[Raw Material Preparation] The cake was crushed using an 8-mesh sieve and then used for further processing. The following materials were purchased for use: rice bran, cellulolytic enzyme, yeast, amylase saccharification enzyme, sulfuric acid (or alternatively hydrochloric acid, phosphoric acid, or acetic acid), alcohol, sodium hydroxide, ammonium phosphate, and urea. These ingredients are essential for the production of high-quality protein products.
[Product Properties and Applications] Rice bran protein products appear as yellowish-brown powders with a protein content ranging from 94% to 99%. Yeast-based protein feed is rich in crude protein, and both products offer excellent amino acid profiles, making them easy to digest with good flavor and appearance. Rice bran protein can be used directly for human consumption or as a raw material in food production. Meanwhile, yeast protein feed is suitable for raising poultry, livestock, and fish, offering a nutritious and sustainable feeding option.
[Production Equipment and Instruments] The necessary equipment includes a pressure cooker, fermenter, 8-mesh sieve, centrifuge, mixer, dryer, and Thermometer. These tools are crucial for ensuring efficient and safe processing throughout the production stages.
[Process Flow] The process begins with preparing the raw materials, followed by extraction, washing, separation, and drying to obtain rice bran protein. For yeast feed, the flow starts with rice husk, which is treated with sulfuric acid, then undergoes hydrolysis, neutralization, fermentation, and finally drying to produce the finished product.
[Operation Steps]
(1) Rice Bran Protein Production: A certain amount of water and a 5% sodium hydroxide solution were added to the prepared material. The mixture was stirred at 37°C for two hours, after which 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 another strong acid. At this pH, the protein becomes insoluble and precipitates out. The precipitated 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 again to remove impurities. Finally, the residue was dried to obtain the final rice bran protein product.
(2) Yeast Protein Feed Production: For the production of 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, followed by the addition of rice husk. The mixture was stirred evenly and hydrolyzed under steam pressure at 1.4 MPa for 60–90 minutes, resulting in a sugar aqueous solution containing 1.7%–2% reducing sugars. This mixture was then transferred to a fermenter and allowed to ferment for 10 hours, producing mature yeast mash that was subsequently dried to create the yeast feed product.
[Safety and Precautions]
(1) The production of rice bran protein must comply with national regulations. Operators must hold a hygiene permit, and regular health checks should be conducted. All products must meet food-grade standards, and all reagents used should be of chemical grade to ensure safety and quality.
(2) Strong acids such as sulfuric acid and hydrochloric acid, as well as strong alkalis like sodium hydroxide, require proper protective gear, including gloves, goggles, and masks, to prevent burns. Alcohol is highly flammable, so open flames must be strictly prohibited on-site. Waste liquids must be disposed of according to national environmental regulations to avoid pollution.
(3) When diluting sulfuric acid, it is crucial to always add the acid to water, not the other way around. Adding water to concentrated sulfuric acid can cause violent boiling and splashing, leading to severe chemical burns. Always follow proper safety procedures when handling hazardous substances to ensure a safe working environment.
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