Method for preparing protein nitrogen source applicable to fermentation and food by rice

Abstract

The invention discloses a method for preparing organic nitrogen source applicable to fermentation and food by taking rice or rice flour as raw material and carrying out acid process or enzymatic hydrolysis for scum left through pressing and filtering in the process of filtering starch syrup produced in an enzymatic method. The method comprises the following steps: the rice or the rice flour is washed and ground to be milk, calcium chloride and liquefying amylase are added to the milk for consecutive spraying liquefaction to obtain liquefied liquid, various saccharifying enzymes and / or germinating malts and lipase are added to the liquefied liquid for synergistic saccharification, the starch syrup is obtained by filtering saccharified product and refining and concentrating filtrate; the scum obtained by filtering and pressing is washed by water, the residual sugar in the scum is obtained by filtering and pressing, and the washing liquor is used for size mixing; alkaline lipase is addedto the left washed sugar-free grains to further hydrolyze the fat in material, rice sugar-free grains protein with higher protein content is obtained by filtering and washing, and rice sugar-free grains protein is hydrolyzed by edible hydrochloric acid or protease to prepare the organic nitrogen source which can be used as the fermentation raw material of a biopharmaceutical process.

Description

technical field [0001] The invention relates to the reuse of sugar grains left after starch syrup is produced by using rice or rice flour as raw materials, in particular to a method for preparing protein nitrogen sources for fermentation and food from rice sugar grains. Background technique [0002] With the development of modern enzyme preparation industry, people can use various amylases to liquefy, saccharify and hydrolyze starch or starchy raw materials, including rice, to produce starch sugar products such as glucose (syrup), malt syrup, beer fermentation sugar, etc., for food and fermentation industry. The enzymatic process uses the specificity of enzymes to hydrolyze starch from rice, flour and other grain food materials, separate and remove non-sugar substances such as protein and fat, and produce the required starch sugar. [0003] The general technological process of producing starch syrup from rice at present includes the steps of impurity removal, rice washing, ...

AI Technical Summary

Problems solved by technology

The disadvantage of the above-mentioned patents is that the protein in the rice that can be used as an organic nitrogen source and a complete amino acid composition of 8% to 11% is removed. The amount of source is obviously insufficient. Therefore, the inventor of the present application proposed an improved syrup for fermentation in the patent No. ZL200610033796.6 titled "Method for preparing N-containing syrup for fermentation by multi-enzyme method from rice and rice flour". method, also using the protein in rice and rice flour as the nitrogen source for fermentation by means of enzymatic hydrolysis of protein

[0005] Although the above-mentioned patents improve the starch liquefaction of rice or improve the multi-enzyme method of rice and rice flour to produce nitrogen-containing starch syrup for fermentation, they all produce the same type of nitrogen-containing starch syrup for fermentation after all, because these products contain a large amount of Water-soluble protein, the appearance of syrup is darker, the temperature of boiling sugar is low, the use in food processing is limited, and this kind of syrup product is rich in nutrients such as nitrogen source and carbon source, and has high storage requirements