Method for coproducing and preparing malt syrup and proteins from broken rice

Abstract

The invention discloses a method for coproducing and preparing malt syrup and proteins from broken rice, which comprises the following steps: 1) adding water into broken rice, soaking, and milling into a rice paste; 2) performing centrifugal separation on the rice paste to obtain supernatant and precipitate; 3) concentrating the supernatant, and performing freeze-drying to obtain rice proteins; 4) mixing the precipitate, adding alpha-amylase hydrolyzed starch, and liquefying to obtain a solution; and 5) performing centrifugal slag removal on the solution obtained in the step 4), adding saccharifying enzyme, reacting until the DE value is 55-60, adding activated carbon, decolorizing, filtering, performing ion exchange on the filtrate, and finally concentrating to obtain high-malt syrup. According to the invention, broken rice resources are fully utilized; the malt syrup which is high in yield and white in color is prepared, and meanwhile, the food grade rice proteins having better functionality are also prepared; and the production cost is lowered. The invention is of great importance in improving added value of rice production, promoting agricultural synergy and increasing farmer income.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing maltose syrup and protein by co-production of broken rice. Background technique [0002] During the rice milling process, 10-30% of broken rice is usually produced. At present, the annual broken rice produced by rice processing in my country is about 17 million tons. Due to factors such as low hardness of broken rice, easy solubility of broken rice starch in water and high degree of gelatinization of broken rice, the cooking characteristics and eating quality of broken rice are much lower than that of whole rice of the same variety. Therefore, broken rice is rarely used directly. For cooking rice. Maximizing the utilization of broken rice resources and increasing the value-added space of comprehensive utilization of broken rice can not only improve the economic benefits of rice processing enterprises, but also help to comprehensively im...

AI Technical Summary

Problems solved by technology

In the traditional process of preparing maltose syrup from broken rice, the broken rice is directly liquefied after soaking, grinding and pulping. Although a part of rice protein can also be obtained after subsequent deslagging and spray drying processes, due to liquefaction and spray drying The temperature in the process is high, and the obtained rice protein is not only dark in color but also partially or completely denatured

In addition, a large number of laboratory research results also show that the rice protein prepared by the traditional process has poor functional properties such as solubility, emulsification and foaming, and has low utilization value.

Images