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Method for producing bacteriostatic isomaltooligosaccharide by using broken rice

A technology of isomaltooligosaccharide and broken rice, which is applied in the direction of preserving fruits/vegetables with sugar, food science, fermentation, etc., to achieve the effects of pathogenic bacteria inhibition, high extraction rate, and reduced material usage

Inactive Publication Date: 2018-01-16
无锡甜丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In view of the above-mentioned defects of the prior art, the technical problem to be solved by the present invention is to make full use of broken rice resources, reduce the waste of rice resources, and endow the product with antibacterial properties

Method used

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  • Method for producing bacteriostatic isomaltooligosaccharide by using broken rice
  • Method for producing bacteriostatic isomaltooligosaccharide by using broken rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 1.1 Broken rice grinding and protein removal

[0037] After the broken rice is dried, pass it through a 100-mesh sieve to obtain the raw material dry powder; add deionized water to prepare a solid-liquid ratio of 1:20, stir evenly, and obtain a rice flour suspension;

[0038] Immerse the ultrasonic probe into the rice flour suspension at a distance of 30% from the height of the liquid surface, place the ultrasonic probe coaxially with the container containing the rice flour suspension, and in the middle of the liquid surface, and conduct the process in an ice-water bath with an ultrasonic power of 650W. Ultrasonic treatment, the ultrasonic time is 30min, and the ultrasonic treatment is carried out in the intermittent mode of alternating 1s ultrasonic and 1s intermittent;

[0039] Centrifuge, extract the supernatant, concentrate with a rotary evaporator, add 5 times the volume of absolute ethanol, carry out alcohol precipitation, leave it for 12 hours and then centrifuge...

Embodiment 2

[0053] 2.1 Broken rice grinding and protein removal

[0054] After the broken rice is dried, pass through a 40-mesh sieve to obtain the raw material dry powder; add deionized water to prepare a solid-liquid ratio of 1:6, stir evenly, and obtain a rice flour suspension;

[0055] Immerse the ultrasonic probe into the rice flour suspension at a distance of 30% from the height of the liquid surface. Place the ultrasonic probe coaxially with the container containing the rice flour suspension and in the middle of the liquid surface. In an ice-water bath, the ultrasonic power is 450W. Ultrasonic treatment, the ultrasonic time is 15min, and the ultrasonic treatment is carried out in the intermittent mode of alternating 1s ultrasonic and 1s intermittent;

[0056] Centrifuge, extract the supernatant, concentrate with a rotary evaporator, add 2 times the volume of absolute ethanol, carry out alcohol precipitation, leave it for 8 hours and then centrifuge again, take the precipitate, dry ...

Embodiment 3

[0070] 3.1 Broken rice grinding and protein removal

[0071] After the broken rice is dried, pass through a 40-mesh sieve to obtain the raw material dry powder; add deionized water to prepare a solid-liquid ratio of 1:15, stir evenly, and obtain a rice flour suspension;

[0072] Immerse the ultrasonic probe into the rice flour suspension at a distance of 20% from the height of the liquid surface. Place the ultrasonic probe coaxially with the container containing the rice flour suspension and in the middle of the liquid surface. ℃, ultrasonic treatment was carried out at an ultrasonic power of 600W, and the ultrasonic time was 30min.

[0073] Centrifuge, extract the supernatant, concentrate with a rotary evaporator, add 3 times the volume of absolute ethanol, carry out alcohol precipitation, leave it for 12 hours and then centrifuge again, take the precipitate, dry to constant weight, and weigh the weight of rice flour;

[0074] 3.2 Sizing and starch liquefaction

[0075] Add...

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Abstract

The invention discloses a method for producing bacteriostatic isomaltooligosaccharide by using broken rice. The method mainly comprises the following steps: grinding the broken rice into pulp, removing protein, mixing pulp, carrying out starch liquefacation, saccharifying and carrying out glucoside conversion, refining, modifying, concentrating and drying. A manner of separating protein by using ultrasonic wave is used for replacing the conventional alkali extraction manner, so that the method is clean and environmentally friendly; the bacteriostatic isomaltooligosaccharide prepared by the method is high in conversion rate; the reasonable conversion from low-value resources to high-value products is achieved; meanwhile, good economic and social benefits can be obtained; the bacteriostaticisomaltooligosaccharide can be applied to food additives and vegetable and fruit preservatives.

Description

technical field [0001] The invention relates to the technical field of isomalto-oligosaccharide production, in particular to a method for producing antibacterial isomalt-oligosaccharide by using broken rice as a raw material. Background technique [0002] Isomaltooligosaccharides, also known as branched oligosaccharides, are irregularly connected oligosaccharides, a kind of starch groove, and its main components are isomaltose, panose, isomaltotriose and tetrasaccharide oligosaccharides above sugar). It is a kind of starch syrup (powder) produced by enzymatic method. Isomaltooligosaccharide has mellow and soft sweet taste, low viscosity, heat and acid resistance, non-fermentability and good moisture retention. In terms of physiological functions, isomaltooligosaccharide has health functions such as improving the structure of intestinal flora, resisting dental caries, regulating body metabolism, improving digestion in the gastrointestinal tract, and helping the excretion of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/14C12P19/04C12P19/00A23L29/30A23B7/08
Inventor 张法政
Owner 无锡甜丰食品有限公司
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