WO2005059183A1

WO2005059183A1 - Rice starch and method for preparing it

Info

Publication number: WO2005059183A1
Application number: PCT/CN2004/000695
Authority: WO
Inventors: Jingming Cao
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-12-18
Filing date: 2004-06-25
Publication date: 2005-06-30
Anticipated expiration: 2006-06-18
Also published as: CN1552885A; CN1260366C

Abstract

This invention discloses a method for preparing rice starch, which includes steps of: a) making rice into rice powder, then paste to PH7-12 and 10-22Be°; b) heating to 40-70°C for 5-30hours; c) based on total weight, adding 0.2-0.6wt% protease and paste to PH7-12 and 10-22Be°; d) dehydrating; e) washing, dehydrating again, drying. The rice starch obtained by this method is also disclosed, and it contains 0.01-0.3wt% protein and more than 55wt% starch, based on total weight.

Description

酶法生产米淀粉技术技术领域： Technology of Enzymatic Production of Rice Starch

本发明涉及农业技术，是一种利用农产品加工生产食用品的方法，具体地说，是一种酶法生产米淀粉技术。背景技术： The invention relates to agricultural technology, and is a method for processing food products by using agricultural products. Specifically, it is a technology for producing rice starch by enzymatic method. Background technique:

淀粉是应用广泛的食用品原料，米淀粉更是大规模生产的主要产品。现有的米淀粉技术，通常是采用碱法生产法来进行生产，其所存在的缺陷为： 1、产品得率低，成品率一般在 24 %左右或更低； 2、长时间加碱（一般在 24小时），且洗涤、脱水、烘干多次，破坏米淀粉结构； 3、米蛋白处理不清，产品粘度下降，蛋白质含量 0.5%； 4、质量不稳定； 5、异味明显。 Starch is a widely used food raw material, and rice starch is the main product of large-scale production. The existing rice starch technology is usually produced by the alkali production method. The disadvantages are as follows: 1. The product yield is low, and the yield is generally about 24% or lower; 2. The alkali is added for a long time ( Usually within 24 hours), and washing, dehydrating, and drying multiple times, destroy the rice starch structure; 3. Rice protein is not processed clearly, product viscosity decreases, protein content is 0.5%; 4, quality is not stable; 5, odor is obvious.

目前在本领域未见有用蛋白酶处理，降解蛋白质分离米淀粉的报道。因此，本领域迫切需要一种反应快速、条件温和、产品产量高、纯度高、外观表现好的米淀粉制备方法。发明内容： At present, there is no report of useful protease treatment to degrade protein and isolate rice starch in the art. Therefore, there is an urgent need in the art for a method for preparing rice starch with rapid reaction, mild conditions, high product yield, high purity, and good appearance. Summary of the invention:

因此，本发明的目的是提供一种高产率高纯度的米淀粉及其制备方法。在本发明的一个方面，提供了一种米淀粉生产方法，包括步骤- a)将大米制成米粉，再进行调浆，使 pH值为 7- 12，优选 8- 1 1，波美度为 10-22Be。，优选 12-20Be。； Therefore, an object of the present invention is to provide a rice starch with high yield and high purity and a preparation method thereof. In one aspect of the present invention, a method for producing rice starch is provided, which includes steps-a) rice is made into rice flour, and then adjusted to a pH value of 7-12, preferably 8-11, and a Baume degree of 10-22Be. , Preferably 12-20Be. ;

b)加温至 40-70°C，优选 40-60°C，时间为 5-30小时； b) heating to 40-70 ° C, preferably 40-60 ° C, for 5-30 hours;

c)加入占总重量百分比为 0.2-0.6%的蛋白酶，并进行调浆，使 pH值为 7- 12，优选 8- 1 1，波美度为 10-22Be°，优选 12-20Be。; c) adding 0.2-0.6% of the total weight of protease, and adjusting the slurry so that the pH value is 7-12, preferably 8-11, and the Baume degree is 10-22Be °, preferably 12-20Be. ;

d)脱水，含水量为 25-50%，优选脱水后的含水量为 30-45%; d) dehydration, the moisture content is 25-50%, preferably 30-45% after dehydration;

e)洗涤，重复步骤 d)，烘干。 e) Wash, repeat step d), and dry.

在该方面的一个优选实施方式中，加入的蛋白酶为枯草杆菌碱性蛋白酶，优选占总重量的百分比为 0.2-0.4%。 In a preferred embodiment of this aspect, the protease added is a Bacillus subtilis alkaline protease, preferably 0.2-0.4% of the total weight.

在该方面的一个优选实施方式中，烘干的条件为 5-7千克气压， 800-1200 转 /分钟。 In a preferred embodiment of this aspect, the drying conditions are 5-7 kg of air pressure and 800-1200 rpm.

在该方面的另一个优选例中，洗涤采用旋流洗涤，优选是采用了多级，更优选 12级的旋液分离技术。 In another preferred example of this aspect, the washing is performed by swirling washing, preferably using a multi-stage, more preferably 12-stage hydrocyclone separation technology.

在本发明的第二个方面，提供了一种米淀粉，其中蛋白质含量为总重 In a second aspect of the present invention, a rice starch is provided, wherein the protein content is the total weight

- 1 - 替换页（细则第 ²⁶条）量的 0.01-0.3%; 淀粉含量为总重量的 55%以上。 -1-Replacement page (Article ²⁶ ) The amount is 0.01-0.3%; the starch content is more than 55% of the total weight.

在该方面的一个具体实施方式中，米淀粉中还含有 9-13%重量的水。具体实施方式 In a specific embodiment of this aspect, the rice starch further contains 9-13% by weight of water. detailed description

本发明所用的蛋白酶是碱性蛋白酶，特别优选的是枯草杆菌碱性蛋白酶。该酶是一种广谱蛋白酶，能够在碱性条件下水解多种蛋白质。本发明所用的枯草杆菌碱性蛋白酶可从多种来源得到，例如市售的杭州升华拜克酶制剂有限公司所生产的产品。 The protease used in the present invention is an alkaline protease, and particularly preferred is a subtilis alkaline protease. The enzyme is a broad-spectrum protease capable of hydrolyzing a variety of proteins under alkaline conditions. The subtilisin alkaline protease used in the present invention can be obtained from a variety of sources, for example, a product produced by the commercially available Hangzhou Shenghua Baker Enzyme Preparation Co., Ltd.

本发明的有益效果为：提高得率；在蛋白质含量下降至 0.3 %以下时，产品得率达到 55 %以上；产品无异味；产品质量稳定；副产品米蛋白中蛋白质含量达到 60%以上。 The beneficial effects of the present invention are: increase the yield; when the protein content drops below 0.3%, the product yield reaches more than 55%; the product has no odor; the product quality is stable; the protein content of the by-product rice protein reaches more than 60%.

由于应用蛋白酶对蛋白质进行降解，浸泡时间缩短到了 8小时。相对于现有技术中的碱浸泡法生产米淀粉，其浸泡时间为 48小时，使天然淀粉部分糊化，分子结构受到破坏，产品得率 25%。本发明的工艺比原来的工艺效率提高了 1.24倍以上。 Due to the use of protease to degrade the protein, the soaking time was shortened to 8 hours. Compared to the alkaline soaking method used in the prior art to produce rice starch, the soaking time was 48 hours, which partially gelatinized the natural starch, damaged the molecular structure, and yielded a product yield of 25%. Compared with the original process, the efficiency of the process of the present invention is improved by more than 1.24 times.

以下结合实施例对本发明作进一步的详细说明。应注意这些实施例是对本发明优选实施方式的一般描述，而不是为了限制本发明。实施例 1 The present invention will be further described in detail with reference to the following embodiments. It should be noted that these examples are a general description of preferred embodiments of the invention, and are not intended to limit the invention. Example 1

首先将大米制成米粉，再进行调浆，使 pH值为 8- 1 1，波美度为 12- The rice is first made into rice flour, and then adjusted to a pH of 8- 1 1 and a Baume degree of 12-

20Be° ; 然后加温至 40-60度，时间为 5-30小时；再加入占总重量的百分比为 0.2-0.4%的枯草杆菌碱性蛋白酶 (购自杭州升华拜克酶制剂有限公司），并进行调浆，使 pH值为 8-1 1，波美度为 12-20Be。；然后进行脱水，目的为去除蛋白质，使含水量为 30-45%; 进行旋流洗涤；再进行脱水，目的也为去除蛋白质，并使含水量为 30-45%; 然后烘干，烘干的条件为 5-7千克气压， 800- 1200转 /分钟，使制成的成品中水含量为 9-13%。用定氮仪 (KGN-2C, 上海纤检仪器有限公司)测定产物中的蛋白质含量，得到蛋白质含量为小于总重量的 0.3%。实施例 2: 20Be °; then warm to 40-60 degrees for 5-30 hours; add 0.2-0.4% of Bacillus subtilis alkaline protease (purchased from Hangzhou Shenghua Baker Enzyme Co., Ltd.) as a percentage of the total weight, And the slurry is adjusted so that the pH value is 8-1 1 and the Baume degree is 12-20Be. ; Then dehydration, the purpose is to remove protein, so that the water content is 30-45%; to perform swirl washing; and then dehydration, the purpose is also to remove the protein, so that the water content is 30-45%; then drying, drying The conditions are 5-7 kg pressure, 800-1200 rpm, so that the water content of the finished product is 9-13%. Using a nitrogen analyzer (KGN-2C, Shanghai Fiber Inspection Instrument Co., Ltd.) to determine the protein content in the product, the protein content was less than 0.3% of the total weight. Example 2:

首先将稻谷脱粒为大米，再将大米制成米粉，再进行调浆，使 pH值为 7，波美度为 10Be° ; 然后加温至 40度，时间为 30小时；再加入占总重量的百分比为 0.6%的枯草杆菌碱性蛋白酶 (杭州升华拜克酶制剂有限公司），并进行调浆，使 pH值为 7，波美度为 10Be。；然后进行脱水，使含水量为 30%；进行旋流洗涤；再进行脱水，并使含水量为 30%; 然后烘干，烘干的条件为 5-7千克气压， 800-1200转 /分钟，使制成的成品中水含量为 8% 左右。用与实施例 1相同的方法测定产物中的蛋白质含量，得到蛋白质含量为总重量的 0.2%。 First thresh the rice into rice, then make the rice into rice flour, and then adjust the pH to 7 and the Baume degree to 10Be °; then warm to 40 ° C for 30 hours; then add the total weight of The percentage of 0.6% Bacillus subtilis alkaline protease (Hangzhou Shenghua Baker Enzyme Preparation Co., Ltd.) was adjusted to a pH of 7 and a Baume degree of 10Be. ; Then dehydration, so that the water content is 30%; cyclone washing; dehydration and 30% water content; then drying, drying conditions are 5-7 kg pressure, 800-1200 rpm, so that the water content in the finished product It is about 8%. The protein content in the product was measured by the same method as in Example 1, and the protein content was 0.2% of the total weight.

实施例 3 : Example 3:

首先将稻谷脱粒为大米，再将大米制成米粉，再进行调浆，使 pH值为 12，波美度为 22Be。；然后加温至 60度，时间为 5小时；再加入占总重量的百分比为 0.2%的枯草杆菌碱性蛋白酶 (杭州升华拜克酶制剂有限公司），并进行调浆，使 pH值为 10，波美度为 20Be°; 然后进行脱水，使含水量为 50%; 进行旋流洗涤；再进行脱水，并使含水量为 50%; 然后烘干，烘干的条件为 5-7千克气压， 800-1200转 /分钟，使制成的成品中水含量为 14% 左右。用与实施例 1相同的方法测定产物中的蛋白质含量，得到蛋白质含量为总重量的 0.05%。实施例 4: First, the rice was threshed into rice, then the rice was made into rice flour, and then the rice was adjusted to a pH of 12 and a Baume degree of 22Be. ; Then warm to 60 degrees for 5 hours; add 0.2% Bacillus subtilis alkaline protease (Hangzhou Shenghua Beike Enzyme Preparation Co., Ltd.) as a percentage of the total weight, and adjust the slurry so that the pH is 10 Baume degree is 20Be °; then dehydration, so that the water content is 50%; cyclone washing; and then dehydration, so that the water content is 50%; then drying, drying conditions are 5-7 kg pressure , 800-1200 rpm, so that the water content of the finished product is about 14%. The protein content in the product was measured by the same method as in Example 1, and the protein content was 0.05% of the total weight. Example 4:

首先将稻谷脱粒为大米，再将大米制成米粉，再进行调浆，使 pH值为 10，波美度为 17Be。；然后加温至 50度，时间为 15小时；再加入占总重量的百分比为 0.4%的枯草杆菌碱性蛋白酶 (杭州升华拜克酶制剂有限公司），并进行调浆，使 pH值为 10，波美度为 18Be。；然后进行脱水，使含水量为 40%; 进行旋流洗涤；再进行脱水，并使含水量为 40%; 然后烘干，烘干的条件为 5-7千克气压， 800-1200转 /分钟，使制成的成品中水含量为 10%左右。用与实施例 1相同的方法测定产物中的蛋白质含量，得到蛋白质含量为总重量的 0.01%。用其它碱性蛋白酶进行了试验，在本发明的范围内改变 pH、加温、脱水等调节，也得到具有本发明效果的米淀粉产物。其中蛋白质含量小于 0.3%, 产品得率达到 55 %以上。 First, the rice is threshed into rice, and then the rice is made into rice flour, which is then adjusted to a pH of 10 and a Baume degree of 17Be. ; Then warm to 50 degrees for 15 hours; add 0.4% of the total weight of Bacillus subtilis alkaline protease (Hangzhou Shenghua Beike Enzyme Preparation Co., Ltd.), and adjust the slurry to pH 10 , Baume degree is 18Be. ; Then dehydration, so that the water content is 40%; spin washing; and then dehydration, so that the water content is 40%; and then drying, drying conditions are 5-7 kg pressure, 800-1200 rpm , So that the water content of the finished product is about 10%. The protein content in the product was measured by the same method as in Example 1, and the protein content was 0.01% of the total weight. Experiments were performed with other alkaline proteases, and the pH, heating, dehydration, and other adjustments were made within the scope of the present invention, and rice starch products having the effects of the present invention were also obtained. The protein content is less than 0.3%, and the product yield is more than 55%.

Claims

Rights request

1. A method for producing rice starch, characterized in that:

a) The rice is made into rice flour, and then the pulp is adjusted to a pH of 7-12 and a Baume degree of 10-22Be. B) warm to 40-70 degrees for 5-30 hours;

c) adding 0.2-0.6% of the total weight of protease, and adjusting the pulp so that the pH value is 7-12, Baume degree is 10-22Be °;

d) dehydration;

e) washing, dehydrating and drying to obtain rice starch.

2. The method for producing rice starch according to claim 1, characterized in that the pH value in steps (a) and (c) is 8-1 1 and the degree of Baume is 12-20Be °.

3. The method for producing rice starch according to claim 1, wherein: the heating temperature is 40-60 ° C.

4. The method for producing rice starch according to claim 1, wherein the added protease is Bacillus subtilis alkaline protease, and the percentage of the total weight is 0.2-0.4%.

5. The method for producing rice starch according to claim 1, wherein during the processing, the water content after dehydration is 30-45%.

6. The method for producing rice starch according to claim 1, wherein the drying conditions are 5-7 kg of air pressure and 800-1200 rpm.

7. The method for producing rice starch according to claim 1, wherein the water content in the finished product after drying is 9-13%.

8. The method for producing rice starch according to claim 1, wherein: the washing in step e is a swirl washing.

9. A rice starch, characterized in that the protein content of the rice starch is 0.01-0.3% of the total weight; and the starch content is more than 55% of the total weight.

The rice starch according to claim 9, wherein the rice starch further contains water in an amount of 9-13%.