681 results about "Rice protein" patented technology

A nutrition bar comprising about 10% wt or more of soy and / or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and / or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and / or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time. In other aspects, a nutrition bar or other food which incorporates pro-oxidants and / or polyunsaturated fatty acids or their sources in encapsulated form, especially as microcapsules. The pro-oxidants may be metal salts such as copper, manganese, iron and / or zinc salts. Sources of omega-3 fatty acids include fish oil. Processes for preparing the polyunsaturated fatty acid capsules are also disclosed. The polyunsaturated fatty acid capsules / microcapsules are prepared by forming an emulsion of the unsaturated fatty acid with a carrier, spray drying the emulsion to form a powder and encapsulating powder, especially with a fluid bed. The invention is especially useful for encapsulating polyunsaturated fatty acids, or oil sources thereof, most preferably omega-3 and omega-6 fatty acids, such as arachidonic acid, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), lineoleic acid, linolenic acid (alpha linolenic acid), and gamma-linolenic acids, fish oil, and oil sources of C18:2 and C18:3 fatty acids such as canola oil, soybean oil or blends thereof.

The invention discloses an external skin care product capable of adjusting skin immunity and delaying skin aging. The external skin care product is characterized by comprising powder, an aqueous solution and emulsion, wherein the powder comprises oligopeptide-1 and ginsenoside; the aqueous solution comprises glycyrrhiza glabra root extract, artemisia capillaris flower extract, mulberry root extract, jujube fruit extract, scutellaria root extract, hydrolyzed rice protein and nicotinamide; and the emulsion comprises hgytantriol bifida ferment lysate, creatine, carnosine, alpha glucosyl hesperidin, hexapeptide-3, centella asiatica extract, coenzyme Q10 inclusion complex, opuntia ficus-indica stem extract, rhodiola rosea extract, saussurea involucrate extract, pseudo-ginseng root extract and Chinese angelica extract inclusion complex. According to the external skin care product, the powder, the aqueous solution and the emulsion are jointly used, and the external skin care product can reduce wrinkle and pachulosis, even skin tone and improve skin elasticity and skin firmness, so that the skin is finer and smoother and looks young.

The present invention discloses a method for extracting rice protein from rice. Said method includes the following steps: cleaning rice, soaking, removing sand, grinding to make pulp, concentrating and drying rice protein; also includes the steps of fine-grinding rice pulp, adopting dished separating machine to make multistage separation and making the protein pulp undergo the process of enzyme treatment. The described enzyme treatment is characterized by that in the multistage separated and combined rice protein pulp the following enzymes are successively added to make reaction: adding 0.05%-0.2% of amylase, temp. is 60-70 deg.C and time is 40-60 min; adding 0.05%-0.2% of cellulase, temp. is 40-50 deg.C and time is 2-3 hr; and adding 0.1%-1% of lipase, temp. is 40-60 deg.C and time is 2-3 hr. Said method can implement industrial production of rice protein.

A nutrition bar comprising; about 10% wt or more of soy and / or rice protein, at least one transition metal or transition metal compound, and about 2% wt or more of a humectant, and wherein the at least one transition metal or transition metal compound is in a substantially water insoluble form at 20° C. or the nutrition bar has an Aw of 0.45 or less or about 1% wt or more of the soy and / or rice protein is in the form of nuggets and the humectant is selected from polyols. The bars have elevated levels of soy and / or rice protein, yet do not suffer unacceptable from a deterioration in taste or other organoleptic properties over time.

The invention relates to the technical field of cosmetics for hair and especially relates to anti-hair loss and hair-regeneration shampoo prepared from herbal essence and biochemical components and a preparation method thereof. The preparation method scientifically adopts the modern herbal essence such as artemia extract, hydrolyzed rice protein, hydrolyzed corn protein, pea extract, flaxseed extract, pomegranate rind extract, propolis extract, black willow bark extract, beet root extract and mint extract, also adopts the modern biochemical components such as human oligopeptide-11, human oligopeptide-3, human oligopeptide-10, copper tripeptide-2, clove leaf stem cell fluid and oat polypeptide, and also adopts natural source surfactants such as lauryl glucoside, decyl D-glucopyranoside, sodium cocoyl glutamate, sodium lauroamphoacetate and soapbark extract. Compared with the prior art, the preparation method breaks through traditional plant (Chinese herbal medicine) use and traditional formula use, realizes formula design and raw material optimization based on the modern care conception and scientific raw materials, and does not use any chemical source surfactants, antiseptics, pigments and perfume. The anti-hair loss and hair-regeneration shampoo obtained by the preparation method is natural, safe and effective anti-hair loss and hair-regeneration shampoo satisfying the modern health concept.

The invention relates to a nutritive defatting food. The nutritive defatting food comprises the following components of whey protein concentrate, hydrolyzed fish collagen protein, soy protein isolate,rice protein, inulin, psyllium husk, resistant dextrin, resistant starch, chenopodium quinoa willd, konjaku flour, chia seeds, fructo-oligosaccharide, xylooligosaccharide, isomaltulose, erythrite, steviosides, linseeds, linseed oil, CMC, medium chain triglyceride, conjugated linoleic acid glycerides, L-carnitine, ferment, complex vitamins, and composite mineral substances. The nutritive defattingfood is good in satiety, balanced in nutrients, and good in defatting effect.

The present invention is process of prepare rice starch and rice protein, and belongs to the field of rice deep processing technology. Various kinds of rice material, including broken rice, old rice, etc. are processed through crushing, micronizing, enzymolysis and centrifuging to form precipitate and supernatant; the precipitate is water washed and dried to obtain rice starch; and the supernatant is heated to deactivate enzyme, concentrated and spray dried to obtain rice protein. The obtained rice starch and rice protein are white and rich in nutrients, and the process an raise the value of rice.

The invention discloses a cadmium-eliminated rice protein and a preparation method and application thereof. The objective of the invention is to overcome the problem that the content of cadmium in conventional rice protein is too high. The cadmium-eliminated rice protein provided by the invention is prepared by eliminating cadmium in a rice residue by using an acid solution and processing the cadmium-eliminated rice residue and contains less than 0.1 mg / kg of cadmium. According to the invention, the removal rate of cadmium is more than 90%, and the preparation method has the advantages of simple operation, low cost, capacity of safely and effectively obtaining the rice protein with low content of cadmium and suitability for large scale popularization and application.

The invention discloses a method for extracting rice protein by using rice, which comprises the following steps: soaking and grinding, rice milk adjustment, primary liquefying, centrifugal separation, homogenizing, washing, centrifuging, enzymolysis, enzyme inactivation, screen separation, washing, centrifuging, drying, crushing and packing so as to obtain the rice protein. The method overcomes the defects that the high-concentration alkali liquor has damage effect on rice protein amino acid in an alkali extraction process, the quality of the extracted rice protein is poor, and the purity and sanitary index of the extracted protein cannot reach the edible standard; and in other methods for extracting the rice protein by using enzyme preparations, the rice milk is liquefied at a temperature of over 95 DEG C and then is dried at the high temperature, so the rice protein is denatured, the color is darkened, and the function of the rice protein is damaged. The extracting method of the invention keeps good physical functionality of the rice protein, implements industrialization of the extraction and production of the rice protein, and meanwhile improves the production conversion rate and quality of rice starch sugar.

The invention relates to a method for removing cadmium in rice protein, belonging to the technical field of further processing for rice. The method comprises the following steps of: taking rice protein powder, adding hot water for size mixing, uniformly mixing, and obtaining size with the concentration being 12-13 percent; and conducting an acid hydrolysis reaction, removing impurities, sterilizing, dewatering, drying, and obtaining a rice protein powder finished-product. The method has the beneficial effects that the content of cadmium in the rice protein can be effectively reduced, the appearance of the rice protein cannot be influenced, and the nutritional ingredients in the rice protein cannon be reduced.

The invention relates to an antibiotic-free piglet conservation material and a preparation method thereof. The conservation material comprises the following raw materials of puffed corn, wheat, a base material, efficient cream, soybean meal, fermentation soybean meal, whey powder, composite yeast, rice protein powder, stone powder, calcium hydrogen phosphate, lysine, methionine, threonine, choline chloride, liquid phytase, liquid xylanase, a acidifying agent, sodium butyrate and a premix compound. The antibiotic-free piglet conservation material can increase immunity of the piglet, prevents the piglet from generating drug resistance and appearing drug residue problems, maintains stability of intestinal flora, and improves digestion and absorption for forage of the piglet.

The invention relates to a method for preparing high-purity rice protein. The method comprises the following steps: sizing mixing and grinding, degreasing, enzymolysis reaction, separating washing and blanching and sterilization. The invention also relates to the high-purity rice protein acquired by using the method, wherein the rice protein contains following components by weight percent: more than 80% of protein, less than 3% of fat, and less than 3% of ash content. The protein extraction ratio is more than 80% and the additional value of rice residue is greatly increased.

The invention discloses a preparation method of rice products with a low content of heavy metal. The method comprises the following steps of performing pulp mixing, performing enzymolysis, performing complexing, performing washing separation and performing drying treatment on rice flour or rice protein flour, so that the rice flour or the rice protein flour with a low content of metal is finally prepared. According to the method disclosed by the invention, an enzyme method and a chemical method are used, so that the heavy metal in the rice flour or the rice protein flour is dissociated out in a complexing manner; then solid-liquid separation is performed by a physical method of the stepwise gradient separation of rotational flow, so that the purpose of reducing the content of the heavy metal in the rice flour or the rice protein flour is realized, and a deeply processed product, namely the rice flour or the rice protein flour, with high quality and high added value is prepared. The method is simple to operate and low in cost.

The invention provides a method for improving functional property of rice protein by protein-polyoses graft coupling technology, which belongs to the technical field of hydrophobicity vegetable protein modification. The method is to carry out glycosylation modification on a side product of producing rice starch and rice syrup, namely the rice protein as a raw material by different glycosyl donors through a wet method. Dissolvability, emulsibility, foamability and other functional properties of the rice protein are effectively improved and sufficiently utilized through the graft reaction of the rice protein and sugar. Compared with methods chemically modifying the vegetable protein, such as alkylation, phosphorylation, deamidization and the like, the method is safe and environment friendly, a rice protein-polyoses graft coupling product can be used as a natural macromolecular emulsifying agent or a protein nutritional reinforcing agent to sufficiently reflect and exert low sensitivity and high nutritive characteristic of the rice protein, thereby effectively expanding the application field of the rice protein. Meanwhile, the method provides theoretical reference for deep research and development of the hydrophobicity vegetable protein.

A vegetarian nutritional supplement including soy protein, rice protein and pea protein which are blended in particular ratios, by weight, to impart a level of digestibility comparable to whey, which is the benchmark for non-vegetarian food products and nutritional supplements.

The invention relates to a method for preparing high-purity rice protein and high-purity rice peptide. Rice or broken rice is used as a raw material in the method; based on crude rice protein prepared by an alkali extraction and acid precipitation method, non-protein substances in the crude rice protein are removed by the impurity removing effect of an efficient composite enzyme consisting of amylase, cellulase and lipase, and then the high-purity rice protein with protein content of more than 90 percent is prepared; and based on the high-purity rice protein, the hydrolysis degree of the rice protein is controlled under the action of the composite enzyme by an alternated enzymolysis ultra-filtration coupling technology, and the high-purity rice peptide with protein content of over 90 percent, polypeptide content of more than 70 percent and 200 to 1,200Da oligopeptide content of over 50 percent is prepared by separation.

The invention discloses a method for removing heavy metal in rice protein. The method comprises the following steps: modulating rice protein powder into pulp with the concentration being 10%-40%, and milling by a colloidal mill; carrying out acid pickling, homogenizing and neutralizing citric acid until the solution is neutral; putting pulp into a chelating agent fixing bed, adjusting the concentration of the pulp to be 20%-50%, sterilizing at the temperature of 100-130 DEG C for 3-10 seconds, and carrying out spray drying and the like. According to the invention, cadmium in the rice protein can be removed, the removal rate is greater than or equal to 90%, and the cadmium content is less than or equal to 0.2mg / kg; the appearance and the functional property of the rice protein are retained; a chelating agent can be recycled, and the cost is reduced; in the processing process, the content of other heavy metal (such as lead) cannot be increased; the method is simple to operate, is low in cost, can be used for safely and effectively removing cadmium in the rice protein, and is suitable for industrial production.

A nutrition bar which incorporates protein in the form of nuggets having high levels of selected proteins. By use of the nuggets of the invention, nutrition bars are formulated to have elevated levels of protein, yet good taste and other organoleptic properties. The nuggets according to the invention include greater than 50 wt % of a non-soy protein selected from the group consisting of milk protein, rice protein and pea protein, especially between 51 wt % and 99 wt %, more preferably between 52 wt % and 95 wt %, most preferably 55 wt % or above. The milk protein is preferably whey protein.The nuggets of the invention are preferably made using an extrusion process wherein the extrusion temperature is moderated so as to avoid damage to the whey proteins and concomitant off-taste. In this preferred process according to the invention, extrusion is conducted at temperatures of from 60 to 140° C., after which the protein is dried using a belt / conveyor drier or a fluid bed drier. In an alternate method of making the nuggets according to the invention, a lower extrusion temperature of up to 90° C. is used and one or more supercritical fluids are injected prior to extrusion to form a puffed product.

The invention discloses sucking pig forage and a preparation method thereof. The sucking pig forage is prepared from 400-450 parts of fermented soybean meal, 400-450 parts of puffed soybean, 30-40 parts of lactose, 25-30 parts of rice protein, 30-35 parts of plant oil, 10-13 parts of calcium hydrogen phosphate, 8-11 parts of sugarcane normal juice, 30-35 parts of wheat flour, 30-35 parts of millet flour, 10-15 parts of sea-tangle, 15-20 parts of haw, 10-13 parts of edible fungus, 10-13 parts of mushroom, 6-8 parts of tender catchweed bedstraw herb, 3-5 parts of desertliving cistanche, 4-6 parts of radix astragali, 4-6 parts of cynomorium songaricum and 4-5 parts of a phagostimulant. The sucking pig forage contains Chinese herbal medicine components having effects of body building, can improve sucking pig physique, is suitable for intestinal tract digestion absorption of weaned sucking pigs, can obviously reduce a weaned sucking pig diarrhoea rate, can reduce a drug use amount, can improve sucking pig appetite, can promote sucking pig growth by rich yeast nucleic acids, can improve feed intake of weaned sucking pigs and can improve average daily weight gain.

Textured food product having a rice protein content of between about 10% and about 90% by dry weight and low off flavor.

The invention provides a method for extracting rice protein powder by utilizing enzyme-alkali method. The method in the invention takes rice residue as raw materials and comprises the following steps: washing with water, eliminating sugar, carrying out milling refining on the colloid, eliminating residue starch by utilizing starch enzyme, pre-extracting alkali protease, adding alkali for extraction, centrifuging and taking the supernate to mix to neutrality, inactivating enzymes and sterilizing, and spraying and drying to obtain the rice protein powder. The rice protein powder produced by utilizing the process has faint yellow color, delicate taste and good solubility, and can be maintained well from physicochemical function. The invention has simple process, few investment device, high yield and purity of products, good solubility, and easily-controlled product quality, is suitable for practice popularization and provides a new route for the extraction of rice protein.

The invention discloses a method for enhancing the taste of rice noodles by taking fresh rice as raw material. The method adopts a common production process of the rice noodles and comprises the following steps: soaking and smashing, then adding dietary fiber and rice protein in a certain ratio into the process of stirring, and adjusting water content; then performing processes of twin-screw extrusion, aging 1, steaming again, aging 2, washing and the like; finally, drying, cutting, sterilizing and packaging to obtain the rice noodles. In the rice noodles prepared by the method, the selection requirements of the raw materials are greatly reduced; various fresh early indica rice, late indica rice, mixed rice of early indica rice and late indica rice and broken rice are applicable. The rice noodles prepared by the method are less in pulp output amount and low in rice bar broken rate; meanwhile, the rice noodles have porous structures which are easily tasted and strong in reconstitution properties. In addition, the added dietary fiber and rice protein are capable of well making up the defect of relatively single nutrition of original rice noodles, so that the requirements of consumers on mouth feel, flavor and nutrition are met.

The invention discloses fishmeal-free buoyant puffed feedstuff for micropterus salmoides and a preparation method of the feedstuff. One thousand kilograms of feedstuff comprises the following components: 41-53 kg of dephenolized cottonseed protein, 20-30 kg of spray-dried animal blood cells, 200-240 kg of soy protein concentrate, 180-220 kg of rice protein powder, 150-170 kg of fish soluble protein, 30-32 kg of calcium dihydrogen phosphate, 30kg of wheat gluten protein, 220kg of wheat flour, 20kg of lecithin oil, 30kg of fish oil, 5kg of fish trace elements, 2.5kg of betaine hydrochloride, 3kg of salt, 1.75kg of multi-vitamines for fish, 1kg of choline chloride, 1kg of L-carnitine, 1kg of a mildew inhibitor, 1.55kg of zeolite powder, and 0.2kg of ethoxyquinoline. The feedstuff use animal by-products and vegetable proteins to replace fish meal feedstuff, and the various raw materials are in synergistic combination to achieve cost minimization and benefit maximization of the feedstuff and solve the problem of high breeding cost.

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.

The invention discloses a method for preparing rice protein active polypeptide through continuous enzymolysis and secondary membrane filtering and purification. The method comprises the steps that alkaline protease and rice protein are taken as principal raw materials for enzymolysis reaction; the raw materials are subjected to ultrafiltration membrane filtering, nanofiltration membrane filtering and spray drying; and thenrice protein active polypeptide is obtained. Compared with theprior art, the method has the benefits that the method can avoid product bitterness due to excess enzymolysis; proteolytic enzyme can be recycled after immobilized; the utilization ratio of enzyme is increased; and continuous production can be achieved. Active polypeptide prepared by the method is high in purity, safe and harmless, wide in raw material source, and low in manufacturing cost, and has very high popularization values in the fields of food, cosmetic, health care and medicine.

The invention relates to a method for modification of rice protein and oryzenin with protein glutaminase, which comprises the following steps: adding the rice protein or oryzenin into a constant-temperature enzyme reactor with phosphate buffer solution while stirring to obtain protein dispersion solution with a certain substrate concentration; adding protein glutaminase to obtain a system with a certain proportion of enzyme and substrate, wherein the temperature of enzymatic reaction is 36-38 DEG C, the time of the enzymatic reaction is 0.1-48 hour(s), and the pH value of the enzymatic reaction is maintained 7.0; adding dialysis solution, i.e. acetic acid solution of 0.10mol / L, wherein the dialysis time is about 8 hours; and carrying out vacuum freeze-drying, thereby obtaining the product. The invention can improve the protein solubility of the rice protein or the oryzenin, and can also enhance the emulsification, foaming performance, gelation and other functional properties of the rice protein or the oryzenin.

The invention relates to a concentrated feed for pigs and the preparing process, wherein the feed comprises the raw materials of (by weight portions): potato albumen powder 5-10 parts, maize protein 5-10 parts, fish meal 3-10 parts, groundnut meal 5-10 parts, cotton seed meal 10-20 parts, rape meal 5-10 parts, yeast powder 5-10 parts, rice protein 5-10 parts, probiotics 0.3-1 part, composite vitamins for pigs 0.1-0.3 part, lypressin 0.5-1.2 parts, and single-purpose pig feed premix 0.2 part. The preparing process consists of steps of high temperature sterilizing, disintegrating, mixing uniformly and packaging.

The invention belongs to the field of rice deep processing technologies and in particular relates to a method for co-producing the high-purity rice starch and rice protein. The method is characterized in that washing rice used as a raw material, soaking, grinding to obtain thick liquid, separating, adjusting the pH of liquid supernatant, performing enzymolysis, washing, performing settlement separation, and then drying to obtain the high-purity rice protein; or obtained precipitate is subjected to alkaline protease purification, pH adjustment, ethanol purification, washing, settlement separation, drying to obtain a high-purity rice starch product. The method can be used for co-producing the rice starch and rice protein, and can effectively improve the purity and increase the yield of the product. The product obtained by using the method can be used as the raw material for deep processing of food.