WO2020113975A1 - 一种高纯度大米蛋白粉及其制备方法与应用 - Google Patents

一种高纯度大米蛋白粉及其制备方法与应用 Download PDF

Info

Publication number
WO2020113975A1
WO2020113975A1 PCT/CN2019/098295 CN2019098295W WO2020113975A1 WO 2020113975 A1 WO2020113975 A1 WO 2020113975A1 CN 2019098295 W CN2019098295 W CN 2019098295W WO 2020113975 A1 WO2020113975 A1 WO 2020113975A1
Authority
WO
WIPO (PCT)
Prior art keywords
rice
protein powder
protein
purity
rice protein
Prior art date
Application number
PCT/CN2019/098295
Other languages
English (en)
French (fr)
Inventor
朱熹
于秋生
於慧利
Original Assignee
无锡金农生物科技有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 无锡金农生物科技有限公司 filed Critical 无锡金农生物科技有限公司
Priority to US16/962,846 priority Critical patent/US20210120843A1/en
Publication of WO2020113975A1 publication Critical patent/WO2020113975A1/zh

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the technical field of food, in particular to a high-purity rice protein powder and a preparation method and application thereof.
  • Rice protein powder refers to the protein extracted from rice, which is mainly a powdery substance formed by crushing, purifying, and drying rice residue. Rice protein powder is an important product of deep processing of rice. According to its protein content and solubility, it can be divided into feed-grade rice protein, high-purity food-grade rice protein powder and rice protein peptide. Rice protein is mainly composed of four proteins such as albumin, globulin, alcohol soluble protein and gluten. Rice protein has a reasonable amino acid composition and high amino acid content. It is recognized as a high-quality edible protein. Rice protein powder has broad prospects for developing into infant food and high-end food because of its high nutritional value and low allergy.
  • the methods of preparing high-purity rice protein powder mainly include: alkali method, protease method and impurity removal method.
  • the protein structure is changed to make the protein functional properties poor, and toxic substances will be produced;
  • the protease extraction rate is not high, the protein purity is not ideal, and the product will produce a strong bitter taste;
  • the decontamination method is mainly from Starting with rice dregs, the insoluble materials such as fat, residual starch granules and cellulose in rice dregs are specifically enzymatically hydrolyzed to separate them from the rice dregs protein to increase the protein content of the protein;
  • the processing technology such as cellulose is not perfect, and the structure of the protein is greatly changed.
  • the applicant of the present invention provides a high-purity rice protein powder and its preparation method and application.
  • the invention has strong practicability, uses rice as raw material, and composite surfactant as the main means of degreasing and decellulose, to prepare high-purity rice protein powder, with high product purity, mild processing technology, small changes in protein structure and better taste
  • the suspension stability is better; it is a high-quality raw material for the subsequent preparation of rice active protein peptides.
  • a high-purity rice protein powder includes the following steps:
  • step (2) Add high-temperature amylase to the slurry obtained in step (1), then spray liquefaction, use plate and frame filter press to collect rice residue;
  • step (3) The rice residue obtained in step (2) is slurried to a mass concentration of 5-15%, and pulverized using fine pulverization and colloidal milling to a particle size of 20-40 ⁇ m;
  • step (3) Add a composite surfactant to the feed solution obtained in step (3), adjust the pH to 6.5-8.5, and stir the reaction in a water bath at 40-60°C for 1-4h;
  • step (4) Pass the feed liquid obtained in step (4) through a 12-stage cyclone washing device to separate the liquid phase and the heavy phase;
  • step (6) Add the complex enzyme agent to the heavy phase collected in step (5), and stir the reaction for 1-4 hours under the conditions of temperature 40-60°C and pH 4.0-6.0 to prepare the enzymolysis solution;
  • step (6) Jet sterilize the enzymolysis solution obtained in step (6), then press filter through the plate and frame, collect the filter cake, pulverize it by air drying, and pulverize it to the median diameter of 10-20 ⁇ m by ultra-dry method to obtain the high Rice protein powder with purity.
  • the rice is one or more of japonica rice, indica rice and glutinous rice.
  • the dosage of the high-temperature amylase in step (2) is 5 ⁇ of the dry weight; the spraying temperature is 115-120°C, and the temperature is kept at 95-98°C for 30-90 minutes after spraying.
  • the composite surfactant is an oil-in-water type, and its HLB value is 8-20; the composite surfactant is lecithin, soybean phospholipid, glyceryl monostearate, Tween 20, TWE Mixtures of any two or three of Wen 60, Tween 80, sucrose esters, polyglycerol esters, fatty acid propylene glycol esters, and spans; the added amount of the composite surfactant is 1-8 ⁇ of dry weight.
  • the composite enzyme is a mixture of cellulase and pectinase, and the mass ratio of the two is 0.5-1:1-2.5; the dosage of the composite enzyme is 0.5-1.5% of the mass of the heavy phase.
  • the manufacturing method of the high-protein energy bar is as follows: 10-40 parts of high-purity rice protein crisp grains after extrusion, 0-10 parts of cooked oat particles, 5-15 parts of pre-gelatinized rice starch, and malt syrup 20 -40 servings, 5-15 servings of fructose syrup, 5-10 servings of high-purity rice protein powder, 2-5 servings of nuts, 1-5 servings of preserved fruit, rod-shaped foods made by ingredients, mixing, freezing molding, cutting, Worth the high protein energy bar.
  • the high-purity rice protein crisp grains are prepared by extruding high-purity rice protein powder after high-temperature extrusion.
  • the rice protein powder is mixed with one or more of soy protein, pea protein, wheat protein, pea protein, hemp protein, barley protein, potato protein for Preparation of compound plant protein powder.
  • the rice can also be replaced with black rice.
  • the invention innovatively uses rice as a raw material, combined with crushing, jet liquefaction and other processes to completely open the protein and starch structure, hydrolyze the starch thoroughly to obtain rice residue with a certain protein content, and retain the structural properties of the protein to the greatest extent, which is conducive to subsequent purification treatment ;
  • fine crushing, colloid mill to thoroughly disperse the material liquid, composite surfactant and cyclone washing, on the one hand, the fat is freed under non-alkalized conditions, and the gradient is eluted, the degreasing effect is more significant, and higher purity is obtained
  • surfactants are used to open the chelate bond between fat and cellulose and other colloids.
  • the complex enzymatic hydrolysis of pectinase and cellulase is used to completely hydrolyze the remaining cellulose, colloids, pigments and other substances.
  • Maximum efficiency improves the purity of rice protein; After spray sterilization, the plate and frame are pressed and dried, and the highest efficiency is to obtain high-purity rice protein powder; The final product is crushed to a median diameter of 10-20 ⁇ m by ultra-micro dry method , Reaching the maximum limit of the particle size of the tongue, the product is almost powder-free, the taste is better, and the suspension stability is better.
  • Figure 1 is a schematic diagram of the present invention.
  • a high-purity rice protein powder includes the following steps:
  • step (2) Add 5 ⁇ of dry weight high temperature amylase to the slurry obtained in step (1), then spray liquefaction at 115°C, and keep at 95°C for 30min after spraying; use plate and frame pressure filtration to collect rice residue;
  • step (3) The rice residue obtained in step (2) is slurried to a mass concentration of 5%, and pulverized using fine pulverization and colloidal milling to a particle size of 20 ⁇ m;
  • step (3) (4) Add the compound surfactant (lecithin, Tween 80, Span mixture, HLB value of 8-20) to the feed solution obtained in step (3) at a dry weight of 1 ⁇ , and adjust the pH to 8.5. Stir the reaction in a 40°C water bath for 1h;
  • step (4) Pass the feed liquid obtained in step (4) through a 12-stage cyclone washing device to separate the liquid phase and the heavy phase;
  • step (6) Add a mixture of cellulase and pectinase (mass ratio of 0.5:1) to the heavy phase collected in step (5) at a temperature of 40°C and a pH of 4.0 Stir the reaction for 4h to prepare the enzymolysis solution;
  • step (6) Jet sterilize the enzymolysis solution obtained in step (6), then press filter through the plate and frame, collect the filter cake, dry it by air flow, and pulverize it to a median diameter of 20 ⁇ m by ultra-dry method to obtain the high purity Rice protein powder.
  • a high-purity rice protein powder includes the following steps:
  • step (2) Add 5 ⁇ dry weight of high-temperature amylase to the slurry obtained in step (1), then spray liquefaction at 117°C, and keep at 96°C for 60min after spraying; use plate and frame pressure filtration to collect rice residue;
  • step (3) The rice residue obtained in step (2) is slurried to a mass concentration of 10%, and is pulverized by fine pulverization and colloid mill to a particle size of 40 ⁇ m;
  • step (3) Add the compound surfactant (soybean phospholipid, glyceryl monostearate, Tween 20 mixture, HLB value 8-20) to the feed liquid obtained in step (3) at a dry weight of 4 ⁇ , adjust the pH It is 7 and the reaction is stirred for 2.5h in a 50°C water bath;
  • compound surfactant sodium phospholipid, glyceryl monostearate, Tween 20 mixture, HLB value 8-20
  • step (4) Pass the feed liquid obtained in step (4) through a 12-stage cyclone washing device to separate the liquid phase and the heavy phase;
  • step (6) Add a mixture of cellulase and pectinase (mass ratio of 0.75:2.0) to the heavy phase collected in step (5) at a temperature of 50°C and a pH of 5.0 Stir the reaction for 2.5h to prepare the enzymolysis solution;
  • step (6) Jet sterilize the enzymolysis solution obtained in step (6), then press filter through the plate and frame, collect the filter cake, dry it by air flow, and pulverize it to a median diameter of 15 ⁇ m by ultra-dry method to obtain the high purity Rice protein powder.
  • a high-purity rice protein powder includes the following steps:
  • step (2) Add 5 ⁇ of dry weight high temperature amylase to the slurry obtained in step (1), then spray liquefaction at 120 °C, and hold at 98 °C for 90 min after spraying; use plate and frame pressure filtration to collect rice residue;
  • step (3) The rice residue obtained in step (2) is slurried to a mass concentration of 15%, which is pulverized using fine pulverization and colloidal milling to a particle size of 30 ⁇ m;
  • step (3) (4) Add a compound surfactant (Tween 60, sucrose ester, polyglyceride mixture, HLB value of 8-20) to the feed solution obtained in step (3) at a dry weight of 8 ⁇ , adjust the pH to 6.5, Stir the reaction in a 60°C water bath for 4h;
  • a compound surfactant Teween 60, sucrose ester, polyglyceride mixture, HLB value of 8-20
  • step (4) Pass the feed liquid obtained in step (4) through a 12-stage cyclone washing device to separate the liquid phase and the heavy phase;
  • step (6) Add a mixture of cellulase and pectinase (mass ratio of 1: 2.5) to the heavy phase collected in step (5) at a temperature of 60°C and a pH of 6.0 Stir the reaction for 1h to prepare the enzymolysis solution;
  • step (6) Jet sterilize the enzymolysis solution obtained in step (6), then press filter through the plate and frame, collect the filter cake, dry it by air flow, and pulverize it to a median diameter of 10 ⁇ m by ultra-dry method to obtain the high purity Rice protein powder.
  • a high-purity rice protein powder includes the following steps:
  • step (2) Add 5 ⁇ of dry weight high temperature amylase to the slurry obtained in step (1), then spray liquefaction at 120 °C, and hold at 98 °C for 90 min after spraying; use plate and frame pressure filtration to collect rice residue;
  • step (3) The rice residue obtained in step (2) is slurried to a mass concentration of 15%, which is pulverized using fine pulverization and colloidal milling to a particle size of 30 ⁇ m;
  • step (3) (4) Add a compound surfactant (Tween 20, sucrose ester, fatty acid propylene glycol ester mixture, HLB value of 8-20) to the feed liquid obtained in step (3) at a dry weight of 8 ⁇ , adjust the pH to 6.5, Stir the reaction in a 60°C water bath for 4h;
  • a compound surfactant Teween 20, sucrose ester, fatty acid propylene glycol ester mixture, HLB value of 8-20
  • step (4) Pass the feed liquid obtained in step (4) through a 12-stage cyclone washing device to separate the liquid phase and the heavy phase;
  • step (6) Add a mixture of cellulase and pectinase (mass ratio of 1: 2.5) to the heavy phase collected in step (5) at a temperature of 60°C and a pH of 6.0 Stir the reaction for 1h to prepare the enzymolysis solution;
  • step (6) Jet sterilize the enzymolysis solution obtained in step (6), then press filter through the plate and frame, collect the filter cake, dry it by air flow, and pulverize it to a median diameter of 10 ⁇ m by ultra-dry method to obtain the high purity Rice protein powder.
  • Example 1-4 The rice protein powder obtained in Example 1-4 was tested for performance, and the test results are shown in Table 1:

Abstract

本发明公开了一种高纯度大米蛋白粉，所述大米蛋白粉的制备方法包括如下步骤：（1）将大米粉碎，调浆；（2）酶解、过滤；（3）大米渣调浆、粉碎；（4）加入复合表面活性剂；（5）12级旋流洗涤装置，分离出液相和重相；（6）重相中加入复合酶剂，制得酶解液；（7）酶解液进行喷射杀菌，板框压滤，收集滤饼，经过气流干燥以及超微干法粉碎，制得所述高纯度大米蛋白粉。本发明以大米为原料，复合表面活性剂为脱脂和脱纤维素的主要手段，制备高纯度大米蛋白粉，产品纯度高，处理工艺温和，蛋白结构性质改变小，口感更佳，悬浮稳定性更好。

Description

一种高纯度大米蛋白粉及其制备方法与应用 技术领域
本发明涉及食品技术领域，尤其是涉及一种高纯度大米蛋白粉及其制备方法与应用。
 背景技术
大米蛋白粉是指从大米中提取的蛋白质，主要是将米渣经粉碎、提纯、干燥等加工后形成的粉末状物质。大米蛋白粉是稻米深加工的重要产物，根据其蛋白含量及溶解性可分为饲料级大米蛋白、高纯度食品级大米蛋白粉和大米蛋白肽。大米蛋白主要由清蛋白、球蛋白、醇溶性蛋白和谷蛋白等四种蛋白组成，大米蛋白的氨基酸组成合理，且氨基酸含量高，被公认为优质的食用蛋白。大米蛋白粉因其较高的营养价值、低过敏性而具有开发成婴幼儿食品和高端食品的广阔前景。
目前制备高纯度大米蛋白粉的方法主要有：碱法、蛋白酶法和排杂法。碱法提取时蛋白质结构被改变从而使蛋白功能性质差，且会产生有毒物质；蛋白酶法提取率不高，蛋白纯度也不甚理想，且产品会产生浓厚的苦味；排杂法，主要是从米渣开始，对米渣中脂肪、残留淀粉颗粒、纤维素等不溶物进行特异性酶解，使其和米渣蛋白分离从而提高蛋白的蛋白含量；但该方法中原料处理及脂肪、淀粉、纤维素等处理工艺不够完善，对蛋白的结构改变较大。
 技术问题
现有技术中，大米蛋白的提取均从米渣做起，中间经过高温干燥的过程，蛋白的延展性、起泡性、稳定性降低，且结构不易打开，不利于后续的提纯工作；脱脂普遍采用碱法皂化的方法，该方法脱脂效率低（部分与蛋白结合的脂肪未能脱除），且高浓度碱会改变蛋白的功能性质；脱除纤维素的酶制剂较单一，无法溶出更多的胶体类物质；目前市面高纯度的大米蛋白粉含量不够高，且口感不够细腻。
 技术解决方案
针对现有技术存在的上述问题，本发明申请人提供了一种高纯度大米蛋白粉及其制备方法与应用。本发明实用性较强，以大米为原料，复合表面活性剂为脱脂和脱纤维素的主要手段，制备高纯度大米蛋白粉，产品纯度高，处理工艺温和，蛋白结构性质改变小，口感更佳，悬浮稳定性更好；是后续制备大米活性蛋白肽的优质原料。
一种高纯度大米蛋白粉，所述大米蛋白粉的制备方法包括如下步骤：
（1）将大米在水中浸泡2-4h，之后粉碎，过100目筛，调浆得质量浓度为10-15%的浆液；
（2）在步骤（1）所得浆液中加入高温淀粉酶，之后喷射液化，采用板框压滤，收集大米渣；
（3）将步骤（2）所得的大米渣调浆至质量浓度5-15%，采用细粉碎和胶体磨进行粉碎，粉碎至料液粒径为20-40μm；
（4）在步骤（3）所得的料液中加入复合表面活性剂，调节pH为6.5-8.5，在40-60℃水浴中搅拌反应1-4h；
（5）将步骤（4）所得料液经过12级旋流洗涤装置，分离出液相和重相；
（6）在步骤（5）收集的重相中加入复合酶剂，在温度为40-60℃，pH为4.0-6.0的条件下搅拌反应1-4h，制得酶解液；
（7）将步骤（6）所得的酶解液进行喷射杀菌，之后通过板框压滤，收集滤饼，经过气流干燥，超微干法粉碎至中位径10-20μm，制得所述高纯度大米蛋白粉。
所述大米为粳米、籼米、糯米中的一种或多种。
步骤（2）中所述高温淀粉酶的用量为干重的5‰；所述喷射的温度为115-120℃，喷射后95-98℃保温30-90min。
步骤（4）中所述复合表面活性剂为水包油型，其HLB值为8-20；所述复合表面活性剂为卵磷脂、大豆磷脂、单硬脂酸甘油酯、吐温20、吐温60、吐温80、蔗糖酯、聚甘油酯、脂肪酸丙二醇酯、司盘中的任意两种或三种的混合；所述复合表面活性剂的添加量为干重的1-8‰。
步骤（6）中所述复合酶为纤维素酶和果胶酶的混合物，两者的质量比为0.5-1:1-2.5；所述复合酶的用量为重相质量的0.5-1.5%。
一种所述高纯度大米蛋白粉的应用，所述大米蛋白粉用于制备高蛋白能量棒。
所述高蛋白能量棒的制作方法为：挤压膨化后的高纯度大米蛋白脆谷粒10-40份，熟化的燕麦颗粒0-10份，预糊化大米淀粉5-15份，麦芽糖浆20-40份，果葡糖浆5-15份，高纯度大米蛋白粉5-10份，2-5份坚果，1-5份果脯，经配料、混合、冷冻成型、切割制作而成的棒状食品，值得所述高蛋白能量棒。
所述高纯度大米蛋白脆谷粒由高纯度大米蛋白粉经挤压高温膨化后制得。
一种所述高纯度大米蛋白粉的应用，所述大米蛋白粉与大豆蛋白、豌豆蛋白、小麦蛋白、豌豆蛋白、火麻蛋白、薏米蛋白、土豆蛋白中的一种或多种混合，用于制备复合植物蛋白粉。
所述大米还可以替换成黑米。
 有益效果
本发明创新性地利用大米为原料，结合粉碎、喷射液化等工艺，彻底打开蛋白与淀粉结构，将淀粉水解彻底，得到一定蛋白含量的大米渣，最大程度保留蛋白的结构性质，利于后续提纯处理；再利用细粉碎、胶体磨彻底分散料液，复合表面活性剂以及旋流洗涤，一方面将脂肪在非碱化条件下游离出，并进行梯度洗脱，脱脂效果更显著，得到更高纯度的大米蛋白；另一方面利用表面活性剂打开脂肪与纤维素等胶体的螯合键，同时合理利用果胶酶和纤维素酶复合酶解，将残存的纤维素、胶体、色素等物质彻底水解，最大效率提高大米蛋白的纯度；经喷射杀菌后，板框压滤后干燥，最大效率的得到高纯度的大米蛋白粉；最终产品经过超微干法粉碎至中位径目数为10-20μm，达到舌头感受粒径的最大极限，产品近无粉感，口感更佳，悬浮稳定性更好。
 附图说明
图1为本发明示意图。
 本发明的实施方式
下面结合附图和实施例，对本发明进行具体描述。
实施例1
一种高纯度大米蛋白粉，所述大米蛋白粉的制备方法包括如下步骤：
（1）将糯米在水中浸泡2h，之后粉碎，过100目筛，调浆得质量浓度为10%的浆液；
（2）在步骤（1）所得浆液中加入干重的5‰的高温淀粉酶，之后115℃喷射液化，喷射后95℃保温30min；采用板框压滤，收集大米渣；
（3）将步骤（2）所得的大米渣调浆至质量浓度5%，采用细粉碎和胶体磨进行粉碎，粉碎至料液粒径为20μm；
（4）在步骤（3）所得的料液中加入占干重1‰的复合表面活性剂（卵磷脂、吐温80、司盘混合物，HLB值为8-20），调节pH为8.5，在40℃水浴中搅拌反应1h；
（5）将步骤（4）所得料液经过12级旋流洗涤装置，分离出液相和重相；
（6）在步骤（5）收集的重相中加入占重相质量0.5%的纤维素酶和果胶酶的混合物（质量比为0.5:1），在温度为40℃，pH为4.0的条件下搅拌反应4h，制得酶解液；
（7）将步骤（6）所得的酶解液进行喷射杀菌，之后通过板框压滤，收集滤饼，经过气流干燥，超微干法粉碎至中位径为20μm，制得所述高纯度大米蛋白粉。
实施例2
一种高纯度大米蛋白粉，所述大米蛋白粉的制备方法包括如下步骤：
（1）将粳米在水中浸泡3h，之后粉碎，过100目筛，调浆得质量浓度为12%的浆液；
（2）在步骤（1）所得浆液中加入干重的5‰的高温淀粉酶，之后117℃喷射液化，喷射后96℃保温60min；采用板框压滤，收集大米渣；
（3）将步骤（2）所得的大米渣调浆至质量浓度10%，采用细粉碎和胶体磨进行粉碎，粉碎至料液粒径为40μm；
（4）在步骤（3）所得的料液中加入占干重4‰的复合表面活性剂（大豆磷脂、单硬脂酸甘油酯、吐温20混合物，HLB值为8-20），调节pH为7，在50℃水浴中搅拌反应2.5h；
（5）将步骤（4）所得料液经过12级旋流洗涤装置，分离出液相和重相；
（6）在步骤（5）收集的重相中加入占重相质量1.0%的纤维素酶和果胶酶的混合物（质量比为0.75:2.0），在温度为50℃，pH为5.0的条件下搅拌反应2.5h，制得酶解液；
（7）将步骤（6）所得的酶解液进行喷射杀菌，之后通过板框压滤，收集滤饼，经过气流干燥，超微干法粉碎至中位径为15μm，制得所述高纯度大米蛋白粉。
实施例3
一种高纯度大米蛋白粉，所述大米蛋白粉的制备方法包括如下步骤：
（1）将籼米在水中浸泡4h，之后粉碎，过100目筛，调浆得质量浓度为15%的浆液；
（2）在步骤（1）所得浆液中加入干重的5‰的高温淀粉酶，之后120℃喷射液化，喷射后98℃保温90min；采用板框压滤，收集大米渣；
（3）将步骤（2）所得的大米渣调浆至质量浓度15%，采用细粉碎和胶体磨进行粉碎，粉碎至料液粒径为30μm；
（4）在步骤（3）所得的料液中加入占干重8‰的复合表面活性剂（吐温60、蔗糖酯、聚甘油酯混合物，HLB值为8-20），调节pH为6.5，在60℃水浴中搅拌反应4h；
（5）将步骤（4）所得料液经过12级旋流洗涤装置，分离出液相和重相；
（6）在步骤（5）收集的重相中加入占重相质量1.5%的纤维素酶和果胶酶的混合物（质量比为1: 2.5），在温度为60℃，pH为6.0的条件下搅拌反应1h，制得酶解液；
（7）将步骤（6）所得的酶解液进行喷射杀菌，之后通过板框压滤，收集滤饼，经过气流干燥，超微干法粉碎至中位径为10μm，制得所述高纯度大米蛋白粉。
实施例4
一种高纯度大米蛋白粉，所述大米蛋白粉的制备方法包括如下步骤：
（1）将黑米在水中浸泡4h，之后粉碎，过100目筛，调浆得质量浓度为15%的浆液；
（2）在步骤（1）所得浆液中加入干重的5‰的高温淀粉酶，之后120℃喷射液化，喷射后98℃保温90min；采用板框压滤，收集大米渣；
（3）将步骤（2）所得的大米渣调浆至质量浓度15%，采用细粉碎和胶体磨进行粉碎，粉碎至料液粒径为30μm；
（4）在步骤（3）所得的料液中加入占干重8‰的复合表面活性剂（吐温20、蔗糖酯、脂肪酸丙二醇酯混合物，HLB值为8-20），调节pH为6.5，在60℃水浴中搅拌反应4h；
（5）将步骤（4）所得料液经过12级旋流洗涤装置，分离出液相和重相；
（6）在步骤（5）收集的重相中加入占重相质量1.5%的纤维素酶和果胶酶的混合物（质量比为1: 2.5），在温度为60℃，pH为6.0的条件下搅拌反应1h，制得酶解液；
（7）将步骤（6）所得的酶解液进行喷射杀菌，之后通过板框压滤，收集滤饼，经过气流干燥，超微干法粉碎至中位径为10μm，制得所述高纯度大米蛋白粉。
将实施例1-4所得大米蛋白粉进行性能测试，测试结果如表1所示：
表1
项目 蛋白质含量/% 脂肪含量/% 灰分/%
实施例1 94.2 0.73 0.95
实施例2 95.1 0.52 1.02
实施例3 93.6 0.94 1.27
实施例4 90.4 1.20 1.06

Claims (10)

  1. 一种高纯度大米蛋白粉，其特征在于，所述大米蛋白粉的制备方法包括如下步骤：
    （1）将大米在水中浸泡2-4h，之后粉碎，过100目筛，调浆得质量浓度为10-15%的浆液；
    （2）在步骤（1）所得浆液中加入高温淀粉酶，之后喷射液化，采用板框压滤，收集大米渣；
    （3）将步骤（2）所得的大米渣调浆至质量浓度5-15%，采用细粉碎和胶体磨进行粉碎，粉碎至料液粒径为20-40μm；
    （4）在步骤（3）所得的料液中加入复合表面活性剂，调节pH为6.5-8.5，在40-60℃水浴中搅拌反应1-4h；
    （5）将步骤（4）所得料液经过12级旋流洗涤装置，分离出液相和重相；
    （6）在步骤（5）收集的重相中加入复合酶剂，在温度为40-60℃，pH为4.0-6.0的条件下搅拌反应1-4h，制得酶解液；
    （7）将步骤（6）所得的酶解液进行喷射杀菌，之后通过板框压滤，收集滤饼，经过气流干燥，后经过超微干法粉碎至中位径为10-20μm，制得所述高纯度大米蛋白粉。
  2. 根据权利要求1所述的大米蛋白粉，其特征在于，所述大米为粳米、籼米、糯米中的一种或多种。
  3. 根据权利要求1所述的大米蛋白粉，其特征在于，步骤（2）中所述高温淀粉酶的用量为干重的5‰；所述喷射的温度为115-120℃，喷射后95-98℃保温30-90min。
  4. 根据权利要求1所述的大米蛋白粉，其特征在于，步骤（4）中所述复合表面活性剂为水包油型，其HLB值为8-20；所述复合表面活性剂为卵磷脂、大豆磷脂、单硬脂酸甘油酯、吐温20、吐温60、吐温80、蔗糖酯、聚甘油酯、脂肪酸丙二醇酯、司盘中的任意两种或三种的混合；所述复合表面活性剂的添加量为干重的1-8‰。
  5. 根据权利要求1所述的大米蛋白粉，其特征在于，步骤（6）中所述复合酶为纤维素酶和果胶酶的混合物，两者的质量比为0.5-1:1-2.5；所述复合酶的用量为重相质量的0.5-1.5%。
  6. 一种权利要求1所述高纯度大米蛋白粉的应用，其特征在于，所述大米蛋白粉用于制备高蛋白能量棒。
  7. 根据权利要求6所述的应用，其特征在于，所述高蛋白能量棒的制作方法为：
    挤压膨化后的高纯度大米蛋白脆谷粒10-40份，熟化的燕麦颗粒0-10份，预糊化大米淀粉5-15份，麦芽糖浆20-40份，果葡糖浆5-15份，高纯度大米蛋白粉5-10份，2-5份坚果，1-5份果脯，经配料、混合、冷冻成型、切割制作而成的棒状食品，值得所述高蛋白能量棒。
  8. 根据权利要求6所述的应用，其特征在于，所述高纯度大米蛋白脆谷粒由高纯度大米蛋白粉经挤压高温膨化后制得。
  9. 一种权利要求1所述高纯度大米蛋白粉的应用，其特征在于，所述大米蛋白粉与大豆蛋白、豌豆蛋白、小麦蛋白、豌豆蛋白、火麻蛋白、薏米蛋白、土豆蛋白中的一种或多种混合，用于制备复合植物蛋白粉。
  10. 根据权利要求1所述的大米蛋白粉，其特征在于，所述大米还可以替换成黑米。
PCT/CN2019/098295 2018-12-03 2019-07-30 一种高纯度大米蛋白粉及其制备方法与应用 WO2020113975A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US16/962,846 US20210120843A1 (en) 2018-12-03 2019-07-30 High-purity rice protein powder, methods for preparation and application thereof

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201811463004.8A CN109601693A (zh) 2018-12-03 2018-12-03 一种高纯度大米蛋白粉及其制备方法与应用
CN201811463004.8 2018-12-03

Publications (1)

Publication Number Publication Date
WO2020113975A1 true WO2020113975A1 (zh) 2020-06-11

Family

ID=66005683

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2019/098295 WO2020113975A1 (zh) 2018-12-03 2019-07-30 一种高纯度大米蛋白粉及其制备方法与应用

Country Status (3)

Country Link
US (1) US20210120843A1 (zh)
CN (1) CN109601693A (zh)
WO (1) WO2020113975A1 (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114145418A (zh) * 2020-09-07 2022-03-08 陈杰 一种氨基酸营养米粉及其制备方法
CN115777829A (zh) * 2022-11-25 2023-03-14 滁州金弘安米业有限公司 一种利用大米制备高纯度大米蛋白以及大米多肽的方法

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109349501A (zh) * 2018-09-28 2019-02-19 安徽省全椒县龚记米业有限公司 一种高蛋白米线制备工艺
CN109601693A (zh) * 2018-12-03 2019-04-12 无锡金农生物科技有限公司 一种高纯度大米蛋白粉及其制备方法与应用
CN111838489A (zh) * 2020-07-07 2020-10-30 无锡金农生物科技有限公司 一种低苦味的大米蛋白肽固体饮料的制备方法
CN112262915B (zh) * 2020-10-28 2023-09-19 江西恒顶食品有限公司 一种速溶大米蛋白质粉的制备方法
CN112956704A (zh) * 2021-01-05 2021-06-15 江西盖比欧科技有限公司 一种营养均衡与悬浮稳定性高的复合蛋白及其制备方法
CN113481259B (zh) * 2021-07-13 2023-06-13 山东省科学院菏泽分院 一种碎大米利用提取淀粉糖浆和大米分离蛋白的方法
CN113717242A (zh) * 2021-08-04 2021-11-30 南昌大学 一种高乳化性脱镉米渣蛋白及其酸沉淀方法
CN114304367A (zh) * 2021-11-26 2022-04-12 湖南益芝通生物科技有限公司 一种改性大米蛋白的深加工工艺
CN114128834B (zh) * 2021-12-03 2023-07-28 江南大学 一种同时制备高蛋白雪米饼和低蛋白雪米饼的方法
CN114158739A (zh) * 2021-12-17 2022-03-11 上海交通大学 一种复合蛋白棒及制备方法
CN114521607A (zh) * 2022-03-07 2022-05-24 河北绿蕾农林科技有限公司 一种核桃蛋白棒及其制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103918869A (zh) * 2014-04-24 2014-07-16 盘锦和田食品有限公司 一种高纯度大米蛋白肽及其制备方法
CN104431282A (zh) * 2013-09-18 2015-03-25 盘锦和田食品有限公司 大米蛋白粉的制备方法
CN106923127A (zh) * 2017-04-14 2017-07-07 无锡金农生物科技有限公司 一种高纯度糯米蛋白的制备方法及其制备蛋白饮料的应用
CN108244328A (zh) * 2018-02-02 2018-07-06 安徽金太阳食品有限公司 一种大米水解蛋白粉的加工方法
CN109601693A (zh) * 2018-12-03 2019-04-12 无锡金农生物科技有限公司 一种高纯度大米蛋白粉及其制备方法与应用

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4990344A (en) * 1989-07-11 1991-02-05 Bristol-Myers Company Method for making soluble rice protein concentrate and the product produced therefrom
US20050002989A1 (en) * 2003-07-03 2005-01-06 Slim-Fast Foods Company, Division Of Conopco, Inc. Nutrition bar
JP2007068454A (ja) * 2005-09-06 2007-03-22 Kizakura Co Ltd 米蛋白質の製造方法、それにより製造される米蛋白質、及び食品。
US20140315830A1 (en) * 2011-11-14 2014-10-23 Kameda Seika Co., Ltd. Rice-protein composition and method for manufacturing same
CN103478400B (zh) * 2013-09-11 2015-01-28 无锡群硕谷唐生物科技有限公司 高纯度米糠蛋白和米糠纤维及它们的制备方法
CN106978461A (zh) * 2017-04-14 2017-07-25 无锡金农生物科技有限公司 一种谷氨酸发酵后固渣制备功能活性肽的方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104431282A (zh) * 2013-09-18 2015-03-25 盘锦和田食品有限公司 大米蛋白粉的制备方法
CN103918869A (zh) * 2014-04-24 2014-07-16 盘锦和田食品有限公司 一种高纯度大米蛋白肽及其制备方法
CN106923127A (zh) * 2017-04-14 2017-07-07 无锡金农生物科技有限公司 一种高纯度糯米蛋白的制备方法及其制备蛋白饮料的应用
CN108244328A (zh) * 2018-02-02 2018-07-06 安徽金太阳食品有限公司 一种大米水解蛋白粉的加工方法
CN109601693A (zh) * 2018-12-03 2019-04-12 无锡金农生物科技有限公司 一种高纯度大米蛋白粉及其制备方法与应用

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114145418A (zh) * 2020-09-07 2022-03-08 陈杰 一种氨基酸营养米粉及其制备方法
CN115777829A (zh) * 2022-11-25 2023-03-14 滁州金弘安米业有限公司 一种利用大米制备高纯度大米蛋白以及大米多肽的方法

Also Published As

Publication number Publication date
US20210120843A1 (en) 2021-04-29
CN109601693A (zh) 2019-04-12

Similar Documents

Publication Publication Date Title
WO2020113975A1 (zh) 一种高纯度大米蛋白粉及其制备方法与应用
CN102150737B (zh) 一种高纯度大米蛋白的制备方法与采用该方法得到的产品
CN105685936B (zh) 一种利用麦麸自身蛋白质和糖制备麦香风味物的方法
CN102948607B (zh) 一种汽爆-复合酶法制备米糠蛋白的方法
CN103284076A (zh) 一种长货架期小麦胚芽速溶粉制备方法
CN108294261A (zh) 一种富含抗性淀粉的葛根粉及其加工方法
CN111418702A (zh) 一种低变性程度速溶大米蛋白粉的生产工艺
WO2020113973A1 (zh) 一种低颗粒感的大米酶解蛋白粉及其制备方法与应用
CN105685961A (zh) 一种微波辅助复合酶法制备速溶银耳粉的方法
CN114949915A (zh) 一种猴头菇复合提取物及其制备方法
CN103404824B (zh) 一种酱味风味粉的生产工艺
KR950010775B1 (ko) 농축 녹용 엑기스 및 건조 녹용 엑기스 미분말의 제조방법 및 이를 이용한 건강식품
CN109588455A (zh) 一种无麸质烘焙用发酵米粉团及纯米面包的制作方法
CN109468356B (zh) 一种大米蛋白的制备方法
CN109770204B (zh) 一种黑糯米粉的制备方法及黑糯米粉
CN106432529A (zh) 一种高纯度米糠多糖的制备方法
CN110897059A (zh) 一种利用小麦胚芽制备植物水解蛋白饮料的方法
CN110551565A (zh) 一种浓香南瓜籽油的加工生产方法
CN103300433B (zh) 一种莲子磨皮粉的处理方法
CN106360317B (zh) 一种高可溶蛋白的米糠膳食纤维的制备方法
KR102493618B1 (ko) 쌀단백질 및 쌀전분의 제조방법
CN104223307A (zh) 一种玛咖饮料及其制备方法
CN108713600A (zh) 一种基于超高压-限制性酶解技术制备脱敏性小米型豆乳粉的方法
CN110386959B (zh) 一种提取分离大米蛋白质的方法
CN1068713A (zh) 脱腥、除胀、去酶大豆蛋白粉制法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19893645

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 19893645

Country of ref document: EP

Kind code of ref document: A1