Production of rice-starch and rice-protein polypeptide powder by composite enzyme method

A compound enzyme method and rice starch technology, applied in the direction of fermentation, can solve the problems of low quality of rice starch and rice protein products, low yield of rice starch and rice protein, high production cost and high energy consumption, and achieve complete protein hydrolysis. , the effect of high value of by-products and low production cost

Inactive Publication Date: 2007-01-17
普洱永吉生物技术有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0014] In summary, it can be seen that although the research on preparing rice starch and rice protein has made great progress compared with the past at home and abroad, there are still many problems, and there are still many places to be improved, such as: prod...

Method used

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  • Production of rice-starch and rice-protein polypeptide powder by composite enzyme method

Examples

Experimental program
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Effect test

Embodiment 1

[0050] The raw material can be finished rice (or broken rice), weigh a certain amount of rice, pass through a 100-mesh sieve to get rice flour, put it into a jacketed beaker, add water with a mass ratio of 1:1 to rice flour for soaking (to make the material absorb water and swell, reduce Small crushing resistance), stirring at the same time, the stirring speed is 10 ~ 20r.p.m; the jacketed beaker is connected with a super constant temperature water bath. Add water, adjust the temperature of the feed liquid to 50-55°C, then add sodium hydroxide to adjust the pH to 10 for pulping, and then add 200,000 active compound enzymes according to 4‰ of the dry basis. The compound enzyme is alkaline protease [2709 alkaline Protease (2709 Alkaline Protease)], neutral protease [AS1398 Neutral Protease (AS1398 Neutral Protease)], acid protease [537 Acidic Protease (537 Acidic Protease)] and flavor protease [flavor protease 500MG (Flavourzyme 500MG)] by 6:2 : The ratio of 1:1 is used for hydr...

Embodiment 2

[0053] Weigh a certain amount of rice, pass through a 100-mesh sieve to get rice flour, put it into a jacketed beaker, add water with a mass ratio of 1:4 to the rice flour for soaking (to make the material absorb water and expand, and reduce the crushing resistance), while stirring, the stirring speed is 10~20r.p.m; the jacketed beaker is connected to a super constant temperature water bath. At this time, the temperature of the material liquid is controlled at about 60°C. After soaking for 6 hours, add water at a mass ratio of 1.5:4 to the rice flour to adjust the temperature of the material liquid to 50-55 ℃, then add sodium hydroxide to adjust the pH to 10 for pulping, and then add 200,000 active compound enzymes according to 8‰ of the dry basis. [AS1398 Neutral Protease (AS1398 Neutral Protease)], acidic protease [537 Acidic Protease (537 Acidic Protease)] and flavored protease [flavored protease (500MGFlavourzyme 500MG)] carry out the hydrolysis reaction according to the ra...

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Abstract

This invention is a method to produce rice starch and rice polypeptide powder using compound enzymes. The rice is crushed into rice powder, steeped in water and stirred. Sodium hydroxide is added for regulating the pH value and conditioning. Then 200 thousand activity units of compound enzymes as 4-8%. of the dry basis are added for hydrolysis. The compound enzyme is composed of basic protease, neutral protease, acidic protease and flavor enzyme. Then after centrifugal separation, water is added to the subjacent white sedimentation and homogenized, and after another centrifugal separation, the white sedimentation is dried to produce rice starch. The supernatant and the upper swallow portion are produced into rice polypeptide powder after homogenizing concentrated liquid and drying. This invention shortens the productive period consumedly and decreases the cost. In the productive progress there is no waste water generated. The quality and productive efficiency is also improved compared with other methods.

Description

technical field [0001] The invention relates to the technical field of rice starch production, in particular to a method for producing rice starch and rice protein polypeptide powder by a compound enzyme method. technical background [0002] At present, the annual output of global starch is about 20 million tons, of which the output of rice starch accounts for about 5%, that is, about 1 million tons, and the production areas of rice starch are mainly concentrated in the United States, France, Belgium and other countries; and the annual growth rate of the global starch market The demand is more than 30 million tons, of which the annual demand for rice starch is about 3 million tons. The reason why the output of rice starch has been unable to increase is mainly because the production technology of rice starch has not achieved a fundamental breakthrough, and the "alkali leaching" process has been used for decades. The production cycle of this method is long, and the molecular ...

Claims

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Application Information

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IPC IPC(8): C12P19/04C12P21/00
Inventor 李明杰于秋生
Owner 普洱永吉生物技术有限责任公司
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