Specifications

A new method to produce rice protein: to break the bond between rice starch and rice protein which have different density.

Separating and extracting the protein from rice is still the world’s problems technically. The bond between rice starch and protein is so tight that with the traditional grinding and washing method their combination can not be broken.

 

The traditional methods to obtain rice protein from rice dreg are:

(1) Alkali extraction: this method has many disadvantages such as pollution, producing lysinoalanine which would damage animals’ kidney and not suitable for human consumption.

(2) Protease hydrolysis: in this method, the protein can be hydrolyzed into small molecular peptides, the natural configurations and biological functions of rice protein will have a loss.

 

A new method to produce rice protein: to break the bond between rice starch and rice protein which have different density through a pure physical method to separate. And the native structure and characteristics of rice protein will still remain.The final products include rice protein powder, rice protein milk powder, rice protein milk and rice starch, enabling value-added Cardamine 6-8 times with very significant economic benefits.

 

Processing series products description:

(1) Rice protein powder

Rice protein is the only full price vegetable protein successfully developing by mankind, and its amino acid composition meet the best ratio recommended by the United Nations Food Organization (FAO) and the World Health Organization (WHO). Its biology value equivalent with beef (76), fish (72), shrimp (77) and much higher than soy protein(64), wheat protein(67), corn gluten(60), so it is the ideal of human nutrition and health food. As rice protein own highly nutritious, high digestion rate (>94%), hypoallergenic, it also can improve human immunity, anti-fatigue, anti-cancer function, so that it can be widely used in the health food of infants and the elderly, rehabilitation of the patient. For these reasons, the project of developing rice protein was included in the twenty-first century national development projects by the United States.

 

(2) Rice protein milk powder, rice protein liquid milk

Rice protein milk series products use rice protein as the main raw materials fully inherited the physiological effects of the rice protein. Compared with animal protein drink milk, milk contains lactose that Asians do not digest and contains a lot of cholesterol and saturated fatty acids w

Separating and extracting the protein from rice is still the world’s problems technically. The bond between rice starch and protein is so tight that with the traditional grinding and washing method their combination can not be broken.

 

The traditional methods to obtain rice protein from rice dreg are:

(1) Alkali extraction: this method has many disadvantages such as pollution, producing lysinoalanine which would damage animals’ kidney and not suitable for human consumption.

(2) Protease hydrolysis: in this method, the protein can be hydrolyzed into small molecular peptides, the natural configurations and biological functions of rice protein will have a loss.

 

A new method to produce rice protein: to break the bond between rice starch and rice protein which have different density through a pure physical method to separate. And the native structure and characteristics of rice protein will still remain.The final products include rice protein powder, rice protein milk powder, rice protein milk and rice starch, enabling value-added Cardamine 6-8 times with very significant economic benefits.

 

Processing series products description:

(1) Rice protein powder

Rice protein is the only full price vegetable protein successfully developing by mankind, and its amino acid composition meet the best ratio recommended by the United Nations Food Organization (FAO) and the World Health Organization (WHO). Its biology value equivalent with beef (76), fish (72), shrimp (77) and much higher than soy protein(64), wheat protein(67), corn gluten(60), so it is the ideal of human nutrition and health food. As rice protein own highly nutritious, high digestion rate (>94%), hypoallergenic, it also can improve human immunity, anti-fatigue, anti-cancer function, so that it can be widely used in the health food of infants and the elderly, rehabilitation of the patient. For these reasons, the project of developing rice protein was included in the twenty-first century national development projects by the United States.

 

(2) Rice protein milk powder, rice protein liquid milk

Rice protein milk series products use rice protein as the main raw materials fully inherited the physiological effects of the rice protein. Compared with animal protein drink milk, milk contains lactose that Asians do not digest and contains a lot of cholesterol and saturated fatty acids which are the main roots causing cardiovascular and cerebrovascular diseases. But rice protein do not contain bad elements in milk, it contains unsaturated fatty acid and glucose that can be fully absorbed by human body. Compared with the vegetable protein soy milk, soy milk have so many defects such as low biology value, with beany flavor and anti-nutritional factors which include trypsin inhibitor, prothrombin, flatulence factor and saponins hemolysin. In addition, the international soy market is genetically modified products more, existing food safety hidden trouble. While rice protein milk possesses high nutrition, high absorption characteristics, and there is no food safety risk.

 

(3) Rice starch

Starch is a large tonnage products, and rice starch has some features that other starches do not have, such as rice starch particles are very small, uniform distribution between 2~8 micrometer, available in high-end cosmetics and paper. As low allergenicity of rice starch, it can be widely used in the pharmaceutical industry. Gelatinized rice starch is pretty good in the water absorption, the texture is very smooth similar to butter, with a fat mouthfeel, and easy to spread open. High-quality rice starch is sought-after products in international markets.

 

Processing complete sets of equipment for rice protein milk:

(1) CMR-10-A/B/C  Handling capacity: 1 ton broken rice per hour  Type A: automatic  Type B: semi-automatic  Type C: artificial mechanization

(2) CMR-20-A/B/C  Handling capacity: 2 ton broken rice per hour  Type A: automatic  Type B: semi-automatic  Type C: artificial mechanization

(3) CMR-50-A/B/C  Handling capacity: 5 ton broken rice per hour  Type A: automatic  Type B: semi-automatic  Type C: artificial mechanization

hich are the main roots causing cardiovascular and cerebrovascular diseases. But rice protein do not contain bad elements in milk, it contains unsaturated fatty acid and glucose that can be fully absorbed by human body. Compared with the vegetable protein soy milk, soy milk have so many defects such as low biology value, with beany flavor and anti-nutritional factors which include trypsin inhibitor, prothrombin, flatulence factor and saponins hemolysin. In addition, the international soy market is genetically modified products more, existing food safety hidden trouble. While rice protein milk possesses high nutrition, high absorption characteristics, and there is no food safety risk.

 

(3) Rice starch

Starch is a large tonnage products, and rice starch has some features that other starches do not have, such as rice starch particles are very small, uniform distribution between 2~8 micrometer, available in high-end cosmetics and paper. As low allergenicity of rice starch, it can be widely used in the pharmaceutical industry. Gelatinized rice starch is pretty good in the water absorption, the texture is very smooth similar to butter, with a fat mouthfeel, and easy to spread open. High-quality rice starch is sought-after products in international markets.

 

Processing complete sets of equipment for rice protein milk:

(1) CMR-10-A/B/C  Handling capacity: 1 ton broken rice per hour  Type A: automatic  Type B: semi-automatic  Type C: artificial mechanization

(2) CMR-20-A/B/C  Handling capacity: 2 ton broken rice per hour  Type A: automatic  Type B: semi-automatic  Type C: artificial mechanization

(3) CMR-50-A/B/C  Handling capacity: 5 ton broken rice per hour  Type A: automatic  Type B: semi-automatic  Type C: artificial mechanization