CN104304444A - Method for continuously stabilizing rice bran by adopting tunnel-type microwave - Google Patents
Method for continuously stabilizing rice bran by adopting tunnel-type microwave Download PDFInfo
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- CN104304444A CN104304444A CN201410589062.0A CN201410589062A CN104304444A CN 104304444 A CN104304444 A CN 104304444A CN 201410589062 A CN201410589062 A CN 201410589062A CN 104304444 A CN104304444 A CN 104304444A
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Abstract
The invention discloses a method for continuously stabilizing rice bran by adopting tunnel-type microwave. The method comprises a process for stabilizing rice bran by adopting a tunnel-type microwave device and determining the relevant technical parameters such as water-removing capacity of microwave power, the optimum residual water of the rice bran after microwave treatment, and the appropriate material bed height of the bran after microwave treatment. The method solves the difficulty in continuously stabilizing rice bran by adopting microwave, and the stabilized rice bran can be kept fresh for above two months. The method has the advantages that the original good quality and nutritional ingredients of the rice bran are kept, environment is protected, the operation is easy and convenient, and the promotion and application are also easy.
Description
Technical field
The invention belongs to vegetable fat and vegetable protein processing technique field, be specifically related to rice bran to prepare oil and deep development utilization, the method for particularly tunnel microwave rice bran continuous stabilization, to solve the industrial production application of rice bran stabilization.
Background technology
Paddy rice is one of staple food crop of China, and rice yield was at about 200,000,000 tons in recent years, and accounting for 35% of Gross World Product, occupies first place in the world in position.Rice bran is the Main By product in paddy rice milling process, accounts for 5 ~ 8% of paddy, and annual output is at 1,300 ten thousand more than t.Rice bran oil content is more than 15%, and liquefaction is the first step of rice bran comprehensive utilization, is also the maximum processing of economic benefit.The natural golden ratio of advising close to the World Health Organization (WHO) of rice bran oil institute fatty acids composition.In addition, rice bran oil is rich in the various active nutritional labelings such as oryzanol, phytosterol, vitamin E, effectively can resist inferior health.Rice bran oil is recommended as health-care edible oil by the World Health Organization and American Heart Association (AHA).If Appropriate application rice bran resource, China can produce about 2,300,000 tons of rice bran oils every year, be equivalent to 100,000,000 mu of soils produce the oil content of soybean oil.China's edible oil degree of self-sufficiency 5% ~ 10% can be improved.
China edible oil market year aggregate supply is 2,800 ten thousand tons in recent years, the edible oil degree of self-sufficiency of domestic oil seed production is less than 40%, and there is downward trend year after year, therefore open up oil resource by every possible means, volume increase vegetable fat, be the large problem being related to national edible oil supply security, caused the great attention of national correlation department.
The actual conditions of paddy processing factory of China are small-sized dispersions, and cause rice bran resource to collect difficulty, and rice bran oil is very unstable, does not effectively process in 6h, its acid number of the grease in rice bran will sharply rise, and the acid number of fresh rice bran rises to 7 from 4.2.6h rises nearly 70%, substantially rises by the speed of per hour 10%.The use value of rice bran is greatly reduced.When Rice bran crude oil content of fatty acid reaches more than 10%, oil and fat refining is extremely uneconomical, and such rice bran makes feed also can cause livestock and poultry indigestion, and impact is grown.Rice bran become sour rotten cause in rice bran oil production process " easily become sour ", " refining loss is large ", " decolouring is difficult, color is dark " three large problems, therefore rice bran stability is the precondition of rice bran resources development and utilization.China lacks advanced rice bran stabilization technology, and always technology restriction causes rice bran utilization rate to be in low-level main cause.
The factor affecting rice bran quality deterioration is a lot, and current tendentious suggestion is thought, the main cause that rice bran becomes sour is that lipolytic enzyme contained by himself and oxidizing ferment cause.Lipase active in rice bran is very high, can produce aliphatic acid by hydrolysate oil rapidly, then issue lipogenous becoming sour in the acting in conjunction of the factors such as oxidizing ferment, light, heat.Therefore the rice bran most effective method that becomes sour is prevented to be exactly the activity suppressing lipase.
Rice bran stabilization requires: the lipase that (1) suppresses and passivation causes rice bran rotten and oxidizing ferment, should reduce the destruction of Rice Bran composition simultaneously as much as possible, keep the functional performance of functional components; (2) kill the insect be mingled with in rice bran and microorganism, prevent the enzyme of the nutriment in its consumption rice bran and generation from rice bran is accelerated rotten.
So far, the research report of research rice bran stabilization method is a lot of both at home and abroad, has chemical method, cryopreservation method, radiation treatment method, heat treating process, extrusion method, enzyme process, microwave treatment method etc.In view of paddy processing factory of China One's name is legion, and the processing factory of more than 75% is the factory that day process paddy ability is less than 100t, small scale, produce rice bran limited amount, and the stabilization processes of rice bran must be carried out in time in processing factory locality.Therefore, there is such or such problem in the application of above-mentioned rice bran stabilization method, as invest large, equipment is many, complicated operation, production cost are high, environmental pollution etc.Some good method is also difficult to apply, the bottleneck becoming restriction rice bran to prepare oil and utilize further.
The research of heating using microwave stabilization method starts from 1979, and studying the most active is in the world the U.S..Result of study shows, heating using microwave for prevent rice bran be hydrolyzed and oxidation deterioration very effective.Characteristics of microwave heating can be deep into internal batch throughout its mass is heated simultaneously, and homogeneous heating and speed are fast, and thermal conversion efficiency is high, and the thermal inertia simultaneously heated is little and be easy to control.
Existing Patents technology has 8: the patent No. 200920231995 a kind of continuous synchronous microwave of grain germ " go out enzyme and dry equipment ", and this patent adds devices such as turning over embryo device; The patent No. 201210441269 " production method of a kind of storage tolerance Nutritive Rice and rice bran ", this patent is Jiang Longgu, the brown rice of impurity elimination carries out microwave and saturated vapor Combined Treatment, then gently grinds, and can obtain long keeping Nutritive Rice and rice bran simultaneously; The patent No. 200910183647 " microwave, flash evaporation puffing rice bran method for inactivating enzymes ", this patent is the method combined with flash distillation by microwave; The patent No. 200810122656 " method of processing husked rice and stabilizing rice bran by microwave ", this patent is to going the brown rice after husk to carry out microwave treatment in rice process; The patent No. 201310025145 " a kind of method utilizing microwave treatment to improve the anti-mildew performance of rice bran ", this patent uses the process of intermittent type microwave stove; The patent No. 201320023180 " a kind of apparatus utilizing microwave treatment to improve the anti-mildew performance of rice bran ", this patent is improved microwave device; The patent No. 01134130 " technique of heating using microwave administration measure rice bran and special moisture maintainer thereof ", this patent first adds water and employs special moisture maintainer and carries out microwave treatment; The patent No. 200810122657 " method of microwave, ultraviolet and high-pressure pulse electric Combined Treatment husked rice and stabilizing rice bran ", this patent adopts complicated microwave, ultraviolet and high-voltage pulse Combined Treatment brown rice with the method for stabilizing rice bran.
The existing paper about rice bran microwave treatment about has more than ten sections, be all carry out at intermittent type microwave stove the report studied, only one section is " rice bran microwave deactivating enzyme and oil extracting process research " (the Science and Technology of Food Industry such as Wu Bengang.32 volumes the 10th phase 298-301 in 2011) be study in continuous microwave equipment, the optimum condition drawn is: during microwave power 6kw, rice bran thickness of feed layer is 0.9cm, and the processing time is 4min, and treating capacity per hour reaches 36kg.
Summary of the invention
The present invention, on the basis of a small amount of rice bran stabilization research of laboratory batch micro-wave oven, adopts tunnel type micro wave device to further investigate rice bran continuous stabilization process, determines relevant parameter, for industrial applications provides support.
Object of the present invention can be achieved through the following technical solutions.
1. the method for tunnel microwave rice bran continuous stabilization, its innovative point is, it comprises following content:
A, tunnel type micro wave device is directly used in rice bran stabilization, and method is as follows: the first step, according to rice bran output and moisture, determines the size of required microwave power; Second step, according to the effective dimensions of thickness of feed layer and rice bran unit weight and microwave enclosure, determines the microwave time, thus determines the speed of microwave device conveyer belt.Its technique is as follows:
Rice bran is delivered to microwave enclosure through microwave device conveyer belt and carries out microwave treatment, is then exported by microwave device conveyer belt, is rice bran stably;
B, determines the best residual moisture of rice bran after heating using microwave;
C, determines the dewatering capacity of heating using microwave rice bran microwave power first;
D, when determining heating using microwave first, the height of the rice bran bed of material;
E, determines the time of heating using microwave.
2. the method for tunnel according to claim 1 microwave rice bran continuous stabilization, is characterized in that: first tunnel type micro wave device is directly used in rice bran stabilization industrial production.
The method of 3 tunnel according to claim 1 microwave rice bran continuous stabilizations, it is characterized in that: the best residual moisture in described content B after micro-wave drying is 2.5%-3.5%.
The method of 4 tunnel according to claim 1 microwave rice bran continuous stabilizations, is characterized in that in micro-wave drying rice bran in described content C, and anhydrating of microwave power can be 0.25kg water/kwh ~ 0.5kg water/kwh.
The method of 5 tunnel according to claim 1 microwave rice bran continuous stabilizations, it is characterized in that:: micro-wave drying rice bran in described content D, rice bran bed depth is on a moving belt 1 ~ 4cm.
The method of 6 tunnel according to claim 1 microwave rice bran continuous stabilizations, it is characterized in that:: in described content E, the micro-wave drying time can calculate according to the treating capacity of rice bran, rice bran water content, rice bran unit weight etc., and the microwave time is 5 ~ 15min.
Technology contents of the present invention is below described in further detail.
1, before addressed and cause rice bran rotten reason of becoming sour to be that lipolytic enzyme contained by self and oxidizing ferment cause, enzyme is actually protein, microwave energy is utilized to make zymoprotein sex change, namely three grades of protein, quaternary structure is destroyed, enzyme just can be made to lose activity, thus reach the object of inactivating enzymes (i.e. stabilisation).
2, the technique of employing is as follows: first detect rice bran moisture, then adjust bed depth, and adjustment microwave power carries out microwave deactivating enzyme, is rice bran stably
3, residual moisture after rice bran microwave: the moisture after rice bran stabilization can represent the effect of stabilization processes to a great extent.Under the prerequisite not damaging rice bran, residual moisture is lower, and stabilization effect is better, and the rice bran shelf-life is longer.But when after microwave treatment, when moisture is down to below 3%, rice bran appearance part is charred charing, loss is comparatively large, and obviously excessive micro-wave drying (microwave power that the rice bran as some uses excessive or microwave overlong time) is irrational.Therefore the moisture after microwave drying is comparatively suitable with 3% ~ 4%.
4, the dewatering capacity of microwave power: water is the best medium absorbing microwave ability, the microwave electric energy of every kilowatt-hour can make the water vapor of 1.39 kilograms in theory, due to the factor such as line loss and microwave cavity efficiency of device, general actual effect is 0.8 ~ 1.1kg water/kwh, but only has 0.3kg water/about kwh for rice bran stabilization process.This is determined by the physical property of rice bran (moisture, fines content etc.).
5, bed depth: although microwave energy has penetrability, makes the material of microwave treatment surface and inside be acted on simultaneously, also restricted, just poor more than 5cm effect.Therefore during rice bran microwave treatment, bed depth is less than 5cm.
6, the microwave time: the microwave time refers to rice bran time by microwave heating box body on the conveyer belt of microwave device, directly related with the speed of conveyer belt, line speed is fast, then rice bran is just short by the time of microwave treatment, vice versa, and according to aforesaid basic parameter, the microwave time can be determined.Such as be aware of rice bran quantity to be processed, moisture (the residual moisture content after original moisture content and microwave), microwave power, just can calculate the microwave time of needs, thus determine the speed (length of microwave heating box body is fixing) of conveyer belt.
By parameter disclosed by the invention, microwave treatment is carried out to rice bran, typical data is as follows: the rice bran after process is stored 2 months under temperature (the maximum temperature 34 DEG C) condition at the beginning of autumn late summer of Wuhan, survey the rising of its rice bran oil acid number and be less than 5mg KOH/g, undressed control sample then rises to 65.2mg KOH/g (rice material oil extracted from rice husks acid number is 12.7mg KOH/g)
The present invention has the following advantages:
1, have heat drying, the enzyme that goes out, sterilization, the effect such as desinsection, can long-time (more than 2 months) fresh-keeping, thus improve use value and the economic worth of rice bran.
2, because heating-up temperature is low, the time is short, can preserve the original quality of rice bran and nutritional labeling very well, as minimum in destructiveness such as vitamin Es to some heat-sensitive substance.
3, effectively energy-conservation, heating using microwave is penetrability heating, more direct and of short duration, and steam is in line mode, improves evaporation effect, therefore saves the energy of 60% than conventional method.
4, be conducive to environmental protection.
5, easy and simple to handle, apply easily, do not need add any other compound and increase facility.
Accompanying drawing explanation
Accompanying drawing 1 is the tunnel type micro wave device front view that the present invention adopts,
Accompanying drawing 2 is tunnel type micro wave device top views that the present invention adopts.
The drawing of accompanying drawing is described as follows:
1. charging aperture, 2. wave suppression device, 3. steam vent, 4. heating using microwave, 5. device for discharging,
6 conveyer belts, 7 observation windows
Detailed description of the invention
The present invention is further described below in conjunction with accompanying drawing embodiment
Embodiment
See accompanying drawing, the rice bran of the harsh output of rice processing factory is evenly laid on the conveyer belt of tunnel type micro wave device, conveyer belt slowly moves forward with certain speed, enter microwave heating box body through microwave suppressor having device and carry out microwave continuous stabilization processes, the rice bran processed is again through microwave suppressor having device, be delivered to discharge port discharging with conveyer belt, then pack.Complete microwave process continuously.
According to the output of technical parameter provided by the invention and rice processing factory rice bran, moisture, can calculate the power of required microwave device, microwave time etc.Now illustrate, certain rice processing factory day process paddy 50t, rice bran output is about 3.0t/d (go to crack rice, the impurity such as rice crushed rices be pure rice bran).If rice bran water content is 11%, dried moisture is decided to be 3.5%, then need per hour anhydrate about 9.4kg, and need be equipped with microwave power (be 0.3kg water/kwh by dewatering capacity) is 31.3kw.If microwave device adopts 6 microwave box, microwave box overall length is 7 meters, and conveyer belt effective width is 0.5m, and rice bran bed depth is 0.02m, rice bran unit weight 390kg/m
3, rice bran quality is 125kg/h=2.1kg/ minute, then volume per minute is 2.1 ÷ 390=0.0053 (m
3/ minute), the volume that effectively utilizes of microwave box is 7 × 0.5 × 0.02=0.07 (m
3), then microwave heating time is 0.07 ÷ 0.0053=13.2 (minute), and the transporting velocity of conveyer belt is 7 ÷ 13.2=0.53 (m/ minute).
Claims (6)
1. the method for tunnel microwave rice bran continuous stabilization, is characterized in that, it comprises following content:
A, tunnel type micro wave device is directly used in rice bran stabilization, and method is as follows: the first step, according to rice bran output and moisture, determines the size of required microwave power; Second step, according to the effective dimensions of thickness of feed layer and rice bran unit weight and microwave enclosure, determines the microwave time, thus determines the speed of microwave device conveyer belt.Its technique is: rice bran is delivered to microwave enclosure through microwave device conveyer belt and carries out microwave treatment, is then exported by microwave device conveyer belt, is rice bran stably;
B, determines the best residual moisture of rice bran after heating using microwave;
C, determines the dewatering capacity of heating using microwave rice bran microwave power first;
D, when determining heating using microwave first, the height of the rice bran bed of material;
E, determines the time of heating using microwave.
2. the method for tunnel according to claim 1 microwave rice bran continuous stabilization, is characterized in that: first tunnel type micro wave device is directly used in rice bran stabilization industrial production.
3. the method for tunnel according to claim 1 microfarad rice bran continuous stabilization, it is characterized in that: the best residual moisture in described B after micro-wave drying is 2.5%-3.5%.
4. the method for tunnel according to claim 1 microfarad rice bran continuous stabilization, is characterized in that: micro-wave drying rice bran in described C, and anhydrating of microwave power can be 0.25kg water/kwh ~ 0.5kg water/kwh.
5. the method for tunnel according to claim 1 microfarad rice bran continuous stabilization, it is characterized in that:: micro-wave drying rice bran in described D, rice bran bed depth is on a moving belt 1 ~ 4cm.
6. the method for tunnel according to claim 1 microwave rice bran continuous stabilization, it is characterized in that:: in described E, the micro-wave drying time can calculate according to the treating capacity of rice bran, rice bran water content, rice bran unit weight etc., and the microwave time is 5 ~ 15min.
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Cited By (7)
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| CN104939266A (en) * | 2015-05-11 | 2015-09-30 | 西南大学 | Enzyme-deactivation stabilizing treatment method of rice bran |
| CN105053757A (en) * | 2015-07-09 | 2015-11-18 | 安徽农业大学 | Rice bran stabilization treatment method |
| CN107242437A (en) * | 2017-05-12 | 2017-10-13 | 安徽师范大学 | A kind of rice bran stabilization processing method and radio frequency heating equipment |
| CN108169436A (en) * | 2018-01-12 | 2018-06-15 | 成都市农林科学院 | It is precisely controlled the method for potato fresh sweet potato mud water content and potato steamed bun production method |
| CN109679761A (en) * | 2019-01-07 | 2019-04-26 | 国家粮食和物资储备局科学研究院 | A kind of stabilization method of rice bran |
| CN111802575A (en) * | 2020-08-19 | 2020-10-23 | 梅州市建丰粮业发展有限公司 | Rice bran stabilization treatment method and radio frequency heating equipment |
| CN112535255A (en) * | 2020-12-02 | 2021-03-23 | 吉林省蚕业科学研究院 | Preparation method and application of rice bran powder |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939266A (en) * | 2015-05-11 | 2015-09-30 | 西南大学 | Enzyme-deactivation stabilizing treatment method of rice bran |
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| CN105053757A (en) * | 2015-07-09 | 2015-11-18 | 安徽农业大学 | Rice bran stabilization treatment method |
| CN107242437A (en) * | 2017-05-12 | 2017-10-13 | 安徽师范大学 | A kind of rice bran stabilization processing method and radio frequency heating equipment |
| CN108169436A (en) * | 2018-01-12 | 2018-06-15 | 成都市农林科学院 | It is precisely controlled the method for potato fresh sweet potato mud water content and potato steamed bun production method |
| CN109679761A (en) * | 2019-01-07 | 2019-04-26 | 国家粮食和物资储备局科学研究院 | A kind of stabilization method of rice bran |
| CN111802575A (en) * | 2020-08-19 | 2020-10-23 | 梅州市建丰粮业发展有限公司 | Rice bran stabilization treatment method and radio frequency heating equipment |
| CN112535255A (en) * | 2020-12-02 | 2021-03-23 | 吉林省蚕业科学研究院 | Preparation method and application of rice bran powder |
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Application publication date: 20150128 |