Method for preparing rice protein functional beverage by rice residues

A technology of rice protein and rice dregs, applied in the direction of food homogenization, food science, etc., to achieve the effect of improving extraction rate, improving emulsifying performance and improving efficiency

Active Publication Date: 2015-01-07
ANHUI LEHUANTIAN BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no example of extracting rice prote

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of method that utilizes rice dregs to prepare rice protein functional drink of the present embodiment, its steps comprise:

[0034] (1) Refining: Soak the rice dregs in warm water at 50°C for 4 hours, remove the sand, remove the water through a sieve, pass through the grinding wheel mill and use wet grinding to refine the pulp instantly. After refining, the moisture reaches 80%, pass through a 60-mesh vibrating screen, and remove again sand;

[0035] (2) Ultrasonic treatment: Flow the rice milk in the above step into the rice milk tank, and ultrasonically treat it for 20 minutes with a sound intensity of 360W / cm 2 , the ultrasonic equipment adopts the BILON 92-Ⅱ ultrasonic cell pulverizer of Shanghai Kehuai Instrument Co., Ltd.;

[0036] (3) Primary high-pressure homogenization: the rice slurry after ultrasonic treatment is passed through a high-pressure homogenizer, and the cell structure is broken under a pressure of 30 MPa, and the particle size of the rice s...

Embodiment 2

[0047] A kind of method that utilizes rice dregs to prepare rice protein functional drink of the present embodiment, its steps comprise:

[0048] (1) Refining: Soak the rice dregs in warm water at 50°C for 4 hours, remove the sand, remove the water through a sieve, pass through the grinding wheel mill and use wet grinding to refine the pulp instantly. After refining, the moisture reaches 80%, pass through a 60-mesh vibrating screen, and remove again sand;

[0049] (2) Ultrasonic treatment: Flow the rice milk in the above step into the rice milk tank, and ultrasonically treat it for 20 minutes with a sound intensity of 360W / cm 2 ;

[0050] (3) Primary high-pressure homogenization: the rice slurry after ultrasonic treatment is passed through a high-pressure homogenizer, and the cell structure is broken under a pressure of 55 MPa, and the particle size of the rice slurry is less than 3 microns;

[0051] (4) centrifugal separation: the rice milk of step (3) is centrifugally sepa...

Embodiment 3

[0061] A kind of method that utilizes rice dregs to prepare rice protein functional drink of the present embodiment, its steps comprise:

[0062] (1) Refining: Soak the rice dregs in warm water at 50°C for 4 hours, remove the sand, remove the water through a sieve, pass through the grinding wheel mill and use wet grinding to refine the pulp instantly. After refining, the moisture reaches 80%, pass through a 60-mesh vibrating screen, and remove again sand;

[0063] (2) Ultrasonic treatment: Flow the rice milk in the above step into the rice milk tank, and ultrasonically treat it for 20 minutes with a sound intensity of 360W / cm 2 ;

[0064] (3) Primary high-pressure homogenization: the rice slurry after ultrasonic treatment is passed through a high-pressure homogenizer, and the cell structure is broken under a pressure of 40 MPa, and the particle size of the rice slurry is less than 3 microns;

[0065] (4) centrifugal separation: the rice milk of step (3) is centrifugally sepa...

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Abstract

The method discloses a method for preparing rice protein function beverage by rice residues, and belongs to the technical field of deep processing of rice. According to the method, the rice residues are subjected to ultrasonic pretreatment after immersed by warm water and subjected to pulp grinding, high-pressure homogenizing treatment is performed for two times respectively under the conditions that instant treatment is performed at the pressure of 30-55 MPa to obtain upper-layer light-phase substances and a lower-layer heavy-phase starch fluid and the upper-layer light-phase substances is subjected to pressure maintaining at the pressure of 90-100 MPa for 20 minutes and concentrated to obtain heavy-phase protein pulp; the lower-layer heavy-phase starch fluid is concentrated and dried to obtain starch; purified water is added into the protein pulp, and the PH value is adjusted; starch is added, heated to the temperature of 80 DEG C-85 DEG C and gelatinized for 0.5 hour; white granulated sugar, a thickening agent and a stabilizing agent are added and stirred uniformly; plant oil containing span is added and emulsified for 10 minutes in a blending pot; and a flavor agent is added, uniformly stirred, subjected to heat preservation at the temperature of 75 DEG C-85 DEG C, sterilized and packaged. According to the method, the rice protein extraction rate is increased, the purity is improved, the extracted protein quality is improved, rice protein is made into grain beverage, and the beverage is nutritional, healthy and lower in cost.

Description

technical field [0001] The invention relates to the technical field of rice deep processing, and more specifically relates to a method for preparing a rice protein functional drink from rice dregs. Background technique [0002] According to statistics, about half of the world's people eat rice as a staple food. Rice dregs are an inevitable by-product of rice processing. However, at present, 20 million tons of rice dregs are not used reasonably and effectively in my country's rice processing every year. They contain high-quality protein. . The value of rice protein is mainly reflected in its low antigenicity, no pigment interference, soft and non-irritating taste and high nutritional value; the amino acid composition of rice protein is balanced and reasonable, the nutritional value is close to ideal protein, and the biological value is as high as 77. The rate is 94%, which is the highest among grains. The biological value is equivalent to that of beef, fish and shrimp, and mu...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60
CPCA23L2/38A23V2002/00A23V2300/26
Inventor 王克铁王乐王欢王淮尚
Owner ANHUI LEHUANTIAN BIOTECH
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