CN103907815A - Production method for stabilized rice bran fine powder - Google Patents
Production method for stabilized rice bran fine powder Download PDFInfo
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- CN103907815A CN103907815A CN201310002815.9A CN201310002815A CN103907815A CN 103907815 A CN103907815 A CN 103907815A CN 201310002815 A CN201310002815 A CN 201310002815A CN 103907815 A CN103907815 A CN 103907815A
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- rice bran
- moisture
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- attritive powder
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 143
- 235000009566 rice Nutrition 0.000 title claims abstract description 143
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 142
- 238000000034 method Methods 0.000 claims abstract description 40
- 238000010438 heat treatment Methods 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 239000011261 inert gas Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000003801 milling Methods 0.000 claims description 15
- 230000002779 inactivation Effects 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 239000010903 husk Substances 0.000 claims description 3
- 230000008676 import Effects 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 230000002829 reductive effect Effects 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 229910052786 argon Inorganic materials 0.000 claims description 2
- 239000007789 gas Substances 0.000 claims description 2
- 239000001307 helium Substances 0.000 claims description 2
- 229910052734 helium Inorganic materials 0.000 claims description 2
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 3
- 102000004882 Lipase Human genes 0.000 abstract 1
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- 239000004367 Lipase Substances 0.000 abstract 1
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- 235000019421 lipase Nutrition 0.000 abstract 1
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 13
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- 239000004519 grease Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical group OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- -1 Cobastab Chemical compound 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000005273 aeration Methods 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
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- 230000005684 electric field Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000012180 bread and bread product Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 235000010037 flour treatment agent Nutrition 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical group NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 125000005908 glyceryl ester group Chemical group 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000007180 physiological regulation Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to the field of foodstuffs derived from cereals, and discloses a production method for stabilized rice bran fine powder. The production method comprises: heating through a wet heating method after adjusting the water content of rice bran, such that rich bran lipase and peroxidase are inactivated; and drying, and then adopting a turbulent flow type crusher to crush into fine powder, wherein a liquid state inert gas and the rice bran are concurrently introduced into the crusher during the crushing process so as to reduce the crushing temperature.
Description
Technical field
The present invention relates to be derived from the foodstuff field of cereal, relate in particular to and make rice bran steatolysis ferment inactivation become rice bran stably and be milled to become attritive powder, be convenient to room temperature preservation, and can be conveniently for the method for various processed foods formulas.
Background technology
Rice bran accounts for 10% of paddy weight, for brown rice is ground into the byproduct of rice, wherein approximately containing grease, 25% dietary fiber, 14% protein and 45% the carbohydrate of 18-24%.The comparable U.S. milk casein of amino acid composition of rice bran protein matter.Rice bran is rich in the multiple compositions with anti-oxidation efficacy such as the mineral matter elements such as vitamin E group, potassium, magnesium, phosphorus such as Cobastab, fertility alcohol and tocotrienols and γ-rice bran alcohol, cupreol, and there is GABA of physiological regulation function etc., in food processing, there are the potentiality as many nutrient supplementary sources.But, be limited to the unstability that rice bran grease hydrolysis and oxidative rancidity are caused using rice bran as food and feed.Fat after husk rice in rice bran goes bad because of the effect of steatolysis ferment and oxidation ferment soon, so that is not suitable as food applications.
In order to suppress the effect of rice bran steatolysis ferment, existing many processing methods are suggested, clear No. 62-11052 institute of for example Japanese Patent Publication discloses, the rice bran of moisture content 12-13% is dried to 8-9%, coordinate superheated steam to be heated to 115-125 ℃, moisture content 8-9% with extruder again, at the same temperature moisture is down to 4-5% subsequently, and obtains rice bran stably, gained rice bran the processing of milling without further reduction particle diameter.
Japanese Patent Publication Unexamined Patent discloses for No. 11-9207 a kind of in conjunction with rice polisher, the device of rice bran heating will be ground, rice bran can be heated at 100-130 ℃ to 10-60 and make steatolysis ferment inactivation second, thermal source adopts the superheated steam indirect of 160 ℃, and the moisture to rice bran and particle diameter are all unrestricted.
United States Patent (USP) the 5th, discloses a kind of methods that make rice bran steatolysis ferment inactivation with the processing of proteolysis ferment 753, No. 283, is rice bran steatolysis ferment to be decomposed as papaya alcohol, pineapple ferment etc. with the proteolytic enzyme of plant-derived or microorganism.Carry out smoothly for making protein lipolysis in vitro, must add the water of rice bran weight 10% to 500%, the occasion of only adding 10% moisture needs just can make for 24 hours steatolysis ferment inactivation, only need 5 minutes, but follow-up dehydration engineering will consume mass energy while adding 500% moisture.
People's reports such as P.Loypimai, rice bran moisture is adjusted into 30-40%, carries out resistance heated with the electric-field intensity of 150-225V/cm, can destroy the activity of rice bran steatolysis ferment, but this report only limits to small-sized research department's test, and the condition that industrialization is used still needs further to be confirmed.
The vertical university of Louisiana, United States is published in No. 870 research report of dividing in January, 2000 and points out, makes the method for rice bran steatolysis ferment inactivation comprise dry heating method and wet heating.Dry heating method temperature must be higher than more than 120 ℃, and high temperature makes many nutritional labelings destroyed; It is incomplete that the steam heating treatment temperature of wet heating is difficult for evenly causing killing cyanines, but preferably mode is still wet heating, and the moisture of rice bran must be heightened to 30% or higher.More applicable wet heating is extruding heating or microwave heating method, but after heat treated, must note removing a large amount of moisture, in order to avoid lay up period goes bad because of microbial growth.The treated rice bran that makes steatolysis ferment inactivation is referred to as " rice bran stably " conventionally, can be used as the food material that is rich in protein, grease, Cobastab and can reduces the phytosterol of cholesterolemia.
People's Republic of China's patent of invention discloses No. CN1935963A and discloses a kind of method of extracting rice bran oil: the first microwave treatment 60-120 second with 600-1000W power by rice bran, thickness of feed layer 20-100mm, rice bran moisture 7.4% after processing; Subsequently with supercritical carbon dioxide extracting rice bran oil, extraction temperature 25-60 ℃, extracting pressure 10-40MPa, carbon dioxide flow 15-90L/hr, extraction time 30-150 minute, rice bran oil pick-up rate is 20-22%.This patent, to extract rice bran oil as final goal, is killed the distribution of rice bran oil on rice bran particle not mentioned after cyanines for microwave.
People's Republic of China's patent of invention discloses No. CN86105295A and discloses a kind of device and processing method thereof of extracting rice bran oil: rice bran is heated to 125 ℃ or higher, heat time not higher than 1 minute with extruding heater, then fast rice bran is depressurized to atmospheric pressure, make moisture rapid evaporation wherein, cause that oil cell breaks, oil content separates with powder part, and steatolysis ferment is damaged, growth inhibitory substance escapes along with moisture evaporation.This Patent data is for killing the subsequent treatment of rice bran after cyanines not mentioned.
People's Republic of China's patent of invention discloses to disclose for No. CN101301004A a kind ofly processes the method for stabilizing rice bran with high-pressure pulse electric: by brown rice with electric-field intensity 2-85KV/cm, pulse width 10 microsecond-10 millisecond, action intensity 400-100,000 pulse, this kind of facture is generally referred to as electrical resistance heating.It is the brown rice that newly grinds that this patent is processed material, and is not rice bran.
People's Republic of China's patent of invention discloses No. CN101301006A and discloses a kind of method of carrying out stabilizing rice bran with microwave treatment brown rice: brown rice, with the heating using microwave of frequency 2450MHz or 915MHz 10 seconds-10 minutes, can be eliminated to steatolysis enzyme activity.It is the brown rice that newly grinds that this patent is processed material, and is not rice bran.
No. 20090155439th, U.S. Patent application discloses and a kind ofly with extruding heater, the cavings such as rice bran, Testa Tritici, oat bran is heated to 121-160 ℃ and maintain 5 seconds to 2 minutes to eliminate the method for steatolysis ferment and peroxidating ferment, but gained stabilisation cavings is not further reduced to the processing of particle diameter.
The rice recovering particles of rice milling process output is thicker, and some bulky grain even cannot directly pass through 20 object screen clothes.If directly mix with flour while use, it is smooth that the mouthfeel of finished product is not so good as pure bread product.The particle of flour is superfine, and generally, between 90-100 order, larger rice bran particle is that finished product has harsh feeling.Therefore, the further processing of rice bran palpus is milled to suitable with the particle diameter of flour, and approximately 100 orders left and right, could be used with the flour such as flour, corn flour material adapted; And if wish is during using rice bran as meticulousr cosmetic products materials'use, more must be milled to suitable with the particle diameter of pearl powder, approximately 200 orders left and right.
No matter the method for rice bran stabilization is dry heating method or wet heating, its object all makes ferment inactivation wherein (or be called kill cyanines) improving rice bran temperature.No matter extruding heating or microwave, resistance heated all can make the contained starch gelatinization of rice bran simultaneously, after gelatinized starch is dry, make rice bran entirety become very hard agglomerate, increasing rice bran stably is milled into the degree of difficulty of fine-powder, is so that the attritive powder goods of fresh rare rice bran stably on the market so far.
As mentioned above, the stabilisation program of rice bran can utilize high temperature dry heating method or wet heating to make rice bran steatolysis ferment and Oxidation of Fat and Oils ferment inactivation.Dry heating method easily causes the heat damage of crossing of nutritional labeling, therefore be advisable with wet heating.And for wet heating is produced a desired effect, with heating using microwave or the appropriate to the occasion moisture by rice bran of resistance heated be adjusted to approximately 30%, while heating with extruder, the high water activity that the existing moisture of rice bran be enough at high temperature makes ferment inactivation, but no matter push heating or microwave, resistance heated and all can make simultaneously the starch gelatinization of rice bran, after gelatinized starch is dry, make rice bran entirety become very hard agglomerate, increase the degree of difficulty that rice bran stably is milled into attritive powder.
With usual pulverizer, the dry rice bran of stabilisation is milled to suitable with flour particle diameter, can there is the problem that rice bran powder coheres into agglomerate by meeting in the process of 100 eye mesh screens: rice bran oil content is high, while milling, because making rice bran oil, heating liquefies, cause rice bran powder agglomates, cannot become free flowable Powdered.Rice bran oil complicated component, its aliphatic acid composition approaches peanut oil, approximately contains 40% polyunsaturated fatty acid and 40% monounsaturated fatty acid and 20% saturated fatty acid; Its cloud temperature is only 10 ℃, and namely at room temperature rice bran oil has been liquid fat, and in the hot environment in chamber of milling, rice bran oil stickiness reduces and occurs to flow, and is that rice bran is formed agglomerate.This is also not yet to have so far people to produce in a large number the main cause of rice bran stably attritive powder.Through the result of inventor's actual tests, the temperature in the chamber of milling is when more than 45 ℃, and rice bran powder has the phenomenon of caking.If therefore wish is produced the attritive powder that can be used as food material, must solve the chamber heating problem of milling.
In sum, not yet there is at present the one can be by rice bran stably miniaturization, enable the method for freely mixing use with other food formula materials.
Summary of the invention
For problems of the prior art, the object of the invention is to, provide a kind of rice bran stabilization is also further processed into attritive powder, enable freely to mix with other food materials the method using.This kind of fine rice bran powder of stabilisation contains good protein, high dietary fiber content, homovitamin B and high anti-oxidation content of material and contains and can reduce the health-care components such as γ-rice bran alcohol of cholesterolemia and glyceryl ester.
For reaching above object, the present invention adopts following technical scheme.
A manufacture method for rice bran stably attritive powder, is characterized in that, comprises the following steps:
1) screening of husk rice gained rice bran is removed to impurity,
2) adjust moisture,
3) add heat kill cyanines and make rice bran steatolysis ferment inactivation,
4) drying program is down to below 8% rice bran moisture, and,
5) bran powder is broken into attritive powder.
As with improvement, described step 2) in adjust and in moisture and step 3), add heat kill cyanines mode and be: the adjustment moisture that adds water is between 20%-30%, between heating using microwave rice bran temperature to 100 ℃-110 ℃.
As with improvement, described step 2) in adjust and in moisture and step 3), add heat kill cyanines mode and be: the adjustment moisture that adds water is between 15%-30%, between heating using microwave rice bran temperature to 100 ℃-110 ℃.
As with improvement, described step 2) in adjust in moisture and step 3) and add heat kill cyanines mode for keeping the original moisture of rice bran, be heated between rice bran temperature to 120 ℃-140 ℃ to push heater cooperation superheated steam.
As with improvement, the drying program of described step 4) is that forced air supply is dry, one or more in drying under reduced pressure, heated-air drying.
As with improvement, in described step 5), to pulverize be to carry out with turbulent flow type pulverizer to rice bran, and the step of milling in addition after rice bran is pulverized imports liquid inert gas with the reduction temperature of milling in mill processes.
Further with improvement, described liquid inert gas is one or more in nitrogen, carbon dioxide, helium, argon gas.
The manufacture method of a kind of rice bran stably attritive powder provided by the invention has following beneficial effect: after rice bran drying and crushing, add the technique of milling, creatively propose a kind of be directly used in food processing, can with freely rice bran stably attritive powder production technology mixedly of other raw-food materials, made up the blank of food-processing industry at this part.Meanwhile, reduce by import inert gas in mill processes the cavity temperature of milling, effectively prevent the rice bran caking phenomenon in mill processes, guarantee that the rice bran after milling reaches the requirement of food material.In addition, whole killing in cyanines process, controls temperature below 140 ℃, guarantees to avoid when killing cyanines effect the loss of nutrient.
Accompanying drawing explanation
Figure 1 shows that raw material rice bran and the rice bran stably attritive powder dispersion situation comparison diagram in water;
Figure 2 shows that Strong flour adds swollen rate comparison of the obtained dome Toast of 15% or 20% rice bran;
Figure 3 shows that the variation diagram of free fatty acid content during the room temperature storage of rice bran stably attritive powder.
The specific embodiment
For further setting forth essence of the present invention, by reference to the accompanying drawings the specific embodiment of the present invention is described as follows.
Embodiment mono-microwave heating method makes steatolysis ferment inactivation
Take from the fresh rice bran 350g of rice-hulling mill, the 150g that adds water, mixes in the disk of rear immigration one diameter 30cm, high 10cm, and covers with preservative film.Whole dish rice bran is placed in to micro-wave oven, with " high temperature " pattern (electrical power 1400W) heating 5 minutes, takes out, record rice bran central temperature as 180 ℃ take thermometer.The aeration cabinet that rice bran is placed in to 105 ℃ is dried.Rice bran after oven dry is crushed to 100% with Fu Ying Science and Technology Co., Ltd. (No. 11-1, wide Xing Ligoutou lane, Er Lin town, Republic of China Zhanghua County, Taiwan Province) FW-140 type turbulence mill pulverizer can be passed through 100 mesh standard sieves, 90% and can pass through the fineness of 120 mesh standard sieves, in crushing process, liquid carbon dioxide is imported in the charging aperture of pulverizer with rice bran simultaneously.This turbulence mill pulverizer is mainly that the turbulent flow of borrowing the assembly of milling of High Rotation Speed to produce makes to be milled material and collides with each other, rubs, and reaches the effect of pulverizing, is called again " turbulent flow type pulverizer ".
Gained rice bran stably powder and raw material rice bran are added water respectively, vibration evenly becomes after suspension, gets a part and is placed in tapered centrifuge tube and observes, and result as shown in Figure 1, the raw material rice bran precipitation of luming in water, pulverizes the good dispersion in water of rice bran stably after milling.
Embodiment bis-pushes heating and makes steatolysis ferment inactivation
Take from the fresh rice bran 5000Kg of rice-hulling mill, with Miltenz Extruder 6000-SX extruder (Millbank Tecnology(N.Z) Ltd., 25-31 Elizabeth Knox Place, Auckland6, N.Z) carry out heat treated with the feed rate of 3000Kg/hr, operating condition is that 135 ℃ of sleeve temperature, mean residence time are 10 seconds.Rice bran is taken out, and the aeration cabinet that is placed in 105 ℃ is dried.Rice bran after oven dry is crushed to 90% with the FW-400 of Fu Ying Science and Technology Co., Ltd. type high turbulence grinding machine can pass through the fineness of 120 eye mesh screens.
With embodiment mono-, gained rice bran stably powder is added water, vibration evenly becomes after suspension, gets a part and is placed in tapered centrifuge tube and observes, and proves the rice bran good dispersion in water after pulverizing is milled, and outward appearance is similar to the first figure, no longer repeats at this.
Embodiment tri-application examples: the Ying Yong – of rice bran stably attritive powder makes an addition to and makes high fine bread in flour
Embodiment bis-gained rice brans are made an addition in Strong flour, make dome Toast according to well-established law, oven condition is 210 ℃, 35 minutes.The addition of various raw materials is as shown in subordinate list one, and the weight of gained dome toast bread and elevation measurement value are as shown in subordinate list two, and photo in kind as shown in Figure 2.In figure, in visible Strong flour, add swollen rate of 15% rice bran stably attritive powder gained dome Toast and the control group of simple Strong flour without showing difference, mouthfeel is also without showing difference, and weight retention rate is better.
Subordinate list one dome buttered toast bread raw materials formula (3 part)
| Raw material | Contrast | Rice bran 15% | Rice bran 20% |
| Strong flour, g | 928 | 788.8 | 742.4 |
| Rice bran stably attritive powder, g | 0 | 139.2 | 185.6 |
| Whole milk powder, g | 37 | 37 | 37 |
| Berry sugar, g | 93 | 93 | 93 |
| Refined salt, g | 14 | 14 | 14 |
| Water, g | 483 | 483 | 483 |
| Egg, g | 74 | 74 | 74 |
| Fast fermentation is female, g | 11 | 11 | 11 |
| Cream, g | 93 | 93 | 93 |
| S-500(bread improver), g | 9 | 9 | 9 |
| Raw material gross weight, g | 1742 | 1742 | 1742 |
Subordinate list two finished product toast bread property determination values
| Group | Weight (unit: g) | Weight retention rate percentage | Highly (unit: cm) |
| Control group, the 1st article | 551 | 94.9 | 17 |
| Control group, the 2nd article | 549 | 94.5 | 17.5 |
| Control group, the 3rd article | 529 | 91.1 | 17.5 |
| Control group, average | 543 | 93.5 | 17.3 |
| 15%, the 1 article, rice bran | 574 | 98.9 | 15.5 |
| 15%, the 2 article, rice bran | 566 | 97.5 | 15.5 |
| 15%, the 3 article, rice bran | 569 | 98.0 | 16.0 |
| Rice bran 15%, average | 570 | 98.1 | 15.7 |
| 20%, the 1 article, rice bran | 563 | 97.0 | 14.5 |
| 20%, the 2 article, rice bran | 553 | 95.2 | 16 |
| 20%, the 3 article, rice bran | 559 | 96.3 | 16 |
| Rice bran 20%, average | 558 | 96.2 | 15.5 |
Embodiment tetra-application examples: rice bran stably is in the stability of duration of storage
Embodiment bis-gained rice brans are sub-packed in polypropylene plastics pocket with the deal of 500g/ bag, preserve in room temperature (about 25-30 ℃) is lower, regularly take out and analyze free fatty acid content, analytical method is according to A.O.C.S., the method of 2004.Office methods and recommended practices of the American Oil Chemists ' Society, result as shown in Figure 3, in figure, numeral shown in transverse axis is that shown in all numbers between storage life, the longitudinal axis, numeral, for the free fatty acid content in rice bran oil, represents with oleic acid.This figure shows that gained rice bran stably attritive powder of the present invention at room temperature preserves 6 months, and free fatty acid content only rises to 4.0% a little from 3.1%, really complete deactivation of visible rice bran steatolysis ferment.Must not be higher than 10% for the edible rice bran oil Free Fat acid content of the mankind, gained rice bran stably of the present invention also meets this requirement.
The above specific embodiment has been described in detail essence of the present invention, but can not limit protection scope of the present invention with this.In every case within the simple modifications of doing according to the present invention and modification all drop on the claim protection domain of this patent.
Claims (7)
1. a manufacture method for rice bran stably attritive powder, is characterized in that, comprises the following steps:
1) screening of husk rice gained rice bran is removed to impurity,
2) adjust moisture,
3) add heat kill cyanines and make rice bran steatolysis ferment inactivation,
4) drying program is down to below 8% rice bran moisture,
5) bran powder is broken into attritive powder.
2. the manufacture method of a kind of rice bran stably attritive powder according to claim 1, it is characterized in that, described step 2) in adjust and in moisture and step 3), add heat kill cyanines mode and be: the adjustment rice bran moisture that adds water is between 20%-30%, between heating using microwave rice bran temperature to 100 ℃-110 ℃.
3. the manufacture method of a kind of rice bran stably attritive powder according to claim 1, it is characterized in that, described step 2) in adjust and in moisture and step 3), add heat kill cyanines mode and be: the adjustment rice bran moisture that adds water is between 15%-30%, between heating using microwave rice bran temperature to 100 ℃-110 ℃.
4. the manufacture method of a kind of rice bran stably attritive powder according to claim 1, it is characterized in that, described step 2) in adjust and in moisture and step 3), add heat kill cyanines mode: be to keep the original moisture of rice bran, coordinate superheated steam to heat between rice bran temperature to 120 ℃-140 ℃ to push heater.
5. the manufacture method of a kind of rice bran stably attritive powder according to claim 1, is characterized in that, the drying program of described step 4) is that forced air supply is dry, one or more in drying under reduced pressure, heated-air drying.
6. the manufacture method of a kind of rice bran stably attritive powder according to claim 1, it is characterized in that, in described step 5), rice bran pulverizing is to carry out with turbulent flow type pulverizer, and the step of milling in addition after rice bran is pulverized imports liquid inert gas to reduce the temperature of milling in mill processes.
7. the manufacture method of a kind of rice bran stably attritive powder according to claim 6, is characterized in that, described liquid inert gas is one or more in nitrogen, carbon dioxide, helium, argon gas.
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| CN107912680A (en) * | 2017-12-12 | 2018-04-17 | 四川农业大学 | A kind of preparation method of rice bran maltose glutinous rice cakes |
| CN110495560A (en) * | 2019-09-17 | 2019-11-26 | 广东海洋大学 | A kind of production method of the instant rice bran conditioning powder of seawater rice |
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| CN107912680A (en) * | 2017-12-12 | 2018-04-17 | 四川农业大学 | A kind of preparation method of rice bran maltose glutinous rice cakes |
| CN110495560A (en) * | 2019-09-17 | 2019-11-26 | 广东海洋大学 | A kind of production method of the instant rice bran conditioning powder of seawater rice |
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