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Processing method of deproteinized rice

A processing method and deproteinization technology, which is applied in the field of bioengineering, can solve the problems of high cost, incomplete deproteinization, lack of natural rice taste, etc., and achieve the effect of improving product quality, good taste and flavor, and strengthening deproteinization effect

Active Publication Date: 2013-07-24
成都东洋百信制药有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the above methods, the genetic engineering method has the problem of high cost, the extrusion method will lack the natural taste of rice, and the acid soaking method has the problem of incomplete deproteinization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Natural high-quality rice is washed with drinking water, drained, and then the first enzymolysis and fermentation: In the reaction tank, add rice, purified water, alkaline protease, Lactobacillus delbrueckii (L. delbrueckii), rice and The mass ratio of purified water is 1:10, the reaction temperature is 45°C, the reaction time is 20 hours, and the initial pH is 7.0. The amount of alkaline protease added is 1% of the weight of raw rice, and Lactobacillus delbrueckii (L.delbrueckii) is added 10% per ton of reaction solution 12 The number of bacteria was added to the reaction solution.

[0027] After the first enzymatic hydrolysis and fermentation, drain, wash, and vacuum-dry at 95°C until the water content is 9%, the protein content in the deproteinized rice can be reduced from 7.5% to 1.9%, and the protein removal rate in rice is 75%. %.

Embodiment 2

[0029] Wash the natural high-quality rice with drinking water, drain it, and then carry out the first enzymolysis and fermentation: in the reaction tank, add rice, purified water, neutral protease, Lactobacillus bulgaricus in proportion, and the mass ratio of rice to purified water is 1:15, the reaction temperature is 41°C, the reaction time is 10 hours, and the initial pH is 7.0. The amount of neutral protease added is 1.5% of the weight of raw rice; Lactobacillus bulgaricus is added 3×10 12 The number of bacteria was added to the reaction solution.

[0030] After the first enzymolysis and fermentation, drain, wash, and then carry out the second enzymolysis and fermentation: add rice, purified water, papain, thermophilic lactic acid streptococcus (S .thermophilus) for the second treatment, the mass ratio of rice to purified water is 1:12, the reaction temperature is 45°C, the reaction time is 16 hours, the initial pH is 6.5, and the amount of papain is 1.5% of the weight of ...

Embodiment 3

[0032]Natural high-quality rice is washed with citric acid water with a concentration of 0.5% by mass, drained, and then the first enzymolysis and fermentation: in the reaction tank, add rice, purified water, papain, Lactobacillus plantarum (Lactobacillus plantarum) in proportion ), the mass ratio of rice to purified water was 1:8, the reaction temperature was 30°C, the reaction time was 18 hours, and the initial pH was 6.0. The amount of papain added is 2.5% of the weight of raw rice, and Lactobacillus plantarum is added 4×10 per ton of reaction solution. 12 The number of bacteria is added to the reaction solution, and intermittent ventilation can be performed during the fermentation process. The ventilation rate is 0.5 cubic air per minute per ton of reaction solution. Lactobacillus plantarum is a facultative aerobic bacteria. Proper ventilation can be beneficial to growth and improve facultative Effects of aerobic lactic acid bacteria on cell proliferation and fermentation....

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Abstract

The invention provides a processing method of deproteinized rice. The processing method comprises the following steps of: (1) washing and removing impurities; (2) carrying out enzymolysis and fermentation: in a reaction tank, adding processed rice, purified water, proteolytic enzyme and lactic acid bacteria according to proportion, wherein the weight proportion of rice to purified water is 1:(5-20), the reaction temperature is 10-60 DEG C, the reaction time is 3-20 hours, the initial pH of reaction liquid is between 4.5 and 9.5, the using amount of proteolytic enzyme accounts for 0.1% to 5% of total weight of rice, and the dropping amount of lactic acid bacteria is as follows: 109-1014 bacteria is added in every ton of reaction liquid; and (3) after enzymolysis and fermentation, leaching, washing and drying to obtain the deproteinized rice. According to the method, the technology is simple, the cost is low, the appearance, the color, the flavor and the taste of the deproteinized rice processed by adopting the technology are the same as those of ordinary rice; and the protein removal ratio can be more than 95% at most.

Description

technical field [0001] The invention relates to the field of bioengineering, in particular to a method for processing deproteinized rice. Background technique [0002] According to estimates by Chinese scientists, the number of chronic kidney disease patients in my country may exceed 100 million, and there is one case in every 10 people in cities. Medical research shows that for patients with kidney disease, limiting protein intake, especially reducing the intake of plant protein with low bioavailability, and moderately increasing the intake of high-quality protein, such as egg white protein, lean meat protein, and fish protein, can make Reduce the degree of proteinuria and slow down the decline of glomerular filtration function, delay the progress of chronic kidney disease, delay the timing of uremia and relieve its clinical symptoms, and reduce the relative risk of end-stage renal disease. Nearly 60% of the population in my country takes rice as a staple food, and using b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 刘良忠匡应新吕庆云王梦颖
Owner 成都东洋百信制药有限公司
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