Rice Starch Extraction And Preparation Of Resistant Starch

Rice is an important food crop. Rice is, in China and Asia, one of the most important grain varieties. Its output accounted for about 40% of grain production and China has 80% of the population with staple food rice. Chinese rice production in 2001/2002 for the 181 million ton. However, the loss rate of China's grain storage is as high as 9% and is higher than developed countries about 8% which is annually due to the loss of food caused by improper storage of up to 2.3 million ton. This state gives serious burden and stress to the finance and the grain depots. Therefore, China must quickly establish food conversion capacity and rapidly increase in the use of value and value-added food and promote the sustai6nable development of China's grain production. Researching and developing in rice-based raw materials into high value-added new products is an urgent task.Starch and proteins are main component of rice.The purpose of this study is to increase the added value of rice by processing rice starch and preparting of rice starch with high purity and high value-added rice resistant starch,which in order to provide more way to change China's rice processing backwardness meters.The experiment is to use early Indica rice as raw material and, in the previous trial on the basis of existing, enzyme complexes by alkaline extraction of high purity of rice starch (protein content<0.5%).Then do degeneration processing to the extraction of rice starch through acid enzyme complex method, which can get rice resistant starch that can not be absorbed by the body. The next is doing various physical and chemical analysis to preparation of rice resistant starch in rheometer and rapid viscosity analyzer to acquire rice resistant starch which has the characteristics of branched off its high and alienation caused by group. At last, rice resistant starch will be added to the cake and be analyzed of its texture. Found that it highest dosage is of 5%, which is not affect the taste.