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Hygrothermal complex enzyme treatment method for conditioning rice starch macromolecule texture physical property

A processing method, a technology for macromolecules, applied in food science, etc.

Active Publication Date: 2017-10-13
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there is no effective way to adjust the macromolecular texture of rice starch to regulate the quality of rice food.

Method used

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  • Hygrothermal complex enzyme treatment method for conditioning rice starch macromolecule texture physical property
  • Hygrothermal complex enzyme treatment method for conditioning rice starch macromolecule texture physical property
  • Hygrothermal complex enzyme treatment method for conditioning rice starch macromolecule texture physical property

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for treating rice starch macromolecular texture with moist heat compound enzymes, comprising the following steps:

[0033] (1) Soak the rice in water, the mass ratio of rice to water is 30:100, adjust the pH value to 6 with hydrochloric acid, and pretreat at a temperature of 45°C for 8 hours;

[0034] (2) Adjust the pH value of the pretreated rice and water mixture to 5, control the temperature at 30°C, add protease in an amount of 1.5wt% of the mass of the rice, and enzymatically hydrolyze for 30 minutes;

[0035] (3) Keep the pH value to 5, control the temperature at 30°C, add α-amylase with an amount of 30MWU / mg starch, and carry out stirring reaction, and the reaction time is 60min;

[0036] (4) Adjust the pH value to 5 with hydrochloric acid, control the temperature at 50°C, add pullulanase with an amount of 20 ASPU / g starch, and carry out the stirring reaction. The reaction time is 12 hours, and the enzyme is inactivated;

[0037] (5) Dry the rice with a...

Embodiment 2

[0045] A method for treating rice starch macromolecular texture with moist heat compound enzymes, comprising the following steps:

[0046] (1) Soak the rice in water, the mass ratio of rice to water is 20:100, adjust the pH value to 5.5 with hydrochloric acid, and pretreat at a temperature of 60°C for 8 hours;

[0047] (2) Adjust the pH value of the pretreated rice and water mixture to 5, control the temperature at 30°C, add protease in an amount of 1.5wt% of the mass of the rice, and enzymatically hydrolyze for 30 minutes;

[0048] (3) Adjust the pH value to 5 with hydrochloric acid, control the temperature at 30°C, add α-amylase with an amount of 30MWU / mg starch, and carry out stirring reaction, and the reaction time is 60min;

[0049] (4) Adjust the pH value to 5 with hydrochloric acid, control the temperature at 40°C, add pullulanase with an amount of 20 ASPU / g starch, and carry out stirring reaction. The reaction time is 12 hours, and the enzyme is inactivated;

[0050] ...

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PUM

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Abstract

The invention provides a hygrothermal complex enzyme treatment method for conditioning the rice starch macromolecule texture physical property. The method includes the following steps that 1, rice is soaked in water, the pH value is adjusted to range from 5.0 to 8.0, and pretreatment is carried out at the temperature of 40-80 DEG C; 2, the pH value of the pretreated mixture of the rice and the water is adjusted to range from 4.5 to 7.5, the temperature is controlled to range from 30 DEG C to 40 DEG C, and protease is added for enzymolysis; 3, the pH value is kept to range from 4.5 to 7.5, the temperature is controlled to range from 25 DEG C to 50 DEG C, a-amylase is added, and a stirring reaction is carried out; 4, the pH value is adjusted to range from 3.0 to 6.0, the temperature is controlled to range from 40 DEG C to 70 DEG C, pullulanase is added, a stirring reaction is carried out, and enzyme deactivation is carried out; 5, stage drying is carried out at the temperature of 100+ / -3 DEG C to 80+ / -3 DEG C to 60+ / -3 DEG C, and the water content of the rice is smaller than 10 wt%. The rice starch macromolecule texture physical property can be effectively conditioned in order to adjust and control the quality of rice food.

Description

technical field [0001] The invention relates to the quality control based on the conformation of rice macromolecules, in particular to a wet heat compound enzyme treatment method for adjusting the physical properties of rice starch macromolecules. Background technique [0002] Starch is the most important macromolecular substance affecting the characteristics of rice food, and the retrogradation of starch crystallization is a common technical problem in the industrial production of rice food. Rice starch is easy to age because of its structural characteristics, which can make starch molecules change from disorder to order. The aging of starch consists of two separate stages: short-term aging and long-term aging. Short-term aging is the accumulation of amylose helices to form crystals during the cooling process of starch gel. Aged amylose is a physiologically important non-digestible starch component; long-term aging occurs during the storage of starch gel. Caused by recrys...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L5/10
CPCA23L5/13A23L7/107
Inventor 林亲录赵思明程云辉林利忠肖华西杨涛陈辉球张琳许东丁玉琴吴伟吴跃
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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