.
Sunt cunoscute procedeele de extragere a uleiului din germeni de culturi cerealiere [1] şi de obţinere a uleiului din germeni de grâu [2], care includ mărunţirea materiei prime, hidroliza cu diferite enzime, extracţia cu solvenţi organici şi eliminarea acestora. Aceste procedee presupun tratarea termică în intervalul de temperaturi de la 88 la 100°C. There are known processes for extracting oil from cereal germs [1] and for obtaining oil from wheat germs [2], which include grinding of the raw material, hydrolysis with various enzymes, extraction with organic solvents and their elimination. These processes involve heat treatment in the temperature range from 88 to 100°C.
Dezavantajul acestor procedee constă în faptul că, în primul rând, se utilizează pentru extracţie solvenţi organici, care majorează preţul final al produsului, procesul este îndelungat incluzând mai multe etape şi nu permite obţinerea unui produs ecologic, din cauza reziduurilor de solvenţi organici. În al doilea rând, ridicarea temperaturii mai sus de 80°C, la orice etapă de prelucrare duce la denaturarea proteinelor, precum şi la schimbarea conţinutului acizilor graşi, mai ales dacă materia primă înainte de presare a fost supusă tratamentului mecanic. La temperaturi mai mari de 100°C se observă degradarea vitaminelor, diminuându-se calitatea produsului. În al treilea rând, aceste procedee presupun tratarea preventivă a materiei prime la mori cu valţuri sau concasoare, care provoacă deformarea şi mărunţirea, ca rezultat se măreşte aciditatea uleiului obţinut şi se formează legături de peroxid, ceea ce diminuează calitatea acestuia. The disadvantage of these processes is that, firstly, organic solvents are used for extraction, which increases the final price of the product, the process is long, including several stages, and does not allow obtaining an ecological product, due to organic solvent residues. Secondly, raising the temperature above 80°C at any stage of processing leads to protein denaturation, as well as to changing the content of fatty acids, especially if the raw material before pressing has been subjected to mechanical treatment. At temperatures higher than 100°C, vitamin degradation is observed, decreasing the quality of the product. Thirdly, these processes involve preventive treatment of the raw material in roller mills or crushers, which cause deformation and crushing, as a result, the acidity of the obtained oil increases and peroxide bonds are formed, which decreases its quality.
Este cunoscut, de asemenea, procedeul de prelucrare a materiei prime cu conţinut redus de lipide de tipul germenilor de grâu, care sunt presaţi în camera de presare, fiind în acelaşi timp mărunţiţi, trataţi termic şi amestecaţi. Materia primă este amestecată la temperatura de cel mult 80°C. Până la presare, materia primă este supusă uscării în strat subţire sau strat plastifiat până la umiditatea de 6…8%, la temperatura de cel mult 80°C. În timpul presării, când în camera de presare se atinge temperatura tehnologică, materia primă este plastifiată adăugându-se ulei obţinut din aceeaşi materie primă sau apropiat după compoziţia fizico-chimică [3]. The process of processing raw materials with low lipid content such as wheat germ is also known, which are pressed in the pressing chamber, being at the same time crushed, heat-treated and mixed. The raw materials are mixed at a temperature of no more than 80°C. Before pressing, the raw materials are dried in a thin layer or plasticized layer to a humidity of 6…8%, at a temperature of no more than 80°C. During pressing, when the technological temperature is reached in the pressing chamber, the raw materials are plasticized by adding oil obtained from the same raw materials or similar in physicochemical composition [3].
Dezavantajul acestui procedeu este faptul că presarea materiei prime se efectuează la temperaturi ridicate (80°C), ceea ce afectează calitatea uleiului, degradând vitaminele, denaturând proteinele din şrotul de germeni de grâu, precum şi randamentul mic în ulei, o cantitate însemnată rămânând în şrot. The disadvantage of this process is that the pressing of the raw material is carried out at high temperatures (80°C), which affects the quality of the oil, degrading vitamins, denaturing proteins in the wheat germ meal, as well as the low oil yield, a significant amount remaining in the meal.
Mai este cunoscut procedeul de extragere a uleiului şi de obţinere a produsului proteic din materie primă cu conţinut redus de lipide, în special din germeni de grâu, care prevede curăţarea materiei prime de impurităţi, uscarea acesteia până la umiditatea de 6…8%, presarea materiei prime şi tratarea termică. The process of extracting oil and obtaining a protein product from raw material with a low lipid content, especially from wheat germ, is also known, which involves cleaning the raw material of impurities, drying it to a humidity of 6…8%, pressing the raw material and heat treatment.
Uscarea se efectuează la temperatura de cel mult 70°C, timp de 10 min, iar prelucrarea termică se efectuează în strat fierbinte la temperatura de cel mult 70°C, timp de 5 min. Presarea se efectuează în două etape: după prima presare materia primă se răceşte până la temperatura de cel mult 40°C, apoi este supusă celei de-a doua etape de presare. Uleiul obţinut este filtrat şi ambalat, iar produsul proteic este supus mărunţirii şi cernerii [4]. Drying is carried out at a temperature of no more than 70°C for 10 min, and thermal processing is carried out in a hot layer at a temperature of no more than 70°C for 5 min. Pressing is carried out in two stages: after the first pressing, the raw material is cooled to a temperature of no more than 40°C, then it is subjected to the second stage of pressing. The obtained oil is filtered and packaged, and the protein product is subjected to grinding and screening [4].
Dezavantajul acestui procedeu este faptul că nu permite extracţia totală a tocoferolilor din şrot, ulterior acest ulei nu poate fi utilizat ca sursă de vitamina E, de exemplu în scopuri profilactice. The disadvantage of this process is that it does not allow the total extraction of tocopherols from the meal, subsequently this oil cannot be used as a source of vitamin E, for example for prophylactic purposes.
Este cunoscut procedeul de pregătire a materiei prime care include mărunţirea materiei prime uscate, extracţia acesteia cu alcool etilic şi dioxid de carbon. În calitate de materie primă se utilizează culturi cerealiere care sunt mărunţite în aparatul de fărâmiţare până la dimensiunea particulelor de 0,5…2 mm, iar extracţia se realizează cu amestecul din alcool etilic şi dioxid de carbon, în proporţie de 10…20% alcool etilic şi 80…90% dioxid de carbon. Extracţia are loc la presiunea de 16…31 MPa şi temperatura de 31,5…32°C, timp de 20…60 min, apoi se efectuează separarea fracţionată a extractului la presiunea de 0,01…6,2 MPa şi temperatura de (-8)…(+5)°C cu regenerarea ulterioară a solventului [5]. The process of preparing the raw material is known, which includes grinding the dry raw material, its extraction with ethyl alcohol and carbon dioxide. As a raw material, cereal crops are used, which are ground in a grinding apparatus to a particle size of 0.5…2 mm, and the extraction is carried out with a mixture of ethyl alcohol and carbon dioxide, in a proportion of 10…20% ethyl alcohol and 80…90% carbon dioxide. The extraction takes place at a pressure of 16…31 MPa and a temperature of 31.5…32°C, for 20…60 min, then the fractional separation of the extract is carried out at a pressure of 0.01…6.2 MPa and a temperature of (-8)…(+5)°C with subsequent regeneration of the solvent [5].
Dezavantajul acestui procedeu este faptul că acest regim este stabilit pentru mai multe tipuri de materii prime, dar nu este concretizat anume pentru germenii de grâu. De asemenea în calitate de co-solvent se utilizează alcool etilic, care trebuie apoi eliminat din produs, iar produsul obţinut nu se recomandă pentru fabricarea produselor cu proprietăţi profilactice şi dietetice. Fărâmiţarea materiei prime până la dimensiunea particulelor de 0,5…2 mm duce la astuparea porilor membranei extractorului, îngreunând procesul de extracţie. The disadvantage of this process is that this regime is established for several types of raw materials, but is not specifically specified for wheat germ. Also, ethyl alcohol is used as a co-solvent, which must then be removed from the product, and the resulting product is not recommended for the manufacture of products with prophylactic and dietary properties. The crushing of the raw material to a particle size of 0.5…2 mm leads to clogging of the pores of the extractor membrane, making the extraction process difficult.
Problema pe care o soluţionează invenţia constă în elaborarea unui procedeu cu regimuri optime de prelucrare complexă a germenilor de grâu în scopul fabricării produselor cu proprietăţi profilactice şi dietetice. The problem solved by the invention consists in developing a process with optimal regimes for complex processing of wheat germs for the purpose of manufacturing products with prophylactic and dietary properties.
Procedeul de obţinere a extractului liposolubil şi a produsului proteic din germeni de grâu constă în aceea că materia primă se usucă la temperatura de cel mult 70°C până la umiditatea de 6…8%, timp de cel mult 10 min, se mărunţeşte până la diametrul de 2…3 mm, după care se efectuează extracţia cu dioxid de carbon la presiunea de 22…25 MPa şi temperatura de 45…60°C, timp de 55…60 min, apoi se separă dioxidul de carbon cu obţinerea extractului liposolubil şi a produsului proteic şi filtrarea ulterioară a extractului liposolubil. The process of obtaining the fat-soluble extract and protein product from wheat germ consists in drying the raw material at a temperature of no more than 70°C to a humidity of 6…8%, for no more than 10 min, crushing it to a diameter of 2…3 mm, after which extraction with carbon dioxide is carried out at a pressure of 22…25 MPa and a temperature of 45…60°C, for 55…60 min, then the carbon dioxide is separated with the obtaining of the fat-soluble extract and the protein product and subsequent filtration of the fat-soluble extract.
Rezultatul invenţiei constă în selectarea regimului optim de prelucrare complexă a germenilor de grâu, tratarea termică la temperaturi moderate în scopul creării produselor alimentare cu proprietăţi profilactice şi dietetice şi păstrarea valorii biologice a fracţiei proteice apropiată de valoarea biologică a materiei prime, care este apoi transformată în făină din germeni de grâu. The result of the invention consists in selecting the optimal regime of complex processing of wheat germ, heat treatment at moderate temperatures in order to create food products with prophylactic and dietary properties and preserving the biological value of the protein fraction close to the biological value of the raw material, which is then transformed into wheat germ flour.
Cercetările efectuate au demonstrat că tehnologia de extracţie cu dioxid de carbon în stare supercritică este de perspectivă pentru crearea produselor alimentare, cum ar fi extractul liposolubil şi produsul proteic, care pot fi utilizate în diferite ramuri ale industriei alimentare. The research conducted has demonstrated that supercritical carbon dioxide extraction technology is promising for creating food products, such as fat-soluble extract and protein product, which can be used in various branches of the food industry.
Se cunoaşte că dioxidul de carbon supercritic (la temperaturi şi presiuni ce depăşesc punctul critic) se utilizează în calitate de solvent nepolar în scopul obţinerii substanţelor biologic active în forma lor naturală, care se conţin în materia primă vegetală: şi anume a vitaminelor liposolubile şi provitaminelor, fitoncidelor, antioxidanţilor, substanţelor bactericide şi bacteriostatice. It is known that supercritical carbon dioxide (at temperatures and pressures exceeding the critical point) is used as a non-polar solvent for the purpose of obtaining biologically active substances in their natural form, which are contained in plant raw materials: namely fat-soluble vitamins and provitamins, phytoncides, antioxidants, bactericidal and bacteriostatic substances.
Datorită coeficientului de difuzie mare, dioxidul de carbon în stare supercritică are capacitatea de a dizolva componentele liposolubile din materia primă vegetală (germeni de grâu). Due to its high diffusion coefficient, supercritical carbon dioxide has the ability to dissolve fat-soluble components in vegetable raw materials (wheat germ).
Eficacitatea CO2-extracţiei depinde de alegerea parametrilor optimi la care aceasta este realizată. The effectiveness of CO2 extraction depends on the choice of optimal parameters at which it is performed.
Conform cercetărilor efectuate, în aceste extracte se găsesc cele mai active forme ale tocoferolului: α-tocoferol - până la 123,6 mg/100 g extract şi γ-tocoferol până la 67,55 mg/100 g extract. Conţinutul în vitamina A ajunge până la 2900…3300 UI/g extract. According to research, these extracts contain the most active forms of tocopherol: α-tocopherol - up to 123.6 mg/100 g extract and γ-tocopherol - up to 67.55 mg/100 g extract. The vitamin A content reaches up to 2900…3300 IU/g extract.
Doza zilnică recomandată de vitamina E este de 10 mg/zi, iar de vitamina A - de 4000…5000 UI/zi, deci extractul din germeni de grâu este o sursă importantă de aceste vitamine. Conţinutul de vitamina E şi A în extractele cercetate este prezentat în tab. 1. The recommended daily dose of vitamin E is 10 mg/day, and of vitamin A - 4000…5000 IU/day, so wheat germ extract is an important source of these vitamins. The content of vitamin E and A in the investigated extracts is presented in Tab. 1.
Tabelul 1 Table 1
Durata extracţiei, min Randamentul, % Conţinutul de tocoferol, mg / 100 g Vitamina A, UI/g α -tocoferol γ-tocoferol Suma tocoferolilor 60 92 101,76 65,61 167,37 2900Extraction time, min Yield, % Tocopherol content, mg / 100 g Vitamin A, IU/g α -tocopherol γ-tocopherol Sum of tocopherols 60 92 101.76 65.61 167.37 2900
A fost determinat conţinutul a 12 acizi graşi saturaţi şi nesaturaţi, care sunt componenţii majoritari ai uleiului cercetat, datele obţinute sunt prezentate în tab. 2. The content of 12 saturated and unsaturated fatty acids, which are the major components of the oil studied, was determined; the data obtained are presented in Table 2.
Tabelul 2 Table 2
Acidul Miristic 14:0 Palmitic 16:0 Palmitic oleic 16:1 Stearic 18:0 Oleic 18:1 Linoleic 18:2 omega-6 α-Linoleic 18:3 omega-3 Arahnic 20:0 Gadoleic 20:1 Erucic 22:1 Behenic 22:0 Lignoceric 24:0 0,09 16,69 0,18 0,71 15,80 57,23 7,61 0,10 1,39 0,24 0,12 0,10 Myristic Acid 14:0 Palmitic 16:0 Palmitic Oleic 16:1 Stearic 18:0 Oleic 18:1 Linoleic 18:2 omega-6 α-Linoleic 18:3 omega-3 Arachnic 20:0 Gadoleic 20:1 Erucic 22:1 Behenic 22:0 Lignoceric 24:0 0.09 16.69 0.18 0.71 15.80 57.23 7.61 0.10 1.39 0.24 0.12 0.10
Conform tab. 2, CO2-extractele din germeni de grâu conţin în cantităţi sporite acizi graşi polinesaturati. Cea mai mare parte dintre aceştia fiind constituită de acidul linoleic - până la 57,23% şi acidul linolenic 7,61%, iar acidul oleic până 15,80%. Raportul omega 3:omega 6 este de 1:7,5, această valoare fiind apropiată de raportul ideal considerat a fi 1:5. According to tab. 2, CO2-extracts from wheat germ contain high amounts of polyunsaturated fatty acids. The largest part of them is constituted by linoleic acid - up to 57.23% and linolenic acid 7.61%, and oleic acid up to 15.80%. The omega 3:omega 6 ratio is 1:7.5, this value being close to the ideal ratio considered to be 1:5.
S-a determinat conţinutul de aminoacizi în materia primă, CO2-extract şi şrot din germeni de grâu. Rezultatele obţinute sunt prezentate în tab. 3. The amino acid content of the raw material, CO2-extract and wheat germ meal was determined. The results are presented in Table 3.
Tabelul 3 Table 3
Denumirea aminoacizilor Germeni de grâu CO2-extract Şrot din germeni de grâu Ac.aspartic+asparagină 1,6669 0,0006 1,9521 Treonină 0,3676 0,0003 0,5642 Serină 0,8628 0,0010 0,7874 Ac.glutamic+glutamină 6,8691 0,0008 6,3885 Prolină 0,7795 0,0002 1,1123 Glicină 1,7398 0,0010 1,9513 Alanină 1,3926 0,0005 1,4040 Valină 0,8310 0,0005 0,9350 Cisteină 0,2821 0,0002 0,3464 Metionină 0,3736 0,0000 0,3978 Izoleucină 0,4745 0,0001 0,5350 Leucină 1,5527 0,0004 1,5954 Tirozină 0,4443 0,0004 0,4497 Fenilalanină 1,1872 0,0005 1,1822 Ac.gama-aminooleic 0,0791 0,0044 0,1485 Lizină 1,7924 0,0005 1,8454 Histidină 0,3651 0,0004 0,3473 Arginină 2,2071 0,0003 1,6283 Σ aminoacizilor 23,2674 0,0131 23,5708Name of amino acids Wheat germ CO2-extract Wheat germ meal Aspartic acid+asparagine 1.6669 0.0006 1.9521 Threonine 0.3676 0.0003 0.5642 Serine 0.8628 0.0010 0.7874 Glutamic acid+glutamine 6.8691 0.0008 6.3885 Proline 0.7795 0.0002 1.1123 Glycine 1.7398 0.0010 1.9513 Alanine 1.3926 0.0005 1.4040 Valine 0.8310 0.0005 0.9350 Cysteine 0.2821 0.0002 0.3464 Methionine 0.3736 0.0000 0.3978 Isoleucine 0.4745 0.0001 0.5350 Leucine 1.5527 0.0004 1.5954 Tyrosine 0.4443 0.0004 0.4497 Phenylalanine 1.1872 0.0005 1.1822 Gamma-aminooleic acid 0.0791 0.0044 0.1485 Lysine 1.7924 0.0005 1.8454 Histidine 0.3651 0.0004 0.3473 Arginine 2.2071 0.0003 1.6283 Σ amino acids 23.2674 0.0131 23.5708
Cantitatea de aminoacizi esenţiali (histidina, izoleucina, leucina, lizina, metionina, fenilalanina, treonina, triptofanul, valina) în germenii de grâu reprezintă 29,84% faţă de totalul de aminoacizi, iar în şrotul după CO2-extracţie această valoare se măreşte neînsemnat până la 31,4%. Dintre aminoacizii esenţiali în germenii de grâu în cea mai mare cantitate se conţine lizină - 27,24% şi leucină - 23,6% din conţinutul total de aminoacizi esenţiali, iar în cea mai mică cantitate: histidină - 5,5%, treonină - 5,6% şi metionină - 5,7% din conţinutul total de aminoacizi esenţiali. Cifre apropiate s-au constatat şi pentru aminoacizii esenţiali ai şrotului după CO2-extracţie: lizină - 24,9% şi leucină - 21,6% în cantităţile cele mai mari şi histidină - 4,7% şi metionină - 5,4% în cantităţile cele mai mici (spre deosebire de materia primă, cantitatea de treonină reprezintă 7,6% din conţinutul total de aminoacizi). The amount of essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine) in wheat germ represents 29.84% of the total amino acids, and in the meal after CO2-extraction this value increases insignificantly to 31.4%. Among the essential amino acids in wheat germ, lysine is contained in the largest amount - 27.24% and leucine - 23.6% of the total content of essential amino acids, and in the smallest amount: histidine - 5.5%, threonine - 5.6% and methionine - 5.7% of the total content of essential amino acids. Similar figures were also found for the essential amino acids of the meal after CO2 extraction: lysine - 24.9% and leucine - 21.6% in the highest quantities and histidine - 4.7% and methionine - 5.4% in the lowest quantities (unlike the raw material, the amount of threonine represents 7.6% of the total amino acid content).
Conform datelor tab. 2, rezultă că şrotul din germeni de grâu prezintă un produs alimentar bogat în acizi graşi saturaţi şi nesaturaţi. According to the data in Table 2, it results that wheat germ meal is a food product rich in saturated and unsaturated fatty acids.
În gemenii de grâu şi în şrotul obţinut se observă cantităţi (în %) apropiate ca valoare pentru fiecare dintre aminoacizi, în special: alanina, leucina, tirozina, fenilalanina şi lizina. Acidul aspartic în combinaţie cu asparagina, treonina, prolina, glicina, valina, metionina, izoleucina şi acidul gama-aminooleic se conţin în cantităţi puţin mai mari în şrot, iar serina, acidul glutamic în combinaţie cu glutamina, histidina şi arginina în cantităţi mai mici. In wheat germ and in the resulting meal, similar amounts (in %) are observed for each of the amino acids, especially: alanine, leucine, tyrosine, phenylalanine and lysine. Aspartic acid in combination with asparagine, threonine, proline, glycine, valine, methionine, isoleucine and gamma-aminooleic acid are contained in slightly higher amounts in the meal, and serine, glutamic acid in combination with glutamine, histidine and arginine in smaller amounts.
Conform rezultatelor prezentate în tab. 3 se pot evidenţia următoarele: conţinutul de aminoacizi în şrotul din germenii de grâu practic nu se diferenţiază de datele obţinute pentru materia primă. According to the results presented in Table 3, the following can be highlighted: the amino acid content in wheat germ meal practically does not differ from the data obtained for the raw material.
Şrotul din germeni de grâu poate servi drept sursă de proteine esenţiale în scopul creşterii valorii biologice a produselor alimentare. Wheat germ meal can serve as a source of essential proteins to increase the biological value of food products.
Astfel, procedeul solicitat permite obţinerea randamentului de extracţie de 92%, extragerea acizilor graşi polinesaturaţi omega 3 şi omega 6 în raport de 1:7,5, ce se recomandă în alimentaţia cu destinaţie profilactică. Produsul proteic obţinut (şrotul) conţine 31,4% proteine şi doar 0,5% lipide, deci acest produs poate fi utilizat pentru fortificarea produselor alimentare cu substanţe proteice. Thus, the requested process allows obtaining an extraction yield of 92%, extracting polyunsaturated fatty acids omega 3 and omega 6 in a ratio of 1:7.5, which is recommended in prophylactic nutrition. The obtained protein product (meal) contains 31.4% protein and only 0.5% lipids, so this product can be used to fortify food products with protein substances.
Exemple de realizare a invenţiei Examples of embodiments of the invention
Exemplul 1 Example 1
Germenii de grâu sunt supuşi curăţării calitative de impurităţi mecanice şi organice. Se efectuează tratarea preventivă care include uscarea până la umiditatea de 6% şi temperatura maximă de 70°C, timp de maxim 10 min. Germenii de grâu mărunţiţi, cu masa de 360 g, se plasează în vasul pentru extracţie, după care instalaţia de laborator de tip HA 120…50…01C se include în regim de lucru, fiind racordată printr-un sistem de conducte şi robinete la recipientul care conţine CO2. Prin sistemul de conducte CO2 trece în sistemul de răcire, unde se răceşte până la 2…4°C, pentru a asigura starea lichefiată a acestuia, ulterior pătrunde în vasul pentru extracţie, unde presiunea programată este de 21,0 MPa şi temperatura de 48°C, antrenând cu sine moleculele componentelor lipidice. În vasul separator, cu presiunea şi temperatura mai mică decât în vasul de extracţie, se condensează extractul liposolubil şi apoi se colectează în recipiente curate şi uscate. Se obţin 23 g de extract liposolubil în primul separator şi 15 g de extract în separatorul doi. Wheat germs are subjected to qualitative cleaning of mechanical and organic impurities. Preventive treatment is carried out, which includes drying to a humidity of 6% and a maximum temperature of 70°C, for a maximum of 10 min. The crushed wheat germs, weighing 360 g, are placed in the extraction vessel, after which the HA 120…50…01C laboratory installation is switched on, being connected through a system of pipes and valves to the container containing CO2. Through the pipe system, CO2 passes into the cooling system, where it is cooled to 2…4°C, to ensure its liquefied state, then enters the extraction vessel, where the programmed pressure is 21.0 MPa and the temperature is 48°C, entraining the molecules of the lipid components. In the separator vessel, with the pressure and temperature lower than in the extraction vessel, the fat-soluble extract is condensed and then collected in clean and dry containers. 23 g of fat-soluble extract is obtained in the first separator and 15 g of extract in the second separator.
În vasul de extracţie rămâne şrotul - produsul proteic, cu masa de 322 g. Durata procesului de CO2-extracţie constituie 57 min. Apoi extractul liposolubil se filtrează şi se transportă la ambalare. Produsul proteic (şrotul) de asemenea este supus ambalării. The extraction vessel contains the meal - the protein product, weighing 322 g. The duration of the CO2 extraction process is 57 min. Then the fat-soluble extract is filtered and transported to packaging. The protein product (meal) is also packaged.
Exemplul 2 Example 2
Germenii de grâu sunt supuşi curăţării calitative de impurităţi mecanice şi organice. Se efectuează tratarea preventivă care include uscarea până la umiditatea de 7% la temperatura maximă de 70°C, timp de maxim 10 min. Germenii de grâu mărunţiţi, cu masa de 360 g, se plasează în vasul pentru extracţie, după care instalaţia de laborator de tip HA 120…50…01ºC se include în regim de lucru, fiind racordată printr-un sistem de conducte şi robinete la recipientul care conţine CO2. Wheat germs are subjected to qualitative cleaning of mechanical and organic impurities. Preventive treatment is carried out, which includes drying to a humidity of 7% at a maximum temperature of 70°C for a maximum of 10 min. The crushed wheat germs, weighing 360 g, are placed in the extraction vessel, after which the HA 120…50…01ºC laboratory installation is switched on, being connected through a system of pipes and valves to the container containing CO2.
Prin sistemul de conducte CO2 trece în sistemul de răcire, unde se răceşte până la 2…4°C, ulterior pătrunde în vasul pentru extracţie, unde presiunea programată este de 22,0 MPa şi temperatura de 45°C, antrenând cu sine moleculele componentelor lipidice, în vasul separator, cu presiunea şi temperatura mai mică decât în vasul de extracţie, se condensează extractul liposolubil, apoi se colectează în recipiente curate şi uscate. Se obţin 24 g de extract liposolubil în primul separator şi 16 g de extract în separatorul doi. În vasul de extracţie rămâne şrotul - produsul proteic, cu masa de 320 g. Durata procesului de CO2-extracţie constituie 55 min. Apoi extractul liposolubil se filtrează şi se transportă la ambalare. Produsul proteic (şrot) de asemenea este supus ambalării. Through the CO2 pipeline system, it passes into the cooling system, where it cools down to 2…4°C, then enters the extraction vessel, where the programmed pressure is 22.0 MPa and the temperature is 45°C, entraining the molecules of the lipid components, in the separator vessel, with the pressure and temperature lower than in the extraction vessel, the fat-soluble extract is condensed, then collected in clean and dry containers. 24 g of fat-soluble extract are obtained in the first separator and 16 g of extract in the second separator. The meal remains in the extraction vessel - the protein product, with a mass of 320 g. The duration of the CO2-extraction process is 55 min. Then the fat-soluble extract is filtered and transported to packaging. The protein product (meal) is also subjected to packaging.
Exemplul 3 Example 3
Germenii de grâu sunt supuşi curăţării calitative de impurităţi mecanice şi organice. Se efectuează tratarea preventivă care include uscarea până la umiditatea de 8% şi temperatura maximă de 70°C, timp de maxim 10 min. Germenii de grâu mărunţiţi, cu masa de 360 g, se plasează în vasul pentru extracţie, după care instalaţia de laborator de tip HA 120…50…01ºC se include în regim de lucru, fiind racordată printr-un sistem de conducte şi robinete la recipientul care conţine CO2. Prin sistemul de conducte CO2 trece în sistemul de răcire, unde se răceşte până la 2…4°C, ulterior pătrunde în vasul pentru extracţie, unde presiunea programată este de 22,0 MPa şi temperatura de 50°C, antrenând cu sine moleculele componentelor lipidice. În vasul separator, cu presiunea şi temperatura mai mică decât în vasul de extracţie, se condensează extractul liposolubil, apoi se colectează în recipiente curate şi uscate. Se obţin 22 g de extract în primul separator şi 14 g de extract în separatorul doi. În vasul de extracţie rămâne şrotul - produsul proteic, cu masa de 324 g. Durata procesului de CO2-extracţie constituie 60 min. Apoi extractul liposolubil se filtrează şi se transportă la ambalare. Produsul proteic (şrotul) de asemenea este supus ambalării. Wheat germs are subjected to qualitative cleaning of mechanical and organic impurities. Preventive treatment is carried out, which includes drying to a humidity of 8% and a maximum temperature of 70°C for a maximum of 10 min. The crushed wheat germs, weighing 360 g, are placed in the extraction vessel, after which the HA 120…50…01ºC laboratory installation is switched on, being connected through a system of pipes and valves to the container containing CO2. Through the pipe system, CO2 passes into the cooling system, where it cools down to 2…4°C, then enters the extraction vessel, where the programmed pressure is 22.0 MPa and the temperature is 50°C, entraining the molecules of the lipid components with it. In the separator vessel, with a lower pressure and temperature than in the extraction vessel, the fat-soluble extract is condensed, then collected in clean and dry containers. 22 g of extract are obtained in the first separator and 14 g of extract in the second separator. The meal - the protein product, with a mass of 324 g remains in the extraction vessel. The duration of the CO2-extraction process is 60 min. Then the fat-soluble extract is filtered and transported to packaging. The protein product (meal) is also subjected to packaging.
O astfel de prelucrare permite păstrarea maximală a conţinutului biochimic al produsului finit, evitarea efectelor nedorite, formarea noilor complexe proteico-lipidice şi extracţia fracţiei lipidice din membranele celulelor materiei prime. Valoarea indicilor de aciditate şi de peroxid ai extractului lipidic obţinut este joasă. Produsul proteic (şrotul) obţinut are practic aceeaşi valoare biologică ca şi cea a materiei prime. Such processing allows for maximum preservation of the biochemical content of the finished product, avoidance of undesirable effects, formation of new protein-lipid complexes and extraction of the lipid fraction from the cell membranes of the raw material. The value of the acidity and peroxide indices of the obtained lipid extract is low. The obtained protein product (meal) has practically the same biological value as that of the raw material.
Produsele obţinute pot fi utilizate ca produs finit sau în calitate de adaos pentru preparatele medicinale şi cosmetice, precum şi în industria alimentară. The products obtained can be used as a finished product or as an additive for medicinal and cosmetic preparations, as well as in the food industry.
1. RU 2092529 C1 1997.10.10 1. RU 2092529 C1 1997.10.10
2. SU 1833410 A3 1993.08.07 2. SU 1833410 A3 1993.08.07
3. RU 2163922 C1 2001.03.10 3. RU 2163922 C1 2001.03.10
4. RU 2281319 C2 2006.08.10 4. RU 2281319 C2 2006.08.10
5. RU 2323962 C1 2008.05.10 5. RU 2323962 C1 2008.05.10
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