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Preparation process of rice starch

A technology of rice starch and preparation process, which is applied in the direction of material analysis by observing the influence of chemical indicators, and analysis by making materials undergo chemical reactions, which can solve the problems of increasing wastewater treatment and discharge costs, etc.

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 process of rice starch

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

[0030] A kind of preparation technology of rice starch, comprises the following steps, (1) the preparation of rice flour: soak 18h in 150mL distilled water after cleaning 30g rice, centrifuge after beating, dry, cross 200 mesh sieves;

[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 30 g of rice and soak in 150 mL of distilled water for 18 hours, centrifuge after beating, discard the supernatant, and mix the precipitate with 0.139% Pronase phosphate buffer solution (0.03 mol / L , pH7.4) mixed at a ratio of 1:5, placed on a shaker to react for 48 hours, and the NaOH solution was changed every 24 hours, after the reaction was completed, sieve through a 100-mesh sieve to remove coarse particles, centrifuge (10000g, 10min) at room temperature a...

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Abstract

The invention provides a preparation process 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 into rice milk, centrifuging and drying the rice milk, and sieving the rice milk through a 200-mesh sieve; (2) measurement of thecontent of amylose in the rice flour: measuring the content of amylase through an amylose analysis kit according to a Con A method; (3) preparing the rice starch through an alkaline process; (4) measurement of 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 in gelatinization characteristic.

Description

technical field [0001] The invention belongs to the technical field of starch preparation, in particular to a preparation process of 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 p...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/04G01N21/79
CPCC08B30/04G01N21/79
Inventor 李梦露
Owner 李梦露
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