CN105581240B - A kind of rice bran ferments the preparation method of full powder - Google Patents
A kind of rice bran ferments the preparation method of full powder Download PDFInfo
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- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 16
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- 235000012054 meals Nutrition 0.000 claims abstract description 9
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- 241000196324 Embryophyta Species 0.000 claims abstract description 5
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- 239000000654 additive Substances 0.000 claims description 17
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- 238000009835 boiling Methods 0.000 claims description 6
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- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000013824 polyphenols Nutrition 0.000 abstract description 15
- 102000004169 proteins and genes Human genes 0.000 abstract description 15
- 108090000623 proteins and genes Proteins 0.000 abstract description 15
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- 239000007788 liquid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 4
- 244000199866 Lactobacillus casei Species 0.000 description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 description 3
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- 230000009286 beneficial effect Effects 0.000 description 3
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It ferments the preparation method of full powder the invention discloses a kind of rice bran, the full powder of rice bran fermentation is made after successively carrying out semisolid enzymatic hydrolysis, semi-solid ferment, baking and cryogenic ultramicro pulverization processing to defatted rice bran, the semisolid enzymatic hydrolysis is cooling after high temperature and humidity processing to spray moisture and Thermostable α-Amylase in defatted rice bran；The semi-solid ferment is the compound lactobacillus of inoculated plant lactobacillus and lactobacillus acidophilus composition in defatted rice bran after enzymatic hydrolysis；The defatted rice bran after baking is mixed with soy meal, corn flour and dextrin before the cryogenic ultramicro pulverization.Rice bran prepared by the present invention ferments, and full powder powder is uniform, and flavor is good, rich in nutritional ingredients such as soluble phenolics, soluble protein and soluble dietary fibers.
Description
Technical field
It ferments the preparation method of full powder the present invention relates to food processing technology field more particularly to a kind of rice bran.
Background technique
Rice bran is the by-product of paddy processing, accounts for about the 8% of paddy weight, has but concentrated in paddy about 64% nutrient,
A kind of raw material not being fully utilized is known as by the United Nations Industrial Development Organization.The country has been set up the production of rice bran oil at present
Line, however nutrition and the physiological activity such as rice bran protein rich in, vitamin, plant polyphenol and dietary fiber after degreasing
Substance is but mainly used as animal feed, most of to be more disposed of as scrap, and causes resource serious waste.Defatted rice bran adds
Work is lower mainly since the main component of rice bran is cellulose and starch using level, and there are weak flavor, dissolubility is low, reconstitutes
The problems such as bad dispersibility and coarse mouthfeel, therefore, developing intensive processing technology improves the flavor of rice bran and reconstitutes dispersibility to mentioning
The utilization rate and added value of high rice bran are particularly important, if rationally utilized, it will generate immeasurable economic benefit.
In recent years, microbial fermentation has become the important means of agricultural and sideline product higher value application.Lactic acid bacteria is a kind of benefit
Raw bacterium, is widely used in food fermentation industry.Lactobacillus-fermented can not only assign food good flavor, can also change
The physicochemical property of kind food, increases the nutritional ingredient beneficial to human body.It is released as application number 201410609234.6 discloses one kind
The semi-solid ferment method for putting rice bran phenolic substances, by using in defatted rice bran after sterilization and cooling inoculation yeast bacterium,
Leukonid and lactobacillus acidophilus are fermented, and the content for improving soluble phenolics substance in rice bran is reached, Lai Tigao rice bran
Utilization rate and added value still, in pre-treatment need to be liquefied and then be then added in defatted rice bran to cracking rice, in addition to behaviour
Make that cost is also greatly improved outside complicated, and comprehensive entire step is seen, since the selection of strain considers, finally in addition to reaching
Outside the effect for improving soluble aldehydes matter content, other benefit materials are not significantly improved in rice bran.
Summary of the invention
In view of this, it is an object of the invention to overcome the deficiencies of the prior art and provide it is a kind of can improve Rice Bran at
Point rice bran ferment the preparation method of full powder.
In order to solve the above-mentioned technical problem, the present invention is realized using following scheme:
A kind of rice bran ferments the preparation method of full powder, successively carries out semisolid enzymatic hydrolysis, semi-solid ferment, baking to defatted rice bran
The full powder of rice bran fermentation is made after roasting and cryogenic ultramicro pulverization processing.
It is digested by semisolid, by the Starch Conversion in defatted rice bran at dextrin and fermentable sugar, and is built suitable
The environment of growth, then semi-solid ferment increase the nutritional ingredient in defatted rice bran by fermentation, then by baking and low
Warm ultramicro crushing treatment prepares the full powder of completely new fermentation, and this full powder of fermentation includes nutriment abundant, can be applied to paste
In the processing of powder class nutrient instant food.
The semisolid enzymatic hydrolysis is cold after high temperature and humidity processing to spray moisture and Thermostable α-Amylase in defatted rice bran
But.The high temperature and humidity processing adds for the defatted rice bran for spraying moisture and Thermostable α-Amylase is placed in boiling water steam ambient
Heat.The fountain height of water is the 50 ~ 110% of original defatted rice bran weight, and the additive amount of Thermostable α-Amylase is original defatted rice bran
The 0.8 ~ 2.6% of weight, high temperature and humidity handle the time as 15 ~ 30min.
The semi-solid ferment is inoculated plant lactobacillus and lactobacillus acidophilus in the defatted rice bran after enzymatic hydrolysis.
One of emphasis of the invention be increase defatted rice bran in nutriment, the prior art such as application No. is
In 201410609234.6 patent of invention, due to strain in terms of selection so that soluble phenolics in defatted rice bran can only be increased
The content of substance, but phenolic substances is the one aspect of defatted rice bran nutriment, is also contained largely not
How the protein and dietary fiber of dissolubility improve the content of the soluble protein and soluble dietary fiber in defatted rice bran
As difficult point, therefore inventor studies in terms of strain, and discovery is not that all lactic acid bacterias can ferment defatted rice bran
To increase soluble protein, dietary fiber and phenolic substances therein, i.e., the enabled content for improving soluble phenolics substance can
Soluble proteins and the content of dietary fiber are relatively low, such as single use Lactobacillus casei or use Lactobacillus casei and Bao Jiali
The compound lactobacillus-fermencucumber defatted rice bran of sub- lactobacillus composition, although the wind of defatted rice bran can be improved in certain degree
Taste, however, the work risen to the soluble phenolics substance, soluble protein and the soluble dietary fiber that increase in defatted rice bran
With far from enough, that is to say, that by the adjustment of strain, which cannot get ideal effect.Inventor is by a large amount of
Experimental studies have found that can also be optimized to technological condition for fermentation after in addition to that can be optimized to strain, the combination of the two
Significant beneficial effect can be reached.Inventor is digested by the pre-treatment of optimization semi-solid ferment, i.e. semisolid, directly to degreasing
Rice bran sprinkling moisture and high-temperature resistant alpha-amylase are placed in high temperature and humidity processing, build a kind of pair of lactobacillus plantarum and acidophilus
The more suitable growing environment of the compound lactobacillus of lactobacillus composition.Compared with semi-solid ferment of the invention, traditional liquid
Fermentation increases the moisture of material, is unfavorable for crushing, and be easy to cause the nutritional ingredients such as soluble phenolics substance and protein
Loss, the present invention in semisolid digest in conjunction with semi-solid ferment, can effectively increase defatted rice bran soluble protein,
The content of the nutritional ingredients such as soluble phenolics substance and soluble dietary fiber, improves the digestion characteristics of rice bran.
The lactobacillus plantarum and lactobacillus acidophilus form compound lactobacillus with the ratio of 1:1, the compound lactobacillus
Additive amount is the 2 ~ 6% of original defatted rice bran weight, and fermentation temperature is 32 ~ 36 DEG C, and fermentation time is 24 ~ 48h.It is sent out in semisolid
During ferment, there is no the directly additional carbons such as addition glucose, sucrose, therefore by the optimization to fermentation condition, with 1:1's
Ratio forms compound lactobacillus, and compound lactobacillus can be made to make full use of the fermentable sugar in defatted rice bran and protein etc.
Nutriment is grown.
Preferably, the lactobacillus plantarum and lactobacillus acidophilus expand culture to viable count up to 8 lgCFU/ml or more respectively
It remixes.
Preferably, lactobacillus plantarum and the expansion incubation step of lactobacillus acidophilus are as follows: by lactobacillus plantarum and acidophilus cream
Bacillus, which is inoculated into the MRS broth bouillon after sterilization treatment respectively under the conditions of 32 DEG C, expands culture, until viable count is up to 8 lg
CFU/ml or more.
The baking processing is dry under the conditions of 35 ~ 45 DEG C, so that the moisture content of defatted rice bran is down to 5% or less.
Traditional rice bran is applied to feed more, and the present invention prepares completely new food to expand the application field of rice bran
The full powder of ingredient rice bran, by carrying out baking and cryogenic ultramicro pulverization processing to the defatted rice bran after fermentation process, to be suitble to aleuron
The requirement of class nutrient instant food.
The defatted rice bran after baking is mixed with soy meal, corn flour and dextrin before the cryogenic ultramicro pulverization, institute
The additive amount for stating soy meal is the 8 ~ 15% of original defatted rice bran weight, and the additive amount of corn flour is the 2 of original defatted rice bran weight
~ 8%, the additive amount of dextrin is the 5 ~ 12% of original defatted rice bran weight.
Defatted rice bran viscosity also with higher after baking, is not easy to reconstitute, therefore by by soy meal, corn flour and paste
Essence is uniformly mixed with the defatted rice bran after baking according to a certain percentage, carries out formula recombination, so that it is complete to reduce prepared rice bran
The viscosity of powder, the full powder of rice bran is improved after cryogenic ultramicro pulverization is handled reconstitutes dispersibility.
The condition of cryogenic ultramicro pulverization processing are as follows: be 8 ~ 15min to be crushed at -15 ~ -8 DEG C, and abrasive media is filled in temperature
Rate is 60 ~ 82%.By the processing in temperature -15 ~ -8 DEG C, under the premise of nutriment is not lost in guaranteeing rice bran, into one
The brittleness for increasing the full powder of rice bran of step, so that the full powder of rice bran is easier to be crushed, improve the full powder of rice bran reconstitutes dispersibility, powder
Body is more evenly.
Compared with prior art, the invention has the following beneficial effects:
1, the rice bran prepared by the present invention ferments, and full powder powder is uniform, and flavor is good, is rich in soluble phenolics, soluble protein
And the nutritional ingredients such as soluble dietary fiber, and good dispersion is reconstituted, it is a kind of new ingredient, can be used for aleuron class battalion
It supports in instant food processing；
2, the present invention has selected suitable strain, optimizes zymotechnique, to increase the nutritional ingredient in defatted rice bran；
3, the present invention is the higher value application to Rice producing by-product rice bran, is sent out the health for pushing Rice producing industry
Exhibition is of great significance.
Specific embodiment
In order to allow those skilled in the art to more fully understand technical solution of the present invention, the present invention is made below further
It illustrates.
Embodiment 1
A kind of rice bran ferments the preparation method of full powder, including following preparation step:
S1. semisolid digests: moisture and Thermostable α-Amylase are uniformly sprayed in 1000g dry defatted rice bran, in
15min is steamed on boiling water, to its cooling；The fountain height of water is the 50% of original defatted rice bran weight, the addition of Thermostable α-Amylase
Amount is the 0.8% of original defatted rice bran weight；
S2. semi-solid ferment: into defatted rice bran after cooling, inoculation is made of lactobacillus plantarum and lactobacillus acidophilus
Compound lactobacillus, the ratio of the two are 1:1, and the additive amount of compound lactobacillus is the 2% of original defatted rice bran weight, fermentation temperature
It is 32 DEG C, fermentation time is for 24 hours；Wherein, lactobacillus plantarum and lactobacillus acidophilus are inoculated into 50mL under the conditions of 32 DEG C respectively and go out
Expand culture in bacterium treated MRS broth bouillon, until viable count is up to 8 lg CFU/ml, by the mixing of 1:1 ratio as seed
Fermentation liquid；Rice bran after fermentation is tested, is measured in ferment rice bran by kjeldahl determination method and is contained containing soluble protein
Amount；It is measured in ferment rice bran by Forint phenol method containing soluble aldehydes matter content；According to AACC 920.153(2011) method
Soluble dietary content in ferment rice bran is measured, obtains the rice bran of 2.6g/100g containing soluble protein, soluble dietary in rice bran
Fiber 4.1g/100g rice bran, soluble phenolics substance 89.1mg gallic acid equivalant/100g rice bran.
S3. it bakes: it is dry under the conditions of 35 DEG C to the defatted rice bran after fermentation, so that moisture content in rice bran is to 5%；
S4. cryogenic ultramicro pulverization: the defatted rice bran after baking is mixed in a certain ratio with soy meal, corn flour and dextrin
Uniformly, cryogenic ultramicro pulverization is then carried out, the additive amount of soy meal is the 8% of original defatted rice bran weight, the additive amount of corn flour
It is the 2% of original defatted rice bran weight, the additive amount of dextrin is the 5% of original defatted rice bran weight, and crushing temperature is -15 DEG C, powder
The broken time is 8min, and abrasive media filling rate is 60%.
Embodiment 2
S1. semisolid digests: moisture and Thermostable α-Amylase is uniformly sprayed in dry defatted rice bran, on boiling water
30min is steamed, to its cooling；The fountain height of water is the 110% of original defatted rice bran weight, and the additive amount of Thermostable α-Amylase is
The 2.6% of original defatted rice bran weight；
S2. semi-solid ferment: into defatted rice bran after cooling, inoculation is made of lactobacillus plantarum and lactobacillus acidophilus
Compound lactobacillus, the ratio of the two are 1:1, and the additive amount of compound lactobacillus is the 6% of original defatted rice bran weight, fermentation temperature
It is 36 DEG C, fermentation time 48h；Wherein, lactobacillus plantarum and lactobacillus acidophilus are inoculated into 50mL under the conditions of 32 DEG C respectively and go out
Expand culture in bacterium treated MRS broth bouillon, until viable count is up to 8 lg CFU/ml, by the mixing of 1:1 ratio as seed
Fermentation liquid；Rice bran after fermentation is tested, the rice bran of 2.9g/100g containing soluble protein in rice bran, soluble dietary is fine
Tie up 4.5g/100g rice bran, 105.1 mg gallic acid equivalant of soluble phenolics substance/100g rice bran.
S3. it bakes: it is dry under the conditions of 45 DEG C to the defatted rice bran after fermentation, so that moisture content in rice bran is to 3%；
S4. cryogenic ultramicro pulverization: the defatted rice bran after baking is mixed in a certain ratio with soy meal, corn flour and dextrin
Uniformly, cryogenic ultramicro pulverization is then carried out, the additive amount of soy meal is the 15% of original defatted rice bran weight, the addition of corn flour
Amount is the 8% of original defatted rice bran weight, and the additive amount of dextrin is the 12% of original defatted rice bran weight, and crushing temperature is -8 DEG C,
Grinding time is 15min, and abrasive media filling rate is 82%.
Comparative example 1
Other than using liquid of cracking rice to replace moisture, other conditions are the same as embodiment 1.It cracks rice the preparation step of liquid specifically: by 1
Part is cracked rice plus 3 parts of boilings boiling makes to crack rice, and middle starch is sufficiently gelatinized, rear that 0.2% Thermostable α-Amylase for cracking rice weight, adjustment is added
PH is 6.5, handles 10min at 90 DEG C of temperature.After tested, soluble protein 2.2g/100g rice bran in ferment rice bran, it is soluble
3.6 g of dietary fiber/100g rice bran.
Comparative example 2
Other than the compound lactobacillus for using Lactobacillus casei and lactobacillus bulgaricus to form in step S2, other conditions
With embodiment 1.After tested, the rice bran of 2.4g/100g containing soluble protein in ferment rice bran, soluble dietary fiber 3.9g/
100g rice bran, 83.1 mg gallic acid equivalant of soluble phenolics substance/100 g rice brans.
Comparative example 3
Other than not adding dextrin in step S4, for other conditions with embodiment 1, the full powder powder of rice bran fermentation of preparation is uneven
It is even, it is poor to reconstitute dispersibility.
Claims (6)
- The preparation method of full powder 1. a kind of rice bran ferments, which is characterized in that semisolid enzymatic hydrolysis, half are successively carried out to defatted rice bran admittedly The full powder of rice bran fermentation is made after state fermentation, baking and cryogenic ultramicro pulverization processing；The semi-solid ferment is inoculated plant lactobacillus and lactobacillus acidophilus in the defatted rice bran after enzymatic hydrolysis；The plant cream Bacillus and lactobacillus acidophilus form compound lactobacillus with the ratio of 1:1；The defatted rice bran after baking is mixed with soy meal, corn flour and dextrin before the cryogenic ultramicro pulverization, it is described big The additive amount of bean powder is the 8 ~ 15% of original defatted rice bran weight, and the additive amount of corn flour is the 2 ~ 8% of original defatted rice bran weight, The additive amount of dextrin is the 5 ~ 12% of original defatted rice bran weight；The semisolid enzymatic hydrolysis is cooling after high temperature and humidity processing to spray moisture and Thermostable α-Amylase in defatted rice bran；The baking processing is dry under the conditions of 35 ~ 45 DEG C, so that the moisture content of defatted rice bran is down to 5% or less.
- The preparation method of full powder 2. rice bran according to claim 1 ferments, which is characterized in that the high temperature and humidity, which is handled, is The defatted rice bran for spraying moisture and Thermostable α-Amylase is placed in the heating of boiling water steam ambient.
- The preparation method of full powder 3. rice bran according to claim 1 or 2 ferments, which is characterized in that the fountain height of water is original The 50 ~ 110% of beginning defatted rice bran weight, the additive amount of Thermostable α-Amylase are the 0.8 ~ 2.6% of original defatted rice bran weight, high The warm high humidity treatment time is 15 ~ 30min.
- The preparation method of full powder 4. rice bran according to claim 1 ferments, which is characterized in that the compound lactobacillus adds Dosage is the 2 ~ 6% of original defatted rice bran weight, and fermentation temperature is 32 ~ 36 DEG C, and fermentation time is 24 ~ 48h.
- The preparation method of full powder 5. rice bran according to claim 1 or 4 ferments, which is characterized in that the lactobacillus plantarum Expand culture respectively with lactobacillus acidophilus to remix to viable count up to 8lgCFU/ml or more.
- The preparation method of full powder 6. rice bran according to claim 1 ferments, which is characterized in that cryogenic ultramicro pulverization processing Condition are as follows: be 8 ~ 15min to be crushed at -15 ~ -8 DEG C, and abrasive media filling rate is 60 ~ 82% in temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610036760.7A CN105581240B (en) | 2016-01-20 | 2016-01-20 | A kind of rice bran ferments the preparation method of full powder |
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| CN107125558B (en) * | 2017-04-25 | 2020-08-07 | 广东省农业科学院蚕业与农产品加工研究所 | Pre-enzymolysis-extrusion puffing processing technology for improving water solubility index of whole grain meal powder |
| CN109418668B (en) * | 2017-08-23 | 2022-02-25 | 灵武市生财米业有限公司 | Rice bran nutrient solution and preparation method thereof |
| CN109221920A (en) * | 2018-11-09 | 2019-01-18 | 北京工商大学 | A kind of preparation method of high anti-oxidation characteristic bran powder |
| CN109645324A (en) * | 2018-12-13 | 2019-04-19 | 无锡赞匠生物科技有限公司 | A kind of flavor nutrition type fermented cereal brewed powder and its preparation process for agro-ecology fermentation |
| CN111357918B (en) * | 2018-12-26 | 2022-08-12 | 丰益(上海)生物技术研发中心有限公司 | Rice bran and bean dreg composition and preparation method and application thereof |
| CN109700014A (en) * | 2019-02-22 | 2019-05-03 | 山东探克生物科技股份有限公司 | A kind of preparation method of rice bran probiotics ferment |
| CN111758903A (en) * | 2020-06-17 | 2020-10-13 | 长沙理工大学 | Preparation method of whole grain rice flour with high oxidation resistance |
| CN114601052B (en) * | 2022-03-22 | 2023-08-29 | 辽宁康普利德生物科技有限公司 | Preparation method of curd-shaped creep feed, and curd-shaped creep feed and application |
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