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Emulsified pre-digested rice protein, preparing method and application of the same

A technology of pre-digesting rice and rice protein, which is applied in the field of rice protein, can solve the problems of affecting the taste, large water resources, large acid-base and water consumption, etc., and achieve the effect of reducing process cost, simple process, and improved emulsification performance

Active Publication Date: 2008-02-27
义乌市海之纳生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, all patents except the Chinese patent application (02153835.0) are all about recovering and refining rice protein while preparing rice starch. The rice protein extracted by this method is not conducive to human body because it has not been denatured by heat and enzymatically hydrolyzed. digestion and absorption
In addition, this kind of rice protein extraction process is subject to the following factors: a. It must match the production or application of rice starch; b. It needs to consume a lot of water resources and produce a huge amount of industrial wastewater
[0003] Chinese patent application (02153853.0) is a new process for extracting rice protein from rice grains; it proposes a method for extracting rice protein from rice grains with a compound enzyme, but after the enzymatic treatment of rice grains, the method still uses alkali-soluble acid The sinking process, the production and operation process is cumbersome, and consumes a lot of acid, alkali and water, which also pollutes the protein itself and the environment
However, the rice protein has the following defects: a. the grit feeling of the product is very obvious, which affects the mouthfeel; b. the product is insoluble in water and cannot maintain a good dispersion state in water, which limits the use of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select 600kg of high-quality rice, wash and soak the rice for 1 to 3 hours, crush it to more than 60 mesh with a pulverizer, add 1200g of medium-temperature a-amylase, and degrade it at a temperature of 75°C for 1 to 2 hours. The substance is degraded into water-soluble dextrin and polysaccharide, the protein is denatured and flocculated by heat, and the above enzymolysis solution is filtered with a filter press to obtain 165 kg of filter cake, which is about 50% water and 30% protein. Digest rice protein. The above filter cake is dried to obtain predigested rice protein.

[0029] In order to increase the protein content of pre-digested rice protein, or to reduce the fat content and remove odor, the non-protein components of the above-mentioned pre-digested rice protein can be extracted with water or other solvents to make defatted and deodorized pre-digested rice protein .

[0030] With diluent isopropanol as solvent, emulsifier soybean lecithin Y1018 is dissolved an...

Embodiment 2

[0034] Select 600kg of high-quality rice, wash and soak the rice for 1 to 3 hours, crush it to more than 60 mesh with a pulverizer, add 1200g of medium-temperature a-amylase, and degrade it at a temperature of 75°C for 1 to 2 hours. The substance is degraded into water-soluble dextrin and polysaccharide, the protein is denatured and flocculated by heat, and the above enzymolysis solution is filtered with a filter press to obtain a 165kg filter cake, which is about 50% water content and about 30% protein predigestion rice protein. Drying the filter cake above is the predigested rice protein.

[0035] In order to increase the protein content of pre-digested rice protein, or to reduce the fat content and remove odor, the non-protein components of the above-mentioned pre-digested rice protein can be extracted with water or other solvents to make defatted and deodorized pre-digested rice protein .

[0036] The emulsifier soybean lecithin Y1018 was dissolved and diluted with the d...

Embodiment 3

[0040] Select 600kg of high-quality rice, wash and soak the rice for 1 to 3 hours, crush it to more than 60 mesh with a pulverizer, add 1200g of medium-temperature a-amylase, and degrade it at a temperature of 50°C for 1 to 2 hours. The substance is degraded into water-soluble dextrin and polysaccharide, the protein is denatured and flocculated by heat, and the above enzymolysis solution is filtered with a filter press to obtain 165 kg of filter cake, which is about 50% water and 30% protein. Digest rice protein. Drying the filter cake above is the predigested rice protein.

[0041] In order to increase the protein content of pre-digested rice protein, or to reduce the fat content and remove odor, the non-protein components of the above-mentioned pre-digested rice protein can be extracted with water or other solvents to make defatted and deodorized pre-digested rice protein .

[0042] With diluent isopropanol as solvent, emulsifier soybean lecithin Y1018 is dissolved and dil...

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Abstract

The invention discloses an emulsified predigestive rice protein and preparing method and application, which is characterized by the following: modifying the rice protein to distribute the emulsifier at molecular condition on the surface of rice protein evenly; solving the defect of strong sand sense of the predigestive rice protein; reaching good emulsifying effect; fitting for manufacturing food as food additive to be used in the solid beverage too.

Description

technical field [0001] The present invention relates to a kind of rice protein, more specifically, the present invention relates to a kind of emulsified predigested rice protein, and the present invention also relates to a kind of preparation method of said rice protein and its application in food. Background technique [0002] Rice protein has excellent nutritional value, and its nutritional value is much higher than that of wheat protein, soybean protein, etc. Although the lysine content is limited, it is much higher than other cereals, and the amino acid composition is relatively reasonable; the biological value of rice protein and The protein utility ratio is high, and the hypoallergenicity of rice protein makes it very suitable as food for infants or other special populations; in recent years, foreign studies have shown that rice protein also has potential health care effects. Studies have shown that compared with casein, the processed high-purity rice protein has a mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/14
Inventor 黄武宁
Owner 义乌市海之纳生物工程有限公司
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