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Method for producing high quality glutinous rice powder and soluble glutinous rice protein through enzyme method

A technology of glutinous rice protein and glutinous rice flour, which is applied in the direction of protein food processing, plant protein processing, protein food ingredients, etc., can solve the problems of low viscosity of glutinous rice starch and cannot be effectively formed, so as to achieve sweet and sour taste, solve agglomeration, and reduce product The effect of the number of spots

Active Publication Date: 2014-12-17
WUXI JINNONG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Appropriate removal of protein in glutinous rice flour can increase the peak viscosity and whiteness of glutinous rice flour; but if the protein is completely removed, the obtained glutinous rice starch has low viscosity and cannot be effectively molded

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Preparation of protein content: 5-6% high-quality glutinous rice flour, the steps are as follows:

[0075] (1) Soak glutinous rice

[0076] After the glutinous rice has been treated with impurity removal, the ratio of indica rice and japonica rice is 6:4. Weigh 1000kg of prepared rice (with a protein content of 7.53%), transport it to the soaking section by the conveyor belt, and soak it in the soaking tank with running water. 3h. Glutinous rice grain hardness 2750g.

[0077] (2) crushing

[0078] The soaked glutinous rice obtained in step (1) is pulverized by the "pulverizing-screening" coupling technology, the electric current of the pulverizer is 30-32A, and the feeding frequency is 47.15Hz. The rice milk concentration was adjusted to 12.2°Bé, and all the pulverized rice milk passed through a 100-mesh sieve.

[0079] (3) Enzyme reaction

[0080] The rice milk obtained in step (3) was heated to 48° C., pH value was 6.25, 0.4% acidic protease was added based on th...

Embodiment 2

[0093] To prepare high-quality glutinous rice flour with a protein content of 4-5%, the steps are as follows:

[0094] (1) Soak glutinous rice

[0095] After the glutinous rice is treated with impurity removal, 1 t of indica rice (protein content of 8.09%) is weighed, conveyed by the conveyor belt to the soaking section, and soaked in flowing water for 3.5 hours in the soaking tank. The hardness of glutinous rice grains is 2430g.

[0096] (2) crushing

[0097] The soaked glutinous rice obtained in step (1) is pulverized by the "pulverization-screening" coupling technology, the electric current of the pulverizer is 32-35A, and the feeding frequency is 47.2Hz. The concentration of rice milk was adjusted to 13.1°Bé, and all the pulverized rice milk passed through a 100-mesh sieve.

[0098] (3) Enzyme reaction

[0099] The rice milk obtained in step (3) is heated to 45°C, pH value is 6.15, 0.5% acidic protease based on the mass of glutinous rice is added, stirred from time to ...

Embodiment 3

[0112] To prepare high-quality glutinous rice flour with a protein content of 2-4%, the steps are as follows:

[0113] (1) Soak glutinous rice

[0114] After the glutinous rice is treated with impurity removal, 1 t of japonica rice (protein content of 7.40%) is weighed, conveyed by the conveyor belt to the soaking section, and soaked in flowing water for 4 hours in the soaking tank. The hardness of glutinous rice grains is 2568g.

[0115] (2) crushing

[0116] The soaked glutinous rice obtained in step (1) is pulverized by the "pulverizing-screening" coupling technology, the electric current of the pulverizer is 32-35A, and the feeding frequency is 47.15 Hz. The concentration of rice milk was adjusted to 13.5°Bé, and all the pulverized rice milk passed through a 100-mesh sieve.

[0117] (3) Enzyme reaction

[0118] Heat the rice milk obtained in step (3) to 45°C, pH 6.37, add 0.6% acid protease based on the mass of glutinous rice, stir constantly, and enzymolyze for 2 hours ...

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Abstract

The present invention relates to a method for producing high quality glutinous rice powder and soluble glutinous rice protein through an enzyme method. The method comprises: glutinous rice pretreatment, soaking, crushing, an enzyme reaction, washing, dewatering, concentrating, drying and other steps. The present invention further relates to high quality glutinous rice powder obtained according to the method, wherein the high quality glutinous rice powder has characteristics of high whiteness (more than or equal to 90%), small number of spots (less than or equal to 2.5 / cm<2>), low ash (less than or equal to 0.4%), uniform particle size distribution (2-8 mum, narrow distribution), long shelf life, protein content of 2-6%, and high product quality, and can be widely used for various glutinous rice powder products, and the obtained soluble glutinous rice protein has a purity of more than 70%. In addition, the process can concurrently produce high quality glutinous rice powder and soluble glutinous rice protein, production efficiency is high, waste is low, and pollution is low.

Description

technical field [0001] The invention relates to a method for producing high-quality glutinous rice flour and soluble glutinous rice protein by an enzymatic method, and belongs to the technical field of rice deep processing. Background technique [0002] Glutinous rice, also known as waxy rice, has the characteristics of high viscosity, small swelling, softness, toughness and smoothness, and waxy fragrance. In addition to direct consumption, it is also an important raw material for making traditional food. After grinding glutinous rice into glutinous rice flour, in addition to making glutinous rice balls, it is also widely used in the food industry, such as colorful glutinous rice cakes, glutinous rice snacks and glutinous rice puffed food. [0003] The two main components of glutinous rice are protein and starch, the content of which is about 8% and 80%, respectively. Among them, protein is mainly composed of four components, namely alkali-soluble gluten (80%), water-soluble...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23J3/14A23J3/34A23L7/10
Inventor 于秋生冯伟徐文婷张保艳
Owner WUXI JINNONG BIOTECH CO LTD
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