CN101301005A - Method for processing husked rice and stabilizing rice bran by ultraviolet ray - Google Patents
Method for processing husked rice and stabilizing rice bran by ultraviolet ray Download PDFInfo
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- CN101301005A CN101301005A CNA2008101226550A CN200810122655A CN101301005A CN 101301005 A CN101301005 A CN 101301005A CN A2008101226550 A CNA2008101226550 A CN A2008101226550A CN 200810122655 A CN200810122655 A CN 200810122655A CN 101301005 A CN101301005 A CN 101301005A
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Abstract
The present invention relates to a processing method of milled rice by ultraviolet ray to stabilize rice bran, which performs the ultraviolet ray process to the milled rice without pull after rice hulling, belonging to the field of agricultural products processing. The obtained milled rice with low or without lipase activity can be obtained or be further processed to produce rice bran, the obtained milled rice or rice bran has high fat stability. The processing method of the invention has high efficiency, simple and sanitary process and low manufacture cost.
Description
Technical field
The invention belongs to the processing of farm products field, be specifically related to a kind ofly use UV treatment brown rice, thereby make the stable method of rice bran.
Background technology
China first produces rice big country in the world, and about 1.98 hundred million tons of annual production accounts for 1/3 of Gross World Product, and the paddy resource is very abundant.Rice bran is the accessory substance of brown rice pearling process, accounts for 5%～7% of brown rice weight, is made up of the materials such as pericarp, kind skin, aleurone and rice plumule of brown rice.It is yellow that fresh rice bran is, and has the rice fragrant.Rice bran contains 12%～16% protein, 12%～23% fat, and 8%～10% crude fibre and 7%～12% ash content also contain abundant vitamin and mineral matter, have concentrated the V of brown rice 78% at least
B1, 47% V
B2, 67% V
PPWith 80% ferro element.Rice bran protein matter contains all essential amino acids, and belongs to hypoallergenic, is applicable to infant food.Oleic acid accounted for 40% during the aliphatic acid of rice bran oil was formed, and linoleic acid accounts for 34%.Dietary fiber content is higher in the rice bran carbohydrate ingredient.The contained physiological activators such as gamma oryzanol, tocopherol, tocotrienols and inositol of rice bran are the major reasons that rice bran has health care.Rice bran can reduce serum total cholesterol and LDL-C content, increases HDL-C content; Have the reduction blood fat, regulate blood sugar, plurality of health care functions such as pre-anti-cancer and fatty liver.
Although rice bran is nutritious, fresh rice bran be difficult for to store, and reason is that rice milling process makes that original rice bran oil and lipolytic enzyme that separates is in contact with one another in the cell, thereby rapidly hydrolysis takes place.The rice bran free aliphatic acid under 25 ℃ that has just gone out machine can increase by 1%; Fresh rice bran storage one month, free fatty can increase to 60%～70% from 3%.When rice bran crude oil content of fatty acid reaches 10% when above, refining is also uneconomical, even also can cause the livestock and poultry indigestion as feed, influence is grown.The unstability of rice bran is that it fails to obtain comprehensively the effectively key factor of utilization so far.
There are polytype lipolytic enzyme and phosphatidase in the rice bran, Japan scholar Takano thinks that the rice bran grease exists with the form of fat globule, has immobilized artificial membrane outside it, thereby before lipolytic enzyme can hydrolysate oil, must under the phospholipase D effect, make film rupture, just can make lipolytic enzyme contact hydrolysis with grease.Because it is very fast that the speed of enzyme hydrolysis at room temperature takes place the rice bran grease, should carry out stabilization processes to rice bran as early as possible after the husk rice and make enzyme deactivation.The aliphatic acid that grease and hydrolysis produce can be under the lipoxidase effect oxidation deterioration, produce
Flavor, this reaction does not cause enough attention as yet because speed is relatively slow.In order to process and utilize rice bran effectively, must solve the rice bran stabilization problem.U.S.'s rice bran product all uses rice bran stably at present.
Under the lipolytic enzyme effect, generate free fatty as far back as Browne in 1903 rice bran that just begins one's study, and can prevent the rice bran hydrolytic spoilage to a certain extent in American Chemical Society's magazine report heating.So far over more than 100 year, existing both at home and abroad multiple rice bran stabilization method comprises salt acid system, radiation method, cryopreservation method, enzyme process and heating etc.Rice bran stabilization is handled the complex process that relates to enzymic change and nutritional labeling variation, and stabilization effect relates to many factors, such as raw material changing factors such as rice variety, husk rice technology, rice bran composition, enzyme activities; Processing factors such as stabilization method and process conditions; Storage factors such as rice bran moisture content after the stabilization processes and natural anti-oxidation agent content, manner of packing, storage temperature and plan storage time make stabilization problem become very complicated.Rice bran is through stabilization processes, not only require the vigor of enzyme to be subjected to enough inhibition, make at predetermined storage period rice bran acid number and degree of oxidation to be controlled in the desired extent, and to avoid the rice bran nutritional labeling stabilization processes and thereafter storage period be subjected to too much loss.
It is prerequisite and the key factor of effectively utilizing rice bran that rice bran stabilization is handled, successful stabilization processes should economical and effective, when making the lipolytic enzyme passivation, keep rice bran nutritional labeling and functional character thereof, make rice bran have the safe storage life of expection and reach corresponding quality standard.Though it is multiple that the stabilization method of research has, the food of at present external suitability for industrialized production mainly adopts enzyme process or extruding heating stabilisation with rice bran.
Heat treating process heat treatment is that the method by heating makes lipase sex change inactivation in the rice bran, the also effective microorganism in the deactivation rice bran simultaneously, thereby in the minimizing rice bran nutriment become sour rotten.Extrusion starts from the U.S. of nineteen sixty-five, is one of the most ripe, most widely used heat treatment method of research at present.The rice bran that newly goes out machine carries out parch heating 10min～15min in 2h～4h, temperature is reached more than 95 ℃, and moisture reduces to 4%～6%, can carry out the short-term storage.Temperature after heating reaches 115 ℃～120 ℃, moisture and drops to 3%～4% rice bran, can preserve about two weeks.
The method of chemical treatment method of chemical treatment be exactly in rice bran, add chemical reagent with the pH value that changes rice bran or ionic strength with the vigor that reaches lipase in the inhibition rice bran and the purpose of passivation rice bran.The chemical method equipment investment is little.The research of report at present mainly contains sprinkling hydrochloric acid makes the pH value of rice bran drop to 4, can suppress the activity of lipase greatly.Add the vigor that sodium pyrosulfite or sodium sulfite also can suppress lipase in the rice bran.But chemical method all is artificially to have added chemical reagent, has limited the range of application of rice bran as raw materials for food industry, uses acid to require also high to equipment.
Biological enzyme (lipotropism is separated enzyme process) biological enzyme is to utilize biology enzyme to make lipase inactivation in the rice bran to make the stable method of rice bran.The temperature that this method requires is not high.Its principle is with naturally occurring fat hydrolase in the vegetable protein enzymatic inactivation rice bran.Used plant rennet is not unique, and selectable enzyme has papain, bromelain, fungal proteinase, microbial protease and animal protozoa enzyme (as the pancreas enzyme) etc.
The extrusion comparative maturity is effective at present, and it mainly is to use this method that industrialization adds method for thermal stabilization.Adjust rice bran moisture earlier, keep 125 ℃～130 ℃ extrusion temperature several seconds, the extruding back can effectively suppress the activity of lipolytic enzyme and lipoxidase in 97 ℃～99 ℃ insulation 3min, and stabilization effect is obvious.The shortcoming of this stabilization method is an extruder price height, process flexibility is little, be squeezed machine operating parameters and parameter of materials influence of extrusion operation process simultaneously is bigger, be difficult for being adjusted to and make the maximum inactivation of lipolytic enzyme simultaneously to nutrition of rice bran component and the less operating condition of functional character influence, productivity ratio is also low.
Existing processing method all is to carry out at rice bran after husk rice, if rice bran is rotten, so any processing all is invalid.
Summary of the invention
The purpose of this invention is to provide a kind of treatment effeciency height, the process health is simple, and the rice bran stabilization method that production cost is low also has the effect of sterilization when killing enzyme.
The object of the present invention is achieved like this, the method for processing husked rice and stabilizing rice bran by ultraviolet ray, be at paddy behind rice huller paddy, the brown rice that separates behind the husk is carried out UV treatment, it is low or do not have the brown rice that enzyme is lived to obtain the ppl event degree.Brown rice that obtains thus or the rice bran of further processing gained all have the fat stability of height.
The condition that middle-ultraviolet lamp of the present invention is handled can be conventional, the ppl event degree that the condition that it is handled so long as can realize makes the brown rice after the processing lowly or do not have enzyme work can.For the ease of understanding, the invention provides following concrete operations example: the present invention before the husk rice, handles with ultraviolet ray brown rice behind paddy rice huller paddy, and ultraviolet wavelength is 200nm～400nm.The UV treatment device is made up of any power such as 6W～200W one or several ultraviolet lamps, and preferred 10min～60min of action of ultraviolet radiation time adopts the continuation mode effect.
Brown rice is being carried out in the processing procedure with ultraviolet ray, and brown rice can be carried through conveyer belt, the preferred 0.5m/s～2m/s of conveyer belt line of motion speed, the preferred 5cm～15cm of thickness of feed layer.Or brown rice is carried through air-flow, the preferred 10m/s～14m/s of air velocity, and the preferred 0.5kg/s～2kg/s of brown rice conveying capacity can be realized by a plurality of carrier pipes.
Method provided by the invention has the efficient height, and the process health is simple, the advantage that production cost is low.
The specific embodiment
Employed in the present invention term unless other explanation is arranged, generally has the implication of those of ordinary skills' common sense.Below in conjunction with specific embodiment, and comparable data is described the present invention in further detail.Should be understood that these embodiment just in order to demonstrate the invention, but not limit the scope of the invention by any way.
In the present invention, the testing index of fat stability is the mobility of lipase, and the ppl event degree of the brown rice among the following embodiment after UV treatment all reduces to 0.
Before the husk rice, brown rice is handled ultraviolet wavelength 254nm, ultraviolet lamp power 100W, action of ultraviolet radiation time 30min with ultraviolet ray behind the embodiment 1 paddy rice huller paddy.Brown rice is carried through conveyer belt, conveyer belt line of motion speed 0.5m/s, thickness of feed layer 10cm.
Before the husk rice, brown rice is handled ultraviolet wavelength 280nm, ultraviolet lamp power 50W, action of ultraviolet radiation time 40min with ultraviolet ray behind the embodiment 2 paddy rice huller paddy.Brown rice is carried through conveyer belt, conveyer belt line of motion speed 1m/s, thickness of feed layer 5cm.
Before the husk rice, brown rice is handled ultraviolet wavelength 365nm, ultraviolet lamp power 200W, action of ultraviolet radiation time 20min with ultraviolet ray behind the embodiment 3 paddy rice huller paddy.Brown rice is carried through conveyer belt, conveyer belt line of motion speed 1.5m/s, thickness of feed layer 15cm.
Before the husk rice, brown rice is handled ultraviolet wavelength 200nm, ultraviolet lamp power 15W, action of ultraviolet radiation time 48min with ultraviolet ray behind the embodiment 4 paddy rice huller paddy.Brown rice is carried through air-flow, air velocity 14m/s.Brown rice conveying capacity 0.5kg/s.
Before the husk rice, brown rice is handled ultraviolet wavelength 320nm, ultraviolet lamp power 150W, action of ultraviolet radiation time 36min with ultraviolet ray behind the embodiment 5 paddy rice huller paddy.Brown rice is carried through air-flow, air velocity 12m/s.Brown rice conveying capacity 1kg/s.
Before the husk rice, brown rice is handled ultraviolet wavelength 380nm, ultraviolet lamp power 200W, action of ultraviolet radiation time 24min with ultraviolet ray behind the embodiment 6 paddy rice huller paddy.Brown rice is carried through air-flow, air velocity 10m/s.Brown rice conveying capacity 2kg/s.
Before the husk rice, brown rice is handled ultraviolet wavelength 400nm, ultraviolet lamp power 6W, action of ultraviolet radiation time 60min with ultraviolet ray behind the embodiment 7 paddy rice huller paddy.Brown rice is carried through conveyer belt, conveyer belt line of motion speed 2m/s, thickness of feed layer 20cm.
Before the husk rice, brown rice is handled ultraviolet wavelength 200nm, ultraviolet lamp power 200W, action of ultraviolet radiation time 10min with ultraviolet ray behind the embodiment 8 paddy rice huller paddy.Brown rice is carried through conveyer belt, conveyer belt line of motion speed 0.5m/s, thickness of feed layer 5cm.
Claims (5)
1, a kind of method of processing husked rice and stabilizing rice bran by ultraviolet ray is characterized in that, be at paddy behind rice huller paddy, the brown rice that separates behind the husk is carried out UV treatment, it is low or do not have the brown rice that enzyme is lived to obtain the ppl event degree.
2, the method for processing husked rice and stabilizing rice bran by ultraviolet ray as claimed in claim 1 is characterized in that, said UV treatment specifically: ultraviolet wavelength is 200nm～400nm, and action of ultraviolet radiation time 10min～60min adopts the continuation mode effect.
3, the method for processing husked rice and stabilizing rice bran by ultraviolet ray as claimed in claim 2 is characterized in that, the UV treatment device is made up of one of 6W～200W or several ultraviolet lamps.
4, the method for processing husked rice and stabilizing rice bran by ultraviolet ray as claimed in claim 2 is characterized in that, brown rice is carried through conveyer belt, conveyer belt line of motion speed 0.5m/s～2m/s, thickness of feed layer 5cm～15cm.
5, the method for processing husked rice and stabilizing rice bran by ultraviolet ray as claimed in claim 2 is characterized in that, brown rice is carried through air-flow, air velocity 10m/s～14m/s, brown rice conveying capacity 0.5kg/s～2kg/s.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101226550A CN101301005B (en) | 2008-06-05 | 2008-06-05 | Method for processing husked rice and stabilizing rice bran by ultraviolet ray |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008101226550A CN101301005B (en) | 2008-06-05 | 2008-06-05 | Method for processing husked rice and stabilizing rice bran by ultraviolet ray |
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| CN101301005A true CN101301005A (en) | 2008-11-12 |
| CN101301005B CN101301005B (en) | 2010-06-09 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960440A (en) * | 2012-11-08 | 2013-03-13 | 南昌大学 | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment |
| CN102972521A (en) * | 2012-11-08 | 2013-03-20 | 南昌大学 | Method for improving rice eating quality and storage period |
| CN109287746A (en) * | 2018-11-16 | 2019-02-01 | 中南林业科技大学 | A method of using moistening, rough quenched inhibition rice bran is rancid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100418634C (en) * | 2006-11-27 | 2008-09-17 | 湖南省天龙米业有限公司 | Novel processing technology of high-grade rice |
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2008
- 2008-06-05 CN CN2008101226550A patent/CN101301005B/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960440A (en) * | 2012-11-08 | 2013-03-13 | 南昌大学 | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment |
| CN102972521A (en) * | 2012-11-08 | 2013-03-20 | 南昌大学 | Method for improving rice eating quality and storage period |
| CN102960440B (en) * | 2012-11-08 | 2014-05-14 | 南昌大学 | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment |
| CN109287746A (en) * | 2018-11-16 | 2019-02-01 | 中南林业科技大学 | A method of using moistening, rough quenched inhibition rice bran is rancid |
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| CN101301005B (en) | 2010-06-09 |
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Granted publication date: 20100609 Termination date: 20140605 |