Preparation method of microparticulated rice protein with lubricating function

Abstract

This invention provides a method for preparing micronized rice protein with lubricating properties. The method includes the following steps: S1: Pretreatment of sugar-refining rice residue, using sugar-refining rice residue as raw material, adding water to form a slurry, processing with a colloid mill, and then passing through a 60-mesh sieve to remove impurities; S2: Enzymatic desaccharification, adjusting the pH of the rice residue slurry in S1 to 7.0±0.5, and then adding 0.2% neutral amylase and 0.2% saccharifying enzyme. The method for preparing micronized rice protein with lubricating properties provided by this invention employs direct steam injection heating. By controlling the pressure and steam injection rate, rapid denaturation and coagulation of rice protein molecules are achieved, resulting in the production of micronized rice protein with uniform particle size and regular spherical shape. Furthermore, a two-stage homogenization technique is combined to further reduce particle size, effectively improving the solubility, surface activity, and emulsifying properties of the protein particles. The obtained micronized rice protein can be used as a fat substitute for the development of low-fat foods.

Description

Technical Field

[0001] This invention relates to the field of rice protein preparation, and more particularly to a method for preparing micronized rice protein with lubricating function. Background Technology

[0002] Rice protein has a balanced amino acid composition and is free of allergens, making it a high-quality protein. However, commercially available rice protein suffers from drawbacks such as low solubility and poor functional properties, which limits its application in various food systems. Therefore, improving the functional properties of proteins has become a hot research topic. Compared to chemical and enzymatic modification methods, physical modification methods have attracted much attention because they avoid introducing or generating new components. Protein micronization modification technology began in 1988 when Singer et al. first applied for a patent for whey protein micronization technology. Micronized proteins exhibit significantly improved functionality and, due to their unique creamy texture, are widely used in the production of low-fat products. Currently, there are very few research reports on plant protein micronization in China.

[0003] Currently, domestic heating methods mainly use tubular or plate heating for heat treatment, resulting in micronized proteins with significant differences and irregular shapes, which limits their application to some extent.

[0004] Therefore, it is necessary to provide a method for preparing micronized rice protein with lubricating function to solve the above-mentioned technical problems. Summary of the Invention

[0005] This invention provides a method for preparing micronized rice protein with lubricating function, which solves the problem that micronized proteins obtained by heating with tubular or plate heating methods have large differences and irregular shapes, which limits their application to a certain extent.

[0006] To solve the above-mentioned technical problems, the present invention provides a method for preparing micronized rice protein with lubricating function, comprising the following steps:

[0007] S1: Pretreatment of sugar-making rice residue: using sugar-making rice residue as raw material, adding water to make a slurry, processing it through a colloid mill, and then passing it through a 60-mesh sieve to remove impurities;

[0008] S2: Enzymatic desaccharification. After adjusting the pH of the rice residue slurry in S1 to 7.0±0.5, add 0.2% neutral amylase and 0.2% saccharifying enzyme; adjust the temperature of the material to 50±5℃, and enzymatically decompose for 2-3 hours under stirring conditions, and then raise the temperature to 80±5℃ to inactivate the enzyme for 30 minutes.

[0009] S3: Plate and frame filtration. The liquid obtained in S2 is processed by a plate and frame filter to separate the rice protein, and then rinsed with hot water at about 80℃ for 10 minutes to fully remove the sugar.

[0010] S4: Grinding and pulping. Mix the desugared protein wet residue with water at a ratio of 1:1.5-2.0, grind it using a colloid mill, and then pass it through a vibrating screen of about 100 mesh.

[0011] S5: Ultrasonic treatment, adjust the pH of rice protein slurry to 9-10, stir at room temperature for 1 hour, and then adjust the pH to 7.0; use ultrasonic treatment to obtain a homogeneous protein solution;

[0012] S6: Direct steam heating. The rice protein solution is preheated to 60°C and then rapidly heated using 0.7MPa steam. The heating time is controlled by the length and flow rate of the heating tube.

[0013] S7: Homogenization process: The rice protein solution after steam heating is rapidly cooled to room temperature, and then a two-stage homogenization process (2500psi / 500psi) is performed using a high-pressure homogenizer.

[0014] S8: Spray drying, the homogenized protein liquid is dried by spray drying, the inlet air temperature is 145-160℃, the outlet air temperature is 80-90℃, and the resulting dry powder has a protein content of more than 85% and a moisture content of less than 5%.

[0015] Preferably, the moisture content during the slurry preparation process in step S1 is 25-35%.

[0016] Preferably, the alkaline solution used to adjust the pH in step S2 is one or more of 3 mol / L NaOH, Na2CO3, or NaHCO3.

[0017] Preferably, the moisture content after S3 plate and frame filtration is controlled at 45-50%.

[0018] Preferably, the ultrasonic intensity in S5 is 400-600W and the ultrasonic time is 5-10min.

[0019] Preferably, the heating temperature in step S6 is 105-115℃ and the heating time is 10-15 seconds.

[0020] Compared with related technologies, the method for preparing micronized rice protein with lubricating function provided by the present invention has the following beneficial effects:

[0021] This invention provides a method for preparing micronized rice protein with lubricating function. The method employs direct steam injection heating, controlling the pressure and steam injection rate to achieve rapid denaturation and coagulation of rice protein molecules. This results in the production of micronized rice protein with uniform particle size and regular spherical shape. Furthermore, a two-stage homogenization technique is used to further reduce particle size, effectively improving the solubility, surface activity, and emulsifying properties of the protein particles. The resulting micronized rice protein can be used as a fat substitute for the development of low-fat foods. Attached Figure Description

[0022] Figure 1 This is a schematic flowchart illustrating the preparation method of micronized rice protein with lubricating function provided by the present invention. Detailed Implementation

[0023] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0024] Please refer to the following: Figure 1 ,in, Figure 1 This is a schematic flowchart illustrating the preparation method of micronized rice protein with lubricating function provided by the present invention.

[0025] First embodiment:

[0026] S1: Pretreatment of sugar-making rice residue: using sugar-making rice residue as raw material, add 25% water to make a slurry and then pass it through a 60-mesh sieve to remove impurities.

[0027] S2: Enzymatic desaccharification. After adjusting the pH of the rice residue slurry in S1 to 7.0, add 0.2% neutral amylase and 0.2% saccharifying enzyme. Adjust the temperature of the material to 55℃, and enzymatically decompose for 2 hours under stirring conditions, then raise the temperature to 85℃ to inactivate the enzyme for 20 minutes.

[0028] S3: Plate and frame filtration. The liquid obtained in S2 is processed by a plate and frame filter to separate rice protein. The rice residue is then rinsed with hot water at about 80℃ for 10 minutes to remove sugar. The moisture content of the rice residue protein after extrusion is controlled between 50% and 55%.

[0029] S4: Grinding and pulping. Mix the desugared protein wet residue with water at a ratio of 1:1.5, grind it using a colloid mill, and then pass it through a 100-mesh vibrating screen.

[0030] S5: Ultrasonic treatment was used to adjust the pH of the rice protein slurry to 9.0. After stirring at room temperature for 1 hour, the pH was adjusted to 7.0. Ultrasonic treatment (400W, 10 min) was then used to obtain a homogeneous protein solution.

[0031] S6: Steam injection heating. The rice protein solution is preheated to 60°C and then rapidly heated with 0.7MPa steam at 115°C for 10 seconds.

[0032] S7: Homogenization process. The rice protein solution after steam heating is rapidly cooled to room temperature, and then subjected to two-stage homogenization (2500psi / 500psi) using a high-pressure homogenizer.

[0033] S8: Spray drying, the homogenized protein liquid is dried by spray drying, the inlet air temperature is 175℃ and the outlet air temperature is 80℃.

[0034] Second embodiment:

[0035] S1: Pretreatment of sugar-making rice residue: using sugar-making rice residue as raw material, add 30% water to make a slurry and then pass it through a 60-mesh sieve to remove impurities.

[0036] S2: Enzymatic desaccharification. After adjusting the pH of the rice residue slurry in S1 to 7.0, add 0.2% neutral amylase and 0.2% saccharifying enzyme. Adjust the temperature of the material to 55℃, and enzymatically decompose for 2 hours under stirring conditions, then raise the temperature to 80℃ for 30 minutes to inactivate the enzyme.

[0037] S3: Plate and frame filtration. The liquid obtained in S2 is processed by pressing with a plate and frame filter to separate the rice protein, and then rinsed with hot water at about 80℃ for 10 minutes to fully remove the sugar.

[0038] S4: Grinding and pulping. The desugared protein wet residue is mixed with water at a ratio of 1:2.0, and then ground using a colloid mill and passed through a 100-mesh vibrating screen.

[0039] S5: Ultrasonic treatment was used to adjust the pH of the rice protein slurry to 10.0. After stirring at room temperature for 1 hour, the pH was adjusted to 7.0. Ultrasonic treatment (600W, 5 min) was then used to obtain a homogeneous protein solution.

[0040] S6: Steam injection heating. The rice protein solution is preheated to 60°C and then rapidly heated with 0.7MPa steam at 110°C for 15 seconds.

[0041] S7: Homogenization process. The rice protein solution after steam heating is rapidly cooled to room temperature, and then subjected to two-stage homogenization (2500psi / 500psi) using a high-pressure homogenizer.

[0042] S8: Spray drying, the homogenized protein liquid is dried by spray drying, the inlet air temperature is 185℃ and the outlet air temperature is 80℃.

[0043] Results of water content and solubility tests on different rice protein samples:

[0044]

[0045] Compared with related technologies, the method for preparing micronized rice protein with lubricating function provided by the present invention has the following beneficial effects:

[0046] By employing direct steam injection heating and controlling the pressure and steam injection rate, rapid denaturation and coagulation of rice protein molecules are achieved, resulting in the production of micronized rice protein with uniform particle size and regular spherical shape. Furthermore, a two-stage homogenization technique is used to further reduce particle size, effectively improving the solubility, surface activity, and emulsifying properties of the protein microparticles. The resulting micronized rice protein can be used as a fat substitute for the development of low-fat foods.

[0047] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A method for preparing microparticulated rice protein with lubricating function, characterized by, Includes the following steps: S1: Pretreatment of sugar-making rice residue: Using sugar-making rice residue as raw material, water is added to make a slurry, and after colloid milling, it is passed through a 60-mesh sieve to remove impurities; S2: Enzymatic desaccharification: After adjusting the pH value of the rice residue slurry in S1 to 7.0±0.5, 0.2% neutral amylase and 0.2% saccharifying enzyme are added; the temperature of the material is adjusted to 50±5℃, and enzymatic hydrolysis is carried out for 2-3 hours under stirring conditions, and then the temperature is raised to 80±5℃ to inactivate the enzyme for 30 minutes; S3: Plate and frame filtration: The liquid obtained in S2 is processed by pressing with a plate and frame filter to separate rice protein, and then rinsed with hot water at about 80℃ for 10 minutes to fully remove sugar; S4: Grinding and slurrying: Mix the desaccharified wet protein residue with water at a ratio of 1:1.5-2.0, grind using a colloid mill, and pass through a vibrating sieve of about 100 mesh; S5: Ultrasonic treatment: Adjust the pH of the rice protein slurry to 9-10, stir at room temperature for 1 hour, and then adjust the pH to 7.0; use ultrasonic treatment to obtain a homogeneous protein solution; S6: Direct steam heating: Preheat the rice protein solution to 60℃, and then use 0.7MPa steam for rapid heating at a temperature of 105-115℃ for 10-15 seconds; S7: Homogenization: Quickly cool the steam-heated rice protein solution to room temperature, and then use a high-pressure homogenizer for two-stage homogenization at 2500psi / 500psi; S8: Spray drying, the homogenized protein slurry is dried by spray drying, the inlet air temperature is 145-160℃, the outlet air temperature is 80-90℃, the protein content of the resulting dry powder is above 85%, and the moisture content is below 5%. The moisture content during the slurry preparation process mentioned in S1 is 25-35%. The alkali solution for adjusting the pH mentioned in S2 is one or more of 3mol / L NaOH, Na2CO3, or NaHCO3. The moisture content after plate and frame filtration mentioned in S3 is controlled at 45-50%.

2. The method for preparing micronized rice protein with lubricating function according to claim 1, characterized in that, The ultrasonic intensity described in S5 is 400-600W, and the ultrasonic time is 5-10min.

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