Peanut Residue Introduction
In the production of peanut protein beverages, a large amount of peanut residue is produced after the groundnut grinding machine, and the amount of wet residue is about 51% of the dry peanut mass. Peanut residue is rich in nutrition and its protein content is comparable to low gluten wheat flour. The content of cellulose is beyond the reach of tofu residue, reaching 35% of the dry residue powder, which is an ideal source of natural dietary fiber. However, peanut milk manufacturers did not effectively use peanut dregs, but sold them at a low price as feed, which greatly wastes the protein and cellulose resources of the raw materials. Adding peanut dregs to cakes, cookies, and other foods after scientific processing will not only have an adverse effect on the senses of these foods, but also give these foods a special peanut aroma, turn waste into treasure, and improve peanut milk production Added value, but also provides humans with high fiber foods that help digestive tract movement.
Peanut Protein Application
Peanut protein is a kind of plant protein with higher nutritional value. It contains 8 kinds of amino acids necessary for human body, which can be easily digested and absorbed by human body. Among them, the content of glutamic acid and aspartic acid is higher than that of rice, flour and corn, and its effective utilization rate is as high as 98.4%. Peanut contains less anti-nutritional factors than soybeans, and is considered to be a protein base for lactose intolerant consumers with great development potential and an alternative to animal milk such as cow milk. As a food for patients, peanut protein has certain effects on helping patients with diabetes, hypertension, arteriosclerosis and gastrointestinal diseases to recover health. Peanut protein can greatly improve the processing characteristics of food and is a food additive widely used in the food industry. Peanut protein has strong anti-emulsifying and moisturizing properties, good film-forming and oxidation resistance, and is an ideal base for preparing edible food fresh-keeping films.
After degreasing peanuts, its protein content can reach 55%, and the protein content of water-soluble degreasing protein can reach more than 70%, which is 3.6 times higher than lean beef, 3.9 times higher than lean pork, and 5.8 times higher than eggs. 23 times higher than milk and 1.4 times higher than defatted soybeans. The high-quality protein contained in peanuts is highly digestible, including almost eight amino acids essential to the human body. Among them, glutamic acid and aspartic acid are higher in content, and the amino acid composition is complete, but methionine and tryptophan are less.
The content of raffinose and stachyose in peanut protein is low, only equivalent to 14.3% of soy protein, so edible peanuts and protein products will not cause abdominal distension and belching. Peanut protein is relatively white, soluble protein and nitrogen solubility index is high. When added to animal food or plant food, it can play a role in improving food quality and strengthening food nutrition. It has inherent flavor of peanut and has broad application prospects.