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Process for preparing rice starch and rice protein

A rice protein and rice starch technology, applied in the field of rice deep processing, can solve the problems of low comprehensive utilization level of by-products, single structure of rice processed products, etc., and achieve the effects of small protein residue, high purity and high nutritional value.

Inactive Publication Date: 2007-01-24
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, for a long time, my country’s rice processing has only been in a state of primary processing to meet people’s ration needs. The structure of rice processing products is single, the level of comprehensive utilization of by-products is low, and deep processing only accounts for 20%, which is far lower than that of developed countries.

Method used

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  • Process for preparing rice starch and rice protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 15kg of rice flour that has been ultrafinely pulverized and passed through a 180-mesh sieve, add 90L of water, stir and mix well, heat to 50°C, add 30g (20U / g) of 2709 alkaline protease, and perform enzymatic hydrolysis for 8 hours. The reaction temperature is controlled at 50-55°C Centrifugal separation after the enzymolysis reaction, the precipitate was washed once with 60 L of water, and air-dried to obtain 7 kg of rice starch, so that the water content was below 12%. The supernatant was concentrated to 20%-25% solids. Then the concentrated feed liquid is spray-dried to obtain 1.2 kg of rice protein product, so that the moisture content is below 5%.

Embodiment 2

[0026] Take 15kg of rice flour that has been ultrafinely pulverized and passed through a 180-mesh sieve, add 120L of water, stir and mix well, heat to 55°C, add 37g (20U / g) of 2709 alkaline protease, and perform enzymatic hydrolysis for 7 hours, with the reaction temperature controlled at 50-55°C Centrifugal separation after the enzymolysis reaction, the precipitate was washed twice with 45L water, and air-dried to obtain 7.5kg of rice starch, so that the water content was below 12%. The supernatant was concentrated to 20%-25% solids. Then the concentrated feed liquid is spray-dried to obtain 1 kg of rice protein product, so that the moisture content is below 5%.

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Abstract

The present invention is process of prepare rice starch and rice protein, and belongs to the field of rice deep processing technology. Various kinds of rice material, including broken rice, old rice, etc. are processed through crushing, micronizing, enzymolysis and centrifuging to form precipitate and supernatant; the precipitate is water washed and dried to obtain rice starch; and the supernatant is heated to deactivate enzyme, concentrated and spray dried to obtain rice protein. The obtained rice starch and rice protein are white and rich in nutrients, and the process an raise the value of rice.

Description

technical field [0001] The invention discloses a method for preparing rice starch and rice protein, which belongs to the technical field of rice deep processing. Background technique [0002] Rice is one of the most important grains on earth. China's total rice output ranks first in the world, accounting for about 33% of the world's total output, which is about twice that of India and ten times that of Japan. Rice is a treasure all over the body. Rice, the main product of rice processing, as the main source of nutrition to meet the basic energy and nutritional needs of the human body, has made great contributions to solving the food problem of 1.6 billion people in my country in the 21st century. But for a long time, my country's rice processing has only been in a state of primary processing to meet people's ration needs. The structure of rice processing products is single, the level of comprehensive utilization of by-products is low, and deep processing accounts for only 20...

Claims

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Application Information

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IPC IPC(8): C08B30/00C12S3/02A23J1/12
Inventor 张晖姚惠源王立马晓军
Owner JIANGNAN UNIV
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