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Method for co-producing high-purity rice protein and malt syrup by rice

A technology of rice protein and maltose syrup, applied in the direction of fermentation, etc., can solve the problems of waste of raw materials, long production time, serious energy consumption, etc., and achieve the effect of reducing preparation time, reducing dosage, and shortening liquefaction time

Inactive Publication Date: 2012-03-28
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production time is long, the energy consumption is serious, the yield of maltose is not high, and a large amount of waste of raw materials is caused

Method used

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  • Method for co-producing high-purity rice protein and malt syrup by rice
  • Method for co-producing high-purity rice protein and malt syrup by rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Wash 1000 grams of rice, soak in 5 liters of 0.05mol / L sodium hydroxide solution for 0.5 hours, refine the pulp, stir and extract at 25°C for 2 hours, centrifuge to obtain the supernatant and rice starch, and adjust the pH of the supernatant to 6.5, centrifuge to get the protein glue, wash and spray dry to obtain rice protein with a protein content of 85%. The rice starch is cleaned, the ratio of material to liquid is 1:3 (w / v), and the mass fraction is 0.01% of liquefying enzyme, which is liquefied at 95-105 degrees for 20-40 minutes, press-filtered, desalted by membrane filtration, and the filtrate is saccharified Enzymatic saccharification, activated carbon decolorization, and finally ion exchange to obtain maltose syrup.

Embodiment 2

[0013] Wash 5000 grams of rice, soak in 45 liters of 0.09mol / L sodium hydroxide solution for 15 minutes, refine the pulp, stir and extract at 30°C for 1 hour, centrifuge to obtain the supernatant and rice starch, and adjust the pH of the supernatant to 7. Centrifuge to get protein glue, wash and spray dry to obtain rice protein with protein content of 80%. The rice starch is cleaned, the ratio of material to liquid is 1:3 (w / v), and the mass fraction is 0.1% of liquefying enzyme, which is liquefied at 95-105 degrees for 20-40 minutes, press-filtered, desalted by membrane filtration, and the filtrate is saccharified Enzymatic saccharification, activated carbon decolorization, and finally ion exchange to obtain maltose syrup.

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Abstract

The invention provides a method for co-producing high-purity rice protein and malt syrup by rice, which comprises the following steps: soaking rice in sodium hydroxide solution, grinding the rice into thick liquid and extracting the rice to obtain supernate, precipitating the supernate to obtain protein glue, washing and drying the protein glue to obtain 80-90 percent of rice protein; soaking therice in sodium hydroxide, extracting to obtain rice meal, and processing the rice meal by the steps of liquefying, filter-pressing, desalting and ion exchange to obtain the malt syrup. In the production process of the malt syrup, the liquefaction time is 20-60 min shorter than that of the traditional process, the liquefied enzyme using amount is reduced, and a membrane filteration and desalting process is added. The invention takes two products of the malt syrup and the high-purity rice protein with more than 80 percent of protein content as targeted products simultaneously, also improves thepreparation process of the malt syrup and ensures the preparation of the malt syrup to achieve the aims of saving the energy and reducing the consumption.

Description

technical field [0001] The invention relates to a method for co-producing high-purity rice protein and maltose syrup from rice. Background technique [0002] The existing maltose syrup preparation process uses rice or other grains as raw materials, washing, soaking, grinding, saccharification, pressure filtration, liquefaction, and ion exchange to obtain by-product feed grade rice protein with a protein content of about 60%. The specific steps of the above process are: (1) cleaning: the raw rice is washed repeatedly with compressed air, and impurities such as dust and rice bran are washed away by the overflow, so that the rice grains are clean; (2) soaking: soaking the rice in water for 1-3 hours in summer and 4-4 hours in winter 6 hours; (3) refining: refining the soaked rice to 20-40 mesh; (4) pulping: controlling the starch milk mass fraction to 28%-32%; (5) liquefaction: using high-temperature amylase in Use jet liquefaction or spray liquefaction at 95-105 degrees, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P19/22C12P19/12A23J1/12
Inventor 易翠平刘永乐程云辉李向红谢定
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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