CN1896261B - Production of rice-starch and rice-protein polypeptide powder by composite enzyme method - Google Patents
Production of rice-starch and rice-protein polypeptide powder by composite enzyme method Download PDFInfo
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Abstract
This invention is a method to produce rice starch and rice polypeptide powder using compound enzymes. The rice is crushed into rice powder, steeped in water and stirred. Sodium hydroxide is added for regulating the pH value and conditioning. Then 200 thousand activity units of compound enzymes as 4-8%. of the dry basis are added for hydrolysis. The compound enzyme is composed of basic protease, neutral protease, acidic protease and flavor enzyme. Then after centrifugal separation, water is added to the subjacent white sedimentation and homogenized, and after another centrifugal separation, the white sedimentation is dried to produce rice starch. The supernatant and the upper swallow portion are produced into rice polypeptide powder after homogenizing concentrated liquid and drying. This invention shortens the productive period consumedly and decreases the cost. In the productive progress there is no waste water generated. The quality and productive efficiency is also improved compared with other methods.
Description
Technical field
The present invention relates to the rice starch production technical field, specifically combined-enzyme method is produced the method for rice starch and rice gluten polypeptide powder.
Technical background
The annual production of present global starch is about 2,000 ten thousand tons, and wherein the output of rice starch accounts for 5%, and promptly about 1,000,000 tons, and the rice starch place of production mainly concentrates on states such as the U.S., France, Belgium; And the annual requirement in global starch market is more than 3,000 ten thousand tons, and wherein the annual requirement of rice starch is about 3,000,000 tons.Why the output of rice starch does not increase always, mainly is because the production technology of rice starch never obtains the breakthrough of essence, adopts " alkaline leaching " technology in decades always.The production cycle of this method is long, has the productivity ratio of certain destructiveness, particularly starch lower (≤25%) to the rice starch molecular structure, protein content height (〉=0.5%) in the product, and energy consumption is big, the production cost height.Its composite factor has restricted the turnout of rice starch, and people can only adopt the surrogate of other starch as rice starch, also makes rice starch market be subjected to adverse influence.
Because defective of " alkaline leaching " production technique and rising steadily of rice price, the production level of domestic present rice starch can't satisfy the demand of domestic application industry, according to statistics, domestic market rice starch annual requirement is more than 300,000 tons at present, and year import volume is about about 70,000 tons.This has higher requirement with regard to the production technology of giving rice starch, also the business opportunity that provides rice starch to produce to the investor.
Past is because the content of rice gluten in rice is lower, people just do not have enough research inputs to rice gluten, add the characteristics of albumen volatility, for the separation and Extraction of rice gluten has also been brought many difficulties, so never have the technology what is fit in the production of rice gluten, also therefore the rice protein resource is fully developed always.During the raw material produced as gourmet powder fermenting and Dian Fentang with rice, can produce a large amount of byproduct rice brans and a rice slag in the processing link.Rice bran contains rich nutrient substances, and wherein Protein content is about 12%, and Protein content can be up to 18% in the defatted rice bran.Protein content is commonly called as rice protein powder and rice protein concentrate (RPC) more than 40% in the rice slag, and the past, China used them as animal-feed, did not rationally utilize these protein resource.
In recent years, along with the raising of quality of life, people more and more pay attention to the quality of food, it is found that in the research to rice rice protein not only has unique trophic function, also have a lot of potential medical care effects, scientist both domestic and external begins to pay attention to the rice protein research and development and utilizes.
In the world wide, the production technique main direction of studying of improving rice starch can be divided into substantially: enzyme process and physical method at present.
(1) domestic Jiangsu baby group company adopts " single enzyme process " to produce rice starch now, and general technology is: at first rice is made ground rice, size mixing, making the pH value is 7～12, and degree Beaume is 10～22Be °; Heat then to 40～70 ℃, add the per-cent account for gross weight again and be 0.2～0.6% proteolytic enzyme, the reaction times is 5～30 hours; Dewater then, making water content is 25～50%; Carry out the eddy flow washing; Dewater again, and to make water content be 25～50%; Oven dry makes that water-content is 8～14% in the finished product of making then.Its prepared product, protein content are less than 0.3%, and the product yield reaches more than 55%, and protein content reaches more than 60% in the byproduct.
(2) " Journal of Cereal Science " 31, (1): 63-74, on 2000 the periodical, published the article of autograph for " Rice starch isolation by alkaline protease digestion ofwet-milled rice flour ", the rice starch method of production of being introduced is: adopt the hydrolysis by novo ground rice slurry of food grade, thereby extract starch.Ground rice slurry is through the hydrolysis 18 hours under the PH10.0 controlled condition of 1.1% proteolytic enzyme, starch yield 95%, and wherein protein content 0.5%, and the amount of the used sodium hydroxide of most of rice gluten hydrolysis is to determine by incipient 3 ~ 4 hours hydrolysis situation.
(3) U.S. scientist is studying physical method recently and is producing rice starch, is meant the high pressure that utilizes a kind of special homogenizer to produce, and starch in the rice and protein is gathered into piece carry out physical decomposition.Rice only needs disposablely can produce watery evengranular starch and protein scintilla by this equipment, then by based on traditional separating technology of density wherein starch being separated with protein.This novel process can keep the rice protein that extracts and the original quality of starch, the protein of producing is compared with traditional working method with starch has better integrity and functional.The prematurity still of this technology still is in the experimental study stage.
The method of producing rice gluten in the world at present mainly is by enzyme process and alkaline process.Alkaline process is eliminated gradually owing to easily make the protein denaturation devitalization, and the comparatively sophisticated now method of producing rice gluten is mainly enzyme process.
(1) domestic have the people to research and develop out " double-enzyme method " separation and Extraction rice gluten peptide from the rice slag in Shanghai, and applied for patent, general technology is: rice slag and water are mixed by weight 1: 4～6,55～60 ℃ of temperature, being incubated 30 minutes, then, is 50 by the vigor of zymin, the 000U/mg meter, the α-Dian Fenmei and the neutral protease that add rice slag weight 0.05%～0.1% respectively, wherein, the weight ratio of α-Dian Fenmei and neutral protease is 1: 1, under 50～60 ℃ of pH6.5～7.5 and temperature, stirred filtering reaction thing, the liquid spray drying of gained 5～7 hours, obtain the powder of white, be the rice gluten peptide product.
(2) in " Food science ", on 2003 10 phases, Jinjian rice industry stock Co., Ltd., Hunan has delivered the article that is entitled as " researchs of Enzymatic Extraction rice protein concentrate processing condition ", its general technology of introduce producing rice protein is: with early rice or to crack rice be raw material, adopt amylase that Starch rice is decomposed, get rice protein and Starch rice sugar after the separation.Study best processing condition, adopted amylase, the addition of 5LU/g, pH6.3～6.5, steam ejection liquefaction, the protein content after the separation are 59.82%.Adopt the cyclonic separation removal of impurities, ash content can be reduced to 1.52%.Cellulase and lipase composite hydrolysis can be reduced to 2.72% with the content of fat in the albumen.Protein content reaches 70% in the rice protein concentrate, and yield is 73.96%.
(3) at " grain and fodder industry ", on 2005 08 phases, Hua Zhong Agriculture University has published the article of autograph for " technical study of enzymic hydrolysis rice residue protein ", its general technology of introducing enzymic hydrolysis is: adopt the rice protein in Sumizyme MP, neutral protease, 3 kinds of enzymic hydrolysis rice of the bromeline slag, inquired into the hydrolysis process of enzyme.Condition and technology to independent use of 3 kinds of enzymes and compound use hydrolysis rice slag are studied, measured the protein lixiviate degree under the different condition, and determined that the compound proportioning of best enzyme is a Sumizyme MP 2709: bromeline is 3: 7, the suitableeest usage quantity of enzyme is 1000U/ml, under 50 ℃ of conditions of peak enzymolysis-ability temperature, hydrolysis can obtain the suitableeest protein lixiviate degree in 16 hours.
In sum, as can be seen at present both at home and abroad, though the research of producing rice starch, rice gluten has been obtained in the past significant progress, but have many problems, need improved place still a lot, as: the production cycle is generally longer, production cost, energy consumption are bigger, the problem of production waste discharging, the yield of rice starch, rice gluten is generally lower, and the quality product of rice starch, rice gluten is also generally lower.
Summary of the invention
Order of the present invention provide a kind of with short production cycle, production cost is low, the quality height, the method that combined-enzyme method that yield also increases is produced rice starch and rice gluten polypeptide powder of without sewage discharge, rice starch, rice gluten in the production process.
Research emphasis of the present invention is exactly that the technology that exploitation makes new advances at utmost solves above-mentioned these problems on existing at home and abroad rice starch, the rice gluten development basis.Through a large amount of research trials, we have proposed the production technology route that " combined-enzyme method " produces rice starch, rice gluten polypeptide powder, production cycle shortens greatly, production cost also reduces, no sewage is discharged in the production process, not only the quality of rice starch, rice gluten is improved, and yield also increases than additive method.
" combined-enzyme method " of the present invention separates from ground rice, the method that extracts rice starch and rice gluten polypeptide is to get ground rice after rice is pulverized, soak, stir, after regulating feed temperature, hydro-oxidation sodium transfers pH to size mixing, add the prozyme reaction that is hydrolyzed, prozyme is a Sumizyme MP, neutral protease, aspartic protease and flavor protease, the ratio of four kinds of proteolytic enzyme is 5-8: 1-4: 1-3: 1-3, through centrifugation, following white precipitate part adds water, centrifugation again after stirring again afterwards, get white precipitate, be rice starch after the oven dry; The lark part on the stillness of night and upper strata makes the rice gluten polypeptide powder through concentrated solution homogeneous, drying.
The concrete steps of this method and processing condition are:
A certain amount of ground rice of weighing (needing 100 mesh sieves) is inserted the chuck beaker, and the water that adds with ground rice mass ratio 1: 1-4 soaks, and stirs simultaneously; The chuck beaker connects thermostatic water-circulator bath outward, and control feed temperature this moment is 25-60 ℃.Soak after 1-6 hour, press and 1.5 of ground rice mass ratio: 1-4 adds water, regulate feed temperature to 30～60 ℃, hydro-oxidation sodium is transferred pH to 10 then, (usage ratio of Sumizyme MP, neutral protease, aspartic protease and flavor protease is 5-8: 1-4: 1-3: reaction 1-3) is hydrolyzed to add the prozyme of 200,000 vigor by 4 of butt～8 ‰ again, wholely size mixing, all need stir in the reaction process, and keep the temperature of reaction unanimity; Reacted 3-8 hour, and finished.With feed liquid under 3000 rotating speeds that change, carry out centrifugation 10min, take out the lark part on the stillness of night and upper strata, white precipitate part below the residue is again by 1: 1-4 adds water, and centrifugation again after stirring repeats 6-7 time, gained white precipitate like this, be rice starch after the oven dry, wherein protein content is lower than 0.5%, and starch yield is more than 90%.The supernatant liquor and the lark rice slag part of collecting concentrate with rotatory evaporator, make its solidity substrate concentration reach 30%, and parameter is when concentrating: 40-60 ℃, and vacuum tightness 0.1-0.3; Carry out homogeneous with concentrated solution again, homogenization pressure adopts 25MPa, guarantees that the feed liquid behind the homogeneous is static not stratified, again to spray-drying tower, carry out drying, 300 ℃ of inlet temperature, 80 ℃-100 of air outlet temperatures, the obtained rice gluten polypeptide powder that is, contain albumen more than 80%, soluble peptide accounts for more than 50% of Tot Prot, and biologically active peptides accounts for more than 20% of Tot Prot, and the albumen yield is more than 85%.
The technology that the method for combined-enzyme method production rice starch of the present invention and rice gluten polypeptide powder and traditional " alkaline leaching " are produced rice starch compares:
1. present method does not have harsh selectivity to raw material, can use the finished product rice, can as long as wear into ground rice, can reduce production costs with less the cracking rice etc. of granularity yet;
2. our low-temp reaction owned by France, and reaction conditions relaxes, production process is safe;
3. " alkaline leaching " soak time needs more than 48 hours, and present method reaction times generally was controlled at 4～6 hours, and is with short production cycle, and alkaline leaching raw material long period of soaking can be damaged original form of starch in alkali lye, starch and protein molecular structure are damaged, and influence quality product.
4. to a kind of raw material, the starch albumen that adopts alkaline leaching to produce is removed not thorough, protein content in the rice starch 〉=1.0%, and protein content≤0.5% in the rice starch that present method is produced can reach the specification of quality (international standard≤0.5%) of FDA fully.
5. " alkaline leaching " technology produces a large amount of alkali lye in the actual production, needs certain processing mode and cost just can reach national specified discharge standard.And our cleaning method production owned by France, except that sanitary sewage, no factory effluent discharging.
The technology that the method for " combined-enzyme method " production rice starch that the present invention is used and " single enzyme process " of baby group are produced rice starch compares:
1. method hydrolysis time of the present invention only needs 4 hours, compares " single enzyme process " 5～30 hours, greatly reduces the production cycle, has improved production efficiency;
2. method of the present invention is produced in the process of rice starch, and loss is only arranged when centrifugation slightly, and yield can reach more than 90%, compares 55% the yield of " single enzyme process " and wants high a lot;
3. method of the present invention adopts the enzyme class more, because the specificity of enzyme, compare " single enzyme process ", the protelytic kind of this process water is more, and proteolysis is more thorough, can be made into the rice gluten polypeptide of protein content more than 80%, and wherein the amount of soluble peptide significantly increases, can be made into nutritious prod, compare in " single enzyme process " prepared protein fodder, by-product value is high a lot.
The method that the hydrolysis by novo ground rice slurry of the employing food grade of delivering on the method for " combined-enzyme method " production rice starch that the present invention is used and the Journal of CerealScience extracts starch compares:
1. method hydrolysis time of the present invention only needs 4 hours, and 18 hours of comparing this method greatly reduce the production cycle, have improved production efficiency;
2. method of the present invention is produced in the process of rice starch, only transfers pH at first at hydrolysis reaction, made full use of the pH scope of enzyme reaction, and this method need be kept the constant of pH, will consume a large amount of alkali, and by contrast, this explained hereafter cost is much lower.And the difficult processing of a large amount of alkali lye, caused pollution to environment.
The method that used " combined-enzyme method " of the present invention produced the rice gluten polypeptide compares with " double-enzyme method " method from rice slag separation and Extraction rice gluten peptide:
1. method of the present invention is for directly producing the rice gluten polypeptide from ground rice, " double-enzyme method " then is to extract from the rice slag, and it is lower to compare down this explained hereafter cost, and raw material sources are wider;
2. method of the present invention is to adopt proteolytic enzyme protolysate, starch can be hydrolyzed into soluble sugar, and final finished also can be for waiting special population edible with the diabetic subject;
3. method of the present invention is carried out pre-concentration earlier before spraying, the energy consumption when having reduced spraying has been saved the energy in terms of overall, and guaranteed the stability of product.
The method of producing rice protein concentrate of cracking rice the method for " combined-enzyme method " production rice gluten polypeptide that the present invention is used and elder generation's amylase that Jinjian rice already proposes, plain enzyme of reprocess fibre and lipase composite hydrolysis compares:
1. method of the present invention all is in low-temperature condition in process of the test, does not pass through high temperature operations such as steam ejection liquefaction, can not cause protein denaturation, has kept the original character of rice gluten to the full extent.
2. method of the present invention does not add cellulase and amylase, will contain a certain amount of food fibre in the finished product, and can not contain more soluble sugar, is fit to the diabetic subject and waits special population edible.
The protein content of the rice gluten polypeptide powder that method 3. of the present invention makes is more than 80% and to extract the albumen yield from ground rice about more than 85%, makes Protein content 70% in the product with this method, and yield is 73.96% to compare and want high.
Product sense organ physical index, physics and chemistry physical index and microbiological indicator such as following table that the method for invention is produced:
Table 1 sense organ physical index (starch)
| Project | Index |
| Color and luster | Pure white |
| Project | Index |
| Form | Evenly natural bulky powder |
| Tissue | Powdered, do not allow caking |
| Taste | Taste nature, free from extraneous odour, fine and smooth |
| Impurity | Naked eyes and microscopically all do not have foreign matter |
Table 2 sense organ physical index (protein powder)
| Project | Index |
| Color and luster | Slightly be yellow |
| Form | Evenly natural bulky powder |
| Tissue | Powdered, do not allow caking, go mouldy |
| Taste | Taste nature, free from extraneous odour |
| Impurity | Naked eyes and microscopically all do not have foreign matter |
Table 3 physical and chemical index (starch)
| Project | Unit | Index |
| Protein (butt) | ％ | ≤0.45 |
| Plumbous (in Pb) | mg/kg | ≤0.4 |
| Arsenic (in As) | mg/kg | ≤0.7 |
| Mercury (in Hg) | mg/kg | ≤0.02 |
| Weight loss on drying (moisture) | ％ | ≤15 |
| Total heavy metal (in Pb) | mg/kg | ≤20 |
| AFB 2, | μg/kg | ≤5.0 |
| Farming residual (666) | mg/kg | ≤0.05 |
| Project | Unit | Index |
| Farming residual (dichlorodiphenyl trichloroethane) | mg/kg | ≤0.05 |
Table 4 physical and chemical index (protein powder)
| Project | Unit | Index |
| Protein | g/100g | ≥80.0 |
| Plumbous (in Pb) | mg/kg | ≤0.4 |
| Arsenic (in As) | mg/kg | ≤0.7 |
| Mercury (in Hg) | mg/kg | ≤0.02 |
| Weight loss on drying (moisture) | ％ | ≤3 |
| Total heavy metal (in Pb) | mg/kg | ≤20 |
| AFB 2, | μg/kg | ≤5.0 |
| Farming residual (666) | mg/kg | ≤0.05 |
| Farming residual (dichlorodiphenyl trichloroethane) | mg/kg | ≤0.05 |
Table 5 microbiological indicator (starch)
| Project | Unit | Index |
| Total number of bacterial colony | cfu/g | 30000 |
| Coliform | MPN/100g | 90 |
| Mould | cfu/g | 50 |
| Pathogenic bacterium (Salmonellas, Shigellae, golden yellow staphylococcus) | cfu/g | Must not detect |
Table 6 microbiological indicator (protein powder)
| Project | Unit | Index |
| Total number of bacterial colony | cfu/g | 30000 |
| Coliform | MPN/100g | 90 |
| Mould | cfu/g | 50 |
| Pathogenic bacterium (Salmonellas, Shigellae, golden yellow staphylococcus) | cfu/g | Must not detect |
Description of drawings
Fig. 1 is production process route figure of the present invention.
Embodiment
Embodiment 1:
Raw material can be finished product rice (or cracking rice), takes by weighing a certain amount of rice, crosses 100 mesh sieves and gets ground rice, insert the chuck beaker, add with 1: 1 water of ground rice mass ratio and soak (make the material water-swelling, reduce to pulverize resistance), stir simultaneously, mixing speed is 10～20r.p.m; The chuck beaker connects thermostatic water-circulator bath outward, control feed temperature this moment is 30 ℃, soak after 2 hours, by adding water with 1.5: 1 of ground rice mass ratio, regulate feed temperature to 50～55 ℃, hydro-oxidation sodium transfers pH to 10 to size mixing then, press the prozyme that 4 ‰ of butt adds 200,000 vigor again, prozyme is Sumizyme MP [2709 Sumizyme MPs (2709 Alkaline Protease)], neutral protease [AS1398 neutral protease (AS1398Neutral Protease)], aspartic protease [537 aspartic proteases (537 Acidic Protease)] and flavor protease [flavor protease 500MG (Flavourzyme 500MG)] were in 6: 2: 1: the reaction that is hydrolyzed of 1 ratio consumption, whole sizing mixing, all need stir in the reaction process, mixing speed is 60r.p.m, and maintenance temperature of reaction unanimity (consistent with preceding attemperation 30 ℃), hydrolysis reaction 3 hours finishes; With feed liquid under 3000 rotating speeds that change, carry out centrifugation 10min, take out the lark part on the stillness of night and upper strata, white precipitate part below the residue is again by adding water at 1: 1, centrifugation again after stirring, (starch, proteinic other composition mix in the Rice ﹠ peanut milk behind the enzyme digestion reaction to repeat 6 times, must step by step they be separated, so that next step is refining), gained white precipitate like this, be rice starch after the oven dry, wherein protein content is lower than 0.5%, and starch yield is more than 90%.
The supernatant and the lark rice slag part of collecting concentrate with rotatory evaporator, make its solidity substrate concentration reach 30%, and parameter is when concentrating: 40 ℃, and vacuum tightness 0.1-0.3; Carry out homogeneous with concentrated solution again, homogenization pressure is 25MPa, guarantees that the feed liquid behind the homogeneous is static not stratified, advances spray-drying tower again, carry out drying, 300 ℃ of inlet temperature, air outlet temperature 80-100 ℃, the obtained rice gluten polypeptide powder that is, contain albumen more than 80%, soluble peptide accounts for more than 50% of Tot Prot, and biologically active peptides accounts for more than 20% of Tot Prot, and the albumen yield is more than 85%.
Embodiment 2:
Take by weighing a certain amount of rice, cross 100 mesh sieves and get ground rice, insert the chuck beaker, add with 1: 4 water of ground rice mass ratio and soak (make the material water-swelling, reduce to pulverize resistance), stir simultaneously, mixing speed is 10～20r.p.m; The chuck beaker connects thermostatic water-circulator bath outward, control feed temperature and be about 60 ℃ this moment, soak after 6 hours, by adding water with 1.5: 4 of ground rice mass ratio, regulate feed temperature to 50～55 ℃, hydro-oxidation sodium transfers pH to 10 to size mixing then, the 8 ‰ prozyme prozymes that add 200,000 vigor by butt are Sumizyme MP [2709 Sumizyme MPs (2709 Alkaline Protease)] again, neutral protease [AS1398 neutral protease (AS1398 Neutral Protease)], aspartic protease [537 aspartic proteases (537 Acidic Protease)] and flavor protease [flavor protease (500MGFlavourzyme 500MG)] were in 8: 3: 3: the reaction that is hydrolyzed of 3 ratio consumption, whole sizing mixing, all need stir in the reaction process, mixing speed is 60r.p.m, and maintenance temperature of reaction unanimity (consistent with preceding attemperation 60 ℃), hydrolysis reaction 8 hours finishes; With feed liquid under 3000 rotating speeds that change, carry out centrifugation 10min, take out the lark part on the stillness of night and upper strata, white precipitate part below the residue is again by adding water at 1: 4, centrifugation again after stirring, (starch, proteinic other composition mix in the Rice ﹠ peanut milk behind the enzyme digestion reaction to repeat 7 times, must step by step they be separated, so that next step is refining), gained white precipitate like this, be rice starch after the oven dry, wherein protein content is lower than 0.5%, and starch yield is more than 90%.
The supernatant and the lark rice slag part of collecting concentrate with rotatory evaporator, make its solidity substrate concentration reach 30%, and parameter is when concentrating: 60 ℃, and vacuum tightness 0.1-0.3; Carry out homogeneous with concentrated solution again, homogenization pressure is 25MPa, guarantees that the feed liquid behind the homogeneous is static not stratified, advances spray-drying tower again, carry out drying, 300 ℃ of inlet temperature, air outlet temperature 80-100 ℃, the obtained rice gluten polypeptide powder that is, contain albumen more than 80%, soluble peptide accounts for more than 50% of Tot Prot, and biologically active peptides accounts for more than 20% of Tot Prot, and the albumen yield is more than 85%.
Claims (1)
1. a combined-enzyme method is produced the method for rice starch and rice gluten polypeptide powder, it is characterized in that getting ground rice after rice is pulverized, soak, stir, after regulating feed temperature, hydro-oxidation sodium transfers pH to size mixing, add the prozyme reaction that is hydrolyzed, prozyme is Sumizyme MP, neutral protease, aspartic protease and flavor protease, and the ratio of four kinds of proteolytic enzyme is 5-8: 1-4: 1-3: 1-3, afterwards through centrifugation, following white precipitate part adds water again, centrifugation again after stirring gets white precipitate, is rice starch after the oven dry; The lark part on clear liquid and upper strata makes the rice gluten polypeptide powder through concentrated solution homogeneous, drying; The concrete steps of this method and processing condition are:
(1) take by weighing a certain amount of rice, cross 100 mesh sieves and get ground rice, insert the chuck beaker, be 1 by ground rice with the quality ratio: the water that adds of 1-4 soaks, and stirs simultaneously; The chuck beaker connects thermostatic water-circulator bath outward, this moment, feed temperature was 25-60 ℃, soak after 1-6 hour, mass ratio by ground rice and water is 1.5: 1-4 adds water, regulate feed temperature to 50～55 ℃, hydro-oxidation sodium transfers pH to 10 to size mixing then, the prozyme that adds 200,000 vigor by 4 of butt～8 ‰ reaction that is hydrolyzed again, prozyme is Sumizyme MP, neutral protease, aspartic protease and flavor protease, and in the ratio consumption of 5-8: 1-4: 1-3: 1-3; Wholely size mixing, all need stir in the hydrolysis reaction, and keep the temperature of reaction unanimity, react end 3-8 hour; Feed liquid under 3000 rotating speeds that change, is carried out centrifugation 10min, take out the lark part on clear liquid and upper strata, white precipitate part below the residue is again by 1: 1-4 adds water, and centrifugation again after stirring repeats 6-7 time, get white precipitate, be rice starch after the oven dry;
(2) supernatant liquor of Shou Jiing and lark rice slag part concentrate with rotatory evaporator, make its solidity substrate concentration reach 30%, and parameter is when concentrating: 40-60 ℃, and vacuum tightness 0.1-0.3; Carry out homogeneous with concentrated solution again, homogenization pressure is 25MPa, carries out drying again, makes the rice gluten polypeptide powder.
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| CN1896261A (en) | 2007-01-17 |
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