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Preparation method of rice starch

A technology of rice starch and rice flour, applied in biochemical equipment and methods, microbial determination/inspection, food science, 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 method of rice starch

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[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 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 1.2% surfactant (SDS) solution at a ratio of 1:5 Mix evenly, place on a shaker to react for 48 hours, change the NaOH solution every 24 hours, pass through a 100-mesh sieve to remove coarse particles after the reaction, centrifuge (10000g, 10min) at room temperature to discard the supernatant, wash th...

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Abstract

The invention provides a preparation method of rice starch, and belongs to the technical field of starch preparation. The preparation method includes the following steps that (1) rice flour is prepared, specifically, 30 g of rice is cleaned and then soaked in 150 mL of distilled water for 18 h, centrifugation is conducted after mashing, drying is conducted, and sieving with a 200-mesh sieve is conducted; (2) the content of amylose in the rice flour is determined, specifically, by adopting an amylose analysis kit, determining is conducted according to a Con A method; (3) the rice starch is prepared through an alkaline method; (4) the particle damage rate of the rice starch is determined, specifically, according to the sensitivity of fungus alpha-amylase to damaged starch, the damage rate ofthe starch is calculated through the amount of reducing sugar generated by hydrolysis of the damaged starch through titration; and (5) the pasting property of the rice starch is determined through arapid viscosity tester. The pasting property of the rice starch prepared through the preparation method is good.

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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IPC IPC(8): C12Q1/40A23L29/30C08B30/04
CPCA23L29/30A23V2002/00C08B30/04C12Q1/40A23V2250/5118
Inventor 李梦露
Owner 李梦露
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