CN101536741A - Method for preparing protein nitrogen source applicable to fermentation and food by rice - Google Patents
Method for preparing protein nitrogen source applicable to fermentation and food by rice Download PDFInfo
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Abstract
The invention discloses a method for preparing organic nitrogen source applicable to fermentation and food by taking rice or rice flour as raw material and carrying out acid process or enzymatic hydrolysis for scum left through pressing and filtering in the process of filtering starch syrup produced in an enzymatic method. The method comprises the following steps: the rice or the rice flour is washed and ground to be milk, calcium chloride and liquefying amylase are added to the milk for consecutive spraying liquefaction to obtain liquefied liquid, various saccharifying enzymes and/or germinating malts and lipase are added to the liquefied liquid for synergistic saccharification, the starch syrup is obtained by filtering saccharified product and refining and concentrating filtrate; the scum obtained by filtering and pressing is washed by water, the residual sugar in the scum is obtained by filtering and pressing, and the washing liquor is used for size mixing; alkaline lipase is added to the left washed sugar-free grains to further hydrolyze the fat in material, rice sugar-free grains protein with higher protein content is obtained by filtering and washing, and rice sugar-free grains protein is hydrolyzed by edible hydrochloric acid or protease to prepare the organic nitrogen source which can be used as the fermentation raw material of a biopharmaceutical process.
Description
Technical field
The present invention relates to rice or ground rice is raw material, and the poor utilization again of last sugar after the Production by Enzymes starch syrup specifically is the method for the albumen nitrogenous source used of poor preparation fermentation of rice sugar and food.
Background technology
Along with modern enzyme preparation industrial expansion, people can adopt various amylase liquefaction, saccharification starch or starchy material, comprise rice, produce glucose (slurry), malt syrup, beer fermentation with starch sugar procuts such as sugar, are used for food and fermentation industries.Enzyme method technique utilizes the effect selectivity of enzyme, can be from cereal grain raw materials such as rice, flour hydrolysis starch wherein, separate nonsugars such as removing deproteinize, fat, produce required starch sugar procut.
At present the rice general technology flow process of producing starch syrup comprise removal of impurities, wash rice, soak rice, defibrination, size mixing, liquefy, cooling, saccharification, filtration, refining, concentrated step.Wherein, liquefaction is the most important enzyme hydrolysis stage, and it with enzymolysis becomes water miscible dextrin and compound sugar with the starch in the particulate form ground rice through (injection) gelatinization by the effect of AMS.Because rice starch granule is little and structure is fastening, particle size range is 2～10 μ m, average grain diameter is 4.0～6.0 μ m, gelatinization point is very high, be difficult for the gelatinization of being heated, and defibrination is crossed the ground rice granule behind 60 mesh sieves, mainly being wrapped in a plurality of rice starch particles by aleuroplast is formed, most of 20～30 μ m that surpass, considerable part is greater than 100 μ m, even surpasses 150 μ m, this ground rice granule has hindered being heated of rice starch particle, gelatinization, the hydrolysis of dispersion and AMS, be easy to generate " insoluble starch particle ", influence liquefier quality and rice raw material utilization rate, the liquefaction difficulty is bigger.Rice is through diastatic effect, and after liquefaction and saccharification, starch is hydrolyzed into soluble sugar, the composition that other protein, fat, fiber etc. are not decomposed in the rice becomes insoluble substance, removes by filter by press filtration, filtrate is saccharification liquid, re-refines, concentrates and to obtain starch syrup; It is poor or rice is poor that filter residue is called sugar, is the byproduct that rice is produced starch syrup.The general range of the composition that fresh sugar is poor is: moisture 53%～56%, total reducing sugar 19%～22%, crude protein 18%～21%, crude fat 4.0%～5.0%, crude fibre 0.7%～1.0%, ash content 1.8%～2.5%, owing to be rich in protein, be often used as good feed.
China Patent No. is ZL01127693.2, name is called " improved method for rice enzyme method making maltose by enzyme pretreating ", proposition was carried out the enzyme process preliminary treatment to the ground rice granule before liquefaction, 8%～11% protein in the rice is used as major impurity to be removed, thereby improve the hydrolysis of starch, improved starch utilization ratio.The weak point of above-mentioned patent is can be as organic nitrogen source in the rice, amino acid is formed the protein removal of complete content 8%～11%, if prepared starch syrup is as food, during the raw material of biochemical pharmacy etc. fermentations, the nitrogenous source amount is obviously not enough, therefore, the present application people is ZL200610033796.6 in the patent No., name is called among " rice and ground rice multi-enzyme method are produced the fermentation method that contains the N syrup ", proposed improvedly to produce fermentation and use the syrup method, utilized protein in rice and the powder material as the nitrogenous source of the usefulness of fermenting with the means of enzymatic protein equally.
Though above-mentioned patent is to the starch liquefacation that improves rice or improve rice and the ground rice multi-enzyme method is produced the nitrogenous starch syrup of fermentation, but all be to produce the nitrogenous starch syrup of of a sort fermentation after all, because this series products contains a large amount of aqueous soluble proteins, the syrup appearance color is darker, the sugar cook temperature is low, purposes in food processing is limited, and nutrients such as such syrupy product nitrogenous source, carbon source are abundant, storage property requirement height.From aforesaid rice enzyme process sugaring content as can be known, starch in the rice is by being hydrolyzed into soluble sugar, protein receptor thermal denaturation in the rice is flocculated into insoluble material, among filtering, each self-forming filtrate is pickled with grains or in wine with sugar and obtains separating more completely, filtrate re-refines, concentrate and obtain highly purified starch syrup, as malt syrup, and can be in the numerous food product processed and applied.Fresh sugar is poor also to contain insoluble fat, fiber, ash content except that the albumen that contains volume, the part of the liquid of the poor absorption of sugar also contains the water-soluble sugar of more amount.Fresh sugar is poor owing to contain nutrients such as abundant organic nitrogen source, carbon source, and moisture has 50%～60%, is subject to microbial action, deposit difficulty, be often used as feed, therefore, the high value utilization that fresh sugar is poor is of practical significance to the economic benefit that improves big metric system starch sugar.
Summary of the invention
The objective of the invention is to the defective that exists at prior art, according to poor source situation, composition and the physicochemical characteristic of rice sugar, propose the poor preparation fermentation of a kind of rice sugar with and the method for the protein hydrolysate nitrogenous source used of food.
The present invention mainly is made up of the two large divisions: (I) rice or ground rice Production by Enzymes starch syrup extract and obtain sugared being pickled with grains or in wine; (II) produce the organic nitrogen source that fermentation or food are used with acid system or enzymatic hydrolysis sugar is poor.The former comprises removal of impurities, wash rice, soak rice, defibrination, size mixing, liquefaction, saccharification, filtration, refining, concentrated step, it is poor to obtain sugar in the filtration stage separation, there is not essential distinction with the production procedure of existing general starch syrup, but, in order to obtain the poor raw material of suitable sugar, the present invention takes some measures method in the sugaring process, is convenient to utilize it to produce organic hydrolysed n-source that fermentation, food are used.The latter comprises the poor residual sugar recovery of sugar, fat hydrolysis separation again, acid or protease hydrolytic, neutralization, concentrates.Specifically comprise the steps:
(1) sizes mixing, liquefies: ground rice and water mixing are obtained the slurries that concentration is 30%～42% weight, add calcium chloride solution, calcium ion concentration 35～45mg/kg, regulating pH is 5.6～6.4, add the liquefying amylase that is equivalent to ground rice dry substance 0.02%～0.80% weight, stir evenly, under 108 ℃～112 ℃, carry out continuous injection liquefaction and obtain liquefier, be incubated 40～140min down at 95 ℃～100 ℃;
(2) saccharification: the liquefier that step (1) is obtained is cooled to 50 ℃～65 ℃ through flash distillation or heat exchanger, regulating its pH value is 4.1～5.8, add and be equivalent to the carbohydrase of ground rice dry substance 0.002%～0.5% weight or the Fructus Hordei Germinatus of 1%～10% weight, and adding is equivalent to the lipase of ground rice dry substance 0.001%～0.1% weight, synergetic hydrolysis 25～60 hours;
(3) heating: the pH value of the saccharification liquid that regulating step (2) obtains is 5.1～5.4 or the isoelectric point of protein, is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill the preparation filtration;
(4) filter: adopt filter to filter, wash, it is poor to obtain sugar;
(5) fat splitting separates: the water that the poor adding of sugar that step (4) is obtained is equivalent to sugared poor 3 times of weight stirs in storage tank smashes poor piece, be warming up to 50 ℃～60 ℃, regulating pH value is 8.0～9.5, adds to be equivalent to the be pickled with grains or in wine alkaline fat enzyme hydrolysis 25～40 hours of 0.001%～0.1% weight of sugar; Regulate the pH value then and be 5.1～5.4 or to the isoelectric point of protein, be warming up to 90 ℃～95 ℃, stir and kept 20～25 minutes, filter, it is white less than 0.1% high-purity sugar Egg preserved in wine to obtain fat content;
(6) the dry white solid product of rice sugar Egg preserved in wine that obtains of the sugared Egg preserved in wine white spirit that obtains of step (5); Perhaps adopt acid system or enzymatic hydrolysis, through neutralization, refining and concentrate the albumen nitrogenous source used of fermentation and food.
Above-mentioned liquefying amylase is the high temperature Ye Huamei, as Termamyl, and the Liquozym high-temperature; Above-mentioned carbohydrase is glucoamylase, Pullulanase, beta amylase, fungal amylase, as in Dextrozyme compounded saccharifying enzyme, AMG glucoamylase, Promozyme Pullulanase, Fungamyl fungal amylase or the Optimalt BBA beta amylase one or more.All enzyme preparations are food-grade, and are as follows.
One of them method of the described filtration of step (4) comprises: adopt plate and frame filter press to filter, in filter frame, be full of sugared poor, it is very slow that the rate of filtration becomes, wash with 80 ℃～85 ℃ the hot water that is equivalent to the poor weight of 1～2 times of sugar, the poor water of the affination of original treaty 50% merges with filtrate, again through refining, the concentrated rice starch syrup that obtains; The poor water pump of about 50% affination of back is used for mill meter or sizes mixing to preceding operation.A plate is pushed away pine, draw back sheet frame, be discharged at square groove under the filter press sugar is poor.
Residual sugar reclaims: in storage tank, the poor water that adds of sugar is stirred and smashes poor piece, be generally 3 times, add thermal agitation and be warming up to 70 ℃, kept 15～20 minutes, filter to the poor water yields of sugar, can reclaim sugar be pickled with grains or in wine in the sugar of 80%～85% solubility.These residual sugar water pumps are used for grinding rice or sizing mixing to preceding operation.
In the step (6), acid system hydrolysis producing protein nitrogenous source: sugared Egg preserved in wine adds food acids in vain, preferably adopts edible hydrochloric acid, adopts the acid (sulfuric acid, phosphoric acid etc.) of other kind to come hydrolysis, and refining economy is relatively poor, and effect is also relatively poor.At normal pressure or add and depress, carry out acid hydrolysis according to general hydrochloric acid hydrolysis method of protein, technology, with the food acids of 2.5～5.5mol/L (preferably hydrochloric acid) between 95 ℃～130 ℃, heating hydrolysis 3～24 hours, adopt edible sodium carbonate or sodium hydroxide solution neutralizing hydrolysis liquid pH to 4.4～4.9, perhaps require consistent with the pH of soy sauce standard, with 0.5%～1% activated carbon deodorization, filtration, it is 70%～80% that vacuum is concentrated into concentration, makes the sodium chloride content of the sodium chloride content of concentrate and soy sauce commodity close or higher.Product at room temperature storage property is good, can be directly used in soy sauce as outer interpolation or additional amino nitrogen source; After the acid hydrolysis liquid process activated carbon deodorization that perhaps sugared Egg preserved in wine is white, the filtration, pass through OH
-The most Cl of the refining removal of type anion exchange resin
-, being neutralized to pH6～7, it is 70%～80% that vacuum is concentrated into concentration, perhaps is dried to solid product again, can be used as the albumen nitrogenous source that fermentation and food are used.
In the step (6), zymyhydrolyzed protein nitrogenous source: the white water that adds 3～7 times of sugared Egg preserved in wine, adjustment is 50 ℃～65 ℃, the pH value is 5.0～8.0, adds the animal and plant protease and/or the microbial protease that are equivalent to white 0.1%～1.0% weight of sugared Egg preserved in wine, and constantly stirring reaction is 10～20 hours, smart filter, it is 70%～80% weight that vacuum is concentrated into concentration, perhaps is dried to solid product again, all can be used as the albumen nitrogenous source that fermentation and food are used.
Preferred version: above-mentioned animal and plant protease is one or more in pepsin, trypsase, papain, the bromelain; Microbial protease is Neutrase, Alcalase, Protamex, Flavourzyme etc. in this way; Above-mentioned lipase is microbial lipase, as lipase such as NovoCor, Lipex, Lipopan, Lipolase and Greasex.
Described ground rice can be commercially available ground rice, perhaps rice, crack rice, obtain by following steps:
(1) removal of impurities, washes rice: with rice or crack rice after weighing, drifting dust and deironing, to be transported to and wash rice jar, discharge water to wash and make water logging bubble rice layer in the rice jar, feed compressed air then, make the grain of rice in welter and friction mutually, rinse the impurity such as thin dirt that are adsorbed in grain of rice surface, and drift out, emit water in which rice has been washed after rinsing from overfall, wash Mi Erci so repeatedly, the grain of rice is cleaned.
(2) soak rice: the clean grain of rice is put into water, and 20 ℃～50 ℃ of the temperature of adjusting water are soaked 2.5～4.0 hours to a rice heart saturated with water, deliquescing.
(3) defibrination, size mixing: the grain of rice through soaking after rice is handled is added residual sugar water, carries out defibrination with wet grinding, obtain slurries, dry ground rice with the emery wheel mill.
The present invention compared with prior art has following advantage:
(1) the present invention is suitable at big metric system starch sugar enterprise implement, and the protein hydrolysate nitrogenous source of producing also can carry out compositely with various starch syrups, produces the nitrogenous starch syrup of different fermentations characteristic.
(2) the present invention is suitable for can producing the albumen nitrogenous source of suitable degree of hydrolysis, concentration at the enterprise implement that with the rice is being fermented products such as raw material production monosodium glutamate, vitamin, directly adds to be used for fermentation, omits concentrated step.
(3) the present invention is in saccharifying, adds lipase synergetic hydrolysis (reaction pH4.1～5.8), and the part fat in the first hydrolyzation system makes the poor fat content of the sugar of the poor fat content ratio conventional method gained of the sugar that filters gained little.Then, the present invention uses alkaline lipase instead in different pH values (pH8.0～9.5), further the fat of the different qualities in sugared being pickled with grains or in wine is removed in hydrolysis, meanwhile, the basic hydrolysis of O-glycosides key also may take place in the glycoprotein during sugar is poor, the monose or the sugar chain that link to each other with peptide chain are hydrolyzed, and remove by washing.
(4) sugar these nonprotein impurity in poor comprise the sugar, ash content, fat splitting thing of absorption etc., can remove by the multiple times of filtration washing, and the poor protein content of sugar after refining improves greatly, contents on dry basis about 90%, and fat content is less than 0.1%.Through the hydrolysis of acid system or enzyme process, after the smart filter, the albumen nitrogenous source of hydrolysis can separate the impurity of removing fiber-like again.
(5) refined sugar is poor with the edible hydrochloric acid hydrolysis, adopts edible NaOH or sodium carbonate neutralization, can obtain having the alpha-amido attitude nitrogen of high-load, the good protein hydrolysate egg source of storge quality of an amount of sodium chloride, only is suitable for the application of soy sauce, for using special case.
The specific embodiment
Embodiment 1
(1) ground rice with 100 weight portions mixes with water, stirs 0.5 hour, and the control powder slurry concentration is 30%, and the pH value of regulating the powder slurry is 6.1～6.4, adds calcium chloride, Ca
2+Content 35mg/kg, add Termamyl 120L high-temperature, consumption is 0.02 weight portion, 110 ℃ of continuous injection liquefaction and handle 140min 98～100 ℃ insulation.
(2) saccharification: liquefier is cooled to 61 ℃～63 ℃, the pH value is 4.1～4.5, add 0.02 weight portion Dextrozyme DX 1.5X carbohydrase (containing glucoamylase and Pullulanase) or 0.04 weight portion Dextrozyme GA glucoamylase, behind the hydrolysis time 10 hours, the NovoCorADL acid lipase enzyme that adds 0.001 weight portion again carries out synergetic hydrolysis, continues hydrolysis 60 hours.
(3) heating: the pH value of the saccharification liquid that regulating step (2) obtains is 5.1～5.4 isoelectric points to protein, is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill to prepare to filter;
(4) adopt that filter filters, hot wash, reclaim residual sugar, it is poor to obtain sugar;
(5) the further hydrolysis of fat separates: the poor water that adds 3 times of sugar that step (4) is obtained stirs in storage tank smashes poor piece, be warming up to 50 ℃～52 ℃, regulating pH value is 8.0, adds the Lipolase lipase hydrolysis 40 hours of 0.001 weight portion, promotes the fat splitting of sugar in being pickled with grains or in wine; Regulate the isoelectric point of pH value, be warming up to 90 ℃～95 ℃, stir maintenance 20～25 minutes to protein, flocculation albumen, filtration washing is further removed sugar, ash content and fat, the white solid product of sugared Egg preserved in wine that low temperature drying obtains making with extra care.
(6) sugared Egg preserved in wine in vain with the hydrochloric acid of 2.5mol/L 130 ℃ of hydrolysis 6 hours, adopt sodium carbonate to be neutralized to pH4.6, and then with 0.5% activated carbon deodorization, filtration, being concentrated into dry solids content in vacuum is 70%, protein content 75.2%, sodium chloride content 23.8%, alpha-amido attitude nitrogen are 8.9% (dry weight), the taste aquatic foods are salty, are fit to make an addition to the usefulness of soy sauce.
Perhaps sugared Egg preserved in wine in vain with the hydrochloric acid of 4.0mol/L 110 ℃ of hydrolysis 15 hours, the activated carbon deodorization with 1%, filter after, use OH
-Type anion exchange resin is removed most Cl
-, being neutralized to pH6, it is 80% (perhaps being dried to solid product) that vacuum is concentrated into concentration, and protein content 95.1%, alpha-amido attitude nitrogen are 12.5% (dry weight), and the pure deliciousness of flavor taste can be used as the albumen nitrogenous source that fermentation and food are used.
The white water that adds 3 times of sugar Egg preserved in wine, regulating temperature is 62 ℃～65 ℃, the pH value is 7.5, add 1 weight portion papain and Alcalase 2.4L FG protease, reacted 10 hours, impurity such as smart filtering fiber, it is 80% that vacuum is concentrated into concentration, protein content 91.2%, alpha-amido attitude nitrogen are 6.8% (dry weight).
Embodiment 2
(1) ground rice with 100 weight portions mixes with water, stirs 0.5 hour, and the control powder slurry concentration is 35%, and the pH value of regulating the powder slurry is 6.3～6.4, adds calcium chloride, Ca
2+Content 45mg/kg, add Termamyl 120L high-temperature, consumption is 0.1 weight portion, 112 ℃ of continuous injection liquefaction and handle 100min 98～100 ℃ insulation.
(2) saccharification: liquefier is cooled to 63 ℃～65 ℃, the pH value is 4.1～4.5, add 0.002 weight portion Dextrozyme DX 1.5X carbohydrase (containing glucoamylase and Pullulanase) and 0.1 weight portion DextrozymeGA glucoamylase, behind the hydrolysis time 10 hours, the Lipex lipase that adds 0.001 weight portion again carries out synergetic hydrolysis, continues hydrolysis 60 hours.
(3) heating: the pH value of the saccharification liquid that regulating step (2) obtains is 5.1～5.4 isoelectric points to protein, is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill to prepare to filter;
(4) adopt that filter filters, hot wash, reclaim residual sugar, it is poor to obtain sugar;
(5) the further hydrolysis of fat separates: the poor water that adds 3 times of sugar that step (4) is obtained stirs in storage tank smashes poor piece, be warming up to 58 ℃～60 ℃, regulating pH value is 8.5, adds the Lipolase lipase hydrolysis 35 hours of 0.002 weight portion, promotes the fat splitting of sugar in being pickled with grains or in wine; Regulate the isoelectric point of pH value, be warming up to 90 ℃～95 ℃, stir maintenance 20～25 minutes to protein, flocculation albumen, filtration washing is further removed sugar, ash content and fat, the white solid product of sugared Egg preserved in wine that low temperature drying obtains making with extra care.
(6) sugared Egg preserved in wine in vain with the hydrochloric acid of 5.5mol/L 130 ℃ of hydrolysis 3 hours, adopt sodium carbonate to be neutralized to pH4.9, and then with 0.5% activated carbon deodorization, filtration, being concentrated into dry solids content in vacuum is 72%,, protein content 55.0%, sodium chloride content 45.8%, alpha-amido attitude nitrogen is 6.6% (dry weight), is fit to make an addition to the usefulness of soy sauce.
Perhaps sugared Egg preserved in wine in vain with the hydrochloric acid of 4.0mol/L 110 ℃ of hydrolysis 12 hours, the activated carbon deodorization with 1%, filter after, use OH
-Type anion exchange resin is removed most Cl
-, being neutralized to pH6～7, it is 80% (perhaps being dried to solid product) that vacuum is concentrated into concentration, protein content 96.3%, alpha-amido attitude nitrogen is 11.7% (dry weight), can be used as the albumen nitrogenous source that fermentation and food are used.
The white water that adds 4 times of sugar Egg preserved in wine, regulating temperature is 62 ℃～65 ℃, the pH value is about 7.3, add 0.8 weight portion papain, reacted impurity such as smart filtering fiber 16 hours, it is 80% that vacuum is concentrated into concentration, and protein content 91.0%, alpha-amido attitude nitrogen are 6.9% (dry weight).
Embodiment 3
(1) ground rice with 100 weight portions mixes with water, stirs 0.5 hour, and the control powder slurry concentration is 42%, and the pH value of regulating the powder slurry is 6.1～6.3, adds calcium chloride, Ca
2+The about 45mg/kg of content, add Termamyl 2X AMS, consumption 0.8 weight portion, 110 ℃～112 ℃ continuous injection liquefaction and handle 40min 98 ℃～100 ℃ insulation.
(2) saccharification: liquefier is cooled to 58 ℃～62 ℃, and the pH value is 5.2～5.4, adds the Promozyme D2 debranching enzyme of 1 weight portion Fructus Hordei Germinatus, 0.08 weight portion, and the Palatase 20000L lipase of 0.09 weight portion carries out synergetic hydrolysis, hydrolysis 25 hours.
(3) heating: saccharification liquid is heated to 90 ℃～95 ℃, kept 20～25 minutes, leave standstill and prepare to filter;
(4) adopt that filter filters, hot wash, reclaim residual sugar, it is poor to obtain sugar;
(5) the further hydrolysis of fat separates: the poor water that adds 3 times of sugar that step (4) is obtained stirs in storage tank smashes poor piece, be warming up to 58 ℃～60 ℃, regulating the pH value is 8.5, the Lipolase lipase hydrolysis 30 hours that adds 0.06 weight portion is regulated the isoelectric point of pH value to protein, is warming up to 95 ℃, stir and kept 25 minutes, flocculation albumen, filtration washing, the white solid product of sugared Egg preserved in wine that low temperature drying obtains making with extra care.
(6) sugared Egg preserved in wine in vain with the hydrochloric acid of 3.0mol/L 120 ℃ of hydrolysis 16 hours, adopt sodium carbonate liquor neutralizing hydrolysis liquid to pH about 4.6, activated carbon deodorization with 0.8%, filtration, being concentrated into dry solids content in vacuum is 78%, protein content 80.8%, sodium chloride content 28.3%, alpha-amido attitude nitrogen is 10.9% (dry weight), is fit to make an addition to the usefulness of soy sauce.
Perhaps sugared Egg preserved in wine in vain with the hydrochloric acid of 3.0mol/L 120 ℃ of hydrolysis 16 hours, the activated carbon deodorization with 0.8%, filter after, use OH
-Type anion exchange resin is removed most Cl
-, being neutralized to pH7, it is 72% that vacuum is concentrated into concentration, protein content 98.2%, alpha-amido attitude nitrogen are 13.5% (dry weight).
The white water that adds 7 times of sugar Egg preserved in wine, regulating temperature is 50 ℃～52 ℃, the pH value is 5.0, add 0.1 weight portion pepsin and NovoCor acid protease, reacted 20 hours, smart filter, it is 80% that vacuum is concentrated into concentration, and protein content 91.3%, alpha-amido attitude nitrogen are 4.1% (dry weight).
Embodiment 4
(1) ground rice with 100 weight portions mixes with water, stirs 0.5 hour, and the control powder slurry concentration is 36%, and the pH value of regulating the powder slurry is 5.8～6.1, adds calcium chloride, Ca
2+Content 40mg/kg, add Liquozyme Supra high-temperature, consumption is 0.05 weight portion, about 110 ℃ of continuous injections liquefaction and handle 120min 98～100 ℃ insulation.
(2) saccharification: liquefier is cooled to 59～61 ℃, the pH value is 5.2～5.5, the Promozyme D2 debranching enzyme and the 0.06 weight portion Lipopan 50BG lipase that add 0.5 weight portion NovozymWBA carbohydrase, 0.12 weight portion are hydrolyzed hydrolysis time 25 hours.
(3) heating: the pH value of saccharification liquid is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill filtration.
(4) filter: adopt filter to filter, wash, it is poor to obtain sugar.
(5) the further hydrolysis of fat separates: the poor water that adds 3 times of sugar that step (4) is obtained stirs in storage tank smashes poor piece, be warming up to 50 ℃～52 ℃, regulating pH value is 9.0, adds the Greasex alkaline fat enzyme hydrolysis 30 hours that is equivalent to poor 0.004 weight of sugar, and adjusting pH value is to the isoelectric point of protein, be about 5.1～5.4, be warming up to 90 ℃～95 ℃, stir maintenance 20～25 minutes, flocculation albumen, the white solid product of sugared Egg preserved in wine that filtration washing, drying obtain making with extra care.
(6) the white water that adds 5 times of sugared Egg preserved in wine, regulating temperature of charge is 58 ℃～62 ℃, the pH value is 6.0～6.3, add 0.6 weight portion bromelain and 0.1 weight portion trypsase, reacted 14 hours, smart filter, it is 75% that vacuum is concentrated into concentration, protein content 92.3%, alpha-amido attitude nitrogen are 7.3% (dry weight).
Embodiment 5
After the rice of (1) 100 weight portion or the Ex-all of cracking rice, wash Mi Erci repeatedly washing rice jar, regulating the pH value of soaking water is 6.0, and 30 ℃ of temperature are soaked meters 3～4 hours, and by water saturates, deliquescing is as the criterion and is advisable with the rice heart.
(2) defibrination, liquefaction: grind defibrination with emery wheel, powder slurry fineness is crossed 60 orders, the control powder slurry concentration is 42%, add calcium chloride, calcium ion concentration 38mg/kg regulates pH value 5.6～5.8, adds Liquozyme Supra 2.2X AMS, consumption is 0.8 weight portion, 108 ℃～110 ℃ continuous injections liquefaction and handle 60min 95～98 ℃ insulation.
(3) saccharification: liquefier is cooled to 57～60 ℃, the pH value is 4.1～4.5, the Promozyme 400L Pullulanase and the 0.01 weight portion Lipopan50BG lipase that add 0.5 weight portion AMG E type glucoamylase, 0.01 weight portion are hydrolyzed hydrolysis time 56 hours.
(4) heating: it is 5.1～5.4 that the pH value of saccharification liquid transfers to, and is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill to prepare to filter.
(5) filter: adopt filter to filter, wash, it is poor to obtain sugar.
(6) the further hydrolysis of fat separates: the poor water that adds 3 times of sugar that step (5) is obtained stirs in storage tank smashes poor piece, be warming up to 54 ℃～56 ℃, regulating pH value is 9.3, adds the Greasex alkaline fat enzyme hydrolysis 32 hours that is equivalent to poor 0.002 weight of sugar, and adjusting pH value is to the isoelectric point of protein, be about 5.1～5.4, be warming up to 90 ℃～95 ℃, stir maintenance 20～25 minutes, flocculation albumen, the white solid product of sugared Egg preserved in wine that filtration washing, drying obtain making with extra care.
(6) sugared Egg preserved in wine in vain with the hydrochloric acid of 5.0mol/L 95 ℃ of hydrolysis 24 hours, adopt sodium carbonate to be neutralized to pH4.4～4.6, and then with 0.5% activated carbon deodorization, filtration, being concentrated into dry solids content in vacuum is 72%, protein content 51.3%, sodium chloride content 48.0%, alpha-amido attitude nitrogen are 6.6% (dry weight).
The white water that adds 7 times of perhaps sugared Egg preserved in wine, regulating temperature of charge is 58 ℃～62 ℃, the pH value is 6.5～6.8, the Neutrase 0.8L microorganism neutral proteinase that adds 0.8 weight portion bromelain and 0.1 weight portion, reacted 12 hours, impurity such as smart filtering fiber, it is 75% that vacuum is concentrated into concentration, protein content 92.0%, alpha-amido attitude nitrogen are 7.0% (dry weight).
Embodiment 6
After the rice of (1) 100 weight portion or the Ex-all of cracking rice, wash Mi Erci repeatedly washing rice jar, regulating the pH value of soaking water is 6.0, and 30 ℃ of temperature are soaked meters 3～4 hours, and by water saturates, deliquescing is as the criterion with the rice heart.
(2) defibrination, liquefaction: grind defibrination with emery wheel, powder slurry fineness is crossed 60 orders, the control powder slurry concentration is 42%, add calcium chloride, calcium ion concentration 40mg/kg regulates pH value 5.6～6.0, adds Liquozyme Supra 2.2X AMS, consumption is 0.8 weight portion, 108 ℃～110 ℃ continuous injections liquefaction and handle 50min 95～98 ℃ insulation.
(3) saccharification: liquefier is cooled to 50 ℃～53 ℃, and the pH value is 5.6～5.8, adds the Fructus Hordei Germinatus of 10 weight portions, the Promozyme D2 Propiram debranching enzyme and the 0.1 25 hours weight portion Lipopan lipase synergetic hydrolysis time of 0.2 weight portion.
(4) heating: saccharification liquid is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill to prepare to filter.
(5) filter: adopt filter to filter, wash, it is poor to obtain sugar.
(6) the further hydrolysis of fat separates: the sugar that step (5) is obtained is poor to be added water and stirs in storage tank and smash poor piece, be warming up to 60 ℃, regulating the pH value is 9.5, add the Greasex alkaline fat enzyme hydrolysis 40 hours be equivalent to poor 0.1 weight portion of sugar, regulate the isoelectric point of pH value, be warming up to 93 ℃～95 ℃, stir maintenance 20～25 minutes to protein, flocculation albumen, filtration washing are further refining.
(6) the white water that adds 3.5 times of sugared Egg preserved in wine, regulating temperature of charge is 62 ℃～65 ℃, the pH value is about 8.0, the Alcalase 3.0T basic protein enzyme reaction of 1 weight portion 20 hours, impurity such as smart filtering fiber, it is 75% that vacuum is concentrated into concentration, and protein content 89.7%, alpha-amido attitude nitrogen are 7.9% (dry weight).
Embodiment 7
(1) ground rice with 100 weight portions mixes with water, stirs 0.5 hour, and the control powder slurry concentration is 36%, and the pH value of regulating the powder slurry is 5.8～6.1, adds calcium chloride, Ca
2+Content 40mg/kg, add Liquozyme Supra high-temperature, consumption is 0.05 weight portion, about 110 ℃ of continuous injections liquefaction and handle 120min 98～100 ℃ insulation.
(2) saccharification: liquefier is cooled to 59～61 ℃, the pH value is 5.2～5.5, the Promozyme D2 debranching enzyme and the 0.06 weight portion Lipopan 50BG lipase that add 0.7 weight portion Fungamyl800 fungal amylase, 0.05 weight portion are hydrolyzed hydrolysis time 36 hours.
(3) heating: the pH value of saccharification liquid is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill filtration.
(4) filter: adopt filter to filter, wash, it is poor to obtain sugar.
(5) the further hydrolysis of fat separates: the poor water that adds 3 times of sugar that step (4) is obtained stirs in storage tank smashes poor piece, be warming up to 50 ℃～52 ℃, regulating the pH value is 8.5, add the Greasex alkaline fat enzyme hydrolysis 30 hours be equivalent to poor 0.004 weight of sugar, regulate the isoelectric point of pH value, be warming up to 90 ℃～95 ℃ to protein, stir and kept 20～25 minutes, flocculation albumen, filtration washing, the white solid product of sugared Egg preserved in wine that drying obtains making with extra care.
(6) the white water that adds 5 times of sugared Egg preserved in wine, regulating temperature of charge is 50 ℃～52 ℃, the pH value is 4.0～4.3, add 0.3 weight portion pepsin, reacted 16 hours, smart filter, it is 70% that vacuum is concentrated into concentration, and protein content 91.5%, alpha-amido attitude nitrogen are 5.6% (dry weight).
Embodiment 8
After the rice of (1) 100 weight portion or the Ex-all of cracking rice, wash Mi Erci repeatedly washing rice jar, regulating the pH value of soaking water is 6.0, and 25 ℃ of temperature are soaked meters 4～4.5 hours, and by water saturates, deliquescing is as the criterion with the rice heart.
(2) defibrination, liquefaction: grind defibrination with emery wheel, powder slurry fineness is crossed 60 orders, the control powder slurry concentration is 42%, add calcium chloride, calcium ion concentration 45mg/kg regulates pH value 5.6～5.8, adds Liquozyme Supra 2.2X AMS, consumption is 0.8 weight portion, 111 ℃～112 ℃ continuous injections liquefaction and handle 50min 95～98 ℃ insulation.
(3) saccharification: liquefier is cooled to 50 ℃～53 ℃, and the pH value is 5.6～5.8, adds Fructus Hordei Germinatus, 0.1 weight portion Lipex lipase and the 0.1 25 hours weight portion Lipopan lipase synergetic hydrolysis time of 10 weight portions.
(4) heating: saccharification liquid is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill to prepare to filter.
(5) filter: adopt filter to filter, wash, it is poor to obtain sugar.
(6) the further hydrolysis of fat separates: the poor water that adds 4 times of sugar that step (5) is obtained stirs in storage tank smashes poor piece, be warming up to 60 ℃, regulating the pH value is 9.5, add the Greasex alkaline fat enzyme hydrolysis 40 hours be equivalent to poor 0.1 weight portion of sugar, regulate the isoelectric point of pH value, be warming up to 93 ℃～95 ℃, stir maintenance 20～25 minutes to protein, flocculation albumen, filtration washing is further removed sugar, ash content and fat.
(6) the white water that adds 5 times of sugared Egg preserved in wine, regulating temperature of charge is 60 ℃～63 ℃, and the pH value is 7.3, adds the Flavourzyme 500MG protease of 0.5 weight portion and Protamex mmp reaction 20 hours, impurity such as smart filtering fiber, it is 78% that vacuum is concentrated into concentration, perhaps is dried to solid product, and the product local flavor is pure, tasty mouthfeel, its protein content 90.1%, alpha-amido attitude nitrogen is 8.0% (dry weight), the organic protein nitrogenous source that is suitable for fermenting and uses with food.
Claims (8)
1, a kind of rice sugar is pickled with grains or in wine, and preparation is fermented and the method for the albumen nitrogenous source that food is used, and it is characterized in that comprising the steps:
(1) sizes mixing, liquefies: ground rice and water mixing are obtained the slurries that concentration is 30～42% weight, add calcium chloride solution, calcium ion concentration 35～45mg/kg, regulating pH is 5.6～6.4, add the liquefying amylase that is equivalent to ground rice dry substance 0.02%～0.80% weight, stir evenly, under 108 ℃～112 ℃, carry out continuous injection liquefaction and obtain liquefier, be incubated 40～140min down at 95 ℃～100 ℃;
(2) saccharification: the liquefier that step (1) is obtained is cooled to 50 ℃～65 ℃ through flash distillation or heat exchanger, regulating its pH value is 4.1～5.8, add and be equivalent to the carbohydrase of ground rice dry substance 0.002%～0.5% weight or the Fructus Hordei Germinatus of 1%～10% weight, and adding is equivalent to the lipase of ground rice dry substance 0.001%～0.1% weight, synergetic hydrolysis 25～60 hours;
(3) heating: the pH value of the saccharification liquid that regulating step (2) obtains is 5.1～5.4 or the isoelectric point of protein, is heated to 90 ℃～95 ℃, keeps 20～25 minutes, leaves standstill the preparation filtration;
(4) filter: adopt filter to filter, wash, it is poor to obtain sugar;
(5) fat splitting separates: the water that the poor adding of sugar that step (4) is obtained is equivalent to sugared poor 3 times of weight stirs in storage tank smashes poor piece, be warming up to 50 ℃～60 ℃, regulating pH value is 8.0～9.5, adds to be equivalent to the be pickled with grains or in wine alkaline fat enzyme hydrolysis 25～40 hours of 0.001%～0.1% weight of sugar; Regulate the pH value then and be 5.1～5.4 or to the isoelectric point of protein, be warming up to 90 ℃～95 ℃, stir and kept 20～25 minutes, filter, it is white less than 0.1% high-purity sugar Egg preserved in wine to obtain fat content;
(6) the dry white solid product of rice sugar Egg preserved in wine that obtains of the sugared Egg preserved in wine white spirit that obtains of step (5); Perhaps adopt acid system or enzymatic hydrolysis, through neutralization, refining and concentrate the albumen nitrogenous source used of fermentation and food.
2, method according to claim 1 is characterized in that the described liquefying amylase of step (1) is high temperature Ye Huamei Termamyl or Liquozym high-temperature.
3, method according to claim 1 and 2, it is characterized in that the described filtration of step (4) comprises: adopt plate and frame filter press to filter, in filter frame, be full of sugared poor, wash with 80 ℃～85 ℃ the hot water that is equivalent to the poor weight of 1～2 times of sugar, use poor water of part affination and filtrate to merge earlier, again through refining, the concentrated rice starch syrup that obtains; The poor water pump of another part affination is used for grinding rice or sizing mixing to preceding operation; A plate is pushed away pine, draw back sheet frame, be discharged at square groove under the filter press sugar is poor;
Wherein, residual sugar reclaims: in storage tank, the poor water that adds of sugar is stirred and smashes poor piece, add thermal agitation and be warming up to 70 ℃, kept 15～20 minutes, filter, can reclaim sugar be pickled with grains or in wine in the sugar of 80%～85% solubility; These residual sugar water pumps are used for grinding rice or sizing mixing to preceding operation.
4, method according to claim 3, it is characterized in that the nitrogenous source of acid system hydrolysis producing protein described in the step (6) comprises: the sugared Egg preserved in wine that step (5) obtains is white, with the food acids of 2.5～5.5mol/L between 95 ℃～130 ℃, heating hydrolysis 3～24 hours, adopt edible sodium carbonate or sodium hydroxide solution neutralizing hydrolysis liquid pH to 4.4～4.9, with 0.5%～1% activated carbon deodorization, filtration; Perhaps after activated carbon deodorization, the filtration, pass through OH again
-The most Cl of the refining removal of type anion exchange resin
-Be neutralized to pH6～7, it is 70%～80% weight that vacuum is concentrated into concentration.
5, method according to claim 4, it is characterized in that enzymatic hydrolysis producing protein nitrogenous source comprises described in the step (6): the white water that adds 3～7 times of the sugared Egg preserved in wine that step (5) obtains, adjustment is 50 ℃～65 ℃, the pH value is 5.0～8.0, add the animal and plant protease and/or the microbial protease that are equivalent to white 0.1%～1.0% weight of sugared Egg preserved in wine, constantly stirring reaction is 10～20 hours, smart filter, and it is 70%～80% weight that vacuum is concentrated into concentration.
6, method according to claim 5 is characterized in that the described animal and plant protease of step (6) is one or more in pepsin, trypsase, papain, the bromelain; Described microbial protease is one or more among Neutrase, Alcalase, Protamex, the Flavourzyme.
7, method according to claim 6, it is characterized in that the described lipase of step (2) is microbial lipase NovoCor, Lipopan, Lipex, described carbohydrase is one or more in glucoamylase, Pullulanase, beta amylase, fungal amylase, Dextrozyme compounded saccharifying enzyme, AMG glucoamylase, Promozyme Pullulanase, Fungamyl fungal amylase or the Optimalt BBA beta amylase.
8, method according to claim 7 is characterized in that the described alkaline lipase of step (5) is Lipolase, Greasex.
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