LOW MANGANESE HIGH PROTEIN RICE FLOUR

摘要

A method for preparing high protein rice flour (HPRF) containing low manganese is disclosed wherein essential steps comprise: blending rice flour and water at a pH of 3.4 to 4.6; separating the insoluble washed rice flour; resuspending the washed rice flour and adjusting the suspension to a pH and temperature within the operable range of an alpha-amylase enzyme; treating the suspension with an alpha-amylase enzyme for a sufficient time to hydrolyze the starch to 5 to 50 DE content; adjusting the treated mixture to a pH of 3.4 to 4.6; and then separating rice syrup from low manganese high protein rice flour. The high protein rice flour contains more than 16% protein, has a manganese content of 50 micrograms or less per gram of protein and is further treated with a proteolytic enzyme to provide a modified low manganese HPRF suitable for use in powdered infant formula.