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Preparation method of rice starch

A technology of rice starch and rice flour, applied in the field of starch preparation, can solve the problems of increasing waste water treatment and discharge costs and the like

Inactive Publication Date: 2019-12-27
李梦露
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Problems solved by technology

[0003] At present, the industrial production of rice starch mainly adopts the process of alkaline hydrolysis of protein combined with centrifugation, but a large amount of salt and alkaline waste liquid will be introduced during the alkaline treatment process, which increases the cost of wastewater treatment and discharge

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  • Preparation method of rice starch

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Embodiment Construction

[0029] The present invention will be further described below in conjunction with the accompanying drawings.

[0030] A preparation method of rice starch, comprising the following steps, (1) preparation of rice flour: soaking 30g of rice in 150mL of distilled water for 18h after cleaning, centrifuging after beating, drying, and passing through a 200-mesh sieve;

[0031] (2) Determination of amylose content in rice flour: use amylose analysis kit, and measure according to Con A method;

[0032] (3) Alkaline preparation of rice starch: wash 30g of rice and soak in 150mL of distilled water for 18 hours, centrifuge after beating, discard the supernatant, and mix the precipitate with 0.2% NaOH solution at a ratio of 1:5. Put it on a shaker for 48 hours, and change the NaOH solution every 24 hours. After the reaction, pass through a 100-mesh sieve to remove coarse particles, centrifuge at room temperature to discard the supernatant, and wash the precipitate with water several times u...

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Abstract

The invention provides a preparation method of rice starch in the technical field of starch preparation, which comprises the following steps: (1) preparation of rice flour: cleaning 30 g of rice, soaking the rice in 150 mL of distilled water for 18 h, pulping the rice, centrifuging and drying the rice milk, and screening the rice milk with a 200-mesh sieve; (2) measurement of the content of amylose in the rice flour: namely measuring the content of amylose by adopting an amylose analysis kit according to a Con A method; (3) preparing rice starch through an alkaline process; (4) measuring the breakage rate of rice starch particles: according to the sensitivity of fungus alpha-amylase to broken starch, calculating the breakage rate of the starch by titrating the amount of reducing sugar generated by hydrolysis of the fungus alpha-amylase; (5) measuring the gelatinization characteristic of the rice starch by using a rapid viscosity meter. The rice starch prepared by the method is good ingelatinization characteristic.

Description

technical field [0001] The invention belongs to the technical field of starch preparation, in particular to a method for preparing rice starch. Background technique [0002] The method of starch separation varies with different raw materials. The key step in the processing of corn and wheat starch is the separation of gluten protein, and the processing of cassava starch mainly adopts the method of sieving. Compared with corn and wheat starch, the separation of rice starch is more difficult, mainly because the starch in rice endosperm is closely combined with protein components, and the tiny particles make it difficult for rice starch to precipitate in water, which increases the difficulty of separation and purification . However, in order to give full play to the excellent characteristics of rice starch, such as small particle size and white color, it is necessary to effectively separate starch from other components, and the first thing to realize is the separation from pro...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/04
CPCC08B30/042
Inventor 李梦露
Owner 李梦露
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