CN114190467A - Preparation method of high-quality rice edible protein powder - Google Patents
Preparation method of high-quality rice edible protein powder Download PDFInfo
- Publication number
- CN114190467A CN114190467A CN202111340520.3A CN202111340520A CN114190467A CN 114190467 A CN114190467 A CN 114190467A CN 202111340520 A CN202111340520 A CN 202111340520A CN 114190467 A CN114190467 A CN 114190467A
- Authority
- CN
- China
- Prior art keywords
- protein
- rice
- protein powder
- edible
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 104
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 104
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 239000000843 powder Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 60
- 238000000034 method Methods 0.000 claims abstract description 24
- 238000006243 chemical reaction Methods 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 239000002893 slag Substances 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 238000007873 sieving Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 229940088598 enzyme Drugs 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 14
- 235000020195 rice milk Nutrition 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 9
- 102000013142 Amylases Human genes 0.000 claims description 9
- 108010065511 Amylases Proteins 0.000 claims description 9
- 235000019418 amylase Nutrition 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 229910052740 iodine Inorganic materials 0.000 claims description 4
- 239000011630 iodine Substances 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 238000007581 slurry coating method Methods 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 14
- 230000009471 action Effects 0.000 abstract description 6
- 238000000926 separation method Methods 0.000 abstract description 6
- 210000001161 mammalian embryo Anatomy 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 108091005804 Peptidases Proteins 0.000 abstract description 3
- 239000004365 Protease Substances 0.000 abstract description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 3
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000009700 powder processing Methods 0.000 abstract description 2
- 230000009849 deactivation Effects 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 79
- 230000007547 defect Effects 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000021120 animal protein Nutrition 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000007212 Foot-and-Mouth Disease Diseases 0.000 description 1
- 241000710198 Foot-and-mouth disease virus Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000002979 Influenza in Birds Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 206010064097 avian influenza Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
- A23J1/125—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses by treatment involving enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of protein powder processing, in particular to a preparation method of high-quality rice edible protein powder, which comprises the following steps: s1, soaking and grinding into slurry; s2, size mixing; s3, liquefying and preserving heat; s4, isoelectric deslagging; s5, primary slag washing; s6, performing enzymolysis reaction; s7, enzyme deactivation and sterilization; s8, equal-voltage slag; s9, drying by flash airflow; s10, sieving and coating pulp. According to the preparation method of the high-quality rice edible protein powder, the temperature of production materials is always controlled below 80 ℃, so that protein is not solidified, the functionality of rice protein is well maintained, the high quality of the rice protein is ensured, rice embryo protein can be produced by further adding rice protease for hydrolysis, and the conversion rate is improved; the process of the invention can lead the protein content to reach more than 80 percent under the condition of medium temperature and the combined action of a plurality of enzymes, can meet the requirements of edible protein and raw materials for producing rice embryo protein, and can produce the protein content which can not be produced by a centrifugal separation method.
Description
Technical Field
The invention relates to the technical field of protein powder processing, in particular to a preparation method of high-quality rice edible protein powder.
Background
In recent years, with the continuous improvement of living standard of people, the demand of protein for one of three nutrients is more and more, and the quality requirement is more and more high. The main protein sources ingested by people, namely animal proteins (meat, eggs and milk), are influenced by animal infectious diseases (mad cow disease, foot and mouth disease, avian influenza and swine fever), so that the supply of the animal proteins is unstable and the safety risk exists. Thus, the demand for protein is shifted from a large amount of animal protein to vegetable protein.
The rice protein powder contains amino acids necessary for human bodies, is complete protein, has low fat, no alcohol and low allergy, has the highest amino acid content in cereal protein, has reasonable amino acid composition proportion, accords with the nutrition mode recommended by FAO/WHO (world food organization/world health organization), has the TD value (protein digestibility) of 82, the BV value (protein biological value) of 77, the PER value (protein power ratio) of 1.7 and the nutritional value far higher than that of other plant eggs, can be compared favorably with high-quality proteins such as eggs, milk, beef, fish, shrimp and the like, and has extremely good development prospect in the food market.
The present production method of edible rice protein powder mainly includes the steps of grinding rice milk, adopting centrifugal separation method of disk centrifuge and adopting high-temperature resistant amylase to liquefy rice milk. The centrifugal separation method has the defects that the separation effect of the rice protein and the rice starch is poor, the content of the rice protein is only 50 percent, the content requirement of the edible rice protein (the content is more than or equal to 80 percent) cannot be met, the protein recovery rate is low, and the large-scale industrial production is not realized. The high-temperature enzyme method has the defects that the rice protein is liquefied at high temperature (below 105 ℃) and is preserved, so that the rice protein is solidified at high temperature, the original functionality (water retention property, foaming property, emulsifying property, cohesiveness, gel formation, fiber film formation and other properties) of the rice protein is damaged, and the rice germ protein is further produced, so that the proteolysis reaction and the solubility are very difficult.
Aiming at the defects of the prior art, the preparation method of the high-quality rice edible protein powder is provided under the medium temperature condition.
Disclosure of Invention
The invention provides a preparation method of high-quality rice edible protein powder aiming at the defects of the prior art.
The invention solves the technical problems through the following technical means:
a preparation method of high-quality rice edible protein powder comprises the following steps:
s1, soaking and grinding: washing rice with water, soaking in water for 2-4 hr, and grinding to fineness of over 80 mesh;
s2, size mixing: adjusting the concentration of the milled rice milk to 17-18Be DEG, adjusting the pH value to 5.0-6.0, adding 6-8 enzyme units of medium temperature amylase per gram of dry matter, and stirring uniformly;
s3, liquefying and preserving heat: injecting the rice milk after size mixing into a liquefaction injector for liquefaction, outputting the rice milk into a laminar flow heat preservation tank by the liquefaction injector after the temperature is 70-80 ℃, preserving the heat for 2-3 hours, and completing liquefaction and heat preservation after the iodine test reaction is brown yellow or yellow;
s4, isoelectric deslagging: the liquefied material enters a transfer tank, the PH value is adjusted to 4.7-4.8, and a plate-frame filter is used for filtering and removing slag;
s5, primary slag washing: conveying the isoelectric deslagged rice protein into a primary residue washing tank, adding water, stirring, heating to 70 deg.C, and filtering with a plate-and-frame filter to obtain rice protein extract with concentration of 20-25%;
s6, enzymolysis reaction: conveying the rice protein subjected to primary slag washing to an enzymolysis tank, adding hot water, stirring until the concentration is 20-25%, heating to 70 ℃, adjusting the pH value to 5.0-6.0, adding medium-temperature amylase 3-4 enzyme units/gram dry matter, adding cellulase 3-4 enzyme units/gram dry matter, and carrying out heat preservation reaction for 2 hours;
s7, enzyme inactivation and sterilization: heating the rice protein after the enzymolysis reaction to 80 ℃ in an enzymolysis tank, and maintaining for 30 minutes;
s8, iso-voltage slag: adjusting pH of the sterilized rice protein in an enzymolysis tank to 4.7-4.8, filtering with a plate-and-frame filter, pressing the plate-and-frame filter, and flushing water in the plate-and-frame protein residue with compressed air;
s9, drying by flash airflow: conveying the rice protein from the protein residue after the residue is subjected to the equal voltage to a drying device by an auger for airflow drying until the drying moisture of the protein powder is 4-6%;
s10, sieving and pulp wrapping: and sieving the protein powder crushed by the flash evaporation high-speed blade by using a 100-mesh vibrating screen, and coating the sieved protein powder by using a vacuum slurry coating machine.
As an improvement of the above technical solution, in step S1, the refining method is any one of a pin mill and a colloid mill.
As an improvement of the above technical solution, in the step S2, any one of edible soda ash and edible citric acid is used for adjusting the PH of the rice milk.
As an improvement of the above technical solution, in the step S9, the airflow drying is performed in two steps, the temperature of the primary hot air is 100-120 ℃, and the temperature of the secondary hot air is 80-120 ℃.
The invention has the beneficial effects that:
1. the temperature of the production materials is controlled below 80 ℃ all the time, so that protein is not solidified, the functionality of the rice protein is well maintained, the high quality of the rice protein is ensured, the rice germ protein can be produced by further adding rice protease for hydrolysis, and the conversion rate is improved;
2. the process reaction temperature is 80 ℃, and compared with the arrangement that the process reaction temperature is 105 ℃ in a high-temperature enzyme method, the process can greatly save energy (heat energy is saved by heating, water is saved by cooling);
3. the process of the invention can lead the protein content to reach more than 80 percent under the condition of medium temperature and the combined action of a plurality of enzymes, can meet the requirements of edible protein and raw materials for producing rice embryo protein, and can produce the protein content which can not be produced by a centrifugal separation method;
4. isoelectric filtration is adopted, the isoelectric point of the protein is adjusted, and filtration is carried out when the solubility of the protein is the lowest, so that the recovery rate of the protein can be improved;
5. the process of the invention does not need high temperature, and does not add strong acid and strong alkali, and the produced finished product protein powder has good taste and pure appearance color;
6. the special flash airflow drying is adopted, the protein temperature can not exceed 80 ℃ when the protein powder is dried, two air exhaust channels are used, and the flash high-speed blades are used for crushing, so that the fineness of the finished product protein powder is high, the appearance color is attractive, and the high quality of the protein powder is ensured at low temperature.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present.
Examples
The preparation method of the high-quality rice edible protein powder comprises the following steps:
s1, soaking and grinding: washing rice with water, soaking in water for 2-4 hr, and grinding to fineness of over 80 mesh;
s2, size mixing: adjusting the concentration of the milled rice milk to 17-18Be DEG, adjusting the pH value to 5.0-6.0, adding 6-8 enzyme units of medium temperature amylase per gram of dry matter, and stirring uniformly;
s3, liquefying and preserving heat: injecting the rice milk after size mixing into a liquefaction injector for liquefaction, outputting the rice milk into a laminar flow heat preservation tank by the liquefaction injector after the temperature is 70-80 ℃, preserving the heat for 2-3 hours, and completing liquefaction and heat preservation after the iodine test reaction is brown yellow or yellow;
s4, isoelectric deslagging: the liquefied material enters a transfer tank to adjust the pH value to 4.7-4.8 (reaching the isoelectric pH of rice protein of 4.75), and a plate-frame filter is used for filtering and deslagging;
s5, primary slag washing: conveying the isoelectric deslagged rice protein into a primary residue washing tank, adding water, stirring, heating to 70 deg.C, and filtering with a plate-and-frame filter to obtain rice protein extract with concentration of 20-25%;
s6, enzymolysis reaction: conveying the rice protein subjected to primary slag washing to an enzymolysis tank, adding hot water, stirring until the concentration is 20-25%, heating to 70 ℃, adjusting the pH value to 5.0-6.0, adding medium-temperature amylase 3-4 enzyme units/gram dry matter, adding cellulase 3-4 enzyme units/gram dry matter, and carrying out heat preservation reaction for 2 hours;
s7, enzyme inactivation and sterilization: heating the rice protein after the enzymolysis reaction to 80 ℃ in an enzymolysis tank, and maintaining for 30 minutes;
s8, iso-voltage slag: adjusting pH of the sterilized rice protein in an enzymolysis tank to 4.7-4.8, filtering with a plate-and-frame filter, pressing the plate-and-frame filter, and flushing water in the plate-and-frame protein residue with compressed air;
s9, drying by flash airflow: conveying the rice protein (the water content is less than or equal to 45 percent and the protein content is more than or equal to 81 percent) of the protein residue after the residue with the equal voltage into a drying device for air flow drying until the drying water content of the protein powder is 4-6 percent;
s10, sieving and pulp wrapping: and sieving the protein powder crushed by the flash evaporation high-speed blade by using a 100-mesh vibrating screen, and coating the sieved protein powder by using a vacuum slurry coating machine.
In step S1, the refining method is performed by any one of a pin mill and a colloid mill.
In step S2, either edible soda ash or edible citric acid is used to adjust the PH of the rice milk.
In step S9, the airflow drying is performed in two steps, the temperature of the primary hot air is 100-120 ℃, and the temperature of the secondary hot air is 80-120 ℃.
The preparation method of the high-quality rice edible protein powder has the following advantages,
1. the temperature of the production materials is controlled below 80 ℃ all the time, so that protein is not solidified, the functionality of the rice protein is well maintained, the high quality of the rice protein is ensured, the rice germ protein can be produced by further adding rice protease for hydrolysis, and the conversion rate is improved;
3. the process reaction temperature is 80 ℃, and compared with the arrangement that the process reaction temperature is 105 ℃ in a high-temperature enzyme method, the process can greatly save energy (heat energy is saved by heating, water is saved by cooling);
3. the process of the invention can lead the protein content to reach more than 80 percent under the condition of medium temperature and the combined action of a plurality of enzymes, can meet the requirements of edible protein and raw materials for producing rice embryo protein, and can produce the protein content which can not be produced by a centrifugal separation method;
4. isoelectric filtration is adopted, the isoelectric point of the protein is adjusted, and filtration is carried out when the solubility of the protein is the lowest, so that the recovery rate of the protein can be improved;
5. the process of the invention does not need high temperature, and does not add strong acid and strong alkali, and the produced finished product protein powder has good taste and pure appearance color;
6. the special flash airflow drying is adopted, the protein temperature can not exceed 80 ℃ when the protein powder is dried, two air exhaust channels are used, and the flash high-speed blades are used for crushing, so that the fineness of the finished product protein powder is high, the appearance color is attractive, and the high quality of the protein powder is ensured at low temperature.
Experimental cases of the present invention:
weighing 1000g of rice, soaking for 2 hours, grinding with boiled water by using an experimental colloid mill, and sieving with a 80-mesh sieve (grinding coarse grains again and sieving once); preparing into 3000ml, Baume concentration 17.5Be, adjusting pH value to 5.4, heating to 75 deg.C in water bath, adding 3.5ml of medium temperature amylase, stirring for 2 hr, and reacting with iodine to obtain yellow; adjusting pH to 4.75 with 10% citric acid, vacuum filtering with filter funnel, and centrifuging protein residue to water content of less than 50%; preparing 500ml of the mixture by using 80 ℃ hot water, stirring the mixture for 20 minutes at the temperature of 75 ℃, adding filter paper into a filter funnel, and performing suction filtration by using a vacuum pump; sampling to determine the protein content to be 68.5%; preparing the mixture into a volume of 500ml by using hot water at the temperature of 80 ℃, adjusting the pH value to 5.5, keeping the temperature in a water bath kettle at 70 ℃, adding 2ml of medium-temperature amylase and 3ml of cellulase, performing heat preservation reaction for 2 hours, adjusting the pH value to 4.75, heating to 80 ℃, preserving the temperature for 30 minutes, performing vacuum filtration, spin-drying by using a centrifuge until the water content is less than or equal to 50 percent, drying in an oven at the temperature of 75 ℃, and crushing by using a universal crusher; the water content is measured to be 5.2 percent, the protein content is 83 percent, the microorganism control is qualified, and the weight is 85 g.
It is noted that, in this document, relational terms such as first and second, and the like, if any, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (4)
1. A preparation method of high-quality rice edible protein powder is characterized by comprising the following steps: the method comprises the following steps:
s1, soaking and grinding: washing rice with water, soaking in water for 2-4 hr, and grinding to fineness of over 80 mesh;
s2, size mixing: adjusting the concentration of the milled rice milk to 17-18Be DEG, adjusting the pH value to 5.0-6.0, adding 6-8 enzyme units of medium temperature amylase per gram of dry matter, and stirring uniformly;
s3, liquefying and preserving heat: injecting the rice milk after size mixing into a liquefaction injector for liquefaction, outputting the rice milk into a laminar flow heat preservation tank by the liquefaction injector after the temperature is 70-80 ℃, preserving the heat for 2-3 hours, and completing liquefaction and heat preservation after the iodine test reaction is brown yellow or yellow;
s4, isoelectric deslagging: the liquefied material enters a transfer tank, the PH value is adjusted to 4.7-4.8, and a plate-frame filter is used for filtering and removing slag;
s5, primary slag washing: conveying the isoelectric deslagged rice protein into a primary residue washing tank, adding water, stirring, heating to 70 deg.C, and filtering with a plate-and-frame filter to obtain rice protein extract with concentration of 20-25%;
s6, enzymolysis reaction: conveying the rice protein subjected to primary slag washing to an enzymolysis tank, adding hot water, stirring until the concentration is 20-25%, heating to 70 ℃, adjusting the pH value to 5.0-6.0, adding medium-temperature amylase 3-4 enzyme units/gram dry matter, adding cellulase 3-4 enzyme units/gram dry matter, and carrying out heat preservation reaction for 2 hours;
s7, enzyme inactivation and sterilization: heating the rice protein after the enzymolysis reaction to 80 ℃ in an enzymolysis tank, and maintaining for 30 minutes;
s8, iso-voltage slag: adjusting pH of the sterilized rice protein in an enzymolysis tank to 4.7-4.8, filtering with a plate-and-frame filter, pressing the plate-and-frame filter, and flushing water in the plate-and-frame protein residue with compressed air;
s9, drying by flash airflow: conveying the rice protein from the protein residue after the residue is subjected to the equal voltage to a drying device by an auger for airflow drying until the drying moisture of the protein powder is 4-6%;
s10, sieving and pulp wrapping: and sieving the protein powder crushed by the flash evaporation high-speed blade by using a 100-mesh vibrating screen, and coating the sieved protein powder by using a vacuum slurry coating machine.
2. The preparation method of the high-quality rice edible protein powder as claimed in claim 1, which is characterized in that: in the step S1, the refining method is any one of a pin mill and a colloid mill.
3. The preparation method of the high-quality rice edible protein powder as claimed in claim 1, which is characterized in that: in the step S2, any one of edible soda ash and edible citric acid is used for adjusting the PH of the rice milk.
4. The preparation method of the high-quality rice edible protein powder as claimed in claim 1, which is characterized in that: in the step S9, the airflow drying is performed in two steps, the temperature of the primary hot air is 100-120 ℃, and the temperature of the secondary hot air is 80-120 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111340520.3A CN114190467A (en) | 2021-11-12 | 2021-11-12 | Preparation method of high-quality rice edible protein powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111340520.3A CN114190467A (en) | 2021-11-12 | 2021-11-12 | Preparation method of high-quality rice edible protein powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114190467A true CN114190467A (en) | 2022-03-18 |
Family
ID=80647522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111340520.3A Pending CN114190467A (en) | 2021-11-12 | 2021-11-12 | Preparation method of high-quality rice edible protein powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114190467A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695334A (en) * | 2009-09-09 | 2010-04-21 | 万福生科(湖南)农业开发股份有限公司 | Method for extracting rice protein by using rice |
| CN103330047A (en) * | 2013-07-12 | 2013-10-02 | 普洱永吉生物技术有限责任公司 | Preparation method of rice protein |
| CN110438189A (en) * | 2019-09-11 | 2019-11-12 | 安徽焕发生物科技有限公司 | A kind of rice protein processing technology |
| CN111418702A (en) * | 2020-04-27 | 2020-07-17 | 安徽顺鑫盛源生物食品有限公司 | Production process of low-denaturation instant rice protein powder |
-
2021
- 2021-11-12 CN CN202111340520.3A patent/CN114190467A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101695334A (en) * | 2009-09-09 | 2010-04-21 | 万福生科(湖南)农业开发股份有限公司 | Method for extracting rice protein by using rice |
| CN103330047A (en) * | 2013-07-12 | 2013-10-02 | 普洱永吉生物技术有限责任公司 | Preparation method of rice protein |
| CN110438189A (en) * | 2019-09-11 | 2019-11-12 | 安徽焕发生物科技有限公司 | A kind of rice protein processing technology |
| CN111418702A (en) * | 2020-04-27 | 2020-07-17 | 安徽顺鑫盛源生物食品有限公司 | Production process of low-denaturation instant rice protein powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103843970B (en) | Production method for preparing ossein oligopeptide meal, bone oil and bone meal | |
| CN101455323A (en) | Meat flavor hot flavorings and production method thereof | |
| KR101957085B1 (en) | Production method of instant-type potato egg or bird's nest | |
| CN108771244A (en) | The preparation method of the oligomeric peptide extract of abalone, method, abalone oligopeptide and its application for preparing abalone oligopeptide and abalone powder | |
| CN108902676A (en) | Wheat-based polypeptide and modified starch compounding wheat analogies and preparation method thereof | |
| CN102246883A (en) | Black-bone chicken albumen powder and preparation method thereof | |
| CN113785860B (en) | Preparation method and application of lentinan-fish scale collagen peptide conjugate | |
| CN105520157A (en) | Preparation method of grapefruit skin dietary fiber | |
| CN114190467A (en) | Preparation method of high-quality rice edible protein powder | |
| CN106666342A (en) | Wheat bran deep processing method | |
| KR100238457B1 (en) | The preparation of beverage from jujube | |
| CN104223307A (en) | Maca beverage and preparation method thereof | |
| CN101366443B (en) | Method for preparing wheat separation protein | |
| CN106722069A (en) | A kind of fruit-like flavour rice noodles and preparation method thereof | |
| CN104026357B (en) | A kind of high protein pig feed easy to digest and preparation method thereof | |
| CN106173943A (en) | A kind of Prunus armeniaca L.var.ansu Maxim. dried eucommia bark noodles and preparation method thereof | |
| CN105876322A (en) | Production method of high activity corn husk dietary fibers | |
| KR20110008795A (en) | Method of manufacturing starch syrup using watermelon | |
| JP6618097B2 (en) | Method for producing edible enzyme composition | |
| CN109588674A (en) | A kind of food and drink convenient bacterium taste chicken soup and preparation method thereof | |
| CN112602934A (en) | Soybean protein powder special for bean products and production method thereof | |
| EP4381955A1 (en) | Yeast protein vegetarian meat, and preparation method therefor and application thereof | |
| CN105918844A (en) | Polypeptide wine-fragrant sweet osmanthus-fish noodle and preparation method thereof | |
| CN101371685A (en) | Technique for producing black bean protein powder | |
| CN116918897A (en) | Production method of high-quality rice edible protein powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: 242000 Taocheng Town Industrial Zone, Langxi County, Xuancheng City, Anhui Province Applicant after: Anhui Xingzhou Pharmaceutical Co.,Ltd. Address before: 242000 Taocheng Town Industrial Zone, Langxi County, Xuancheng City, Anhui Province Applicant before: ANHUI XINGZHOU MEDICINE FOOD Co.,Ltd. |
|
| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220318 |
|
| RJ01 | Rejection of invention patent application after publication |