Technique for preparing edible rice protein and thin rice-flour noodles with coproduction of broken rice

A rice protein and rice vermicelli technology, which is applied in food preparation, protein food processing, plant protein processing, etc., can solve the problems of many broken bars, serious adhesion, and poor toughness, so as to reduce waste water discharge, improve comprehensive utilization, and operate strong effect

Active Publication Date: 2009-05-27
莆田市东南香米业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thin rice vermicelli (less than Φ0.4mm) made by direct processing of broken rice pulp has poor toughness, serious adhesion, and many broken bars

Method used

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  • Technique for preparing edible rice protein and thin rice-flour noodles with coproduction of broken rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 5Kg of broken rice, add 10L of water to soak overnight, use wet grinding after soaking, add water after refining to a total volume of 16.67L, that is, the ratio of solid to liquid is 3:7. Then add 0.3% NaOH, stir and mix at 50°C; first add compound hydrolase, 0.3% alkaline protease, the reaction temperature is 50 degrees, enzymolysis reaction 4h, then add compound hydrolase, neutral protease 0.2%, react The temperature is 50 degrees, and the enzymolysis reaction is 4 hours; after the reaction is completed, the plate and frame are filtered, and the filter residue is dried to become the modified rice starch; the filtrate is concentrated by a nanofiltration system until the solid concentration is about 10-20%. HCl adjusts the pH value to 5.0 for isoelectric point precipitation, and the precipitate obtained after centrifugation is dried to obtain high-purity rice protein; the supernatant is then concentrated by a nanofiltration system to a concentration of about 20%. T...

Embodiment 2

[0022] Take 1.5Kg of broken rice, add 3L of water to soak overnight, use wet refining after soaking, add water after refining to a total volume of 5L, that is, the ratio of solid to liquid is 3:7. Then add 0.3% NaOH, stir and mix at 50°C; first add compound hydrolase, 0.3% alkaline protease, carry out enzymolysis reaction, enzymolysis reaction 5h; then add compound hydrolase, neutral protease 0.1%, reaction temperature is 50 degrees, enzymolysis reaction 5h. After the reaction is completed, the plate and frame are filtered, and the filter residue is dried to become modified rice starch; the filtrate is concentrated by a nanofiltration system to a concentration of 10-20%, and the pH value is adjusted to 5.0 with HCl for isoelectric point precipitation. The obtained precipitate is dried to obtain high-purity rice protein; the supernatant is concentrated by a nanofiltration system to a concentration of about 20%, and the concentrated solution is spray-dried to obtain low-purity r...

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Abstract

The invention provides a preparation process of broken rice combined production edible rice protein and small-diameter rice sticks. The preparation process takes broken rice as the raw material, alkali is added to regulate the pH value to be alkaline after soaking and pulp grinding, and compound hydrolytic enzymes which mainly contains alkaline protease and neutral protease are added by batches. The solid-liquid separation is carried out after the finish of the enzymatic hydrolysis reaction. Modified rice starch (the amylose content is higher than 22 percent) is obtained after drying filtration residues, and the small-diameter rice sticks (phi is less than 0.4mm) with better toughness can be further prepared by preparing flakes, steaming the flakes, preparing silks, steaming the silks, retrogradation and forming. Supernatant filtrate is collected, concentration is carried out by adopting a nano-filtration system, and then acid is added for carrying out the isoelectric precipitation. The rice protein with higher purity (not less than 80 percent) is obtained by the solid-liquid separation and the drying of protein sediment; the supernatant liquor is concentrated by adopting the nano-filtration system, and the rice protein with the lower purity (not less than 20 percent) is obtained by drying. The obtained high-purity rice protein can be used as a food additive; the low-purity rice protein can be used as the food additive or a feed additive.

Description

technical field [0001] The invention discloses a preparation process for co-producing edible rice protein and thin rice vermicelli from broken rice, which belongs to the technical field of grain deep processing. Background technique [0002] my country is a big rice producing country, producing about 185 million tons of rice every year, accounting for 42% of the country's total grain output. The domestic development of rice deep processing started relatively late, and has not yet entered into the in-depth research of application development, and there is still a certain gap between it and the research and development technology of foreign advanced countries. At present, whole rice is mostly used in rice processing, the price of whole rice is high, and the cost of processed products is also high, but the prices of its by-products rice bran, broken rice and rice husk are all low, especially broken rice, which has a high content of nutrients. The content is similar to rice, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/28A23L1/305A23L1/16A23J3/14A23J3/34A23L31/00A23L33/185
Inventor 李泳宁郭养浩黄金龙黄明育
Owner 莆田市东南香米业发展有限公司
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