CN102273578B - Preparation method of rice starch-based fat replacer - Google Patents
Preparation method of rice starch-based fat replacer Download PDFInfo
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- CN102273578B CN102273578B CN 201110138230 CN201110138230A CN102273578B CN 102273578 B CN102273578 B CN 102273578B CN 201110138230 CN201110138230 CN 201110138230 CN 201110138230 A CN201110138230 A CN 201110138230A CN 102273578 B CN102273578 B CN 102273578B
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Abstract
The invention relates to preparation of a rice starch-based fat replacer, in particular to a method for preparing high-purity low-DE (dextrose equivalent) value malto dextrin by utilizing rice. The method comprises the following concrete steps of: smashing and sieving rice, soaking and extracting with alkali liquor; then centrifuging to remove supernate and surface layer and lowermost yellow residue, and drying for 40-50 hours to obtain rice starch; mixing rice starch feed liquor with water at the mass percent ratio of 1:(4-6); then adding alpha amylase to ensure the alpha amylase to account for 0.5-1.5% of size in mass fraction, carrying out enzymolysis for 10-15 minutes at the temperature of 85-95 DEG C, centrifuging for 8-12 minutes, freezing the supernate, and carrying out freeze drying treatment after the supernate is completely frozen, thus malto dextin is obtained. By adopting the method in the invention, the high-purity low-DE value malto dextin fat replacer is prepared, and preparation process of the malto dextin is changed while basic physicochemical properties of the malto dextin are not changed, thus the aims of energy conservation and consumption reduction are achieved during preparation of the malto dextin.
Description
Technical field
The present invention relates to a kind of preparation of Starch rice base fat substitute, be specifically related to a kind of method for preparing the high purity low DE value maltodextrin with rice.
Background technology
Fat substitute mainly contains the carbohydrate-based fat substitute, protein-based fat substitute and fatty group fat substitute three major types at present.The quilt approval property of carbohydrate-based fat substitute and protein-based fat substitute is higher; Because they are not to be used for frying oil; But produce the matter structure of similar gels owing to can absorb water; Generation is similar to the oilness and mobile, while caloric value lower (fat of identical weight and the glucide heat ratio under complete metabolic situation is about 9: 4) of fat, thereby security is higher, reaches the effect of alternative fats.Wherein, Starch rice base fat substitute is a kind of of carbohydrate-based fat substitute.
In the prior art, number of patent application 02116005 discloses a kind of working method of fat substitute with rice starch, is about to rice through cleaning, soak, pulverize immersion, filtration, spinning; Remove large particulate matters such as robust fibre, it is characterized in that centrifugal settling separates removal protein, washing; Adjust pH 6.0-8.0; Add suitable quantity of water, ultra micro refine to the 0.1-5 micron, the dry fat substitutes that gets.
Number of patent application 200810022303 discloses a kind of preparation method of dry heat denatured rice starch, belongs to the modified starch preparing technical field.The present invention is a raw material with the Starch rice, adds different types of ion glue, after mixing, moisture content less than 10% condition under, 130 ℃ of dry heat treatment 4 hours promptly obtain xeothermic ion glue sex change Starch rice.
It is raw material extraction rice protein and the process method of making Starch rice with the rice that number of patent application 200410039303 discloses a kind of, it is characterized in that, at first rice is soaked with basic ion type vat liquor; Then that soaked rice is levigate, and lixiviate, the big Rice & peanut milk that lixiviate is accomplished separates through separating centrifuge, and starch changes subsequent processing and produces Starch rice; The solution that spinning is gone out makes protein settling with acid ion type coagulation liquid adjust pH; With the heavy protein of clear water washing acid; Utilize the good protein of high pressure homogenizer homogeneous washing; At last that homogeneous is good protein spraying drying powder-forming makes rice protein powder.
Number of patent application 200910044346 discloses a kind of method of producing maltodextrin with rice, comprise soak defibrination, 15-16Be ° of the concentration of sizing mixing, liquefaction take off slag, once, in the secondary and filtration, IX, concentrate, dry, pulverizing and packaging step.Overcome existing maltodextrin with raw materials such as corn, cassavas; But corn, tapioca(flour) particle are unfavorable for gelatinization greater than rice; And with rice as the sophisticated not enough drawback of the technology of raw material, the present invention is through suitable Rice & peanut milk concentration and suitable a-glycase addition, adopts in flocculating aids and the gac mixing and decolorization filtering; Refining and add an amount of Sodium Pyrosulfite through IX again; Improve sugar material stability, be concentrated into finite concentration, use the vacuum and low temperature continuous drier dry again with quadruple effect falling-film evaporator and standard pan.
In the technology of traditional preparation process maltodextrin, this step of purification Starch rice adopts clear water soaking and extracting rice protein, and its protein content is lower.There are some researches show, with rice soaking and extracting 2 hours in the sodium hydroxide of 0.05N, can be obviously with the residual reduction of albumen more than 90%.(Yi Cuiping, Yao Huiyuan.The separation and Extraction of high purity rice protein and starch.Food and machinery.2004，20，6：18-21)
Existing method is the purpose product with low dextrose equivalent value (DE) value maltodextrin mainly, and the PT is long, energy consumption is serious, and the maltodextrin productive rate is not high.
Summary of the invention
To the deficiency of above prior art, the invention provides a kind of preparation method of Starch rice base fat substitute, a kind of method for preparing the high purity low DE value maltodextrin with rice specifically is provided.This method can make the maltodextrin of the low DE value of high purity.Under the situation that does not change the maltodextrin basic physical and chemical, change the related process of maltodextrin preparation, make the preparation of maltodextrin reach energy saving purposes.
Technical scheme of the present invention is: a kind of preparation method of Starch rice base fat substitute; Concrete steps comprise extracts rice crushing screening, dipping by lye; Dipping by lye extracts the centrifugal abandoning supernatant in back and top layer and orlop yellow residue, dries and obtains Starch rice in 40 hours-50 hours; The Starch rice feed liquid mixed according to mass percent 1: 4-6 with water size mixing; Add αDian Fenmei then, the massfraction that makes αDian Fenmei account for slurries is 0.5%-1.5%, under 85 ℃-95 ℃ temperature enzymolysis 10-15 minute; After centrifugal 8 minutes-12 minutes; It is freezing to get supernatant liquid, carries out lyophilize after treating to freeze fully and handles, and makes maltodextrin.
Said centrifugal speed is 3500 commentaries on classics/min.
It is the 0.05mol/L-0.1mol/L sodium hydroxide solution immersion with 5-7 times of weight that said dipping by lye extracts, and under 20 ℃-25 ℃ temperature, extracts 2 hours-4 hours.
The DE value of prepared maltodextrin is less than or equal to 5.The measuring method of DE value is: adopt Lai En-Ai Nong titration measuring DE value.
Compared with prior art.Advantage of the present invention is:
1, the alkali that relates in present method is carried in the technology of separating rice protein; Rice is centrifugal with alkali immersion back, remove the superiors and orlop yellow residue, greatly reduce in the Starch rice proteic residual like this; Because proteinic residual meeting has a negative impact to character such as starch swelling power and solubleness in the Starch rice; Thereby this step helps to improve the quality of back Starch rice of purifying in present method, and then improves the quality of maltodextrin, and the purity height of maltodextrin, DE value are less than 5.
2, in present method because the glycase consumption rises to the massfraction that αDian Fenmei accounts for slurries is 0.5%-1.5%, to carrying out enzyme digestion reaction fast, accelerate reaction process, raise the efficiency the positive effect that produced.
Description of drawings
Fig. 1 is a preparing method's of the present invention schema.
Embodiment
Embodiment 1:
With crossing the 100 mesh sieves thin rice of 1000 grams afterwards; Sodium hydroxide solution with 7 liters of 0.05mol/L soaks stirring extraction simultaneously 4 hours; Centrifugal Starch rice mixes according to mass percent with water through centrifugal Starch rice feed liquid of removing behind the superiors and the orlop residue repeatedly and to size mixing, to add glycase at 1: 5, and the massfraction that makes glycase account for slurries is 1.5%; Spend enzymolysis 10 minutes 85; Centrifugal 10 minutes of 3500 commentaries on classics/min get and carry out lyophilize after supernatant low temperature freezes fully and make maltodextrin, and the DE value of gained maltodextrin is 4.5.
Embodiment 2:
With crossing the 120 mesh sieves thin rice of 5000 grams afterwards; Sodium hydroxide solution with 5 liters of 0.1mol/L soaks stirring extraction simultaneously 3 hours; Centrifugal Starch rice mixes according to mass percent with water through centrifugal Starch rice feed liquid of removing behind the superiors and the orlop residue repeatedly and to size mixing, to add glycase at 1: 4, and the massfraction that makes glycase account for slurries is 0.5%; Spend enzymolysis 12 minutes 95; Centrifugal 12 minutes of 3500 commentaries on classics/min get and carry out lyophilize after supernatant low temperature freezes fully and make maltodextrin, and the DE value of gained maltodextrin is 5.
Embodiment 3:
With crossing the 80 mesh sieves thin rice of 5000 grams afterwards; Soak to stir simultaneously with the sodium hydroxide solution of 6 liters of 0.08mol/L and extracted 3 hours, centrifugal Starch rice mixes according to mass percent with water through centrifugal Starch rice feed liquid of removing behind the superiors and the orlop residue repeatedly and to size mixing, to add glycase at 1: 6; The massfraction that makes glycase account for slurries is 1%; Spend enzymolysis 15 minutes 95,, centrifugal 8 minutes of 3500 commentaries on classics/min; Get and carry out lyophilize after supernatant low temperature freezes fully and make maltodextrin, the DE value of gained maltodextrin is 4.
Claims (2)
1. the preparation method of a Starch rice base fat substitute; Concrete steps comprise extracts rice crushing screening, dipping by lye; It is characterized in that dipping by lye extracts the centrifugal abandoning supernatant in back and top layer and orlop yellow residue, dries and obtains Starch rice in 40 hours-50 hours; The Starch rice feed liquid mixed according to mass percent 1:4-6 with water size mixing; Add αDian Fenmei then, the massfraction that makes αDian Fenmei account for slurries is 0.5%-1.5%, under 85 ℃-95 ℃ temperature enzymolysis 10-15 minute; After centrifugal 8 minutes-12 minutes; It is freezing to get supernatant liquid, carries out lyophilize after treating to freeze fully and handles, and makes maltodextrin;
It is the 0.05mol/L-0.1mol/L sodium hydroxide solution immersion with 5-7 times of weight that said dipping by lye extracts, and under 20 ℃-25 ℃ temperature, extracts 2 hours-4 hours;
The DE value of prepared maltodextrin is 4-5.
2. the preparation method of a kind of Starch rice base fat substitute according to claim 1 is characterized in that, said centrifugal speed is 3500 commentaries on classics/min.
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| CN104543032B (en) * | 2015-02-02 | 2018-07-27 | 钱生球 | The butter production method of low in calories, low saturated fat |
| CN106290191A (en) * | 2016-08-09 | 2017-01-04 | 安徽青松食品有限公司 | The detection method of amylose content in a kind of rice tamale |
| CN107242456B (en) * | 2017-05-18 | 2020-03-17 | 镇江市智农食品有限公司 | Method for preparing low-fat sausage by germinating and ultrahigh-pressure processing of brown rice starch |
| CN109105873A (en) * | 2018-07-24 | 2019-01-01 | 深圳市必发达科技有限公司 | A kind of preparation method of fat substitute |
| CN110074326A (en) * | 2019-04-04 | 2019-08-02 | 中国农业科学院农产品加工研究所 | The preparation method and brown rice fat substitute and moon cake of brown rice fat substitute |
| CN110819671B (en) * | 2019-11-05 | 2023-09-22 | 山东香驰健源生物科技有限公司 | Maltodextrin and its production process and application |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075481A (en) * | 1992-02-19 | 1993-08-25 | 孙占水 | Rice is the method for raw material production malto-oligosaccharide |
| CN101429534A (en) * | 2007-11-07 | 2009-05-13 | 安庆堂 | Process for producing low-density malto dextrine |
| CN101696437A (en) * | 2009-09-10 | 2010-04-21 | 万福生科(湖南)农业开发股份有限公司 | Method for producing maltodextrin by using rice |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075481A (en) * | 1992-02-19 | 1993-08-25 | 孙占水 | Rice is the method for raw material production malto-oligosaccharide |
| CN101429534A (en) * | 2007-11-07 | 2009-05-13 | 安庆堂 | Process for producing low-density malto dextrine |
| CN101696437A (en) * | 2009-09-10 | 2010-04-21 | 万福生科(湖南)农业开发股份有限公司 | Method for producing maltodextrin by using rice |
Non-Patent Citations (4)
| Title |
|---|
| 以大米淀粉为原料的酶法制备低DE值麦芽糊精的研究;李福谦等;《食品与发酵工业》;20061231;第32卷(第05期);71-73 * |
| 大米淀粉为基质制备低DE值麦芽糊精的研究;马涛等;《食品科学》;20071231;第28卷(第10期);237-240 * |
| 李福谦等.以大米淀粉为原料的酶法制备低DE值麦芽糊精的研究.《食品与发酵工业》.2006,第32卷(第05期), |
| 马涛等.大米淀粉为基质制备低DE值麦芽糊精的研究.《食品科学》.2007,第28卷(第10期), |
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