[Raw Material Preparation] The cake was crushed using an 8-mesh sieve and then used as the base material. Raw materials such as seeds, cellulolytic enzymes, yeast, amylase saccharification enzymes, sulfuric acid (or hydrochloric acid, phosphoric acid, or acetic acid), alcohol, sodium hydroxide, ammonium phosphate, and urea were purchased for further processing.
[Product Properties and Applications] Rice bran protein products are yellowish-brown in color with a high protein content ranging from 94% to 99%. Yeast-based protein feed is rich in crude protein, and both products offer a balanced amino acid profile, making them easy to digest and suitable for various applications. Rice bran protein can be used for human consumption or as a food ingredient, while yeast protein feed is ideal for poultry, livestock, and aquaculture.
[Production Equipment and Instruments] Essential equipment includes a pressure cooker, fermenter, 8-mesh sieve, centrifuge, mixer, dryer, and Thermometer. These tools ensure efficient and safe processing throughout the production cycle.
[Process Flow] The process begins with preparing the raw materials, followed by extraction, washing, separation, and drying to produce rice bran protein. For yeast feed, the process starts with rice husks treated with sulfuric acid, followed by hydrolysis, neutralization, fermentation, and drying to obtain the final product.
[Operating Procedures]
(1) **Rice Bran Protein Production**: A certain amount of water and a 5% to 0.05% solution of cerium powder dissolved in sodium hydroxide were added to the prepared material. The mixture was stirred at 37°C for two hours, and the residue was separated using a centrifuge. The extract was kept below 60°C, and the pH was adjusted to 4.5–5.0 using sulfuric acid or other acids. At this pH, the protein becomes insoluble and precipitates. The resulting rice bran protein was washed with 85% alcohol (in a ratio of about 1:25), stirred at room temperature for one hour, and then filtered to remove impurities. Finally, the residue was dried to obtain the rice bran protein.
(2) **Yeast-Based Protein Feed Production**: For producing yeast feed, 100 kg of rice husk powder, 5 kg of urea, 2–5 kg of sulfuric acid, 50 kg of water, 2 kg of yeast, and 250 g of amylase saccharification enzyme were used. Sulfuric acid was slowly added to the water, then the rice husk was mixed and hydrolyzed under steam pressure (1.4 MPa) for 60–90 minutes to produce a sugar solution containing 1.7%–2% reducing sugars. The mixture was placed in a fermenter with lime water and fermented for 10 hours to produce mature yeast mash, which was then dried to form the final yeast feed product. Alternatively, 100 kg of rice husk powder, 20 kg of rice bran, 3 kg of ammonium phosphate, 40 kg of water, 50 g of koji (wine), and 100 g of cellulolytic enzyme were mixed, and fermented for 48 hours at 30°C to produce 145 kg of high-protein feed.
[Safety and Precautions]
(1) Processing of rice bran protein requires approval from relevant authorities, and the facility must hold a hygiene permit. Operators should undergo regular health checks, and the product must meet food safety standards. All chemical reagents used should be of laboratory or industrial grade.
(2) Strong acids like sulfuric acid and hydrochloric acid, as well as strong bases like sodium hydroxide, require proper protective gear, including gloves, goggles, and masks, to prevent burns. Alcohol is flammable, so open flames must be strictly prohibited. Waste liquids must be disposed of according to national environmental regulations to avoid pollution.
(3) When diluting sulfuric acid, always add the acid to water slowly, never the other way around. Adding water to concentrated sulfuric acid can cause violent boiling and splashing, leading to severe burns. Ensuring proper handling procedures is essential for maintaining a safe working environment.
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