CN102210448A - Preparation method for rice dietary fiber - Google Patents
Preparation method for rice dietary fiber Download PDFInfo
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- CN102210448A CN102210448A CN2010102054065A CN201010205406A CN102210448A CN 102210448 A CN102210448 A CN 102210448A CN 2010102054065 A CN2010102054065 A CN 2010102054065A CN 201010205406 A CN201010205406 A CN 201010205406A CN 102210448 A CN102210448 A CN 102210448A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Abstract
The invention relates to a preparation method for rice dietary fibers with rice bran obtained from a brown rice whitening process. The rice dietary fibers are served as the raw material of processed food, non-cooked or cooked health products. The preparation method for rice dietary fibers comprises the steps of stabilizing the rice bran poor in storage stability, increasing the content of rice dietary fibers in the rice bran and improving the processability.
Description
Technical field
The present invention relates to a kind of utilization because of the bad rice bran that only is used for feed of storage stability, preparation is as the method for the rice dietary fiber of the raw material of processed food.
Background technology
Rice bran is the byproduct that obtains in brown rice pearling (polishing process) process.Since during being organized in the pearling process, destroyed in rice, begin to contact the lipase that separates with the brown rice substrate, and make its activation.Huo Hua esterase can become free fatty by the catalysis fat splitting thus, and increases acidity, causes the rapid oxidative rancidity of rice bran (oxidative rancidity), and sends niff.Therefore, rice bran is easy to sex change and becomes inedible form.
In order to address these problems, once carried out the storage stability that various trials increase rice bran.The open case of Korean Patent 10-2005-0046898 number, 10-2005-0048802 number, 10-2005-0082797 number, 10-2005-0091975 number and 10-2005-0091977 number are open to make the lipase inactivation by handling with steam heat, subsequent drying makes the stable method of rice bran.Yet, do not have still that relevant to remove content in the rice bran be 15 weight % to 20 weight % and be the disclosure of fat of the leading reason of oxidative rancidity itself.Remove contained fat constituent in the rice bran, can improve the storage stability of rice bran, reduce calorie, and increase in the rice bran for example content of useful component such as dietary fiber and mineral matter.
Content be 20 weight % to the dietary fiber of 30 weight % mainly is to be made of insoluble fibre in the rice bran.Insoluble diedairy fiber has very firm fibre structure, and wherein cellulosic lady's fingers sugar chain is closely assembled each other, and is water insoluble thus.This type of dietary fiber can effectively influence digestive organs, lipid-metabolism and glucose metabolism.For example, it can pass through to absorb the moisture in the intestines, and makes content expansion in the intestines, and the intestines that shorten food are by the time (passage time), and this is with relief of constipation, and the protection enteron aisle is avoided poisonous or carcinogen effect.In addition, dietary fiber can also absorb cholesterol by suppressing alimentary canal, effectively prevents coronary atherosclerosis, angina pectoris and miocardial infarction.Because described fiber volume is bigger, can produce power, and can cause satiety, thus might reduce food intake, thus effective prevention of obesity, and lose weight.Therefore, dietary fiber becomes the 6th kind of nutriment after these five kinds of main nutrient matter of carbohydrate, protein, fat, vitamin and mineral matter because of it causes extensive concern in the importance aspect medical.
Rice bran is a kind of byproduct that comprises a meter skin, plants skin and aleurone that obtains in brown rice pearling process, and described byproduct mainly is to be made of rice embryo and rice bran.In the gross weight of brown rice, the amount of the rice bran that obtains in the pearling process is about 10 weight %, but it has poor efficiency, mainly is the culture medium as animal feed or mushroom-cultivating.Yet, recently the nutritive value of rice bran is reappraised, it is widely used in the health food.In this, need develop a kind of method of from rice bran, isolating dietary fiber.
In order to increase the function of insoluble fibre, can utilize rice bran, by removing contained composition such as for example protein and fat etc. in the rice bran, prepare high-purity edible fiber.But, do not test on this question as yet or study.
Rice bran contains dietary fiber, starch, protein etc. as main component, but also contains trace nutrient, minerals and vitamins for example, but its composition may change according to rice type and pearling method.In addition, it is nutritious, and has good physical characteristic, water holding capacity and reduce the ability that oil absorbs for example, thus it is specially adapted in the processed food.
The method that is applied to process food with regard to rice bran is launched research.For example, the open case of Korean Patent discloses a kind of method of using the rice bran preparation to make soy sauce for 10-2005-0050750 number; The open case of Korean Patent discloses the method that a kind of use rice bran is processed beastly meat (flesh) and meat for 10-2005-0050751 number; The open case of Korean Patent discloses a kind of method of using rice bran processing fish and shellfish shrimps for 10-2005-0050752 number; The open case of Korean Patent discloses a kind of method of using rice bran to prepare functional biscuit for 10-2006-002124 number; And the open case of Korean Patent discloses a kind of preparation for 10-2005-0066924 number in order to increase the method for compositions that contains the rice bran extract of rice taste.But because the utilization rate of rice bran is lower, its major part all has been wasted, or only as feed.
Summary of the invention
[technical problem]
The present invention imagines the problems referred to above that solve prior art, and find, remove the fat constituent in the rice bran, can improve the storage stability of rice bran, and do not need to make the lipase inactivation by heat treatment, and the protein component in the removal rice bran can increase the content of dietary fiber in the rice bran.After baking of thus obtained high dietary-fiber content rice bran experience and mill procedure, might prepare the rice dietary fiber of high-quality that is applicable to processed food through processing.
The objective of the invention is to, the high added value method of a kind of use rice bran (a kind of byproduct that obtains in brown rice pearling process) as the raw material of making processed food is provided.
Another purpose of the present invention is, a kind of method of removing fat constituent with the storage stability of raising rice bran is provided.
Another purpose of the present invention is, provides a kind of protein component of removing to increase the method for the content of contained useful dietary fiber in the rice bran.
Another purpose of the present invention is, provides a kind of and toasts and mill the rice dietary fiber that obtained by rice bran to prevent microorganism and to improve machinability and food quality, uses the method for rice bran as the raw material of making processed food thus.
Another purpose of the present invention is that according to above-mentioned preparation method, preparation has the rice dietary fiber of high dietary-fiber content.
[technology solution]
To achieve these goals, the invention provides following steps: the preparation defatted rice bran is so that rice bran is stable; From defatted rice bran, extract protein, to isolate dietary fiber; And improve isolated dietary fiber, to improve the machinability of described dietary fiber.
According to the one aspect of the present invention that is used to realize each purpose, provide a kind of and prepare the method for rice dietary fiber by rice bran, it may further comprise the steps: remove the fat in the rice bran, to obtain defatted rice bran; From defatted rice bran, extract protein, to obtain the rice dietary fiber of degreasing and deproteinization; And the rice dietary fiber of baking and pulverizing degreasing and deproteinization.
According to a further aspect of the invention, provide a kind of rice dietary fiber according to method for preparing, it can be as the raw material of processed food.
[beneficial effect]
Rice dietary fiber prepared in accordance with the present invention has high storage stability and for high-quality, is suitable for the raw material of making various processed foods.Particularly, rice dietary fiber of the present invention is less relatively because of granularity, and has soft quality when picked-up, and therefore, it can be effective in baked product, grain strip (grainbar), cereal and the meat packing product etc.
Description of drawings
Fig. 1 shows according to the present invention, utilizes rice bran to prepare the process chart of rice dietary fiber.
Fig. 2 shows SEM (scanning electronic microscopic, SEM) photo ((a) 500 * enlargement ratio of rice dietary fiber particle prepared according to the methods of the invention; (b) 1000 * enlargement ratio).
The specific embodiment
The method for preparing the rice dietary fiber by rice bran of the present invention is characterised in that and may further comprise the steps: remove the fat in the rice bran, to obtain defatted rice bran; From defatted rice bran, extract protein, to obtain the rice dietary fiber of degreasing and deproteinization; And the rice dietary fiber of baking and pulverizing degreasing and deproteinization.
Rice dietary fiber by method for preparing comprises the protein of 20 weight % to dietary fiber, 15 weight % or the lower amount of the amount of 65 weight %, and the fat of 3 weight % or lower amount.
Can be 2 to 5 times of rice bran weight by add weight in rice bran, preferred 2 to 4 times, more preferably from about the n-hexane of 3 times amount extracts rice bran oil, subsequently at 55 ℃ or more remove the residue n-hexane under the low temperature, obtains the step of defatted rice bran.Extracting with n-hexane is at 30 ℃ to 60 ℃, carries out under the preferred 45 ℃ temperature.Extract the oiliness composition, reach 5 weight % or lower up to residual oil content, preferred 3 weight % or lower.
In the present invention, can be 4 to 12 times of defatted rice bran weight by in defatted rice bran, adding weight, preferred 4 to 8 times, the more preferably water of 4 times amount, with in even distributed granule, make defatted rice bran formation hydrate and form the hydration rice bran, extract the step of protein.Described hydro-combination process can carry out in about 60 minutes.After this, add alkaline solution in the hydration rice bran, the pH value is controlled in 7 to 11.5 the scope, this alkali with initiation protein extracts.Be suitable for alkaline solution of the present invention and can comprise NaOH (NaOH) and ammoniacal liquor, but be not limited thereto.Preferred pH value scope is 9 to 11.5, more preferably 11.5.Used concentration sodium hydroxide was in 1 to 5 equivalent concentration, preferred 1 to 4 centinormal 1 scope during alkali extracted, and 3 equivalent concentration more preferably.Alkali extracts and can carry out 30 minutes to 3 hours under 20 ℃ to 50 ℃ temperature, preferably carries out 1 to 3 hour.Preferred temperature is 30 ℃, thus, the pH value is controlled at 11.5.
In the present invention, toast and the step of the rice dietary fiber of milling will prevent microorganism, and improve its machinability and quality, thereby as the raw material of processed food.
Particularly, can use roaster, the rice dietary fiber 5 to 30 minutes of baking degreasing and deproteinization under 180 ℃ to 250 ℃ temperature, cooling uses pulverizer to pulverize subsequently.Before baking, can roughly grind the rice dietary fiber of degreasing and deproteinization, so that, need not barbecue in when baking, evenly toast one period short period of described rice dietary fiber to get final product.The rice dietary fiber that cooling was toasted thus, and use pulverizer to pulverize.The pulverizing program can be improved the rough texture of dietary fiber, and increases its applicability, thereby as the raw material of processing food.The average-size of the particle of roughly grinding is preferably 10 to 20 orders (800 to 1900 microns), and the average-size of the particle of pulverizing is preferably 80 to 800 orders (20 to 230 microns), and more preferably average-size is 20 to 40 microns.
Comprise that according to the rice dietary fiber of method for preparing 20 weight % to 65 weight % dietary fibers, 15 weight % or still less protein and 3 weight % or still less fat, compare with conventional dietary fiber, it is high fiber, low-protein and low-fat.
According to a further aspect of the invention, provide a kind of and prepare the method for rice dietary fiber by rice bran, it may further comprise the steps:
(a) rice bran is made spherolite, obtain the rice bran spherolite;
(b) fat in the removal rice bran spherolite obtains defatted rice bran;
(c) from defatted rice bran, extract protein, obtain to contain solid solution (solid content solution);
(d) from contain solid solution, isolate rice dietary fiber, subsequent drying;
(e) the isolated rice dietary fiber of corase grind;
(f) toast the rice dietary fiber of roughly grinding; And
(g) pulverize the rice dietary fiber that toasted.
The inventive method can be used for handling the cavings that contains cellulose, hemicellulose and lignin component, preferred wheat bran, corn bran, sesame seed meal, big dregs of beans, rice bran, more preferably rice bran.In addition, the application of the inventive method can expand to other material, and for example potato, sweet potato, Kidney bean and cassava obtain same effect.
In the step (a) water content of used rice bran be 10 weight % to 16 weight %, be preferably 12 weight %.The rice bran spherolite is of a size of 2 millimeters to 10 millimeters, is preferably 6.0 millimeters.
In step (b), can be 2 to 5 times of rice bran weight by in the rice bran spherolite, adding weight, preferred 2 to 4 times, the n-hexane of 3 times amount more preferably from about extracts rice bran oil, subsequently at 55 ℃ or more remove the residue n-hexane under the low temperature, remove fat, thereby obtain defatted rice bran.Extracting with n-hexane is at 30 ℃ to 60 ℃, carries out under the preferred 45 ℃ temperature.Extract the oiliness composition, reach 5 weight % or lower up to residual oil content, preferred 3 weight % or lower.
In step (c), can be 4 to 12 times of defatted rice bran weight by in defatted rice bran, adding weight, preferred 4 to 8 times, the more preferably water of 4 times amount, with in even distributed granule, make defatted rice bran formation hydrate and form the hydration rice bran, extract protein.Described hydro-combination process can carry out about 60 minutes.After this, add alkaline solution in the hydration rice bran, the pH value is controlled in 7 to 11.5 the scope, this alkali with initiation protein extracts.Be suitable for alkaline solution of the present invention and can comprise NaOH (NaOH) and ammoniacal liquor, but be not limited thereto.Preferred pH value scope is 9 to 11.5, more preferably 11.5.Used concentration sodium hydroxide was in 1 to 5 equivalent concentration, preferred 1 to 4 centinormal 1 scope during alkali extracted, and 3 equivalent concentration more preferably.Alkali extracts and can carry out 30 minutes to 3 hours under 20 ℃ to 50 ℃ temperature, preferably carries out 1 to 3 hour.Preferred temperature is 30 ℃, thus, the pH value is controlled at 11.5.
In step (d), can use decanter, or by arriving 5000g at 3000g, high-speed and continuous is centrifugal under the preferred 5000g, isolates the rice dietary fiber from contain solid solution.Isolated rice dietary fiber is carried out drying, make its water content reach 5 weight %, preferred 10 weight % or lower to 12 weight %.
In step (e), use hammer-mill (hammer mill) corase grind dietary fiber, make granularity reach 10 orders to 20 orders (800 to 1900 microns), preferred 10 orders.May need described corase grind, so that need not barbecue, evenly toast one period short period of dietary fiber to get final product.
In step (f), can under 180 ℃ to 250 ℃ temperature, toast dietary fiber 5 to 30 minutes.When the water content of dietary fiber is 5%, preferably use electric oven, it was toasted 6 minutes under 220 ℃ of temperature.When the water content of dietary fiber is 12%, preferably use electric oven, it was toasted 9 minutes under 235 ℃ of temperature.The baking and the step of milling can prevent microorganism, and improve its machinability and quality, thereby as raw-food material.
In step (g), can use for example ACM pulverizer (but being not limited thereto), pulverize the rice dietary fiber that toasted, make particle mean size reach 80 orders to 800 orders (20 microns to 230 microns), preferred 20 microns to 100 microns, more preferably 20 microns to 40 microns, and most preferably reach 300 orders or littler.The pulverizing program can be improved the rough texture of dietary fiber, and increases its applicability, thereby as the raw material of processing food.
Rice dietary fiber prepared according to the methods of the invention comprises that 20 weight % to 65 weight % dietary fibers, 15 weight % or still less protein and 3 weight % or still less fat, compare with conventional dietary fiber, and it is high fiber, low-protein and low-fat.In addition, according to the inventive method, can prepare and have improved storage stability and highly purified rice dietary fiber, therefore, it is suitable for raw material of making various processed foods.
[best mode]
Following example will further specify the present invention, and described each example should not be construed as and limits the scope of the invention.
Example 1: rice bran is made spherolite
The rice bran particle is made spherolite, with the extraction efficiency (increasing the amount of extracting productive rate, reducing extraction time and solvent for use) that increases rice bran oil.Use pelletizer, (water content: 12%) (HACL, China) makes and is of a size of 6 millimeters spherolite with 100 kilograms of fresh rice brans.Dry gained rice bran spherolite becomes 10% or lower up to its water content.
Example 2: extract rice bran oil for storage stability
Adding weight in 100 kilograms of dry rice bran spherolites of crossing is the n-hexane of 3 times amount of described spherolite gross weight, extracts rice bran oil.Carry out this extraction, reach 3 weight % or lower up to residual oil content.Under 45 ℃ of temperature, remove the residue n-hexane, obtain defatted rice bran thus.Contained fat constituent serves as the substrate of lipase in the rice bran, is hydrolyzed into aliphatic acid, the content of free aliphatic acid in this rice bran that will increase sharply, and lure the rapid oxidative rancidity of rice bran thus into.Therefore, for example rice bran quality such as storage stability is decided on the residual oil content in the rice bran.
Example 3: from defatted rice bran, extract protein
Adding weight in 85 kilograms of defatted rice brans is the water of 10 times amount of defatted rice bran gross weight, and stirs the mixture 15 minutes, with in even distributed granule, makes defatted rice bran formation hydrate and forms the hydration rice bran.Then, under 30 ℃ of temperature,,, changeed constant agitation 120 minutes with per minute 130 subsequently, extract protein so that its final pH value is controlled at 9.2 to wherein adding 4% sodium hydroxide solution gradually.The extraction of protein is to pH value and responsive to temperature, and finally can influence purity of dietary fiber.
Example 4: separate and the dried rice dietary fiber
After extracting protein, at room temperature, in decanter,, separate filtrate and precipitation with 5000 * g or higher centrifugal gained solution with alkali.In food drier, dry water content is 65% to 68% precipitation, reaches 5 weight % to 12 weight % up to its water content.
Example 5: corase grind rice dietary fiber
Use the dietary fiber that obtains in the hammer-mill corase grind example 4, reach 10 orders (about 800 microns) granularity.This corase grind will make in ensuing baking procedure, need not barbecue, evenly toast one period short period of dietary fiber to get final product.
Example 6: baking rice dietary fiber
The dietary fiber of roughly grinding in the baking example 4 is sheltered the original smell that rice bran sends with (1), and is produced good to eat taste; And (2) prevent microorganism, so that can be used as the raw material of processed food or the food of cook/not cooking.Decide on temperature required, use electric oven or combustion gas roaster to carry out the baking program, and each baking condition all is designed to control water content according to the possibility of microbial survival.When the water content of dietary fiber is 5%, use electric oven, it was toasted 6 minutes under 220 ℃ of temperature, produce good to eat taste and suitable color thus, and control common microorganism, Escherichia coli (colonbacillus) and thermophilic spore-bearing bacterium (thermophilic spore-forming bacteria).When the water content of dietary fiber is 12%, it was toasted 9 minutes under 235 ℃ of temperature, obtain good baking effect.Under the situation of using drum-type combustion gas roaster, the baking dietary fiber is 15 minutes under 185 ℃ of temperature, and the acquisition water content is 5% dietary fiber.
Example 7: pulverize the rice dietary fiber
The dietary fiber that toasted in the example 6 is cooled to 50 ℃ or low temperature more, and uses pulverizer (HOSOKAWA MICRON Co., Ltd, Japan) to pulverize, reach 30 microns or small grain size more.Used pulverizer is to use the ACM pulverizer of air classifier in this step, so that improve the rough texture of dietary fiber, and increases its applicability, thereby as the raw material of processing food.Pulverizing is all to be to carry out under 100 microns the condition on all paths (path), so that obtain the quality of dietary fiber as the processed food raw material.In addition, thoroughly clean on the spot (clean in place, CIP) and the strange land clean that (clean out of place, COP) program is to prevent to toast the cross pollution that microorganism is taken place in the back.
Process chart according to example 1 to 7 preparation rice bran-fiber is shown among Fig. 1.
Test case 1
Composition according to the rice dietary fiber of example 1 to 7 preparation is analyzed, and be the results are shown in the table 1.
Table 1: composition analysis result
| Dried solid (weight %) | Ash content | Starch | Thick protein | Crude fat | Dietary fiber | Amount to |
| Rice bran | 12.6 | 20.4 | 16.3 | 17.7 | 33.0 | 100.0 |
| Defatted rice bran | 14.1 | 26.7 | 23.8 | 0.4 | 35.0 | 100.0 |
| The rice dietary fiber | 12.9 | 22.4 | 8.2 | 0.5 | 56.0 | 100.0 |
As shown in table 1, contained 15 weight % almost completely remove to the fat constituent of the amount of 20 weight % in the rice bran, and storage stability is provided thus, and protein component has also been removed much.Therefore, find that the inventive method can be prepared the rice dietary fiber with high fiber content and good shelf-stability.
Test case 2
Physics and functional characteristic according to the rice dietary fiber of example 1 to 7 preparation are analyzed, and be the results are shown in table 2 and the table 3.
Table 2: physical characteristic
| Physical characteristic | Feature |
| Water holding capacity (%) | About 300 |
| Oil-retaining (%) | About 200 |
| Granularity (micron) | 28-56 |
| Density (grams per milliliter) | 0.47 |
As shown in table 2, find that the fine granularity of conventional dietary fiber is 100 microns or higher, and the fine granularity of rice dietary fiber prepared in accordance with the present invention is 28 microns to 56 microns.
Table 3: functional characteristic
| Functional characteristic | Feature |
| Color | Oldlace |
| Smell | Slightly barbecue is distinguished the flavor of |
| Taste | Good to eat |
| Quality | Soft |
Usually, conventional dietary fiber is because of wherein comprising such as components such as celluloses, and has coarse texture, and this has limited its application in processed food.Yet, as shown in table 3, find that rice dietary fiber prepared in accordance with the present invention is less relatively because of granularity, and has the tender texture that is suitable for absorbing, this is applicable in baked product, grain strip, cereal and the meat packing product etc.
Test case 3
Use SEM (SEM) to analyze the rice dietary fiber for preparing according to example 1 to 7, and the results are shown among Fig. 2.As shown in Figure 2, find that the dietary fiber component with single-size is arranged in the rice dietary fiber regularly.
In addition; prepare the method for rice dietary fiber and can carry out the difference improvement by rice bran according to the dietary fiber that described method prepares; therefore, the embodiment of improved should be interpreted as being included in protection scope of the present invention, unless it deviates from the spirit and scope of the present invention.
Claims (8)
1. one kind prepares the method for rice dietary fiber by rice bran, and it may further comprise the steps:
Rice bran is made spherolite, obtain the rice bran spherolite;
Remove the fat in the described rice bran spherolite, obtain defatted rice bran;
From described defatted rice bran, extract protein, obtain the rice dietary fiber of degreasing and deproteinization;
Roughly grind described rice dietary fiber;
The described rice dietary fiber that baking was roughly ground; And
Pulverize the described rice dietary fiber that toasted.
2. the method for preparing the rice dietary fiber by rice bran according to claim 1, the step of the described defatted rice bran of wherein said acquisition is to be the n-hexane of 2 to 5 times amount of described rice bran spherolite weight by add weight in described rice bran spherolite, extract rice bran oil, reach 5 weight % or lower up to residual oil content, and at 55 ℃ or more remove the residue n-hexane under the low temperature and carry out.
3. the method for preparing the rice dietary fiber by rice bran according to claim 1 and 2, the step of the described protein of wherein said extraction is to be the water of 4 to 12 times amount of described defatted rice bran weight by add weight in described defatted rice bran, make described defatted rice bran formation hydrate and form the hydration rice bran, and under 20 ℃ to 50 ℃ temperature, the centinormal 1 sodium hydroxide solution of 1 equivalent concentration to 5 is added in the described hydration rice bran, carry out the pH value is controlled in 7 to 11.5 the scope.
4. the method for preparing the rice dietary fiber by rice bran according to claim 1 and 2, the step of the described rice dietary fiber of wherein said corase grind is to reach 10 orders to 20 purpose granularities, the step of the described rice dietary fiber that described baking was roughly ground is to use roaster to carry out 5 to 30 minutes under 180 ℃ to 250 ℃ temperature, and the step of the described rice dietary fiber that toasted of described pulverizing is to reach 80 orders to 800 purpose granularities.
5. rice dietary fiber, it comprises the dietary fiber of 20 weight % to the amount of 65 weight %, described rice dietary fiber is according to claim 1 and 2ly to prepare the method for rice dietary fiber by rice bran, is prepared by rice bran.
6. one kind prepares the method for rice dietary fiber by rice bran, and it may further comprise the steps:
Remove the fat in the rice bran, to obtain defatted rice bran;
From described defatted rice bran, extract protein, to obtain the rice dietary fiber of degreasing and deproteinization; And
Baking and the described rice dietary fiber of pulverizing degreasing and deproteinization.
7. the method for preparing the rice dietary fiber by rice bran according to claim 6, wherein said rice dietary fiber comprises the protein of 20 weight % to dietary fiber, 15 weight % or the lower amount of the amount of 65 weight %, and the fat of 3 weight % or lower amount.
8. rice dietary fiber, it comprises the protein of 20 weight % to dietary fiber, 15 weight % or the lower amount of the amount of 65 weight %, and the fat of 3 weight % or lower amount, described rice dietary fiber is to be prepared by rice bran.
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| CN106805254A (en) * | 2015-12-02 | 2017-06-09 | 江南大学 | A kind of processing method of tomato peel dietary fiber |
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| KR101560264B1 (en) | 2013-05-07 | 2015-10-15 | 백승환 | Method of making rice powder containing rice bran |
| KR20160142489A (en) | 2015-06-03 | 2016-12-13 | 주식회사 골든 | Rice flour composition for baking which contains high fiber content and manufacturing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103828895A (en) * | 2014-03-20 | 2014-06-04 | 宁波保税区攀峒信息科技有限公司 | Tea oil rice bran and processing method thereof |
| CN103828895B (en) * | 2014-03-20 | 2015-08-26 | 宁波保税区攀峒信息科技有限公司 | A kind of tea oil rice skin and processing method |
| CN106805254A (en) * | 2015-12-02 | 2017-06-09 | 江南大学 | A kind of processing method of tomato peel dietary fiber |
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| KR101167175B1 (en) | 2012-07-24 |
| KR20110112510A (en) | 2011-10-13 |
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