CN104939266A - Enzyme-deactivation stabilizing treatment method of rice bran - Google Patents
Enzyme-deactivation stabilizing treatment method of rice bran Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 111
- 235000009566 rice Nutrition 0.000 title claims abstract description 111
- 238000000034 method Methods 0.000 title claims abstract description 40
- 230000000087 stabilizing effect Effects 0.000 title abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 110
- 238000010438 heat treatment Methods 0.000 claims abstract description 88
- 102000004190 Enzymes Human genes 0.000 claims abstract description 32
- 108090000790 Enzymes Proteins 0.000 claims abstract description 32
- 230000000694 effects Effects 0.000 claims abstract description 28
- 230000006641 stabilisation Effects 0.000 claims abstract description 27
- 238000011105 stabilization Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 16
- 238000012216 screening Methods 0.000 claims description 14
- 238000013461 design Methods 0.000 claims description 10
- 238000003672 processing method Methods 0.000 claims description 10
- 238000009413 insulation Methods 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000006911 enzymatic reaction Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 102000003992 Peroxidases Human genes 0.000 abstract description 5
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- 230000009849 deactivation Effects 0.000 abstract description 2
- 235000021588 free fatty acids Nutrition 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 17
- 238000001125 extrusion Methods 0.000 description 11
- 230000008569 process Effects 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
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- 239000004367 Lipase Substances 0.000 description 7
- 239000002253 acid Substances 0.000 description 7
- 235000019421 lipase Nutrition 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 125000001931 aliphatic group Chemical group 0.000 description 5
- 230000002366 lipolytic effect Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 235000019774 Rice Bran oil Nutrition 0.000 description 4
- 230000005855 radiation Effects 0.000 description 4
- 239000008165 rice bran oil Substances 0.000 description 4
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000004134 energy conservation Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- YLLIGHVCTUPGEH-UHFFFAOYSA-M potassium;ethanol;hydroxide Chemical compound [OH-].[K+].CCO YLLIGHVCTUPGEH-UHFFFAOYSA-M 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- GEYOCULIXLDCMW-UHFFFAOYSA-N 1,2-phenylenediamine Chemical compound NC1=CC=CC=C1N GEYOCULIXLDCMW-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000371652 Curvularia clavata Species 0.000 description 2
- 102000004157 Hydrolases Human genes 0.000 description 2
- 108090000604 Hydrolases Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
- 229960002163 hydrogen peroxide Drugs 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000012047 saturated solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241001411320 Eriogonum inflatum Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 102000011420 Phospholipase D Human genes 0.000 description 1
- 108090000553 Phospholipase D Proteins 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- 102000014384 Type C Phospholipases Human genes 0.000 description 1
- 108010079194 Type C Phospholipases Proteins 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001925 catabolic effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 229910000397 disodium phosphate Inorganic materials 0.000 description 1
- 235000019800 disodium phosphate Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- WPEXVRDUEAJUGY-UHFFFAOYSA-B hexacalcium;(2,3,4,5,6-pentaphosphonatooxycyclohexyl) phosphate Chemical compound [Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])(=O)OC1C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C(OP([O-])([O-])=O)C1OP([O-])([O-])=O WPEXVRDUEAJUGY-UHFFFAOYSA-B 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000009191 jumping Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- CHWRSCGUEQEHOH-UHFFFAOYSA-N potassium oxide Chemical compound [O-2].[K+].[K+] CHWRSCGUEQEHOH-UHFFFAOYSA-N 0.000 description 1
- 229910001950 potassium oxide Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000013022 venting Methods 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
- A23L3/185—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses an enzyme-deactivation stabilizing treatment method of rice bran. According to the stabilizing treatment method, by combining a rapid microwave heating manner with an efficient far-infrared temperature control manner, the disadvantage that although the temperature increase is rapid, the temperature is difficult to stabilize and control in a microwave heating manner is overcome, and microwave and far-infrared heating energy-saving techniques are truly applied to the production field of enzyme deactivation of rice bran. According to the stabilizing treatment method, the residual activity of peroxidase of rice bran which is subjected to enzyme-deactivation stabilization is 1.1%, and after the rice bran is cultured in a constant-temperature incubator at 37 DEG C for 60 days, the free fatty acid value of the stabilized rice bran is always stabilized at 140mgKOH/100g-170mgKOH/100g; the microwave heating technique and the far-infrared heating technique are two excellent energy-saving heating techniques and are applied to the industrial production of stabilization of rice bran, so that the purposes of high efficiency, energy saving, emission reduction and consumption reduction are achieved; by combining the microwave heating technique and the far-infrared heating technique, the disadvantages of the single microwave heating manner that the temperature is difficult to control, and the product quality is instable are overcome.
Description
Technical field
The present invention relates to agricultural byproducts processing technical field, particularly relate to a kind of rice bran and to go out enzyme stabilization processing method.
Background technology
Rice bran is the accessory substance of paddy processing, and the cortex produced when being milling characteristic of brown rice and a small amount of rice embryo are main mixture, are a kind of renewable resources had a large capacity and a wide range.The United Nations Industrial Development Organization (UNIDD) is referred to as a kind of raw material (an under utilized raw material) underused rice bran.The research report of United States Department of Agriculture claims, and in rice, the nutrient of 64% concentrates on rice bran, is the precious resources of research and development rice bran oil, rice bran health food and various bioactivators.China produces paddy about 200,000,000 tons per year, and be the first in the world Chan Dao big country, rice bran quality accounts for 7.5% ~ 8.0% of paddy, and state produces rice bran per year more than 1,000 ten thousand tons still, and accounting for 1/3 of world's total amount, is a kind of huge renewable resource.But for a long time, rice bran is mainly used in animal feed by China, only have an appointment 10% rice bran for squeeze rice bran oil or preparation high value product, as phytic acid calcium, inositol and oryzanol etc.Although achieve certain economic benefit, with the developed country such as the U.S., Japan to the comprehensive utilization degree of depth of rice bran and the application gap of new and high technology larger.
Fresh rice bran not easily stores, because the unstability of rice bran, its unstability shows: after husk rice, lipase in rice bran and rice bran oil are mixed together in rice bran and contact with each other, aliphatic acid hydrolysis occurs at once, fat hydrolase makes grease decomposite free fatty rapidly, and after a few hours, namely rice bran presents bran stink (the mixing smell of musty, rancidity etc.).The lipase that four kinds main is had, i.e. glyceride hydrolase (lipolytic enzyme) and phospholipase A (A in rice bran
1and A
2), phospholipase C and phospholipase D, wherein the activity of lipolytic enzyme is the highest.Sweet three esters are resolved into aliphatic acid, monoglyceride and diglyceride by lipolytic enzyme, final generation glycerine and aliphatic acid, and meanwhile, phosphatide, under the effect of phosphatidase, decomposes and generates acid glycerine, phosphoric acid, aliphatic acid and choline.
The object of rice bran stabilization mainly effectively suppresses and the activity of passivation rice bran fats catabolic enzyme, and the nutrient component damages simultaneously in maintenance rice bran is less, and rice bran enzyme stabilization technology of going out has become the key that can rice bran resource be utilized effectively.The method of rice bran stabilization comprises refrigeration, microwave method, radiation method, dielectric heating method, method of chemical treatment, heat treating process and extrusion etc.
Wherein, heating process stabilizing rice bran becomes the focus of application study, and the extrusion of high pressure-temperature effect successfully carries out industrial applications.Heating method is according to the difference of moisture, be roughly divided into dry heating method and wet heating, the people such as Viraktamath study discovery, conventional heating Temperature Treatment rice bran below 100 DEG C, do not reach the effect of stabilizing rice bran, if but temperature is more than 140 DEG C, rice bran can the too high and zoom of Yin Wendu, and qualitative change is bad.King waits result of study quietly and is presented in the temperature of 130 DEG C and heats 60min, and effect is best, but the remaining vigor of lipase still has 0.41, is still unfavorable for long-term preservation.And conventional heating methods, make that rice bran color and luster is deepened, nutritive loss increases the weight of.Extrusion method is the method for current comparative maturity and effective stabilizing rice bran, and after rice bran enters bulking machine, material is fed forward by the screw rod run up, and at high temperature under high pressure, microorganism is killed, lipase inactivation.Meanwhile, in extrusion process, most fat defines compound with starch, protein, makes fat be subject to the protection of starch and protein, thus also reduces the degree of fat rancidity.According to the method for the people such as Randall, first adjust rice bran moisture, at the temperature of 125 ~ 130 DEG C of extruding, maintain the several seconds, in 97 ~ 99 DEG C of insulations 3 minutes after extruding, effectively can suppress the activity of lipolytic enzyme and lipoxidase, stabilization effect is obvious.Red legend China etc. have studied the extrusion stability of full fat rice bran, and result shows, extrusion temperature is higher, and the degree that lipase is passivated is larger, but the too high protein denaturation that also can make of extrusion temperature, be unfavorable for next step extraction.Due to the heat transfer medium that water is good, the moisture suitably improving rice bran can make Temperature Distribution in extrusion process evenly, the heat resistance of enzyme is lower, contributes to the destruction of lipase, and enzyme effect of going out is better.Southern Yangtze University Zhou Sumei etc. have studied the impact of extruding on rice bran protein, and result of study shows: extrusion stability process is very large to the characteristics influence of rice bran protein, such as, extract albumen can to like this following process of rice bran and bring certain difficulty.
Microwave heating method, Louisiana, United States stands the people such as people and Tao such as university Ramezanzadeh and uses microwave method stabilizing rice bran, rice bran 3min is heated under 2450MHz and 850W microwave power, store 16 weeks respectively at 4 DEG C and 25 DEG C, inspection rice bran microwave effect, result shows, heating using microwave for prevent rice bran be hydrolyzed and oxidation deterioration very effective.The applied microwave heating techniques such as Yan Meirong process rice bran, result shows, be heat 90s under the condition of 650w at microwave power, after preserving 8 weeks, acid number is stabilized between 7.5 ~ 9 substantially, well below untreated rice bran, absolutely prove that the method for Rice Bran Stabilization by Microwave Heating is effective and feasible.Feng Guang wick etc. is also studied the activity of lipase in rice bran in microwave radiation.Research shows, rice bran is after microwave radiation processing, and in rice bran, the activity of lipolytic enzyme is suppressed effectively, improves the security of rice bran storage.Deng Wenhui have studied the peroxide enzyme deactivation made with microwave in black rice chaff, when black rice chaff water content is 26%, processes 105s when microwave power is 900w, the remaining vigor of peroxidase can be made to be reduced to 0.5%, effective passivation enzymatic activity.
Carry out microwave radiation heating can be deep into internal batch, throughout its mass is heated simultaneously, homogeneous heating is rapid, and thermal conversion efficiency is high, simultaneously little to Rice Bran composition influence, technological operation is simple, be easy to control, the time is short, and enzyme effect of going out is better, in numerous stabilization methods, microwave stabilization method has broad application prospects.The ability of material absorbing microwave, decides primarily of its dielectric dissipation factor.The material that dielectric dissipation factor is large is just strong to the absorbability of microwave, and on the contrary, the ability of the material absorbing microwave that dielectric dissipation factor is little is also weak.Because the loss factor of each material there are differences, heating using microwave just shows the feature of selective heating.Material is different, and the thermal effect of generation is also different.Hydrone belongs to polar molecule, and dielectric constant is comparatively large, and its dielectric dissipation factor is also very large, has strong absorbability to microwave.And the dielectric constant of protein, carbohydrate etc. is relatively little, it is more much smaller than water to the absorbability of microwave.Therefore, for food, water content number on microwave heating effects impact very large.But in the scale heating using microwave that handled thing doses is large, the moisture evaporation of surface material is fast, heat up slow, and the moisture of internal layer material can be produced locally moisture increase because intercepting not easily volatilization, heating using microwave intensification effect is high.Existing heating using microwave adopts far infrared surface temperature measurement technology, it can only the temperature of searching surface material, cannot the temperature of the overall and internal layer of Obtaining Accurate heated material, when causing simple heating using microwave, the displays temperature of material table (outward) layer is well below the temperature of inner (interior) layer, internal-external temperature difference is large, and homogeneous heating effect is bad, cannot run continuously.Far infrared heating technology is also the power-saving technology that country applies, and the whole space that it can make it heat keeps the required temperature controlled, and has good heating-up temperature controllability and heating and thermal insulation effect.By two kinds of energy-saving heating Integration ofTechnology application, can make the most of the advantage, avoid shortcoming, power-saving technology is more widely used.
The human hairs such as He Shiqiao understand and adopt heating using microwave and the integrated Modified starch heating reaction unit (ZL200820065181.6) of Far-infrared Heating power-saving technology; The method (ZL200810233305.1) that the human hairs such as Zhong Geng understand microwave, infrared heating prepares acetate starch, these all belong to chemosynthesis reaction category.It is then belong to grain processing by-product utilized and biological technical field that outer for red heating far away for microwave Integration ofTechnology is used for plant-scale enzyme stabilizing rice bran that goes out, and is the new technology realizing rice bran stabilization.It is compared to conventional heating rice bran stably technology, energy-conservation, save time, good product quality; Compared to extrusion rice bran stably technology, product color is shallow, applied range, and protein denaturation degree is low, and nutritive value is higher; Compared to microwave heating technique, can be used for continuous print suitability for industrialized production, heating process is more easy to control, and product quality quality is better.
Summary of the invention
The object of the invention is to propose a kind of can going out enzyme stabilization technology by the rice bran that is energy-conservation, continuous operation that uses of industrially scalable; microwave is to be rapidly heated that mode of heating is efficient with far, temperature control mode combines; although overcome heating using microwave quick heating; but temperature stabilization and control difficult shortcoming, makes microwave, Far-infrared Heating power-saving technology real scale can be applied to rice bran and to go out enzyme production field.In this invention rice bran that has been comprehensive study, enzymatic activity, heating material and intensification feature, heating process propose the impact of the physicochemical property of rice bran etc.
The present invention adopts following technical scheme:
The go out concrete steps of enzyme stabilization processing method of rice bran of the present invention are as follows:
(1) by the ternary time vibratory sieve screening of fresh rice bran powder, rice bran, through screening, obtains screenings;
(2) spray into clean running water by the rice bran that sieves, make the moisture of rice bran 18% ~ 30%, rapid mixing in homogenizer, ensure moisture being uniformly distributed in rice bran;
(3) in the reactor that rice bran feeding conveyer belt type microwave and Far-infrared Heating are combined into, microwave heating temperature is set to 70 ~ 80 DEG C, in 60 ~ 300 seconds, temperature is risen to design temperature, strengthen the air draught hydrofuge effect of this microwave section, water in microwave cavity, must not be had to condense;
(4) conveyer belt is utilized, rice bran after heating using microwave is delivered to the Far-infrared Heating section being warming up to design temperature, the design temperature of Far-infrared Heating section is 80 ~ 90 DEG C, and the belt length of Far-infrared Heating section, than microwave segment length 1 ~ 3 times, to go out enzyme reaction 1.5 ~ 15 minutes this section of insulation;
(5) rice bran through Far-infrared Heating is delivered in next section of microwave applicator, this section of heating setpoint temperature is 90 ~ 100 DEG C, this period of processing time is 50 ~ 200 seconds, and strengthens the air draught hydrofuge effect of this microwave section, makes the moisture of material be down to less than 10%;
(6) rice bran heating goes out ferment treatment after completion of the reaction, cool in tape transport to airslide conveyor and be delivered to screen equipment, removing large conglomeration material, oversize returns again to be pulverized into pulverizer and to sieve, screenings, is through packaging the enzyme bran powder that goes out.
In step (1), in ternary time vibratory sieve, 40 mesh sieve lattice are set.
In step (2), preferably control the moisture of rice bran 25%.
In step (3), preferably microwave heating temperature is set to 75 DEG C, in 180 seconds, temperature is risen to design temperature.
In step (4), the design temperature of preferred Far-infrared Heating section is 86 DEG C, to go out enzyme reaction 1.5 minutes this section of insulation.
In step (5), preferably this section of heating setpoint temperature is 95 DEG C, and this period of processing time is 120 seconds.
In step (6), be 40 mesh sieves in screen equipment.
Be 1.1% (assay method is shown in annex) by enzyme stabilization rice bran peroxidase residual activity of going out prepared by the technology of the present invention, cultivate in the constant incubator of 37 DEG C after 60 days, the free fatty acid level all-the-time stable of rice bran stably is at 140 ~ 170mgKOH/100g, the rice bran of the employing extrusion stability that this effect and Southern Yangtze University report is close, and the color and luster change of the rice bran of the integrated process of microwave far infrared is little, on the aliphatic acid composition not impact of the rice bran oil in rice bran, the denaturation degrees of protein is little, and nitrogen soluble index is more than 85%.
The present invention has following good effect:
Microwave and far infrared are two kinds of superior energy-saving heating technology, microwave and far infrared heating technology are applied to the industrial production of rice bran stabilization, achieve efficient, energy-conservation, reduce discharging, consumption reduction.
By the combination of heating using microwave and far infrared heating technology, overcome simple microwave heating temperature control difficult, the shortcoming of unstable product quality.
Detailed description of the invention
The following examples describe in further detail of the present invention.
Embodiment 1
Take the bran powder of water content 10%, through process of sieving, got 40 order screenings, in the mixer of 700 ~ 1000 revs/min, spray into clean clear water while stirring, the water yield sprayed into makes rice bran water content reach 18%, continues to stir, and makes rice bran evenly moisture.Enter in microwave reactor, regulate microwave power, temperature is risen to 70 DEG C of setting within 60 seconds.Utilize conveyer belt, rice bran is delivered to the Far-infrared Heating section being warming up to 80 DEG C, reacts 15 minutes at this section of heating and thermal insulation.Continue to carry out in next section of microwave applicator through conveyer belt, limit conveying limit heating on the conveyor belt, this section of temperature is set in 90 DEG C, after heating for 200 seconds, delivers to airslide conveyor transmit and cool through conveyer belt.Then cross 40 mesh sieves, oversize returns pulverizer and again pulverizes, and screenings is the enzyme stabilization rice bran that goes out closing symbol quality requirement.
Embodiment 2
Take the bran powder of water content 10%, through process of sieving, got 40 order screenings, in the mixer of 700 ~ 1000 revs/min, spray into clean clear water while stirring, the water yield sprayed into makes rice bran water content reach 30%, continues to stir, and makes rice bran evenly moisture.Enter in microwave reactor, regulate microwave power, temperature is risen to 80 DEG C of setting within 300 seconds.Utilize conveyer belt, rice bran is delivered to the Far-infrared Heating section being warming up to 90 DEG C, reacts 8 minutes at this section of heating and thermal insulation.Continue to carry out in next section of microwave applicator through conveyer belt, limit conveying limit heating on the conveyor belt, this section of temperature is set in 100 DEG C, after heating for 50 seconds, delivers to airslide conveyor transmit and cool through conveyer belt.Then cross 40 mesh sieves, oversize returns pulverizer and again pulverizes, and screenings is the enzyme stabilization rice bran that goes out closing symbol quality requirement.
Embodiment 3
Take the bran powder of water content 10%, through process of sieving, got 40 order screenings, in the mixer of 700 ~ 1000 revs/min, spray into clean clear water while stirring, the water yield sprayed into makes rice bran water content reach 25%, continues to stir, and makes rice bran evenly moisture.Enter in microwave reactor, regulate microwave power, temperature is risen to 75 DEG C of setting within 180 seconds.Utilize conveyer belt, rice bran is delivered to the Far-infrared Heating section being warming up to 86 DEG C, reacts 1.5 minutes at this section of heating and thermal insulation.Continue to carry out in next section of microwave applicator through conveyer belt, limit conveying limit heating on the conveyor belt, this section of temperature is set in 95 DEG C, after heating for 120 seconds, delivers to airslide conveyor transmit and cool through conveyer belt.Then cross 40 mesh sieves, oversize returns pulverizer and again pulverizes, and screenings is the enzyme stabilization rice bran that goes out closing symbol quality requirement.
Annex:
1. the mensuration of peroxidase activity
Take 2g rice bran sample, with the sodium hydrogen phosphate of 50mL pH6.5---citrate buffer solution mixes, 30min is stirred in 25 DEG C of thermostat water baths, then with the centrifugal 10min of the rotating speed of 4000r/min, get 5ml supernatant, 200ml is settled to cushioning liquid, measure two parts, 25mL sample more respectively in small beaker, put constant temperature water bath to 25 DEG C, a copy of it adds 0.5mL 1% o-phenylenediamine and 0.5mL 0.3% hydrogenperoxide steam generator reacts 5min in 25 DEG C, add the saturated solution of sodium bisulfite cessation reaction of 1mL immediately, measure absorbance in 430nm place.Another part adds 0.5mL 1% o-phenylenediamine and the saturated sodium hydrogensulfite of 1mL, then after adding 0.5mL 0.3% hydrogenperoxide steam generator, conduct is blank.Enzyme activity represents with absorbance/g, and computing formula is as follows:
In formula: A---absorbance
W---sample butt weight (g)
The remaining vigor of peroxidase represents with relative value:
2. the mensuration of fatty acid value
Accurately take 5 grams, sample (as can suitable decrement during sample acid number height) and in band plug conical flask, add 50ml benzene with pipette, shake several seconds kinds of jumping a queue, open stopper venting, then cover tightly bottle stopper and vibrate 30 minutes, or to clap minute with hand vibration.Take out, bottle is tilted to leave standstill several minutes, filtrate clarification fast grade filter paper is filtered, discard at first after several filtrates, be collected in conical flask, 25ml filtrate is moved in conical flask, 25ml0.04% ethanolic phenolphthalein solution is measured again with graduated cylinder, add in conical flask, be titrated to 0.05N potassium hydroxide-ethanol solution immediately and present blush, till not disappearing in half a minute.Write down consumed potassium hydroxide-ethanol solution milliliter number.Do blank test simultaneously.Calculate with following formula:
In formula: V---stopping long-pending (ml) of the liquor-saturated solution of titration sample denitrification potassium oxide second
V
o---titration 25ml ethanolic phenolphthalein solution spends stopping long-pending (ml) of potassium hydroxide-ethanol solution
The equivalent concentration of N---potassium hydroxide-ethanol solution
W---sample weight (g)
Although illustrate and describe embodiments of the invention, for the ordinary skill in the art, be appreciated that and can carry out multiple change, amendment, replacement and modification to these embodiments without departing from the principles and spirit of the present invention, scope of the present invention is by claims and equivalents thereof.
Claims (7)
1. rice bran goes out an enzyme stabilization processing method, it is characterized in that: the concrete steps of described method are as follows:
(1) by the ternary time vibratory sieve screening of fresh rice bran powder, rice bran, through screening, obtains screenings;
(2) spray into clean running water by the rice bran that sieves, make the moisture of rice bran 18% ~ 30%, rapid mixing in homogenizer, ensure moisture being uniformly distributed in rice bran;
(3) in the reactor that rice bran feeding conveyer belt type microwave and Far-infrared Heating are combined into, microwave heating temperature is set to 70 ~ 80 DEG C, in 60 ~ 300 seconds, temperature is risen to design temperature, strengthen the air draught hydrofuge effect of this microwave section, water in microwave cavity, must not be had to condense;
(4) conveyer belt is utilized, rice bran after heating using microwave is delivered to the Far-infrared Heating section being warming up to design temperature, the design temperature of Far-infrared Heating section is 80 ~ 90 DEG C, and the belt length of Far-infrared Heating section, than microwave segment length 1 ~ 3 times, to go out enzyme reaction 1.5 ~ 15 minutes this section of insulation;
(5) rice bran through Far-infrared Heating is delivered in next section of microwave applicator, this section of heating setpoint temperature is 90 ~ 100 DEG C, this period of processing time is 50 ~ 200 seconds, and strengthens the air draught hydrofuge effect of this microwave section, makes the moisture of material be down to less than 10%;
(6) rice bran heating goes out ferment treatment after completion of the reaction, cool in tape transport to airslide conveyor and be delivered to screen equipment, removing large conglomeration material, oversize returns again to be pulverized into pulverizer and to sieve, screenings, is through packaging the enzyme bran powder that goes out.
2. rice bran as claimed in claim 1 goes out enzyme stabilization processing method, it is characterized in that: in step (1), arranges 40 mesh sieve lattice in ternary time vibratory sieve.
3. rice bran as claimed in claim 1 goes out enzyme stabilization processing method, it is characterized in that: in step (2), controls the moisture of rice bran 25%.
4. rice bran as claimed in claim 1 goes out enzyme stabilization processing method, it is characterized in that: in step (3), microwave heating temperature is set to 75 DEG C, in 180 seconds, temperature is risen to design temperature.
5. rice bran as claimed in claim 1 goes out enzyme stabilization processing method, and it is characterized in that: in step (4), the design temperature of Far-infrared Heating section is 86 DEG C, to go out enzyme reaction 1.5 minutes this section of insulation.
6. rice bran as claimed in claim 1 goes out enzyme stabilization processing method, and it is characterized in that: in step (5), this section of heating setpoint temperature is 95 DEG C, and this period of processing time is 120 seconds.
7. rice bran as claimed in claim 1 goes out enzyme stabilization processing method, and it is characterized in that: in step (6), is 40 mesh sieves in screen equipment.
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| CN109380643A (en) * | 2018-10-17 | 2019-02-26 | 江苏宝宝宿迁国民生物科技有限公司 | A kind of infrared stable method in rice bran |
| CN111345669A (en) * | 2018-12-21 | 2020-06-30 | 佛山市顺德区美的电热电器制造有限公司 | Food material processing method and electric cooker |
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