CN105053757A - Rice bran stabilization treatment method - Google Patents
Rice bran stabilization treatment method Download PDFInfo
- Publication number
- CN105053757A CN105053757A CN201510404119.XA CN201510404119A CN105053757A CN 105053757 A CN105053757 A CN 105053757A CN 201510404119 A CN201510404119 A CN 201510404119A CN 105053757 A CN105053757 A CN 105053757A
- Authority
- CN
- China
- Prior art keywords
- rice bran
- microwave
- room temperature
- processing method
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L3/01—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
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)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a rice bran stabilization treatment method comprising the following steps: the initial moisture of fresh rice bran is adjusted to 18-25% (mass ratio), and the rice bran is spread flat until the thickness of the material layer is 3-6 cm and is subjected to microwave treatment at a microwave power of 550-620 W for a microwave time of 85-110 s; after treatment, the rice bran is moved out, cooled to a room temperature, packed, and stored away from light and oxygen. Compared with the prior art, the peroxidase passivation rate of the rice bran is 99%, and the treatment method can significantly inhibit rancidity of the rice bran and prolong the storage period of the rice bran. Besides, the oryzanol content of the rice bran loses less and the antioxidant factor content is slightly increased. The treatment method utilizes microwave to conduct stabilization treatment for the fresh rice bran, is simple in the technology and strong in the operability, can save energy, is low in labor intensity, and is suitable for industrialized mass production.
Description
Technical field
What the present invention relates to is the technical field of food processing, in particular a kind of rice bran stabilization processing method.
Background technology
Rice bran is the accessory substance of paddy in process (endosperm of the seed coat containing 6-12%, embryo and aleurone and part), nutritious: crude protein content reaches 12%-18%, dietary fiber 13%, crude fat 14%-24%.In addition, in rice bran, grease is rich in unrighted acid, and oleic acid and the nearly 1:1 of linoleic acid ratio, meeting the edible oil and fat standard that WHO is recommended, is the quality raw materials producing functional rice rice bran oil.Also containing more than 100 kind of bioactie agents such as oryzanol, squalene, lipopolysaccharides, tocopherol, GABAs in rice bran, there is functions such as regulating blood sugar, prevention cardiovascular and cerebrovascular disease, antifatigue, anti-oxidant, pre-preventing tumor, therefore will have the extensive prospect of Application and Development in prevention from suffering from the diseases and healthcare field.
The character that rice bran easily becomes sour limits utilization and the product development of rice bran.By the fresh rice bran of paddy processing gained, after paddy destroy integrity, esterase is activated, and decomposes rapidly the grease in rice bran, triglycerides is decomposed into free fatty, and in addition, a large amount of oxygen is got involved and also accelerated ruining of grease.Research report, effectively do not process in 6h, rice bran becomes sour rapidly, and after 24h, free fatty acid content reaches 7-8%, and with the speed increment of every day 5%, for extending rice bran storage time, guaranteeing rice bran safety, needing to carry out Passivation Treatment to lipase in rice bran.Therefore rice bran stabilization treatment technology (i.e. inactive enzyme) is the prerequisite of rice bran comprehensive utilization of resources.
At present, the method of rice bran stabilization has granulating and forming (i.e. extrusion), steams process and techniques such as frying (or parch), these techniques are comparatively ripe, simple aborning, but also Shortcomings, as, drop into higher to machinery, power etc., the rice bran color and luster after stabilization processes is comparatively dark, oil yield is low; Have research and utilization chemical method rice bran stably, though obtain certain effect, chemical agent residue limits the deep utilization of rice bran.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of rice bran stabilization processing method, to drop into high to machinery, power etc. in the rice bran mechanical stabilization method solving prior art, rice bran oil yield is low, and chemical stabilization method produces the problems such as chemical agent residue, there is provided one effectively can control rice bran to become sour speed, extend the method for rice bran storage time.
The present invention is achieved by the following technical solutions:
A kind of rice bran stabilization processing method, comprises the following steps:
(1) regulate the initial moisture of fresh rice bran to 18-25% (mass ratio); Because moisture has good absorption to microwave, moisture number and uniformity coefficient comparatively large on the impact of rice bran stabilization treatment effect, the passivation of moisture too low rice bran is restricted, and residual enzyme is lived higher; If moisture is higher, temperature of charge declines, and provide and be comparatively suitable for retaining enzyme environment alive, residual enzyme is lived higher, and rice bran is unfavorable for safe storage because residual moisture is too high simultaneously;
(2) rice bran is paved, and regulate the thickness of feed layer of rice bran to be 3-6cm; When thickness of feed layer is thinner, microwave energy is easily reflected to bed of material surface, causes energy loss, and thickness of feed layer is blocked up then affects microwave penetration effect;
(3) carry out microwave treatment under rice bran being placed in microwave, the microwave power of described microwave treatment is 550-620W, and the microwave time is 85-110s; Microwave power and processing time affect comparatively large on lipase active, under the long-time microwave treatment of high power, rice bran surface dehydration is too fast, and color and luster is deepened, and rice bran quality is affected, and power crosses the process of rudimentary short time, inactive enzyme weak effect alive;
(4) microwave treatment is taken out after completing immediately, is cooled to room temperature;
(5) rice bran being cooled to room temperature is packed, under normal temperature, keep away oxygen, lucifuge storage.
In described step (1), fresh rice bran is that japonica rice is no more than the rice bran of 1h through online rice bran resting period after 40 mesh screen decontaminations that shelling, brown rice processing obtain.
In described step (1), the method for adjustment moisture is: in fresh rice bran, spray into pure water, constantly stir in spray process, ensure that moisture mixes.
In described step (1), after regulating moisture, after left at room temperature 0.5-1h, carry out follow-up microwave treatment step again; The object of left at room temperature is: make the water partitioning added in rice bran even.
In described step (4), take out immediately after microwave treatment completes, and stirring is cooled to room temperature; Stirring is beneficial to moisture evaporation, is beneficial to rice bran wax simultaneously and cools fast.
In described step (5), the rice bran being cooled to room temperature is loaded in food-grade polypropylene bag and carries out packaging storage.
Principle of the present invention is: make use of the advantages such as heating using microwave penetrability is strong, homogeneous heating, instantaneous heat temperature raising, nutritive loss is few, energy consumption is low, simultaneously, during heating using microwave, temperature field and electromagnetic field act on material simultaneously, destroy protein structure, make the enzymatic inactivation in rice bran or complete deactivation, thus suppress rice bran to become sour, guarantee grease safe storage wherein, belong to a kind of new rice bran stabilization processing method.
The present invention has the following advantages compared to existing technology:
A, microwave treatment inhibit lipase active in rice bran, make peroxidase deactivation rate in rice bran reach more than 99%, can significantly suppress rice bran to become sour, and extend rice bran storage period, the rice bran after process can be preserved for a long time;
B, utilize the method to carry out stabilization processes after rice bran, the nutriments such as moisture is low, oryzanol loss is few, and extract oxidation resistance slightly improves, and rice bran quality is good;
C, microwave treatment have instantaneous heat temperature raising, energy consumption is low, simple to operate, compared with the method used in producing at present, have obvious advantage, are adapted at Rice Milling Enterprises and promote the use of;
D, the present invention utilize microwave to carry out stabilization processes to fresh rice bran, and technique is simple, workable, economize energy and labour intensity low, be applicable to mass production;
E, adopt microwave deactivating enzyme, for rice bran stabilization research provides theoretical foundation, have certain practical guided significance to the storage research of rice bran and rice bran comprehensive utilization of resources.
Detailed description of the invention
Elaborate to embodiments of the invention below, the present embodiment is implemented under premised on technical solution of the present invention, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.
Embodiment 1
The method of the rice bran preservation and freshness that the present embodiment provides, comprises the following steps:
1, raw material is chosen
Japonica rice, through the rice bran (moisture generally can reach 16% mass ratio) of shelling, the online production of brown rice processing acquisition factory, crosses 40 mesh sieves, with remove portion impurity, obtains fresh rice bran, fresh rice bran is carried out follow-up stabilization processes in 1h.
2, rice bran stabilization process
(1) in fresh rice bran, spray into pure water, regulate the initial moisture of fresh rice bran to 18-25% (mass ratio), constantly stir in spray process, ensure that moisture mixes;
(2), after at room temperature leaving standstill 0.5-1h, rice bran is paved, and regulates the thickness of feed layer of rice bran to be 3-6cm;
(3) carry out microwave treatment under rice bran being placed in microwave, the microwave power of described microwave treatment is 550-620W, and the microwave time is 85-110s;
(4) microwave treatment is taken out stirring immediately and is cooled to room temperature after completing;
(5) loaded in food-grade polypropylene bag by the rice bran being cooled to room temperature and pack, lucifuge is also stored under the condition of isolated air.
Test example 1: microwave treatment conditions is on the impact of rice bran stability
3 groups of test group are set, are respectively:
Test group 1: the initial aqueous regulating fresh rice bran is 10%, and other treatment step is with embodiment 1;
Test group 2: the microwave power of microwave treatment is adjusted to 400W, other treatment step is with embodiment 1;
Test group 3: the microwave time of microwave treatment is set as 80s, and other treatment step is with embodiment 1.
Residual peroxide enzyme work in rice bran, oryzanol content and moisture after mensuration different disposal, obtain result as shown in table 1 respectively, and Simultaneously test rice bran two-story valley dimension before treatment cellulose content is 0.42% (mass ratio).
Residual peroxide enzyme %=alive (after process the front peroxidase activity of residual peroxide enzyme activity/process) × 100%
Table 1: rice bran Detection of Stability result under different disposal condition
In general, the vigor that residual peroxide enzyme is lived, lower than 5%, can reach the effect that business inactive enzyme is lived.In the present invention, can find out in table 1, utilize the rice bran after stabilization treatment method process of the present invention, its residual peroxide enzyme content alive reduces (to 0.68%) greatly, namely peroxidase deactivation rate reaches more than 99%, describe its oxidation resistance and obtain large increase, namely improve the stability of rice bran.Meanwhile, the rice bran moisture after process is low (15%), and explanation can safe storage, without marked difference before oryzanol content and process, illustrates that nutriment reservation is many.
Claims (6)
1. a rice bran stabilization processing method, is characterized in that, comprises the following steps:
(1) regulate the initial moisture of fresh rice bran to 18-25% (mass ratio);
(2) rice bran is paved, and regulate the thickness of feed layer of rice bran to be 3-6cm;
(3) carry out microwave treatment under rice bran being placed in microwave, the microwave power of described microwave treatment is 550-620W, and the microwave time is 85-110s;
(4) microwave treatment is taken out after completing immediately, is cooled to room temperature;
(5) rice bran being cooled to room temperature is packed, under normal temperature, keep away oxygen, lucifuge storage.
2. a kind of rice bran stabilization processing method according to claim 1, it is characterized in that, in described step (1), fresh rice bran is that japonica rice is no more than the rice bran of 1h through online rice bran resting period after 40 mesh screen decontaminations that shelling, brown rice processing obtain.
3. a kind of rice bran stabilization processing method according to claim 1, is characterized in that, in described step (1), the method for adjustment moisture is: in fresh rice bran, spray into pure water, constantly stir in spray process.
4. a kind of rice bran stabilization processing method according to claim 3, is characterized in that, in described step (1), carries out follow-up microwave treatment step again after regulating moisture after left at room temperature 0.5-1h.
5. a kind of rice bran stabilization processing method according to claim 1, is characterized in that, in described step (4), takes out immediately after microwave treatment completes, and stirring is cooled to room temperature.
6. a kind of rice bran stabilization processing method according to claim 1, is characterized in that, in described step (5), is loaded in food-grade polypropylene bag by the rice bran being cooled to room temperature and carries out packaging storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510404119.XA CN105053757A (en) | 2015-07-09 | 2015-07-09 | Rice bran stabilization treatment method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510404119.XA CN105053757A (en) | 2015-07-09 | 2015-07-09 | Rice bran stabilization treatment method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053757A true CN105053757A (en) | 2015-11-18 |
Family
ID=54483486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510404119.XA Pending CN105053757A (en) | 2015-07-09 | 2015-07-09 | Rice bran stabilization treatment method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053757A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635385A (en) * | 2016-08-26 | 2017-05-10 | 南昌大学 | Method for inhibiting rise of acid value of rice bran |
| 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 |
| CN107996967A (en) * | 2017-12-25 | 2018-05-08 | 广西兴业百谷米业有限公司 | A kind of processing of rice bran |
| CN109287746A (en) * | 2018-11-16 | 2019-02-01 | 中南林业科技大学 | A method of using moistening, rough quenched inhibition rice bran is rancid |
| 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 |
| 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 |
| CN110393253A (en) * | 2019-08-28 | 2019-11-01 | 江南大学 | Method that is a kind of mould proof and keeping rice bran stay in grade |
| CN111712138A (en) * | 2018-03-07 | 2020-09-25 | 雀巢产品有限公司 | Flavouring composition |
| CN112568360A (en) * | 2020-12-03 | 2021-03-30 | 西南大学 | Selenium-rich rice bran enzyme-inactivating stabilization treatment method |
| CN112806523A (en) * | 2021-02-03 | 2021-05-18 | 湖南米珍宝生物高科技有限公司 | Method for radio frequency processing of stabilized rice bran |
| WO2022055342A1 (en) * | 2020-09-09 | 2022-03-17 | Rice Bran Nutraceuticals Sdn. Bhd. | Stabilized rice bran and method of manufacturing thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
| CN101278711A (en) * | 2008-05-15 | 2008-10-08 | 江苏双兔食品股份有限公司 | Rice bran stabilization method |
| CN201577472U (en) * | 2009-09-15 | 2010-09-15 | 江苏大学 | Continuous synchronous microwave enzyme inactivating and drying equipment of corn germ |
| CN103719218A (en) * | 2013-12-23 | 2014-04-16 | 黑龙江八一农垦大学 | Method for making biscuits containing enzymatic rice bran |
| CN104304444A (en) * | 2014-10-28 | 2015-01-28 | 武汉轻工大学 | Method for continuously stabilizing rice bran by adopting tunnel-type microwave |
-
2015
- 2015-07-09 CN CN201510404119.XA patent/CN105053757A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
| CN101278711A (en) * | 2008-05-15 | 2008-10-08 | 江苏双兔食品股份有限公司 | Rice bran stabilization method |
| CN201577472U (en) * | 2009-09-15 | 2010-09-15 | 江苏大学 | Continuous synchronous microwave enzyme inactivating and drying equipment of corn germ |
| CN103719218A (en) * | 2013-12-23 | 2014-04-16 | 黑龙江八一农垦大学 | Method for making biscuits containing enzymatic rice bran |
| CN104304444A (en) * | 2014-10-28 | 2015-01-28 | 武汉轻工大学 | Method for continuously stabilizing rice bran by adopting tunnel-type microwave |
Non-Patent Citations (1)
| Title |
|---|
| 吴雨等: "微波处理对米糠稳定性及脂肪酸组成的影响", 《食品科学》 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106635385A (en) * | 2016-08-26 | 2017-05-10 | 南昌大学 | Method for inhibiting rise of acid value of rice bran |
| 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 |
| CN107996967A (en) * | 2017-12-25 | 2018-05-08 | 广西兴业百谷米业有限公司 | A kind of processing of rice bran |
| CN111712138A (en) * | 2018-03-07 | 2020-09-25 | 雀巢产品有限公司 | Flavouring composition |
| 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 |
| CN109287746A (en) * | 2018-11-16 | 2019-02-01 | 中南林业科技大学 | A method of using moistening, rough quenched inhibition rice bran is rancid |
| 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 |
| CN110393253A (en) * | 2019-08-28 | 2019-11-01 | 江南大学 | Method that is a kind of mould proof and keeping rice bran stay in grade |
| WO2022055342A1 (en) * | 2020-09-09 | 2022-03-17 | Rice Bran Nutraceuticals Sdn. Bhd. | Stabilized rice bran and method of manufacturing thereof |
| CN112568360A (en) * | 2020-12-03 | 2021-03-30 | 西南大学 | Selenium-rich rice bran enzyme-inactivating stabilization treatment method |
| CN112806523A (en) * | 2021-02-03 | 2021-05-18 | 湖南米珍宝生物高科技有限公司 | Method for radio frequency processing of stabilized rice bran |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105053757A (en) | Rice bran stabilization treatment method | |
| CN102204668B (en) | Method for processing golden mushroom root powder | |
| CN106998773A (en) | The Improving flavor method and food quality modifying agent of yeast cells | |
| CN103598322B (en) | Chitosan fruit/vegetable preservative, and preparation method and application thereof | |
| CN103431340B (en) | Total nutrient potato rice and preparation method thereof | |
| CN107988011B (en) | Black glutinous rice wine and preparation method thereof | |
| CN103750166A (en) | Method for producing wheat germ powder through wheat germ treatment by utilizing steam explosion technology | |
| CN104939266A (en) | Enzyme-deactivation stabilizing treatment method of rice bran | |
| CN104304444A (en) | Method for continuously stabilizing rice bran by adopting tunnel-type microwave | |
| CN102415437A (en) | Method for preserving broccoli and natural composite preservative for broccoli | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN104957248B (en) | It is a kind of to suppress coarse cereals lipase active, the method to extend the shelf life using superheated steam | |
| CN102488056A (en) | Preparation method of blueberry compressed tablet candy | |
| CN103320264A (en) | Method for processing composite fermented rice | |
| KR20130115193A (en) | A method for preparing unpolished rice gimbap using fermented slices of radish dried | |
| CN106509607A (en) | Instant millet congee and preparation method thereof | |
| CN106509627A (en) | Efficient utilization method of sweet potato residue | |
| CN108893190A (en) | A kind of edible oil processing technology using Auxiliary Liquid Material frying | |
| CN105124714B (en) | A kind of low temperature pre-cooling extends the preservation technology of fresh flour normal-temperature shelf life | |
| CN112655880A (en) | Preparation method of fructus cannabis and corn noodles | |
| CN103385386A (en) | Artificial synthesized feed for proxenuslepigone moschler and preparation method thereof | |
| CN106234878A (en) | The preparation method of juice product | |
| CN106234877A (en) | The processing technique of fruit juice | |
| CN105982195A (en) | Brown rice with healthcare functions and spirulina and method for preparing brown rice | |
| CN110731497A (en) | flavoring sauce containing sesame leaf and radix Pachyrhizi Erosi as main materials, and its preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |