CN1900123A - Process for preparing rice starch and rice protein - Google Patents
Process for preparing rice starch and rice protein Download PDFInfo
- Publication number
- CN1900123A CN1900123A CN 200610086357 CN200610086357A CN1900123A CN 1900123 A CN1900123 A CN 1900123A CN 200610086357 CN200610086357 CN 200610086357 CN 200610086357 A CN200610086357 A CN 200610086357A CN 1900123 A CN1900123 A CN 1900123A
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Abstract
The present invention is process of prepare rice starch and rice protein, and belongs to the field of rice deep processing technology. Various kinds of rice material, including broken rice, old rice, etc. are processed through crushing, micronizing, enzymolysis and centrifuging to form precipitate and supernatant; the precipitate is water washed and dried to obtain rice starch; and the supernatant is heated to deactivate enzyme, concentrated and spray dried to obtain rice protein. The obtained rice starch and rice protein are white and rich in nutrients, and the process an raise the value of rice.
Description
Technical field
The preparation method of a kind of Starch rice and rice protein belongs to rice intensive processing technical field.
Background technology
Paddy is one of cereal important on the earth, and Chinese paddy ultimate production ranks first in the world, and accounts for 33% of Gross World Product, is about two times of India, ten times of Japan.The paddy whole body all is precious, the major product rice of paddy processing, and as the main nutrition source of basic energy that satisfies human body and nutritional needs, the food problem that solves 21 centurys 1,600,000,000 population for China is made huge contribution.But for a long time, China's paddy processing only is in a kind of elementary machining state of the people's of satisfying grain ration demand, and rice converted products structure is single, and the byproduct level of comprehensive utilization is low, and deep processing only accounts for 20%, well below developed country.
With crack rice, old rice, long-grained nonglutinous rice, polished rice or glutinous rice is as raw material, by Starch rice and the rice protein that micronizing and enzyme digestion reaction are developed into, Starch rice can further develop in industries such as food, daily use chemicals as a kind of starch product with special performance.Rice protein has abundant nutritive value, higher property digested and assimilated and hypoallergenic, can be used as the albumen supplement and be used for food, feed for pet etc., so not only can improve the comprehensive utilization value of rice processing and the economic benefit of grain-production, also can make grain-production go on eucyclic road.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of Starch rice and rice protein, gained Starch rice and rice protein product have the unique taste and the superiority of nutrition aspect.
Technical scheme of the present invention: will crack rice earlier, raw materials such as old rice, long-grained nonglutinous rice, polished rice or glutinous rice carry out just being ground into the rice meal, again the rice meal is carried out micronizing, add water, add Sumizyme MP and carry out enzyme digestion reaction, centrifugation, precipitation washes after drying with water and is Starch rice; Supernatant liquor heats the enzyme that goes out, and concentrated, spraying drying makes rice protein.
(1) crack rice, the pulverizing of raw material such as old rice, long-grained nonglutinous rice, polished rice or glutinous rice
Particle diameter after the raw material pulverizing is more little, and starch separates just thoroughly more with proteic, and albumen residual in the starch is few more.So the coarse reduction of raw material elder generation to be required the 80-100 eye mesh screen, and then micronizing, make the particle diameter of rice meal cross 180 eye mesh screens.
(2) ground rice enzyme digestion reaction
Solid-liquid ratio
The mass ratio of rice meal and water is controlled to be 1: 6-1: 8, though amount of water increases the separation efficiency that can improve Starch rice and rice protein, but also can increase the energy consumption of the consumption and the desiccation protein of enzyme simultaneously, therefore relatively more suitable solid-liquid ratio is 1: 6-1: 8, and accent pH is 7.5-8.5.
The temperature and time of enzyme reaction
The present invention adds 2709 Sumizyme MPs (20U/g), enzyme concentration 0.20-0.25g/100g rice meal, the optimal reactive temperature of enzyme is higher, is 50-55 ℃, but can't influence the character of Starch rice and rice protein, because also do not reach the temperature of starch pasting and protein denaturation.The prolongation reaction times helps the thorough and complete of enzyme reaction, but long meeting increase of reaction times production cost, so the enzyme reaction time of the present invention is 7-8 hour.Used Sumizyme MP is good with 2709 Sumizyme MPs (Shanghai China thing reaches Industrial Co., Ltd. and produces).
(3) centrifugation
Adopt link-suspended basket centrifuge the precipitation of the Starch rice after the enzyme reaction effectively can be separated with the albumen clear liquid, centrifugal condition is 3000r/min, 20min.
(4) water washing and precipitating gets Starch rice
The centrifugal precipitation that obtains is added water washing, and water consumption is controlled to be 3～4 times of raw material rice meal, washs 1～2 time, centrifugation again after stirring, the precipitation of washing after centrifugal is carried out air stream drying, and making moisture content is below 12%, and the product that obtains is Starch rice;
Washing can reduce protein residual in starch greatly, generally needs raw material 3-4 washing starch sedimentation doubly can make that proteinic residual quantity is reduced to below 0.5% in the starch product for 1-2 time, is up to state standards.
(5) handle supernatant liquor and get rice protein
After enzyme digestion reaction finishes, in order to stop the further effect of proteolytic enzyme, the residual enzyme activity enzyme that goes out is handled, supernatant liquor is warming up to 90 ℃, and keeps 5-10min.
With falling film type economic benefits and social benefits thickener supernatant liquor is concentrated, concentrated condition is temperature 60-65 ℃, makes its solid substance reach 20%-25%.Feed liquid after concentrating is then carried out spraying drying, and air outlet temperature is 85 ℃, and making moisture content is below 5%, and dried product is rice protein.
Beneficial effect of the present invention: the Starch rice purity height that adopts the inventive method to produce, the albumen residual quantity is a kind of starch product with multiple application approach less than 0.4%.The rice protein purity that obtains simultaneously is of high nutritive value more than 65%, can be used as nutritious supplementary and uses in food, feed for pet.The present invention is a fine example of rice development and use.
Description of drawings
Accompanying drawing is Starch rice and rice protein preparation technology schematic flow sheet.
Embodiment
Embodiment 1
Learnt from else's experience micronizing, cross the 15kg ground rice of 180 mesh sieves, add entry 90L stirring and evenly mixing, be heated to 50 ℃, add 2709 Sumizyme MP 30g (20U/g), enzyme digestion reaction 8h, temperature of reaction is controlled at 50-55 ℃, carry out centrifugation behind the enzyme digestion reaction, precipitation with the 60L washing once obtains Starch rice 7kg behind the air stream drying, making moisture content is below 12%.Supernatant concentration to its solid substance is 20%-25%.Feed liquid after concentrating is then carried out spraying drying, obtains rice protein product 1.2kg, and making moisture content is below 5%.
Embodiment 2
Learnt from else's experience micronizing, cross the 15kg ground rice of 180 mesh sieves, add entry 120L stirring and evenly mixing, be heated to 55 ℃, add 2709 Sumizyme MP 37g (20U/g), enzyme digestion reaction 7h, temperature of reaction is controlled at 50-55 ℃, carry out centrifugation behind the enzyme digestion reaction, precipitation obtains Starch rice 7.5kg with 45L washing twice behind the air stream drying, making moisture content is below 12%.Supernatant concentration to its solid substance is 20%-25%.Feed liquid after concentrating is then carried out spraying drying, obtains rice protein product 1kg, and making moisture content is below 5%.
Claims (2)
1, the preparation method of a kind of Starch rice and rice protein, it is characterized in that will cracking rice earlier, old rice, long-grained nonglutinous rice, polished rice or glutinous rice carries out just being ground into the rice meal as raw material, again the rice meal is carried out micronizing, add water, add Sumizyme MP and carry out enzyme digestion reaction, centrifugation, precipitation washes after drying with water and is Starch rice; Supernatant liquor heats the enzyme that goes out, and concentrated, spraying drying makes rice protein;
(1) raw material pulverizing: raw material is cracked rice, old rice, long-grained nonglutinous rice, polished rice or glutinous rice carry out just being ground into the rice meal, requires the 80-100 eye mesh screen;
(2) micronizing: required 180 eye mesh screens;
(3) enzyme digestion reaction: the rice meal after the micronizing adds water, and the mass ratio of rice meal and water is controlled to be 1: 6～and 1: 8, pH is 7.5-8.5, add 2709 Sumizyme MPs, enzyme concentration 0.20-0.25g/100g rice meal, 50-55 ℃ of temperature control, enzymolysis time keeps 7-8h;
(4) centrifugation: will react the feed liquid centrifugation, centrifugal condition is 3000r/min, 20min;
(5) water washing and precipitating gets Starch rice: the centrifugal precipitation that obtains is added water washing, water consumption is controlled to be 3～4 times of raw material rice meal, wash 1～2 time, centrifugation again after stirring, the precipitation of washing after centrifugal is carried out air stream drying, making moisture content is below 12%, and the product that obtains is Starch rice;
(6) handle supernatant liquor and get rice protein: 90 ℃ of supernatant liquors, the 5-10min enzyme that goes out, supernatant liquor concentrates, and concentrated condition is temperature 60-65 ℃, and being concentrated into solid concentration is 20%-25%; Feed liquid after concentrating is carried out spraying drying, and air outlet temperature is 85 ℃, and making moisture content is below 5%, and dried product is rice protein.
2,, it is characterized in that the enzyme 20U/g of being alive of 2709 Sumizyme MPs according to the preparation method of described Starch rice of claim 1 and rice protein.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100863571A CN100432108C (en) | 2006-07-05 | 2006-07-05 | Process for preparing rice starch and rice protein |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100863571A CN100432108C (en) | 2006-07-05 | 2006-07-05 | Process for preparing rice starch and rice protein |
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| CN1900123A true CN1900123A (en) | 2007-01-24 |
| CN100432108C CN100432108C (en) | 2008-11-12 |
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| CNB2006100863571A Expired - Fee Related CN100432108C (en) | 2006-07-05 | 2006-07-05 | Process for preparing rice starch and rice protein |
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Cited By (26)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101869173A (en) * | 2010-07-06 | 2010-10-27 | 长沙高新开发区湘博医药科技有限公司 | Method for extracting rice protein powder by utilizing enzyme-alkali method |
| CN102180980A (en) * | 2011-04-12 | 2011-09-14 | 江南大学 | Method for producing rice starch by adopting enzyme method and product obtained by using method |
| CN101536741B (en) * | 2008-12-23 | 2012-01-04 | 广州双桥股份有限公司 | Method for preparing protein nitrogen source applicable to fermentation and food by rice |
| CN102342425A (en) * | 2011-10-11 | 2012-02-08 | 中南林业科技大学 | Method for processing instant rice flour for infants |
| CN102771703A (en) * | 2012-08-14 | 2012-11-14 | 莆田市东南香米业发展有限公司 | New method for producing rice noodles |
| 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 |
| CN101438785B (en) * | 2008-11-19 | 2013-01-23 | 莆田市东南香米业发展有限公司 | Technique for preparing edible rice protein and thin rice-flour noodles with coproduction of broken rice |
| CN102940193A (en) * | 2012-11-07 | 2013-02-27 | 安徽农业大学 | Method for simultaneously preparing glutinous rice flour and glutinous rice milk beverage from glutinous rice |
| CN103497986A (en) * | 2013-10-10 | 2014-01-08 | 长沙理工大学 | Enzyme-method rice starch and rice protein co-production process |
| CN103689213A (en) * | 2012-09-27 | 2014-04-02 | 安徽天利粮油集团有限公司 | Method of extracting protein powder from broken rice |
| CN103766698A (en) * | 2014-01-13 | 2014-05-07 | 凤台县银柳食品有限公司 | Glutinous rice composite starch and preparation method thereof |
| CN104039164A (en) * | 2011-11-14 | 2014-09-10 | 龟田制菓株式会社 | Rice-protein composition and method for manufacturing same |
| CN104817644A (en) * | 2015-04-03 | 2015-08-05 | 安徽天利粮油集团股份有限公司 | Rice starch preparation method |
| CN105166634A (en) * | 2015-07-20 | 2015-12-23 | 龚启萍 | Instant nutritional rice flour suitable for pregnant women |
| CN105192515A (en) * | 2015-11-05 | 2015-12-30 | 江南大学 | Preparation method of healthy spinach and indica rice steamed sponge cakes |
| CN105218622A (en) * | 2014-11-17 | 2016-01-06 | 山东临大教育科技有限公司 | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice |
| CN105483159A (en) * | 2015-12-28 | 2016-04-13 | 河南振新生物技术股份有限公司 | Preparing method of special long-shaped rice flour |
| CN106749698A (en) * | 2017-01-05 | 2017-05-31 | 云南农业大学 | The technique that a kind of enzyme process separates purple rice protein and starch |
| CN107952255A (en) * | 2017-11-28 | 2018-04-24 | 韩依飏 | A kind of method that bubble-water is prepared with rice protein |
| CN108634295A (en) * | 2018-04-27 | 2018-10-12 | 安徽省寿县丰茂农产品开发有限公司 | A method of producing the low low-phosphorous rice meal of albumen using cracking rice |
| CN109349501A (en) * | 2018-09-28 | 2019-02-19 | 安徽省全椒县龚记米业有限公司 | A kind of high protein rice noodles preparation process |
| CN109730176A (en) * | 2019-03-21 | 2019-05-10 | 安徽农业大学 | A kind of black tea sauce and preparation method thereof |
| CN109730189A (en) * | 2018-12-03 | 2019-05-10 | 无锡金农生物科技有限公司 | A kind of rice enzymolysis protein powder of low granular sensation and the preparation method and application thereof |
| CN110790844A (en) * | 2019-11-13 | 2020-02-14 | 安徽金太阳食品有限公司 | Method for preparing amide-terminated etherified starch by using glutinous rice flour |
| CN112790270A (en) * | 2020-12-31 | 2021-05-14 | 江西金农米业集团有限公司 | Preparation method of soluble rice protein |
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| CN1330251C (en) * | 2003-09-30 | 2007-08-08 | 湖南金健米业股份有限公司 | Method for extracting rice protein from rice |
| CN1260366C (en) * | 2003-12-18 | 2006-06-21 | 曹镜明 | Technology for producing rice starch by enzyme |
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- 2006-07-05 CN CNB2006100863571A patent/CN100432108C/en not_active Expired - Fee Related
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| CN101438785B (en) * | 2008-11-19 | 2013-01-23 | 莆田市东南香米业发展有限公司 | Technique for preparing edible rice protein and thin rice-flour noodles with coproduction of broken rice |
| CN101536741B (en) * | 2008-12-23 | 2012-01-04 | 广州双桥股份有限公司 | Method for preparing protein nitrogen source applicable to fermentation and food by rice |
| CN101869173A (en) * | 2010-07-06 | 2010-10-27 | 长沙高新开发区湘博医药科技有限公司 | Method for extracting rice protein powder by utilizing enzyme-alkali method |
| CN102180980A (en) * | 2011-04-12 | 2011-09-14 | 江南大学 | Method for producing rice starch by adopting enzyme method and product obtained by using method |
| CN102180980B (en) * | 2011-04-12 | 2012-09-05 | 江南大学 | Method for producing rice starch by adopting enzyme method and product obtained by using method |
| CN102342425B (en) * | 2011-10-11 | 2013-04-03 | 中南林业科技大学 | Method for processing instant rice flour for infants |
| CN102342425A (en) * | 2011-10-11 | 2012-02-08 | 中南林业科技大学 | Method for processing instant rice flour for infants |
| CN104039164A (en) * | 2011-11-14 | 2014-09-10 | 龟田制菓株式会社 | Rice-protein composition and method for manufacturing same |
| CN102771703A (en) * | 2012-08-14 | 2012-11-14 | 莆田市东南香米业发展有限公司 | New method for producing rice noodles |
| CN102771703B (en) * | 2012-08-14 | 2013-07-24 | 莆田市东南香米业发展有限公司 | New method for producing rice noodles |
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| CN102940193A (en) * | 2012-11-07 | 2013-02-27 | 安徽农业大学 | Method for simultaneously preparing glutinous rice flour and glutinous rice milk beverage from glutinous rice |
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| CN103497986A (en) * | 2013-10-10 | 2014-01-08 | 长沙理工大学 | Enzyme-method rice starch and rice protein co-production process |
| CN103766698A (en) * | 2014-01-13 | 2014-05-07 | 凤台县银柳食品有限公司 | Glutinous rice composite starch and preparation method thereof |
| CN105218622A (en) * | 2014-11-17 | 2016-01-06 | 山东临大教育科技有限公司 | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice |
| CN104817644A (en) * | 2015-04-03 | 2015-08-05 | 安徽天利粮油集团股份有限公司 | Rice starch preparation method |
| CN105166634A (en) * | 2015-07-20 | 2015-12-23 | 龚启萍 | Instant nutritional rice flour suitable for pregnant women |
| CN105192515A (en) * | 2015-11-05 | 2015-12-30 | 江南大学 | Preparation method of healthy spinach and indica rice steamed sponge cakes |
| CN105483159A (en) * | 2015-12-28 | 2016-04-13 | 河南振新生物技术股份有限公司 | Preparing method of special long-shaped rice flour |
| CN106749698A (en) * | 2017-01-05 | 2017-05-31 | 云南农业大学 | The technique that a kind of enzyme process separates purple rice protein and starch |
| CN107952255A (en) * | 2017-11-28 | 2018-04-24 | 韩依飏 | A kind of method that bubble-water is prepared with rice protein |
| CN108634295A (en) * | 2018-04-27 | 2018-10-12 | 安徽省寿县丰茂农产品开发有限公司 | A method of producing the low low-phosphorous rice meal of albumen using cracking rice |
| CN109349501A (en) * | 2018-09-28 | 2019-02-19 | 安徽省全椒县龚记米业有限公司 | A kind of high protein rice noodles preparation process |
| CN109730189A (en) * | 2018-12-03 | 2019-05-10 | 无锡金农生物科技有限公司 | A kind of rice enzymolysis protein powder of low granular sensation and the preparation method and application thereof |
| CN109730176A (en) * | 2019-03-21 | 2019-05-10 | 安徽农业大学 | A kind of black tea sauce and preparation method thereof |
| CN110790844A (en) * | 2019-11-13 | 2020-02-14 | 安徽金太阳食品有限公司 | Method for preparing amide-terminated etherified starch by using glutinous rice flour |
| CN112790270A (en) * | 2020-12-31 | 2021-05-14 | 江西金农米业集团有限公司 | Preparation method of soluble rice protein |
| CN114128834A (en) * | 2021-12-03 | 2022-03-04 | 江南大学 | Method for simultaneously preparing high-protein and low-protein rice crackers |
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Assignee: Jiangsu Danlv Rice Co.,Ltd. Assignor: Jiangnan University Contract record no.: 2011320000526 Denomination of invention: Process for preparing rice starch and rice protein Granted publication date: 20081112 License type: Exclusive License Open date: 20070124 Record date: 20110406 |
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