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A kind of method that utilizes rice dregs to prepare rice protein functional drink

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

Active Publication Date: 2016-10-12
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 protein from rice dregs to produce protein milk on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The method for preparing rice protein functional beverage by using rice dregs of this embodiment includes:

[0034] (1) Refining: Soak the rice dregs in 50℃ warm water for 4 hours, and then use wet grinding for instant refining to remove grit, coarse sieve, and grinding wheel. After the water reaches 80%, pass through a 60-mesh vibrating screen and remove again. sand;

[0035] (2) Ultrasonic treatment: Pour the rice slurry in the previous step into the rice slurry tank, and ultrasonic treatment for 20 minutes, the sound intensity is 360W / cm 2 , Ultrasonic equipment adopts BILON 92-Ⅱ ultrasonic cell crusher from Shanghai Kehuai Instrument Co., Ltd.;

[0036] (3) One-time high-pressure homogenization: the rice slurry after ultrasonic treatment passes through the high-pressure homogenizer, the cell structure is broken under the pressure of 30MPa, and the particle size of the rice slurry is less than 3 microns;

[0037] (4) Centrifugal separation: the rice slurry in step (3) is cen...

Embodiment 2

[0047] The method for preparing rice protein functional beverage by using rice dregs of this embodiment includes:

[0048] (1) Refining: Soak the rice dregs in 50℃ warm water for 4 hours, and then use wet grinding for instant refining to remove grit, coarse sieve, and grinding wheel. After the water reaches 80%, pass through a 60-mesh vibrating screen and remove again. sand;

[0049] (2) Ultrasonic treatment: Pour the rice slurry in the previous step into the rice slurry tank, and ultrasonic treatment for 20 minutes, the sound intensity is 360W / cm 2 ;

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

[0051] (4) Centrifugal separation: the rice slurry in step (3) is centrifuged with a hydrocyclone to obtain a light phase protein liquid and a heavy phase starch liquid;

[...

Embodiment 3

[0061] The method for preparing rice protein functional beverage by using rice dregs of this embodiment includes:

[0062] (1) Refining: Soak the rice dregs in 50℃ warm water for 4 hours, and then use wet grinding for instant refining to remove grit, coarse sieve, and grinding wheel. After the water reaches 80%, pass through a 60-mesh vibrating screen and remove again. sand;

[0063] (2) Ultrasonic treatment: Pour the rice slurry in the previous step into the rice slurry tank, and ultrasonic treatment for 20 minutes, the sound intensity is 360W / cm 2 ;

[0064] (3) One-time high-pressure homogenization: the ultrasonically treated rice slurry passes through a high-pressure homogenizer, the cell structure is broken under a pressure of 40MPa, and the rice slurry particle size is less than 3 microns;

[0065] (4) Centrifugal separation: the rice slurry in step (3) is centrifuged with a butterfly centrifuge to obtain a light phase protein liquid and a heavy phase starch liquid;

[0066] (5) ...

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Abstract

The invention discloses a method for preparing a rice protein functional drink by using rice dregs, and belongs to the technical field of rice deep processing. In the present invention, the rice dregs are soaked in warm water and then subjected to ultrasonic pretreatment, followed by two high-pressure homogeneous treatments under the conditions of 30-55 MPa instantaneously to obtain the upper light phase material and the lower layer heavy phase starch liquid, and the upper layer light phase material to maintain Keep the pressure at 90-100MPa for 20 minutes, concentrate to obtain heavy-phase protein slurry; concentrate and dry the lower-layer heavy-phase starch liquid to obtain starch; add purified water to the protein slurry to adjust the pH value; add starch, heat up to 80-85°C, and gelatinize at 0.5 Hours; add white sugar, thickener, stabilizer, stir well; add vegetable oil containing spaghetti, and emulsify in the mixing pot for 10 minutes; add flavoring agent, stir evenly, keep warm at 75-85°C, and sterilize and pack. The invention improves the extraction rate and purity of the rice protein and enhances the extracted protein quantity, and the rice protein is made into a cereal beverage, which is nutritious and healthy, and has low cost.

Description

Technical field [0001] The invention relates to the technical field of rice deep processing, and more specifically, to a method for preparing rice protein functional beverages by using rice dregs. Background technique [0002] According to statistics, about half of the world’s people eat rice as their staple food. Rice dregs are an inevitable by-product of rice processing. However, at present, 20 million tons of rice dregs in my country’s rice processing every year have not been reasonably and effectively used, which 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; rice protein has a balanced amino acid composition and a nutritional value close to ideal protein, with a biological value of 77, digestible The rate is 94%, the highest among grains. The biological value is equivalent to beef, fish and shrimp, and much higher than soybeans, corn, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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