Techniques of extracting rice protein
An extraction process and rice protein technology, applied in the field of rice protein extraction process, can solve the problems of rice protein quality impact, complex process and high processing cost, and achieve the effects of being suitable for large-scale industrial production, improving flavor and reducing production cost
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Embodiment 1
[0017] Weigh the leftovers of early indica rice processed as monosodium glutamate (produced from Hangzhou monosodium glutamate factory in Zhejiang Province, the same below), with a dry weight of 1.0kg, add 6.0kg of pure water adjusted to pH 1.0 with sulfuric acid, stir evenly, and then add 10% Adjust the pH to 1.0 with mass concentration of sulfuric acid, heat and stir in a 90°C water bath for 3 hours, cool to 50°C, filter with a 100-mesh filter cloth to remove residue, cool the filtrate to room temperature, and adjust the pH of the filtrate with 10% mass concentration of sodium hydroxide to 4.0, let stand for 1.5 hours, pour off the clear liquid, and spray dry the solid to obtain 0.51kg of rice protein product with a purity of 86.7%.
Embodiment 2
[0019] Weigh the leftovers of early indica rice and process it as monosodium glutamate, the dry weight is 1.0kg, add 6.0kg of pure water that has been adjusted to pH 1.0 with sulfuric acid, stir evenly, and then adjust the pH to 1.0 with 10% mass concentration of sulfuric acid. Heat to 110°C with water vapor in a pressure vessel, keep it warm for 1 hour, stop heating, stir while cooling, reach 40°C, filter with 100-mesh filter cloth to remove residue, cool the filtrate to room temperature, and use 10% mass concentration of hydrogen Sodium oxide was used to adjust the pH of the filtrate to 4.0. Stand still for 1.5 hours, pour off the clear liquid, and spray-dry the solid to obtain 0.50 kg of rice protein product with a purity of 87.5%.
Embodiment 3
[0021] Weigh the leftovers of early indica rice and process it as monosodium glutamate, with a dry weight of 1.0kg, add 6.0kg of pure water that has been adjusted to pH 0.5 with sulfuric acid, stir evenly, and then adjust the pH to 0.5 with 10% mass concentration of sulfuric acid. Insulate and stir in a 90°C water bath for 3 hours, cool to 50°C, filter through a 100-mesh filter cloth to remove residue, cool the filtrate to room temperature, and adjust the pH of the filtrate to 4.0 with 10% mass concentration of sodium hydroxide. Stand still for 1.5 hours, pour off the clear liquid, and spray dry the solid to obtain 0.52 kg of rice protein product with a purity of 85.6%.
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