CN103570819A - Preparation method of casein - Google Patents
Preparation method of casein Download PDFInfo
- Publication number
- CN103570819A CN103570819A CN201310517117.2A CN201310517117A CN103570819A CN 103570819 A CN103570819 A CN 103570819A CN 201310517117 A CN201310517117 A CN 201310517117A CN 103570819 A CN103570819 A CN 103570819A
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- CN
- China
- Prior art keywords
- food grade
- casein food
- grade preparation
- preparation
- casein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/415—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from plants
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biophysics (AREA)
- Biochemistry (AREA)
- Gastroenterology & Hepatology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of casein. The method comprises the following steps: crushing rice bran; soaking for 1-2 hours by using a dilute alkali solution at 30-60 DEG C; degreasing and filtering; soaking residue by using a saturated sodium hydroxide solution, wherein the soaking temperature is 40-80 DEG C, and the soaking time is 2-4 hours; then cooling to room temperature; filtering, removing the residue, reserving filtrate, and neutralizing the filtrate until the pH value is 6-6.5 by using hydrochloric acid; filtering, washing sediments, and drying. The method disclosed by the invention is reasonable in design, fast in extraction speed and high in extraction rate.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing method, be specifically related to a kind of casein food grade preparation method.
Background technology
Casein food grade is a kind of important industrial chemicals, be widely used in the fields such as plastics, leather, paint, papermaking, and rice bran is not only a kind of large agriculture byproduct, also contains abundant casein food grade, the traditional purposes of rice bran is mainly that utility value is lower as peasant household's livestock-raising feed.Utilizing the abundant rice bran resource in rural area to prepare casein food grade will be further enhanced the appreciation potential of rice bran undoubtedly.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, and a kind of new casein food grade preparation method is provided.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of casein food grade preparation method, is characterized in: rice bran is pulverized, with the dilute alkaline soln of 30-60 ℃, soaked degreasing in 1-2 hour, filter, filter residue is soaked with saturated sodium hydroxide solution, soak solution temperature is 40-80 ℃, soak time is 2-4 hour, then be down to room temperature, filter, remove filter residue, retain filtrate, with hydrochloric acid neutralization filtrate to pH value, be 6-6.5, filter, by throw out washes clean, dry.
Compared with prior art, the inventive method is reasonable in design, and its extraction rate is fast, and extraction yield is high.
Embodiment
Below further describe concrete technical scheme of the present invention, so that those skilled in the art understands the present invention further, and do not form the restriction to its right.
Embodiment 1, a kind of casein food grade preparation method, and its step is as follows:
1, degreasing.Learnt from else's experience 10 kilograms, the rice bran pulverized, soaks with sodium hydroxide solution, and concentration of sodium hydroxide solution is 4%, and solution temperature is 60 ℃, and soak time is 2 hours, filters, and retains filter residue.
2, alkali soaks.Filter residue is soaked 4 hours with saturated sodium hydroxide solution, and solution temperature is 70 ℃, has soaked rear rapid reduction solution temperature to room temperature, filters, and retains filtrate.
3, precipitation.In filtrate, add hydrochloric acid, to solution pH value be 6, do not stop to stir 20 minutes, then standing 2 hours, filter, throw out is crude product casein food grade.
4, washing.To precipitate with 90 ℃ of hot water repetitive scrubbings 6 times.
5, dry.Throw out after washing is put into loft drier and be dried, drying temperature is 60 ℃.
Claims (6)
1. a casein food grade preparation method, it is characterized in that raw materials used is rice bran, through pulverizing, degreasing, alkali, soaks, precipitate, washs, is dried and forms.
2. a kind of casein food grade preparation method according to claim 1, is characterized in that described degreasing is to soak 1-2 hour with the dilute alkaline soln of 30-60 ℃.
3. a kind of casein food grade preparation method according to claim 1, is characterized in that it is that filter residue is soaked with saturated sodium hydroxide solution that described alkali soaks, and soak solution temperature is 40-80 ℃, and soak time is 2-4 hour.
4. a kind of casein food grade preparation method according to claim 1, is characterized in that described precipitation is that in filtrate, to add hydrochloric acid to pH value be 2-7.
5. a kind of casein food grade preparation method according to claim 1, is characterized in that described washing is by precipitation 50-100 ℃ of hot water repetitive scrubbing 2-10 time.
6. a kind of casein food grade preparation method according to claim 1, is characterized in that described drying temperature is 30-80 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310517117.2A CN103570819A (en) | 2013-10-29 | 2013-10-29 | Preparation method of casein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310517117.2A CN103570819A (en) | 2013-10-29 | 2013-10-29 | Preparation method of casein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103570819A true CN103570819A (en) | 2014-02-12 |
Family
ID=50043594
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310517117.2A Pending CN103570819A (en) | 2013-10-29 | 2013-10-29 | Preparation method of casein |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103570819A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105906700A (en) * | 2016-05-23 | 2016-08-31 | 广东丰康生物科技有限公司 | Production technique and preparation method of organic suspended liquid |
| CN106046140A (en) * | 2016-06-02 | 2016-10-26 | 甘肃普罗生物科技有限公司 | Method for producing casein from bean pulp |
| CN107373014A (en) * | 2017-07-03 | 2017-11-24 | 香格里拉市康美乳业开发有限责任公司 | The technique that hydrochloric acid citric acid mixed acid process produces casein |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070658A (en) * | 1992-09-12 | 1993-04-07 | 李建中 | Produce the method for casein food grade with soya-bean cake (rice bran) |
| CN101665535A (en) * | 2009-09-09 | 2010-03-10 | 西北师范大学 | Method of extracting casein from milk and method of cleanly producing lactic acid beverage |
| CN102266004A (en) * | 2011-08-10 | 2011-12-07 | 江西金农生物科技有限公司 | Edible defatted rice bran and preparation method thereof |
-
2013
- 2013-10-29 CN CN201310517117.2A patent/CN103570819A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070658A (en) * | 1992-09-12 | 1993-04-07 | 李建中 | Produce the method for casein food grade with soya-bean cake (rice bran) |
| CN101665535A (en) * | 2009-09-09 | 2010-03-10 | 西北师范大学 | Method of extracting casein from milk and method of cleanly producing lactic acid beverage |
| CN102266004A (en) * | 2011-08-10 | 2011-12-07 | 江西金农生物科技有限公司 | Edible defatted rice bran and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105906700A (en) * | 2016-05-23 | 2016-08-31 | 广东丰康生物科技有限公司 | Production technique and preparation method of organic suspended liquid |
| CN106046140A (en) * | 2016-06-02 | 2016-10-26 | 甘肃普罗生物科技有限公司 | Method for producing casein from bean pulp |
| CN107373014A (en) * | 2017-07-03 | 2017-11-24 | 香格里拉市康美乳业开发有限责任公司 | The technique that hydrochloric acid citric acid mixed acid process produces casein |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140212 |