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Rice protein processing method and product

A processing method and rice protein technology are applied in the field of rice protein processing methods and products obtained therefrom, which can solve the problems of low solubilization treatment yield and high cost, and achieve the effects of improving drinking experience, improving taste, and improving suspension.

Active Publication Date: 2019-06-18
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In fact, the solubilization yield is lower, so the cost is higher

Method used

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  • Rice protein processing method and product
  • Rice protein processing method and product
  • Rice protein processing method and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] Be that 5wt% with water content, protein content be 85.1wt%, grease content be 4.1wt%, fiber content be 2.0wt%, ash content be 3.7wt%, starch content be the rice protein powder of 2.4wt% as raw material, implement following step:

[0061] (1) Slurry: add water to the rice protein powder to prepare a slurry with a dry matter content of 20wt%;

[0062] (2) adjust pH: add sodium carbonate to adjust the pH of the slurry obtained in step (1) to 8.5;

[0063] (3) Hydrothermal treatment: use a hydrothermal device to carry out hydrothermal treatment to the slurry obtained in step (2). In the process, the material temperature is 125°C, the treatment time is 150s, and the feed amount is 0.25m 3 / h, the back pressure is 0.23MPa;

[0064] (4) Dispersion: Utilize a high-speed disperser to disperse and homogenize the slurry obtained in step (3) at 450rpm;

[0065] (5) Washing: use 3 times the volume of water to wash the feed liquid obtained in step (4), and collect insoluble compo...

Embodiment 2

[0073] Implement the following steps:

[0074] (1) Be the processing thread rice protein pulp of 12wt% with solid content as raw material, protein content in its dry matter is 82.4wt%, grease content is 4.6wt%, fiber content is 2.4wt%, ash content is 2.0wt%, The starch content is 5.3wt%;

[0075] (2) adjust pH: add sodium hydroxide to adjust the pH of the slurry obtained in step (1) to 9;

[0076] (3) Hydrothermal treatment: use a hydrothermal device to carry out hydrothermal treatment to the slurry obtained in step (2). In the treatment, the material temperature is 130°C, the treatment time is 90s, and the feed amount is 0.25m 3 / h, the back pressure is 0.35MPa;

[0077] (4) Dispersion: Utilize a high-speed disperser to disperse and homogenize the slurry obtained in step (3) at 500 rpm;

[0078] (5) Washing: Use 3.3 times the volume of water to wash the feed liquid obtained in step (4), and collect the insoluble components by centrifugation (7000g, 30s); use the same volum...

Embodiment 3

[0085] With the rice protein powder that water content is 4.6wt%, protein content is 72.7wt%, oil content is 4.1wt%, fiber content is 2.0wt%, ash content is 3.7wt%, starch content is 2.4wt% as raw material, implement Follow these steps:

[0086] (1) Slurry: add water to the rice protein powder to prepare a slurry with a dry matter content of 25% by weight;

[0087] (2) adjust pH: add sodium hydroxide to adjust the pH of the slurry obtained in step (1) to 10;

[0088] (3) Hydrothermal treatment: use a hydrothermal device to carry out hydrothermal treatment to the slurry obtained in step (2). In the process, the material temperature is 120°C, the treatment time is 220s, and the feed amount is 0.25m 3 / h, the back pressure is 0.2MPa;

[0089] (4) Dispersion: Utilize a high-speed disperser to disperse and homogenize the slurry obtained in step (3) at 450rpm;

[0090] (5) Washing: use 1.1 times the volume of water to wash the feed liquid obtained in step (4), and collect insolub...

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Abstract

The invention belongs to the field of food ingredient processing, and particularly provides a rice protein processing method and a product obtained through the method. According to the rice protein processing method, slurry of rice protein is subjected to hydrothermal treatment, the acid-base environment and concentration of the material in the processing process are adjusted, the rice protein with the improved taste is obtained, the suspension property of the brewed rice protein is improved, nutrition is retained, and a good quality basis is provided for development of more products; and therice protein is more suitable for serving as a protein-nutrition enhancer or a raw material of foods having high requirements for allergenicity, the taste and nutrition. The method and the product arewide in processing raw material source, stable in process, efficient, and suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of food ingredient processing, and in particular relates to a rice protein processing method and a product obtained therefrom. Rice protein products processed according to the method of the present invention have improved palatability and suspension properties. Background technique [0002] Rice protein has a mild taste and contains a large amount of essential amino acids. It has gradually attracted the attention of consumers because of its high nutritional value, low allergenicity and cholesterol-lowering effects (Chrastil J.Correlations between the physical chemical and functional properties of rice.[J]. Journal of Agricultural & Food Chemistry, 1992, 40 (9): 1683-1686; Agboola S, Ng D, Mills D. Characterization and functional properties of Australian rice protein isolates [J]. Journal of Cereal Science, 2005, 41 (3): 283-290 ). At present, the preparation of rice protein is mainly based on rice dregs (by-products...

Claims

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Application Information

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IPC IPC(8): A23J3/14
Inventor 刘泽龙杜昱蒙张建华
Owner COFCO GROUP
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