Method for preparing diet food with natural biological active proteins of rice

A technology of biologically active protein and diet food, which is applied in the field of preparation of diet food, can solve the problems of high preparation cost, unfavorable large-scale popularization and utilization, etc., and achieves the effects of simple preparation, easy operation and implementation, and good economic benefits.

Inactive Publication Date: 2013-10-16
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the above-mentioned nutritious meal powder with fat-removing and weight-reducing functions has the effect of improving blood fat, fat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Using commercially available Beidahuang Green Food Delivery Co., Ltd. organic brown rice as raw material, crushed and sieved through a 40-mesh sieve to obtain rice noodle raw material. The rice noodle raw material is defatted with acetone. The rice noodle raw material (g) and acetone ( mL) The solid-liquid ratio is 1:3g / mL. After shaking for 2 hours, the precipitate is collected by centrifugation at 6000 rpm for 20 minutes, and placed in a fume hood to air dry to obtain defatted rice noodles.

[0030] 2) Extraction of total salt-soluble protein from rice: Weigh 15g of defatted rice flour and add 120mL of 1.0mol / L NaCl aqueous solution, mix well, shake and extract at 40℃ for 2h, centrifuge at 6000rpm for 20min to collect the supernatant, repeat step 2) once, combine Clear liquid to obtain total salt-soluble protein solution;

[0031] 3) Ethanol precipitation and impurity removal: Add absolute ethanol to the total salt-soluble protein solution in step 2), and the volume rat...

Embodiment 2

[0034] 1) Using commercially available Beidahuang Green Food Distribution Co., Ltd. organic brown rice as raw material, crushed and passed through a 50-mesh sieve to obtain rice noodle raw material. The rice noodle raw material is defatted with acetone. The rice noodle raw material (g) and acetone ( mL) The solid-liquid ratio is 1:3g / mL. After shaking for 2 hours, the precipitate is collected by centrifugation at 6000 rpm for 20 minutes, and placed in a fume hood to air dry to obtain defatted rice noodles;

[0035] 2) Extraction of total salt-soluble protein from rice: weigh 15g of defatted rice flour and add 150mL of 1.0mol / L NaCl aqueous solution, mix well, shake and extract at 30℃ for 2h, centrifuge at 6000rpm for 20min to collect the supernatant, repeat step 2) once, combine the supernatants To obtain a total salt-soluble protein solution;

[0036] 3) Ethanol precipitation and impurity removal: Add absolute ethanol to the total salt-soluble protein solution in step 2), and the ...

Embodiment 3

[0039] 1) Use commercially available fine defatted rice bran powder produced by Jiangxi Tianyu Oil Co., Ltd. as raw material as defatted rice flour;

[0040] 2) Extraction of total salt-soluble protein from rice: accurately weigh 15g of defatted rice flour and add 150mL of 1.0mol / L NaCl aqueous solution, mix well, shake and extract at 30℃ for 2h, centrifuge at 6000rpm for 20min to collect the supernatant, repeat step 2) once, combine Supernatant to obtain total salt-soluble protein solution;

[0041] 3) Ethanol precipitation and impurity removal: Add absolute ethanol to the total salt-soluble protein solution in step 2). The volume ratio of the total salt-soluble protein solution to the absolute ethanol is 1:2.5. At the same time, stir and mix with a magnetic stirrer. Precipitate at 4°C for 1 hour, centrifuge at 8000 rpm for 20 minutes, remove the precipitated part, collect the supernatant to obtain the biologically active protein solution;

[0042] 4) Post-processing ethanol remova...

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Abstract

The invention discloses a method for preparing diet food with natural biological active proteins of rice. The method comprises the following steps: defatting unpolished rice or/and rice bran to obtain defatted rice flour; mixing the defatted rice flour and sodium chloride water uniformly, and then collecting a supernatant fluid through vibrating extraction and primary separation, wherein the supernatant fluid is a totally salt soluble protein solution; adding ethanol into the totally salt soluble protein solution, mixing uniformly, and removing the sediment part after standing and secondary separation to obtain a biological active protein solution; removing ethanol and salt from the biological active protein solution through after-treatment and drying to obtain the natural biological active proteins of rice; taking the natural biological active proteins of rice as an active ingredient to prepare the diet food. According to the method provided by the invention, oral ingestion of the natural biological active proteins of rice can effectively reduce the weights of individuals of nutritional obesity, and the diet food prepared from the natural biological active proteins of rice has a weight-losing efficacy, a good practical utilization value and a favorable market prospect.

Description

Technical field [0001] The invention relates to the field of preparation of weight-loss foods, in particular to a method for preparing weight-loss foods by using natural biologically active protein of rice. Background technique [0002] Obesity is a chronic disease. When the body's intake of food calories is greater than the body's consumption, the excess calories will be stored in the body in the form of fat, causing weight gain and then developing obesity. Obesity can cause many diseases, such as high blood pressure, hyperlipidemia, coronary heart disease, angina pectoris, diabetes, and women's irregular menstruation. With the changes in people's eating habits, obesity patients are increasing. The incidence of obesity and hyperlipidemia among urban residents in our country exceeds 10%, and it is increasing year by year and becoming younger. Diet control is the main way to reduce obesity. Previously, it was believed that restricting the intake of saturated fatty acids was benef...

Claims

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Application Information

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IPC IPC(8): A23J1/12
Inventor 赵艳
Owner ZHEJIANG GONGSHANG UNIVERSITY
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