CN103392987A - Method for producing high quality glutinous rice powder and soluble glutinous rice protein through enzyme method - Google Patents
Method for producing high quality glutinous rice powder and soluble glutinous rice protein through enzyme method Download PDFInfo
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Abstract
The present invention relates to a method for producing high quality glutinous rice powder and soluble glutinous rice protein through an enzyme method. The method comprises: glutinous rice pretreatment, soaking, crushing, an enzyme reaction, washing, dewatering, concentrating, drying and other steps. The present invention further relates to high quality glutinous rice powder obtained according to the method, wherein the high quality glutinous rice powder has characteristics of high whiteness (more than or equal to 90%), small number of spots (less than or equal to 2.5/cm<2>), low ash (less than or equal to 0.4%), uniform particle size distribution (2-8 mum, narrow distribution), long shelf life, protein content of 2-6%, and high product quality, and can be widely used for various glutinous rice powder products, and the obtained soluble glutinous rice protein has a purity of more than 70%. In addition, the process can concurrently produce high quality glutinous rice powder and soluble glutinous rice protein, production efficiency is high, waste is low, and pollution is low.
Description
Technical field
The present invention relates to the method for the high-quality glutinous rice flour of a kind of Production by Enzymes and solvable glutinous rice albumen, belong to rice deep process technology field.
Background technology
Glutinous rice claims again the wax rice, has that stickiness is large, expansibility is little, characteristics such as soft, tough cunning and glutinous perfume (or spice), except directly edible, and the important source material of still making traditional food.Glutinous rice is worn into after glutinous rice flour except making the rice dumpling, also be widely used in food service industry, as colourful glutinous rice cake of all kinds, glutinous rice snack and glutinous rice dilated food etc.
Two main components of glutinous rice are protein and starch, content is about respectively 8% and 80%, wherein protein mainly is comprised of 4 components, it is alkali-soluble glutelin (80%), water-soluble albumin (9%～11%), salt dissolubility globulin (7%～15%), and pure dissolubility glutelin (2%～4%).Glutinous rice starch is almost completely amylopectin, and the content of amylose is only 0.8%-1.3%, and is positioned at the core of amylum body,, so the glutinous rice stickiness is large, has weak retrogradation and good freeze/thaw stability.
The water mill glutinous rice powder that viscosity is high, gelatinization point is low, make cooked after, outward appearance is sparking and bright, mouthfeel is soft, flexible, chewiness, good, the ripe rear non muddy soup of stand, is deeply used the approval in producer and market.Reduce protein content in glutinous rice flour, its peak viscosity significantly increases, and the reduction of protein content, can also make the glutinous rice flour whiteness that makes increase.
Rarely have the report of removing albumen in glutinous rice flour in research both at home and abroad, the method except deproteinized in other field mainly contains alkaline process and enzyme process.It is mainly that the character of utilizing partially protein (as glutelin) to be dissolvable in water in alkaline aqueous solution is carried out that alkaline process extracts, but, under alkali condition, the cysteine of protein and serine residue can be transformed into the alanine of dehydration, rely-alanine in conjunction with forming with the epsilon-amino acid of lysine, rely-alanine is not only poisonous but also can cause the loss of nutriment, loses nutritive value.Enzyme process is by protease and albumen effect, thereby proteolysis is separated with starch.Suitably remove the albumen in glutinous rice flour, the glutinous rice flour peak viscosity is increased, whiteness increases; If but remove albumen fully, the glutinous rice starch viscosity that obtains is hanged down effectively moulding.Protein content glutinous rice flour quality between 2-6% is better, can, according to product needed,, by controlled enzymatic hydrolysis condition and sleeping spiral shell washing separation condition, obtain the high-quality glutinous rice flour of corresponding protein content.
CN201010030190.3 discloses the technique of producing glutinous rice starch and glutinous rice albumen with glutinous rice flour, obtains the glutinous rice starch of protein content＜0.5% with the heavy method of the molten acid of alkali.
CN201110090114.6 discloses and has adopted the method for Production by Enzymes rice starch and the product that utilizes the method to obtain, and has obtained the glutinous rice starch of egg Bai Hanliang＜=0.35%.
In order to improve the quality of glutinous rice flour, obtain high-quality glutinous rice flour, the inventor is through repeatedly theory and verification experimental verification, and the present invention has been completed in research.
Summary of the invention
The purpose of this invention is to provide a kind of method for preparing high-quality glutinous rice flour and the standby solvable glutinous rice albumen of interlock system of low protein content.
Another object of the present invention is to provide a kind of high-quality glutinous rice flour and solvable glutinous rice albumen.
The present invention is achieved through the following technical solutions.
The preparation method of a kind of high-quality glutinous rice flour and solvable glutinous rice albumen comprises following technical step:
(1) glutinous rice soaks
Glutinous rice is after removal of impurities is processed, and computation weigh, soak 3-4h with circulating water at normal temperatures.
(2) pulverize
Glutinous rice after the immersion that step (1) obtains adopts " pulverizing-screening " coupling technology to pulverize, and coarse crushing is to the 40-60 order, and fine powder is broken to the 80-100 order, adds water the Rice ﹠ peanut milk concentration adjustment is arrived 12-14 ° of B é.
(3) enzyme reaction
The Rice ﹠ peanut milk that step (3) is obtained is warming up to 40-45 ℃, regulates pH value 6.0-7.0, adds the acid protease in glutinous rice quality 0.4-0.6%, stir, and enzymolysis 1-2h;
(4) sleeping spiral shell washing
The enzymolysis liquid that step (3) is obtained is delivered in horizontal screw centrifuge and is carried out separating, washing, reclaims respectively light phase and the heavy phase of sleeping spiral shell after centrifugal.
(5) glutinous rice flour dehydration
Adopt plate compression to dewater the centrifugal rear heavy phase of the described sleeping spiral shell of step (4), after dehydration, filter cake moisture content is about 50%.
(6) glutinous rice flour is dry
The material that step (5) is obtained carries out drying by impulse air flow drier, obtains high-quality glutinous rice flour.
(7) albumen is concentrated
Gently concentrate with the quadruple effect falling film condenser mutually the described sleeping spiral shell of step (4) is centrifugal, be concentrated into and admittedly contain greater than 30%;
(8) albumen is dry
The concentrate that step (7) is obtained carries out low-temperature vacuum drying, temperature 55-70 ℃, and vacuum 0.07-0.1MPa, obtain glutinous rice albumen.
A preferred embodiment of the invention, soak 4h when environment temperature is 10-20 ℃ in step (1), soak 3h, glutinous rice grain hardness＜3000g during ring border Wen Du＞=20 ℃.
In a preferred embodiment of the invention, step (2), Rice ﹠ peanut milk can be all by 100 mesh sieves.
In a preferred embodiment of the invention, step (3), the work of acid protease enzyme is 50,000 IU/g.
In a preferred embodiment of the invention, step (4), the horizontal screw centrifuge rotating speed is 2000-3000r/min.
Sheet frame feed pressure 0.3-0.6MPa in a preferred embodiment of the invention, step (5).
A preferred embodiment of the invention, in step (6), impulse air flow drier EAT 145-160 ℃, middle air temperature 65-75 ℃, dried high-quality glutinous rice flour water divides the amount of containing＜=13%.
In a preferred embodiment of the invention, step (7), the steam pressure of quadruple effect inspissator is 0.6-0.8MPa, an effect temperature 75-80 ℃, two effect temperature 60-65 ℃, triple effect temperature 50-55 ℃, quadruple effect temperature 40-45 ℃.
A preferred embodiment of the invention, is characterized in that can obtaining the high-quality glutinous rice flour of arbitrary protein content between 2-6% by controlled enzymatic hydrolysis condition and sleeping spiral shell parameter of noncentricity.
Beneficial effect of the present invention:
Compared with prior art, the inventive method has following advantage: adopt acid protease hydrolysis albumen, under nearly neutral condition, acid protease becomes small molecular protein with macromolecular proteolysis, and albumen separates with starch.By albumen and starch density contrast, adopt horizontal screw centrifuge both to separate, obtain protein content in the high-quality glutinous rice flour slurries of 2-6% and light phase, gently the further centrifugal glutinous rice soluble protein that obtains mutually, the soluble protein that the method obtains is without bitter taste, and sweet mouthfeel is pleasant.In addition, " pulverizing-screening " coupling technology that the present invention adopts passes through twice screening of twice pulverizing, the impurity such as energy effectively catching rice skin, and control particle diameter 2-8 μ m, and having reduced product spot number, the powder quality of acquisition is homogeneous more.The pneumatic conveying drying technology that adopts, solved the agglomeration traits of starch in dry run in present glutinous rice flour production technology.
The specific embodiment
Below by the present invention of specific embodiment more detailed description
(1) glutinous rice soaks
Glutinous rice is after removal of impurities is processed, and computation weigh, soak 3-4h with circulating water at normal temperatures.
The raw material range that the present invention uses is wider, not only can but also can be Xian glutinous rice for milled round grain glutinous rice, can also be for both with a certain proportion of melange, and whole rice or crack rice.
Glutinous rice is processed through removal of impurities, after computation weigh, and after soaking with circulating water, hardness＜3000g.
Removal of impurities, to weigh, soak the equipment that uses be all that the art is used usually, product sold in the market.
(2) pulverize
Glutinous rice after the immersion that step (1) obtains adopts " pulverizing-screening " coupling technology to pulverize, and then adds water that the Rice ﹠ peanut milk concentration adjustment is arrived 12-14 ° of B é.
" pulverize-screening " coupling technology, adopt shearing pulverization principle to pulverize raw material, mill body is stainless steel, has changed the foreign matter intervention defects such as traditional grinding-wheel grinder sandstone; And newly-increased twice screening operation, thus make rice skin in Rice ﹠ peanut milk etc. effectively to be trapped on sieve, effectively to be removed, Rice ﹠ peanut milk can be all by 100 eye mesh screens; Part fat also is being retained down, and extends the shelf-life of powder.The pulverizer that the present invention uses is provided by Wuxi He Pu light equipment technology Co., Ltd.
In order to remove as much as possible in glutinous rice the impurity such as rice skin, pulverizer used in the present invention adopts twice screening operation.In order to make the delicate mouthfeels such as glutinous rice flour goods such as the rice dumpling, after second is pulverized, screening order number is 100 orders.
(3) enzyme reaction
The Rice ﹠ peanut milk that step (3) is obtained is warming up to 40-50 ℃, and preferably 45-50 ℃, regulate pH value 6.0-7.0, adds the acid protease in glutinous rice quality 0.4-0.6%, stir, and enzymolysis 1-2h.
Acid protease is to be to be formed through refining refinement of fermenting by the goth black aspergillus excellent species of grand section through acid protease, and it can be under low pH condition, effective aminosal.
Enzyme activity definition: enzyme activity unit is that 1g enzyme powder or 1ml enzyme liquid are at 40 ℃, under the PH3.0 condition, it is an enzyme activity unit (u/g or u/ml) that 1 minute hydrolyzed casein produces 1ug tyrosine, the acid protease enzyme that uses in the present invention scope 5-150 alive ten thousand IU/g, preferably 5-20 ten thousand IU/g.
(4) sleeping spiral shell washing
The enzymolysis liquid that step (3) is obtained is delivered in horizontal screw centrifuge and is carried out separating, washing, reclaims respectively light phase and the heavy phase of sleeping spiral shell after centrifugal.
Horizontal screw centrifuge is the precipitation apparatus of a kind of horizontal screw unloading, continued operation, is widely used in food service industry.Rotary drum and spiral rotate with certain differential same-directional high-speed, and material is introduced conveying spiral inner core continuously by feed pipe, enters rotary drum after acceleration, and under effect of centrifugal force, heavier solid formation is that glutinous rice flour is deposited on formation sediment layer on rotatory drum wall.The glutinous rice flour that the conveying spiral will deposit continuously is pushed into rotary drum cone end, outside slag-drip opening discharge machine.Lighter liquid phase thing is mainly solvable and soluble albumen, forms the internal layer pendular ring, overflows continuously rotary drum by the large end overfall of rotary drum, outside leakage fluid dram discharge machine.
Main electric machine frequency 22.5-37.5Hz in sleeping spiral shell centrifugal process, electric current 25-40A, auxiliary-motor frequency 12-18Hz, electric current, 12-18A.
Described horizontal screw centrifuge is the various horizontal screw centrifuges of selling in the market, as Suzhou UNT machine-building Co., Ltd.
(5) glutinous rice flour dehydration
Adopt plate compression to dewater the centrifugal rear heavy phase of the described sleeping spiral shell of step (4), after dehydration, filter cake moisture content is about 50%.
Described plate compression dehydration is a kind of method that adopts the plate and frame filter press dehydration, and the plate and frame filter press that the present invention uses is the various plate and frame filter press of selling in the market.
(6) glutinous rice flour is dry
The material that step (5) is obtained carries out drying by impulse air flow drier, obtains high-quality glutinous rice flour.
The pneumatic conveying drying utilization thermal current at a high speed lump material that will wet is dispersed into the starch granules shape and is suspended in air-flow, with thermal current and stream carry on one side, carry out drying on one side.
When the pneumatic conveying drying EAT is low, material is difficult for by fully dry, product moisture content is high, the evaporation of powder surface moisture is too fast when EAT is too high, surface can be because of over-drying formation duricrust, and in the present invention, the pneumatic drier EAT is 145-160 ℃, in the time of middle air temperature 65-75 ℃, dry glutinous rice flour Shui divides Han Liang＜=13%, and particle diameter is lower.
Eddy airstream drier used in the present invention is provided by kind source, Ruian machinery Co., Ltd.
The described glutinous rice whitewash of high-quality glutinous rice flour degree＞=90% in the present invention, spot number is few＜=2.5/cm
2, ash content Di＜=0.4%, particle diameter distribution homogeneous (2-8 μ m, be narrow distribution), long shelf-life, protein content 2-6%, product quality is high, but in the various glutinous rice flour goods of extensive use.
(7) albumen is concentrated
Step (4) is crouched, and spiral shell is centrifugal gently to be concentrated with the quadruple effect falling film condenser mutually, is concentrated into admittedly and contains greater than 30%.
Through sleeping centrifugal gently admittedly the containing less than 5% mutually of spiral shell, adopt the quadruple effect falling film condenser gently to be concentrated into mutually admittedly to contain and be beneficial to follow-up drying greater than 30%, the inspissator steam pressure 0.6-0.8MPa that adopts, an effect temperature 75-80 ℃, two effect temperature 60-65 ℃, triple effect temperature 50-55 ℃, quadruple effect temperature 40-45 ℃, an effect vacuum 0.02-0.025MPa, two effect vacuum 0.06-0.07MPa, triple effect vacuum 0.075-0.08MPa, quadruple effect vacuum 0.085-0.09MPa.
(8) albumen is dry
The solvable glutinous rice nutrient protein that the present invention obtains is worth high, dissolubility is good, in order to prevent that the high temperature in dry run from causing albuminous degeneration, affect its functional character, glutinous rice albumen after concentrated carries out drying by the low-temperature vacuum drying mode, baking temperature 55-70 ℃, vacuum 0.07-0.1MPa, obtain glutinous rice albumen.
Further illustrate technology contents of the present invention and effect below by example.
Embodiment 1
Prepare protein content: the high-quality glutinous rice flour of 5-6%, step is as follows:
(1) glutinous rice soaks
Glutinous rice after removal of impurities is processed, carries out proportioning according to the ratio of long-grained nonglutinous rice and polished rice 6:4, takes the rice (protein content 7.53%) that 1000kg prepares, and by tape transport,, to soaking workshop section, soaks 3h with circulating water in steeping tank.Glutinous rice grain hardness 2750g.
(2) pulverize
Glutinous rice after the immersion that step (1) obtains adopts " pulverizing-screening " coupling technology to pulverize, pulverizer electric current 30-32A, charging frequency 47.15Hz.Rice ﹠ peanut milk concentration adjustment to 12.2 ° B é, Rice ﹠ peanut milk after crushed is all by 100 mesh sieves.
(3) enzyme reaction
The Rice ﹠ peanut milk that step (3) is obtained is warming up to 48 ℃, and pH value 6.25 adds in glutinous rice quality 0.4% acid protease, stir, and enzymolysis 1h, thus obtain a kind of enzymolysis liquid.The work of acid protease enzyme is 50,000 IU/g.
(4) sleeping spiral shell washing
The enzymolysis liquid that step (3) is obtained is delivered in horizontal screw centrifuge and is carried out separating, washing, reclaims respectively light phase and the heavy phase of sleeping spiral shell after centrifugal, light phase concentration 3.9%.Horizontal screw centrifuge master electric machine frequency 25Hz, electric current 28-33A, auxiliary-motor frequency 15Hz, electric current, 15-18A.
(5) glutinous rice flour dehydration
The centrifugal rear heavy phase of the described sleeping spiral shell of step (4) is delivered to sheet frame workshop section carries out filter-press dehydration, the moisture weight percentage after dehydration in material is 46.1%.
(6) glutinous rice flour is dry
The material that step (5) is obtained carries out drying by pneumatic conveyer dryer, obtains high-quality glutinous rice flour.
The prepared glutinous rice flour moisture 12.51% of the present invention, whiteness 91.1%, the several 2.1/cm of spot
2, ash content 0.24%, particle diameter distribution homogeneous (2-8 μ m, be narrow distribution), 100 order percent of pass 100%, 200 order percent of pass 96.6%, protein content 5.2%, rise and stick with paste temperature 1792cP, product quality is high.
(7) albumen is concentrated
Step (4) gained is crouched, and spiral shell is centrifugal gently to be concentrated with the quadruple effect falling film condenser mutually.The inspissator steam pressure is 0.7MPa approximately, an effect temperature 75-79 ℃, and two effect temperature 63-65 ℃, triple effect temperature 51-55 ℃, quadruple effect temperature 42-45 ℃, be concentrated into and admittedly contain 34%.
(8) albumen is dry
The concentrate that step (7) is obtained carries out low-temperature vacuum drying, after measured, and the solvable glutinous rice albumen moisture 4.83% that obtains, protein content 70.2%.
Embodiment 2
Prepare the high-quality glutinous rice flour of protein content 4-5%, step is as follows:
(1) glutinous rice soaks
Glutinous rice after removal of impurities is processed, takes 1t long-grained nonglutinous rice (protein content 8.09%), by tape transport,, to soaking workshop section, soaks 3.5h with circulating water in steeping tank.Glutinous rice grain hardness 2430g.
(2) pulverize
Glutinous rice after the immersion that step (1) obtains adopts " pulverizing-screening " coupling technology to pulverize, pulverizer electric current 32-35A, charging frequency 47.2Hz.Rice ﹠ peanut milk concentration adjustment to 13.1 ° B é, Rice ﹠ peanut milk after crushed is all by 100 mesh sieves.
(3) enzyme reaction
The Rice ﹠ peanut milk that step (3) is obtained is warming up to 45 ℃, and pH value 6.15 adds in glutinous rice quality 0.5% acid protease, stir constantly, and enzymolysis 1.5h, thus obtain a kind of enzymolysis liquid.The work of acid protease enzyme is 50,000 IU/g.
(4) sleeping spiral shell washing
The enzymolysis liquid that step (3) is obtained is delivered in horizontal screw centrifuge and is carried out separating, washing, reclaims respectively light phase and the heavy phase of sleeping spiral shell after centrifugal, light phase concentration 4.3%.Horizontal screw centrifuge master electric machine frequency 25Hz, electric current 28-33A, auxiliary-motor frequency 15Hz, electric current, 15-18A.
(5) glutinous rice flour dehydration
The centrifugal rear heavy phase of the described sleeping spiral shell of step (4) is delivered to sheet frame workshop section carries out filter-press dehydration, the moisture weight percentage after dehydration in material is 47.4%.
(6) glutinous rice flour is dry
The material that step (5) is obtained carries out drying by the eddy airstream drier, obtains high-quality glutinous rice flour.
The prepared glutinous rice flour moisture 11.0% of the present invention, whiteness 92.4%, the several 0.6/cm of spot
2, ash content 0.31%, particle diameter distribution homogeneous (2-8 μ m, be narrow distribution), 100 order percent of pass 100%, 200 order percent of pass 97.2%, protein content 4.3%, rise and stick with paste temperature 1838cP, product quality is high.
(7) albumen is concentrated
Step (4) gained is crouched, and spiral shell is centrifugal gently to be concentrated with the quadruple effect falling film condenser mutually.The inspissator steam pressure is 0.75MPa approximately, an effect temperature 73-76 ℃, and two effect temperature 61-64 ℃, triple effect temperature 51-54 ℃, quadruple effect temperature 42-45 ℃, be concentrated into and admittedly contain 36%.
(8) albumen is dry
The concentrate that step (7) is obtained carries out low-temperature vacuum drying, after measured, and the solvable glutinous rice albumen moisture 5.62% that obtains, protein content 71.3%.
Embodiment 3
Prepare the high-quality glutinous rice flour of protein content 2-4%, step is as follows:
(1) glutinous rice soaks
Glutinous rice after removal of impurities is processed, takes 1t polished rice (protein content 7.40%), by tape transport,, to soaking workshop section, soaks 4h with circulating water in steeping tank.Glutinous rice grain hardness 2568g.
(2) pulverize
Glutinous rice after the immersion that step (1) obtains adopts " pulverizing-screening " coupling technology to pulverize, pulverizer electric current 32-35A, charging frequency 47.15Hz.Rice ﹠ peanut milk concentration adjustment to 13.5 ° B é, Rice ﹠ peanut milk after crushed is all by 100 mesh sieves.
(3) enzyme reaction
The Rice ﹠ peanut milk that step (3) is obtained is warming up to 45 ℃, and pH value 6.37 adds in glutinous rice quality 0.6% acid protease, stir constantly, and enzymolysis 2h, thus obtain a kind of enzymolysis liquid.The work of acid protease enzyme is 50,000 IU/g.
(4) sleeping spiral shell washing
The enzymolysis liquid that step (3) is obtained is delivered in horizontal screw centrifuge and is carried out separating, washing, reclaims respectively light phase and the heavy phase of sleeping spiral shell after centrifugal, light phase concentration 4.5%.Horizontal screw centrifuge master electric machine frequency 25Hz, electric current 29-33A, auxiliary-motor frequency 15Hz, electric current, 15.4-18.5A.
(5) glutinous rice flour dehydration
The centrifugal rear heavy phase of the described sleeping spiral shell of step (4) is delivered to sheet frame workshop section carries out filter-press dehydration, the moisture weight percentage after dehydration in material is 48.3%.
(6) glutinous rice flour is dry
The material that step (5) is obtained carries out drying by the eddy airstream drier, obtains high-quality glutinous rice flour.
The prepared glutinous rice flour moisture 12.7% of the present invention, whiteness 90.9%, the several 1.3/cm of spot
2, low by 0.19%, the particle diameter distribution homogeneous (2-8 μ m, be narrow distribution) of ash content, 100 order percent of pass 100%, 200 order percent of pass 97.2%, protein content 2.99%, rise and stick with paste temperature 1935cP, product quality is high.
(7) albumen is concentrated
Step (4) gained is crouched, and spiral shell is centrifugal gently to be concentrated with the quadruple effect falling film condenser mutually.The inspissator steam pressure is 0.75MPa approximately, an effect temperature 73-75 ℃, and two effect temperature 62-64 ℃, triple effect temperature 51-54 ℃, quadruple effect temperature 42-46 ℃, be concentrated into and admittedly contain 37%.
(8) albumen is dry
The concentrate that step (7) is obtained carries out low-temperature vacuum drying, after measured, and the solvable glutinous rice albumen moisture 4.62% that obtains, protein content 71.6%.
Claims (10)
1. the method for the high-quality glutinous rice flour of Production by Enzymes and solvable glutinous rice albumen, is characterized in that, comprises the following steps:
(1) glutinous rice soaks
Glutinous rice is after removal of impurities is processed, and computation weigh, soak 3-4h with circulating water at normal temperatures;
(2) pulverize
Glutinous rice after the immersion that step (1) obtains is pulverized, and coarse crushing is to the 40-60 order, and fine powder is broken to the 80-100 order, adds water the Rice ﹠ peanut milk concentration adjustment is arrived Baume degrees 12-14 ° of B é;
(3) enzyme reaction
The Rice ﹠ peanut milk that step (3) is obtained is warming up to 40-45 ℃, regulates pH value 6.0-7.0, adds the acid protease in glutinous rice quality 0.4-0.6%, stir, and enzymolysis 1-2h;
(4) sleeping spiral shell washing
The enzymolysis liquid that step (3) is obtained is delivered in horizontal screw centrifuge and is carried out separating, washing, reclaims respectively light phase and the heavy phase of sleeping spiral shell after centrifugal;
(5) glutinous rice flour dehydration
Adopt plate compression to dewater the centrifugal rear heavy phase of the described sleeping spiral shell of step (4);
(6) glutinous rice flour is dry
The material that step (5) is obtained carries out drying by impulse air flow drier, obtains high-quality glutinous rice flour;
(7) albumen is concentrated
Gently concentrate with the quadruple effect falling film condenser mutually the described sleeping spiral shell of step (4) is centrifugal, be concentrated into solid content greater than 30%;
(8) albumen is dry
The concentrate that step (7) is obtained carries out low-temperature vacuum drying, temperature 55-70 ℃, and vacuum 0.07-0.1MPa, obtain glutinous rice albumen.
2. method according to claim 1, is characterized in that in described step (1) soaking rear glutinous rice grain hardness＜3000g.
3. method according to claim 1, is characterized in that in described step (2), Rice ﹠ peanut milk can be all by 100 mesh sieves.
4. method according to claim 1, is characterized in that in described step (3), the work of acid protease enzyme is 50,000 IU/g.
5. method according to claim 1, is characterized in that in described step (4), the horizontal screw centrifuge rotating speed is 2000-3000r/min.
6. method according to claim 1, is characterized in that sheet frame feed pressure 0.3-0.6MPa in described step (5), and after dehydration, filter cake moisture content is 50% left and right.
7. method according to claim 1, is characterized in that in described step (6), impulse air flow drier EAT 145-160 ℃, and middle air temperature 65-75 ℃, dried high-quality glutinous rice flour water divides the amount of containing＜=13%.
8. method according to claim 1, is characterized in that the steam pressure of quadruple effect inspissator in described step (7) is 0.6-0.8MPa, an effect temperature 75-80 ℃, two effect temperature 60-65 ℃, triple effect temperature 50-55 ℃, quadruple effect temperature 40-45 ℃.
9. the high-quality glutinous rice flour that makes of according to claim 1-8 described methods of any one, is characterized in that described high-quality glutinous rice flour protein content 2-6%.
10. the solvable glutinous rice albumen that makes of according to claim 1-8 described methods of any one.
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| CN106942584A (en) * | 2017-04-26 | 2017-07-14 | 无锡华顺民生食品有限公司 | A kind of transparent rice dumpling of low albumen and preparation method thereof |
| CN109770204A (en) * | 2019-03-12 | 2019-05-21 | 武汉轻工大学 | A kind of preparation method and black glutinous rice powder of black glutinous rice powder |
| CN111480784A (en) * | 2020-04-17 | 2020-08-04 | 四川省食品发酵工业研究设计院 | Quality improvement method for quick-frozen glue pudding |
| CN111513251A (en) * | 2020-04-29 | 2020-08-11 | 江苏科技大学 | Preparation method of glutinous rice flour |
| CN111449195A (en) * | 2020-05-26 | 2020-07-28 | 江苏科技大学 | Method for preparing rice cake by using glutinous rice flour with low glycemic index |
| CN112889994A (en) * | 2021-03-01 | 2021-06-04 | 合肥工业大学 | Method for simultaneously extracting glutinous rice protein and starch by enzyme method-assisted water milling |
| CN112868781A (en) * | 2021-03-03 | 2021-06-01 | 蚌埠市福淋乳业有限公司 | Method for processing high-stability yoghourt by adsorbing black rice anthocyanin and polypeptide through starch |
| CN113133518A (en) * | 2021-05-28 | 2021-07-20 | 赵洪 | Nutritional rice noodles and preparation method thereof |
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