CN104921138A - Extraction method of sticky rice protein and sticky rice protein product - Google Patents
Extraction method of sticky rice protein and sticky rice protein product Download PDFInfo
- Publication number
- CN104921138A CN104921138A CN201510309277.7A CN201510309277A CN104921138A CN 104921138 A CN104921138 A CN 104921138A CN 201510309277 A CN201510309277 A CN 201510309277A CN 104921138 A CN104921138 A CN 104921138A
- Authority
- CN
- China
- Prior art keywords
- sticky rice
- glutinous rice
- starch
- drying
- temperature
- 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.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to an extraction method of sticky rice protein. The method comprises the following steps: 1) adding 10-20-fold of mountain spring water to hulled sticky rice, soaking the sticky rice for 3-6 hours, taking the soaked sticky rice out, draining water, and sending the obtained sticky rice into refrigeration equipment for refrigeration treatment, and placing the refrigerated sticky rice into a drier for drying the sticky rice; 2) sending the dried sticky rice to a rice mill to mill the dried sticky rice into powder, placing the sticky rice powder into mountain spring water to soak and precipitate the powder, removing the supernatant, and collecting the precipitate to obtain sticky rice starch; 3) sending the sticky rice starch into the drier for drying; 4) pouring the dried sticky rice starch into a reaction kettle, injecting steam with stirring to uniformly heat the sticky rice starch, and heating and stirring the obtained product for 30-60 minutes; 5) stopping heating the reaction kettle, maintaining temperature for 20 minutes, adding 10-20-fold of water, and soaking the obtained product for 0.5-2 hours at 40-60 DEG C; and 6) subjecting the obtained slurry to ultrasound extraction for three times at 40-50 DEG C with the ultrasound power of 500 W, each extraction lasting 20-30 minutes, combining, filtering and concentrating the extracting solution, adding 95 percent ethanol, setting for 24 hours, pouring the supernatant, subjecting the obtained product to decompressing suction filtration, drying the obtained product in vacuum at 50 DEG C, and drying the product to obtain the sticky rice protein.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of glutinous rice protein extracting method and glutinous rice protein product.
Background technology
Glutinous rice starch is one of starch that in known cereal starch, particle is minimum, and it has special function; Glutinous rice starch is made up of starch, gelatinized corn starch have retrogradation weak, stick with paste viscosity and the advantage such as freeze-thaw stability is good, respond well as food thickening stabilizing agent, there is the advantage that other ative starch is difficult to replacement; In addition, glutinous rice starch can also be processed into the converted starches such as pre-gelatinized starch, esterification starch, etherification starch further, and it has wide market prospects, especially, after being applied to the industry such as food, weaving, greatly can improving the added value of glutinous rice, good economic and social benefit will be produced;
Glutinous rice albumen is a kind of quality plant albumen, in glutinous rice albumen, Amino acid profile is more complete, biological value is 77, not only rank first place position in various grain, and can compare favourably with fish, shrimp and beef, what is more important, glutinous rice albumen has hypoallergenic, may be used for dispensed food for baby.
But until at present, the production technology of glutinous rice albumen and glutinous rice starch still unusual backwardness, traces it to its cause, its main Problems existing has that technique is coarse, troublesome poeration, recovery rate are low, waste is large, environmental pollution is serious, cost is high, efficiency is low.
In order to solve above-mentioned Problems existing, people are finding always and are a kind ofly more being tending towards desirable technical solution.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of nutritious, the glutinous rice protein extracting method of safety and sanitation.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of glutinous rice protein extracting method, step is as follows:
1) glutinous rice after shelling is added mountain spring water 10-20 times amount, water temperature remains on 30-40 DEG C, soaks 3-6 hour, then pulls out and sends into freezing equipment after draining the water and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment; Put into dryer again to dry, to moisture about 15%, approximately need the time of 30-40 minute;
2) by step 1) in dry after glutinous rice send into rice mill grind up, then cross 200 mesh sieves, obtain glutinous rice flour, glutinous rice flour is put into mountain spring water and soak precipitation, precipitation 12-24 hour, take out supernatant, collecting precipitation thing, obtains glutinous rice starch;
3) send in dryer by glutinous rice starch, enter the first humidity province and dry, the temperature of the first humidity province is incremented to 80 DEG C gradually from 70 DEG C, and time controling is at 1-3 minute, and speed is 0.2-0.5 meter per second;
4) by step 3) in first humidity province dry after defatted rice bran enter the second humidity province, the temperature of the second humidity province is decremented to 70 DEG C gradually from 80 DEG C, and time controling was at 4 minutes, and speed is 0.2-0.5 meter per second;
5) by step 4) in the glutinous rice starch of drying pour in reactor and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, allow glutinous rice starch fully be stirred in a kettle., make it be heated evenly, add thermal agitation 30-60 minute;
6) to step 5) in reactor stop heating, be incubated 20 minutes, add water 10-20 times amount, in 40-60 DEG C immersion 0.5-2 hour;
7) by step 6) in slurry in temperature 40 DEG C-50 DEG C, ultrasonic power is 500W, ultrasonic extraction 3 times, each 20-30 minute, merge extract, filter, concentrated, add 95% ethanol, leave standstill 24 hours, incline supernatant, decompress filter, vacuum drying at 50 DEG C of temperature, dries and obtains glutinous rice albumen.
Goods containing above-mentioned glutinous rice albumen, are made up of the component of following parts by weight: 80 parts, glutinous rice albumen, citric acid 0.2 part, OPC 0.5 part, swelling soya dreg 5 parts, watermelon polysaccharide 0.5 part, curcumin 0.1 part, 2 parts, donkey blood dry powder, honey powder 1.5 parts, cornstarch 2 parts; Above-mentioned mixing of materials is evenly sent into dryer afterwards, low temperature drying under the environment of 65-70 DEG C, make its moisture within 14%, utilize ball mill to be milled to 400 orders and namely obtain glutinous rice protein product.
Glutinous rice protein product of the present invention can directly be taken after mixing it with water, and also can add in long patent flour and make various food, as noodles, bread, biscuit etc.
The invention has the beneficial effects as follows: it is simple that the present invention has method, and easy to operate, recovery rate is high, the glutinous rice protein product edible safety of preparation is reliable, and quality is fine and smooth, is applicable to various raw-food material.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of glutinous rice protein product, is made up of the component of following parts by weight: 80 parts, glutinous rice albumen, citric acid 0.2 part, OPC 0.5 part, swelling soya dreg 5 parts, watermelon polysaccharide 0.5 part, curcumin 0.1 part, 2 parts, donkey blood dry powder, honey powder 1.5 parts, cornstarch 2 parts; Above-mentioned mixing of materials is evenly sent into dryer afterwards, low temperature drying under the environment of 65-70 DEG C, make its moisture within 14%, utilize ball mill to be milled to 400 orders and namely obtain glutinous rice protein product.
The extracting method of above-mentioned glutinous rice albumen is as follows:
1) glutinous rice after shelling is added mountain spring water 10-20 times amount, water temperature remains on 30-40 DEG C, soaks 3-6 hour, then pulls out and sends into freezing equipment after draining the water and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment; Put into dryer again to dry, to moisture about 15%, approximately need the time of 30-40 minute;
2) by step 1) in dry after glutinous rice send into rice mill grind up, then cross 200 mesh sieves, obtain glutinous rice flour, glutinous rice flour is put into mountain spring water and soak precipitation, precipitation 12-24 hour, take out supernatant, collecting precipitation thing, obtains glutinous rice starch;
3) send in dryer by glutinous rice starch, enter the first humidity province and dry, the temperature of the first humidity province is incremented to 80 DEG C gradually from 70 DEG C, and time controling is at 1-3 minute, and speed is 0.2-0.5 meter per second;
4) by step 3) in first humidity province dry after defatted rice bran enter the second humidity province, the temperature of the second humidity province is decremented to 70 DEG C gradually from 80 DEG C, and time controling was at 4 minutes, and speed is 0.2-0.5 meter per second;
5) by step 4) in the glutinous rice starch of drying pour in reactor and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, allow glutinous rice starch fully be stirred in a kettle., make it be heated evenly, add thermal agitation 30-60 minute;
6) to step 5) in reactor stop heating, be incubated 20 minutes, add water 10-20 times amount, in 40-60 DEG C immersion 0.5-2 hour;
7) by step 6) in slurry in temperature 40 DEG C-50 DEG C, ultrasonic power is 500W, ultrasonic extraction 3 times, each 20-30 minute, merge extract, filter, concentrated, add 95% ethanol, leave standstill 24 hours, incline supernatant, decompress filter, vacuum drying at 50 DEG C of temperature, dries and obtains glutinous rice albumen.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a glutinous rice protein extracting method, is characterized in that, step is as follows:
1) glutinous rice after shelling is added mountain spring water 10-20 times amount, water temperature remains on 30-40 DEG C, soaks 3-6 hour, then pulls out and sends into freezing equipment after draining the water and carry out freezing processing, freezing 4-5 hour under subzero 20 DEG C of environment; Put into dryer again to dry, to moisture 15%;
2) by step 1) in dry after glutinous rice send into rice mill grind up, then cross 200 mesh sieves, obtain glutinous rice flour, glutinous rice flour is put into mountain spring water and soak precipitation, precipitation 12-24 hour, take out supernatant, collecting precipitation thing, obtains glutinous rice starch;
3) send in dryer by glutinous rice starch, enter the first humidity province and dry, the temperature of the first humidity province is incremented to 80 DEG C gradually from 70 DEG C, and time controling is at 1-3 minute, and speed is 0.2-0.5 meter per second;
4) by step 3) in first humidity province dry after defatted rice bran enter the second humidity province, the temperature of the second humidity province is decremented to 70 DEG C gradually from 80 DEG C, and time controling was at 4 minutes, and speed is 0.2-0.5 meter per second;
5) by step 4) in the glutinous rice starch of drying pour in reactor and inject steam while stirring, under steam temperature in reactor reaches the condition of 130 DEG C, allow glutinous rice starch fully be stirred in a kettle., make it be heated evenly, add thermal agitation 30-60 minute;
6) to step 5) in reactor stop heating, be incubated 20 minutes, add water 10-20 times amount, in 40-60 DEG C immersion 0.5-2 hour;
7) by step 6) in slurry in temperature 40 DEG C-50 DEG C, ultrasonic power is 500W, ultrasonic extraction 3 times, each 20-30 minute, merge extract, filter, concentrated, add 95% ethanol, leave standstill 24 hours, incline supernatant, decompress filter, vacuum drying at 50 DEG C of temperature, dries and obtains glutinous rice albumen.
2. the goods containing the glutinous rice albumen prepared by claim 1, it is characterized in that, be made up of the component of following parts by weight: 80 parts, glutinous rice albumen, citric acid 0.2 part, OPC 0.5 part, swelling soya dreg 5 parts, watermelon polysaccharide 0.5 part, curcumin 0.1 part, 2 parts, donkey blood dry powder, honey powder 1.5 parts, cornstarch 2 parts; Above-mentioned mixing of materials is evenly sent into dryer afterwards, low temperature drying under the environment of 65-70 DEG C, make its moisture within 14%, utilize ball mill to be milled to 400 orders and namely obtain glutinous rice protein product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510309277.7A CN104921138A (en) | 2015-06-05 | 2015-06-05 | Extraction method of sticky rice protein and sticky rice protein product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510309277.7A CN104921138A (en) | 2015-06-05 | 2015-06-05 | Extraction method of sticky rice protein and sticky rice protein product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921138A true CN104921138A (en) | 2015-09-23 |
Family
ID=54108843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510309277.7A Pending CN104921138A (en) | 2015-06-05 | 2015-06-05 | Extraction method of sticky rice protein and sticky rice protein product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921138A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111789183A (en) * | 2020-07-23 | 2020-10-20 | 福州高科新技术开发有限公司 | Soybean protein production equipment and production process |
| WO2023277677A1 (en) * | 2021-07-01 | 2023-01-05 | Universidad Autónoma De Nayarit | Ultrasound method for extracting starches from annonaceae fruits |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876762A (en) * | 2012-09-25 | 2013-01-16 | 安徽省旌德县辉煌粮油有限责任公司 | Processing technology for extracting protein by broken rice enzyme method |
| CN103355469A (en) * | 2013-07-26 | 2013-10-23 | 安徽光明槐祥工贸集团有限公司 | Method of extracting sticky rice protein from sticky rice |
| CN103931867A (en) * | 2014-05-08 | 2014-07-23 | 无锡群硕谷唐生物科技有限公司 | Method for coproduction of rice starch and rice protein |
| CN104256825A (en) * | 2014-10-14 | 2015-01-07 | 安徽乐欢天生物科技有限公司 | Method for preparing rice protein functional beverage by rice residues |
| CN104431282A (en) * | 2013-09-18 | 2015-03-25 | 盘锦和田食品有限公司 | Method for preparing rice protein powder |
-
2015
- 2015-06-05 CN CN201510309277.7A patent/CN104921138A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102876762A (en) * | 2012-09-25 | 2013-01-16 | 安徽省旌德县辉煌粮油有限责任公司 | Processing technology for extracting protein by broken rice enzyme method |
| CN103355469A (en) * | 2013-07-26 | 2013-10-23 | 安徽光明槐祥工贸集团有限公司 | Method of extracting sticky rice protein from sticky rice |
| CN104431282A (en) * | 2013-09-18 | 2015-03-25 | 盘锦和田食品有限公司 | Method for preparing rice protein powder |
| CN103931867A (en) * | 2014-05-08 | 2014-07-23 | 无锡群硕谷唐生物科技有限公司 | Method for coproduction of rice starch and rice protein |
| CN104256825A (en) * | 2014-10-14 | 2015-01-07 | 安徽乐欢天生物科技有限公司 | Method for preparing rice protein functional beverage by rice residues |
Non-Patent Citations (1)
| Title |
|---|
| 席文博等: "大米蛋白分离提取的研究进展", 《粮食与饲料工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111789183A (en) * | 2020-07-23 | 2020-10-20 | 福州高科新技术开发有限公司 | Soybean protein production equipment and production process |
| WO2023277677A1 (en) * | 2021-07-01 | 2023-01-05 | Universidad Autónoma De Nayarit | Ultrasound method for extracting starches from annonaceae fruits |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222571A (en) | Potato vermicelli and processing method thereof | |
| CN104014385A (en) | Method for processing glutinous rice flour | |
| CN110326741A (en) | A kind of fresh-cut lettuce and preparation method thereof | |
| CN104082612A (en) | Formula of high-protein chicken feed and preparation method thereof | |
| CN106722018B (en) | Modification method of special glutinous rice flour for quick-frozen rice dumplings, product and application thereof | |
| CN101773189A (en) | Process for producing glutinous rice starch and glutinous rice protein with glutinous rice flour | |
| CN104543706A (en) | Miniaturization production method suitable for fresh squeezed wet rice noodles in shopfront | |
| CN103549240B (en) | Method for preparing food emulsifying agent based on bamboo shoot dietary fiber and product | |
| Babu et al. | Effect of Autoclaving on Functional, Chemical, Pasting and Morphological Properties of | |
| CN104921138A (en) | Extraction method of sticky rice protein and sticky rice protein product | |
| CN111685270B (en) | Method for making instant rice flour | |
| Senanayake et al. | Physico-chemical properties of five cultivars of sweet potato (Ipomea batatas Lam (L)) root tubers grown in Sri Lanka | |
| CN104839544A (en) | Highland barley dough and preparation method thereof | |
| CN104585595A (en) | Production method for rice flour used in preparing fresh rice noodles | |
| CN103355584B (en) | A kind of glutinous rice flour processes raw material preparation method | |
| CN104770657A (en) | Preparation method of alternative gelatinization-aging instant potato and corn vermicelli | |
| KR101063000B1 (en) | Manufacturing Method of Waxy Rice Cake Using Non-glutinous Rice and Tapioca Alpha Starch | |
| CN106722066A (en) | A kind of invigorating the spleen rice noodles and preparation method thereof | |
| CN103355469A (en) | Method of extracting sticky rice protein from sticky rice | |
| CN106722069A (en) | A kind of fruit-like flavour rice noodles and preparation method thereof | |
| CN113995118A (en) | Preparation method of acorn vermicelli | |
| CN107259511A (en) | A kind of preparation method without alum sweet potato noodles | |
| CN104996918A (en) | Composite coarse cereal rice with delicate fragrance of sweet-scented osmanthus and preparation method of composite coarse cereal rice | |
| CN109875004A (en) | A kind of method of low temperature preparation potato full-powder and its application of potato full-powder | |
| CN114287618B (en) | Processing method of instant arrowroot compounded with palmitic acid |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |