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Preparation process of rice starch

A technology of rice starch and preparation process, applied in biochemical equipment and methods, microbe measurement/inspection, instruments, etc., 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] The preparation process of rice starch comprises the following steps, (1) preparation of rice flour: soak 30g rice in 150mL distilled water for 18h after cleaning, centrifuge after beating, dry, and pass 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 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...

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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 screening the rice milk with a 200-mesh sieve; (2) measurement the content of amylose in the rice flour: measuring by adopting an amylose analysis kit according to a Con A method; (3) preparing the rice starch through an alkaline process; (4) measurement of the breakagerate 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 byhydrolysis 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): C08B30/12C12Q1/34C12Q1/40
CPCC08B30/12C12Q1/34C12Q1/40G01N2333/928G01N2333/934
Inventor 李梦露
Owner 李梦露
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