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Method for extracting starch and protein from purple rice through fermentation method

A protein and purple rice flour technology, applied in the biological field, can solve problems such as hidden safety hazards, pollution, and poor taste of protein products, and achieve the effects of reducing pollution, fast and simple methods, and reducing production costs

Active Publication Date: 2021-02-02
滕州市新东谷面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The separation and extraction methods of protein in the prior art mainly include alkaline extraction and enzymatic extraction. The traditional alkaline extraction is seriously polluted and has great potential safety hazards. The hydrolyzate obtained by protease hydrolysis also has obvious bitterness. Taste, leading to poor mouthfeel of protein products
[0005] The traditional method of separating and extracting protein and starch can no longer meet people's needs for the development of non-polluting, non-toxic, high nutritional value, and good-tasting protein and starch products. Therefore, with the development of biotechnology, in-depth research on the extraction of purple rice The process research of protein and starch is of great significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] This embodiment utilizes Lactobacillus paracasei fermentation to extract protein and starch from purple rice, comprising the following steps:

[0067] (1) Purple rice pretreatment: After the purple rice is ground into powder by a grinder, pass through a 100-mesh sieve, add distilled water with a liquid-to-material ratio of 30:1 (mL / g) for soaking, and soak at a temperature of 35°C 1.5h, then placed in a centrifuge, centrifuged at 4000r / min for 30min, removed soluble sugar to obtain purple rice flour, added 75% ethanol solution with a liquid-to-solid ratio of 20:1 (mL / g), and heated at a constant temperature of 40°C Water bath in the water bath for 90 minutes to carry out decolorization treatment, filter, dry, and pass through a 100-mesh sieve to obtain decolorized purple rice flour.

[0068] (2) Inoculation: Weigh 200g of the purple rice flour that has been decolorized in step (1), add 100ml of distilled water, stir well, heat the water bath to 40°C, and adjust the pH w...

Embodiment 2

[0075] This embodiment utilizes Lactobacillus paracasei fermentation to extract protein and starch from purple rice, comprising the following steps:

[0076] (1) Purple rice pretreatment: After the purple rice is ground into powder by a grinder, pass through a 150-mesh sieve, add distilled water with a liquid-to-material ratio of 20:1 (mL / g) for soaking, and soak at a temperature of 40°C 2h, then placed in a centrifuge, centrifuged at 4000r / min for 50min to remove soluble sugar to obtain purple rice flour, add 75% ethanol solution with a liquid-to-material ratio of 20:1 (mL / g), and place in a constant temperature water bath at 40°C Water bath in the pot for 90 minutes to carry out decolorization treatment, filter, dry, and pass through a 150-mesh sieve to obtain decolorized purple rice flour.

[0077] (2) Inoculation: Weigh 200g of the purple rice flour that has been decolorized in step (1), add 150ml of distilled water, stir well, heat the water bath to 40°C, and adjust the p...

Embodiment 3

[0083] This embodiment utilizes Lactobacillus paracasei fermentation to extract protein and starch from purple rice, comprising the following steps:

[0084] (1) Purple rice pretreatment: After the purple rice is ground into powder by a grinder, pass through a 200-mesh sieve, add distilled water with a liquid-to-material ratio of 20:1 (mL / g) for soaking, and soak at a temperature of 40°C 2h, then placed in a centrifuge, centrifuged at 4000r / min for 50min to remove soluble sugar to obtain purple rice flour, add 75% ethanol solution with a liquid-to-material ratio of 20:1 (mL / g), and place in a constant temperature water bath at 40°C Water bath in the pot for 90 minutes to carry out decolorization treatment, filter, dry, and pass through a 200-mesh sieve to obtain decolorized purple rice flour.

[0085] (2) Inoculation: Weigh 200g of the purple rice flour that has been decolorized in step (1), add 50ml of distilled water, stir well, heat the water bath to 40°C, and adjust the pH...

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PUM

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Abstract

The invention belongs to the technical field of biology, and particularly relates to a method for extracting starch and protein in purple rice through a fermentation method, and purple rice starch andpurple rice protein are finally obtained through purple rice pretreatment, inoculation, fermentation culture and finished product separation. According to the method, the protein powder and starch rich in lactic acid bacteria can be obtained, the protein purity is high, the method is rapid and simple, the production cost is reduced, the pollution to the product is reduced, the flavor of the product is improved, a scientific basis is provided for separation of protein and starch in purple rice, and a new thought is provided for development and utilization of purple rice.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a method for extracting starch and protein in purple rice through a fermentation method. Background technique [0002] Purple rice, also known as purple glutinous rice, is a natural "nutritious", "functional" and "benefitful" rare cereal, and is the most consumed functional rice in China. Purple rice has the functions of nourishing yin and kidney, invigorating the spleen and warming the liver, improving eyesight and promoting blood circulation, anti-cancer and preventing heart disease. It is used in traditional Chinese medicine to enhance kidney function, prevent anemia, promote blood circulation, eliminate blood stasis, and prevent diabetes and improved vision. [0003] Compared with ordinary rice, purple rice has a high protein content, including threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, and leucine. Acid, tyrosine, p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B30/04A23J1/12
CPCA23J1/125C08B30/042
Inventor 王延力王金明陈加利马玉芝
Owner 滕州市新东谷面粉有限公司