CN109601860A - A method of sprouted unpolished rice, which is dried, using radio-frequency technique prepares full fat rice bran - Google Patents
A method of sprouted unpolished rice, which is dried, using radio-frequency technique prepares full fat rice bran Download PDFInfo
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- CN109601860A CN109601860A CN201910025484.8A CN201910025484A CN109601860A CN 109601860 A CN109601860 A CN 109601860A CN 201910025484 A CN201910025484 A CN 201910025484A CN 109601860 A CN109601860 A CN 109601860A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/02—Germinating apparatus; Determining germination capacity of seeds or the like
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
- A01C1/08—Immunising seed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
Abstract
A method of sprouted unpolished rice, which is dried, using radio-frequency technique prepares the processing steps such as full fat rice bran, including brown rice germination, radio-frequency seasoning, husk rice.Fresh full fat rice bran prepared by the present invention is full of nutrition, fat content is 16%~18%, oryzanol content is 125~174 mg/100g, content of vitamin E is 78~105 mg/kg, alpha-aminobutyric acid content is 287~301 mg/100g, with the nutritive value and good taste that defatted rice bran is incomparable, rice bran formula food or functional food directly can be eaten or are further processed into.The fresh full fat rice bran free fatty acid content of the method for the present invention preparation is 0.6%~0.8%, after storing 30 d at room temperature, and free fatty acid content is 0.8%~0.9%, has good storage stability.
Description
Technical field
The invention belongs to grain processing fields, and in particular to a kind of to be dried sprouted unpolished rice preparation entirely using radio-frequency technique
The method of rouge rice bran.
Background technique
Hunan is traditional big agricultural province, and Indica rice yield is sure to occupy national forefront for many years, is State Grain Reserve Administration safety
It is made that tremendous contribution.Early indica rice yield is high, is suitable for stored grain, but mouthfeel, quality are compared to product such as late long-grained nonglutinous rice, japonica rice
Kind has a certain distance.With the improvement of people's living standards, Indica rice has not been that consumer boils the preferred kind of rice.
90% or more Indica rice can processing raw material as products such as rice-noodles, rice cakes.
Rice bran is the most important by-product generated in Indica rice process, pericarp layer, kind skin including paddy seed
Layer, aleurone and part albuminous cell etc., although only accounting for the 6%~8% of paddy quality, concentrated 64% rice nutrient and
90% or more human essential elements.However, China's major part rice bran is all used as animal feed, level of comprehensive utilization is lower, makes
At the serious wasting of resources.And in beauty, Deng developed country, some grain and oil processing enterprises are using new and high technology to rice bran resource
It is sufficiently excavated, has produced a series of rice bran functional food of high added values.In recent years, China's some scholars are also in this side
Face has carried out some explorations.
105942159 A of CN discloses a kind of bran powder rich in natural gamma aminobutyric acid and phenolic acid, noodles and preparation
Method is added glutamic acid aqueous solution in fresh rice bran and is infiltrated, and the water content for keeping rice bran final is greater than 30%, then is filled
Enter in bag and be passed through inert gas and then be sealed, hermetic bag is put into insulating box and is cultivated, by rice after culture
Chaff takes out from bag, and is dried to it, is milled and obtains.γ-aminobutyric acid in rice bran after the invention culture, phenolic acid have
It is significant to increase, it is full of nutrition.But the invention directly carries out fortification processing to fresh rice bran, and have ignored and cause China
The horizontal lower major reason of rice bran comprehensive utilization of resources --- the easily rancid rotten problem of fresh rice bran.
Just go out machine fresh rice bran at 25 DEG C free fatty acid content just up to 1% or more.Fresh rice bran is stored one month
Afterwards, free fatty acid content can increase to 60%~70% from 3%.When the content of fatty acid of crude oil in rice bran reaches 10% or more, no
It is only difficult to refine and recovering rice bran oil, is not suitable for being used as feed, be easy to cause livestock and poultry indigestion.Solve the problems, such as this
Best bet is exactly to carry out stabilization processes to rice bran, makes the fatty enzymatic inactivation in rice bran.Most common method has crowded
Platen press, wet heating and acid adding deactivation method.But these methods are often both for the fresh rice bran obtained after husk rice.However, grinding
During rice, reacted when lipase occurs immediately at a touch with grease, especially lipid oxidation reacts, once it induces, even if
Also it will do it autoxidation after enzyme deactivation, cause grease constantly rancid rotten.Therefore, it is necessary to before rice bran is milled, just
Lipase inactivation treatment is carried out to paddy or brown rice raw material.
Radio-frequency technique is a kind of novel hot-working process, food and agricultural product is dry, sterilization, in terms of
Potentiality have been widely deployed, the process that principle of heating can be briefly described inside material by electromagnetic energy to be thermal energy.It penetrates
Frequency technology, during radio frequency heating, electric field, which constantly changes, causes ion always to move to the direction with opposite charges, so that from
Continuous collision friction heat between son.Since the energy of radio frequency output can be directly conducted to inside material, so that material integrally adds
Heat, compared with conventional heating methods, field strength variation is small, heating uniformity is preferable.The frequency separation of radio frequency 3 ~ 300 MHz it
Between, the rf frequency section allowed in industry is 13.56 MHz, 27.12 MHz and 40.68 MHz.Rf frequency compares Microwave Frequency
Rate (915 MHz or 2450 MHz) is relatively low, therefore has to material and deeper penetrate effect, is more suitable for bulk material, porous
The heating of medium and low moisture activity food.Radiothermics also has involved in grain processing.
106720284 A of CN discloses the disinsection method of a kind of pair of grain radio frequency processing, is mainly used for killing large grain
Worm's ovum, adult and larva in food.
106720286 A of CN discloses a kind of method of three mould proof drying of systematicness of high moisture grain, substantially
Radio frequency, microwave, the combination of infrared three technology, realize grain drying and go out mould.
The above method is without reference to the stabilized problem of full fat rice bran, and typically without being related to, paddy, brown rice or germination are rough
The problem of passivation of enzyme in rice.
Summary of the invention
The technical problem to be solved by the present invention is to overcome drawbacks described above of the existing technology, provide a kind of maintain entirely
Nutritional ingredient in rouge rice bran is stablized, can long-term preservation, simple process, easily controllable utilization radio-frequency technique processing sprouted unpolished rice
The method for preparing full fat rice bran.
The technical solution adopted by the present invention to solve the technical problems is as follows: a kind of to be dried germination using radio-frequency technique
The method that brown rice prepares full fat rice bran, comprising the following steps:
(1) brown rice germination: the fresh brown rice Ozone Water for being equivalent to 3~5 times of its quality is carried out disinfection, is then drained away the water；
Brown rice after disinfection is put into germination tank, germination is protected from light, obtains sprouted unpolished rice；
(2) radio-frequency seasoning: step (1) resulting sprouted unpolished rice is dried in the processing chamber of radio-frequency unit, when penetrating
When the included infrared temperature detection system of frequency device detects that sprouted unpolished rice mean temperature reaches 75~80 DEG C, it is dry to stop radio frequency
It is dry, and continue to keep the temperature 30~40 min in processing chamber, it is cooled to room temperature, obtains dry sprouted unpolished rice；
(3) husk rice separates: the resulting sprouted unpolished rice of step (2) is inputted in rice mill and carries out husk rice, mass flow 100~
120kg/h, 1200~1400 r/min of rotor speed, obtains fresh full fat rice bran and rice.
Further, stirred at 30~35 DEG C, 100~120 r/min in step (1), when the disinfection 3~5 min into
Row.
Further, described to be carried out at 35~37 DEG C when being protected from light germination in step (1), continue 20~24 h.
Further, in step (1), germination tank when being protected from light germination is taken a breath every 1~2 h.
Further, in step (1), the ozone concentration of the Ozone Water is 6~8 mg/L.
Further, in step (2), the auxiliary temperature in the radio frequency processing chamber is 75~80 DEG C, relative humidity 30%
~40%, 160~320 mm of pole plate spacing.
Further, in step (2), sprouted unpolished rice with a thickness of 80~160 mm in the radio frequency processing chamber.
Further, in step (2), the power of the radio-frequency unit is 10~15 KW.
Further, in step (2), the rf frequency of the radio-frequency unit is 13.56 MHz, 27.12 MHz or 40.68
MHz。
Further, in step (2), the sprouted unpolished rice moisture content of the drying is 13.5%~14.5%.
Fresh brown rice is first carried out appropriate germination by the present invention, and it is raw to improve its γ-aminobutyric acid, oryzanol and vitamin E etc.
Manage the content of active constituent.Sprouted unpolished rice is dried using radiothermics again, it is quick, uniform using radio frequency heating
The strong feature of penetration power keeps a variety of endogenous enzymes such as fat hydrolase, lipoxygenase, the peroxidase in sprouted unpolished rice rapid
It is inactivated, while also can be reduced the decomposition or oxidational losses of these physiologically active ingredients in the drying process.After radio-frequency seasoning
Sprouted unpolished rice moisture content is 13.5%~14.5%, can be well by chaff layer and the grain of rice point using conventional husk rice technology
From enabling these physiologically active ingredients to be retained in full fat rice bran as much as possible.
The present invention has the beneficial effect that: (1) the method for the present invention before husk rice by the fatty enzymatic inactivation in sprouted unpolished rice,
The fresh full fat rice bran free fatty acid content of preparation is 0.6%~0.8%, is significantly better than rice bran crude oil specified in national standard
Acid value index.After the full fat rice bran stores 30 d at room temperature, free fatty acid content is 0.8%~0.9%, is had good
Storage stability；(2) the fresh full fat rice bran fat content that the present invention obtains is 16%~18%, has defatted rice bran incomparable
Nutritive value and good taste, and after being handled by radio-frequency technique, not only a variety of endogenous enzymes are passivated, mould, fungi, thin
Bacterium etc. is also killed, and directly can eat or be further processed into rice bran formula food；(3) the fresh full-cream rice that the present invention obtains
125~174 mg/100g of oryzanol content in chaff, 78~105 mg/kg of content of vitamin E, alpha-aminobutyric acid content 287
~301 mg/100g are above the full fat rice bran of brown rice production, and these active constituents are directly generated by its endogenous enzymes,
It is very suitable for making the rice bran functional food of high added value.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
Embodiment 1
The present embodiment specific steps are as follows:
(1) brown rice germination: choosing current year new harvest paddy (kind is Hunan morning Xian 45), by husking, remove impurity, moldy kernel,
Fresh brown rice is made in no embryo grain, broken kernel.The fresh brown rice of 100 kg is used and is equivalent to the ozone that 3 times of concentration of its quality are 6 mg/L
Water stirs 3 min at 30 DEG C, 100 r/min, carries out disinfection, then drains away the water.Brown rice after disinfection is put into germination tank
In, it is protected from light 20 h of germination at 35 DEG C, changes primary air every 1 h therebetween, obtains sprouted unpolished rice；
(2) radio-frequency seasoning: step (1) resulting sprouted unpolished rice being laid in the processing chamber of radio-frequency unit and is dried,
Auxiliary temperature in radio frequency processing chamber is 75 DEG C, relative humidity 30%, 160 mm of pole plate spacing, and material thickness is 80 mm, function
Rate is 10 KW, and rf frequency is 13.56 MHz.When the infrared temperature detection system that radio-frequency unit carries detects sprouted unpolished rice
When mean temperature reaches 75 DEG C, stop radio frequency, and continue to keep the temperature 30 min in processing chamber, dry germination is obtained after cooling
Brown rice (the sprouted unpolished rice moisture content after dry is 14.5%)；
(3) husk rice: husk rice, 100 kg/h of mass flow, rotor will be carried out in the resulting sprouted unpolished rice input rice mill of step (2)
1200 r/min of revolving speed, obtains fresh full fat rice bran and rice.
Fresh full fat rice bran and the measuring method for storing free fatty acid content in the full fat rice bran after 30 d at room temperature
It is as follows:
0.5 g of full fat rice bran is weighed, 10 mL n-hexanes, oscillation extraction are added, 4000 r/min are centrifuged 10 min.It takes on 6 mL
Clear liquid is added 1 mL copper reagent (5% copper acetate, pyridine tune pH6.1), 60 s of vortex oscillation, surveys absorbance in 715 nm, substitutes into
Standard curve calculates oleic acid concentration, calculates free fatty acid content according to the sampling amount after deduction moisture.
After measured, the fresh full fat rice bran free fatty acid content of the present embodiment product is 0.6%, and rice bran is stored at room temperature
After 30 d, free fatty acid content 0.8%.
It is test group by fresh full fat rice bran manufactured in the present embodiment, is raw material using conventional dry using the fresh brown rice of same batch
The fresh full fat rice bran of drying method (75 DEG C of heated-air dryings to moisture content are 14.5%) preparation is control group.Control group and test
The soxhlet extraction methods in GB5009.6-2016 carry out according to national standards for the determination of fat of group full fat rice bran, and oryzanol contains
It measures the fixed spectrophotometry according in national food professional standard LS/T 6121.1-2017 to carry out, content of vitamin E measurement
The reversed-phased high performace liquid chromatographic in GB5009. 82-2016 carries out according to national standards.The γ-aminobutyric acid of full fat rice bran contains
Quantity measuring method is as follows:
The γ-aminobutyric acid standard solution for first preparing 10,20,30,40,50 μ g/mL, respectively takes 0.5 mL, is separately added into 0.2 mL
The hypochlorous acid that the redistilled phenol solution and 0.4 mL effective chlorine of borate buffer (0.2 mol/L, pH 9.0) and 1 mL 6% are 9%
Sodium solution sufficiently vibrates, and 20 min of ice bath until there is blue-green compound appearance adds 2 mL again after 10 min of boiling water bath
60% ethanol solution colorimetric under 645 nm surveys light absorption value A.It is vertical with light absorption value A using γ-aminobutyric acid concentration as abscissa
Coordinate draws standard curve.Then full fat rice bran was milled 60 meshes, and 1.00 g full fat rice bran powder was accurately weighed, with distillation
Water constant volume is to 50 mL, after oscillation extracts 1 h, filters.Take 0.5 mL filtrate, be added 0.2 mL borate buffer (0.2 mol/L,
PH 9.0) and 1 mL 6% redistilled phenol solution and 0.4 mL effective chlorine be 9% liquor natrii hypochloritis, sufficiently vibrate, boiling water
It bathes after 10 min again 20 min of ice bath and adds the ethanol solution of 2 mL 60% in 645 until there is blue-green compound appearance
Colorimetric under nm finds out alpha-aminobutyric acid content by standard curve.
After measured, the fat content of fresh full fat rice bran control group and test group, oryzanol content, content of vitamin E,
Alpha-aminobutyric acid content is as shown in table 1:
The part nutritional ingredient of the fresh full fat rice bran of table 1
| Group | Fat/% | Oryzanol/(mg/100g) | Vitamin E/(mg/kg) | γ-aminobutyric acid/(mg/100g) |
| Control group | 16.5 | 89 | 44 | 72 |
| Test group | 16.0 | 125 | 78 | 287 |
As known from Table 1, the fat content of control group and test group is suitable, and oryzanol content test group is 1.4 times of control group, dimension
Raw element E content test group is 1.8 times of control group；Alpha-aminobutyric acid content test group is 4 times of control group.Illustrate this implementation
It is effectively retained nutriment in the fresh full fat rice bran of example preparation, and can be storage-stable one month or so.
Embodiment 2
The present embodiment specific steps are as follows:
(1) brown rice germination: choosing current year new harvest paddy (kind praises early 32 in being), by husking, remove impurity, moldy kernel,
Fresh brown rice is made in no embryo grain, broken kernel.The fresh brown rice of 110 kg is used and is equivalent to the ozone that 4 times of concentration of its quality are 7 mg/L
Water stirs 4 min at 32 DEG C, 110 r/min, carries out disinfection, then drains away the water.Brown rice after disinfection is put into germination tank
In, it is protected from light 22 h of germination at 36 DEG C, changes primary air every 2 h therebetween, obtains sprouted unpolished rice；
(2) radio-frequency seasoning: step (1) resulting sprouted unpolished rice being laid in the processing chamber of radio-frequency unit and is dried,
Auxiliary temperature in radio frequency processing chamber is 78 DEG C, relative humidity 35%, 240 mm of pole plate spacing, and material thickness is 120 mm,
Power is 12 KW, and rf frequency is 27.12 MHz.When the infrared temperature detection system that radio-frequency unit carries detects that germination is rough
When rice mean temperature reaches 78 DEG C, stop radio frequency, and continue to keep the temperature 35 min in processing chamber, dry hair is obtained after cooling
Bud brown rice (the sprouted unpolished rice moisture content after dry is 14.0%)；
(3) husk rice separates: the resulting sprouted unpolished rice of step (2) is inputted in rice mill and carries out husk rice, 110 kg/h of mass flow,
1300 r/min of rotor speed, obtains full fat rice bran and rice.
The fresh full fat rice bran of the present embodiment product and free fatty acid in the full fat rice bran after 30 d is stored at room temperature contain
The measuring method of amount is same as Example 1.
After measured, the free fatty acid content in the fresh full fat rice bran of the present embodiment product is 0.7%, and rice bran is at room temperature
After storing 30 d, free fatty acid content 0.82%.
The full fat rice bran of above method preparation is test group, meanwhile, it is raw material using conventional dry using the fresh brown rice of same batch
The full fat rice bran of drying method (78 DEG C of heated-air dryings to moisture content are 14.0%) preparation is control group.Control group and test group are complete
Fat content, oryzanol content, content of vitamin E, the alpha-aminobutyric acid content measuring method of rouge rice bran are same as Example 1.
After measured, the fat content of full fat rice bran control group and test group, oryzanol content, content of vitamin E, γ-ammonia
Base butyric acid content is as shown in table 2:
The part nutritional ingredient of 2 full fat rice bran of table
| Group | Fat/% | Oryzanol/(mg/100g) | Vitamin E/(mg/kg) | γ-aminobutyric acid/(mg/100g) |
| Control group | 18.4 | 97 | 50 | 82 |
| Test group | 17.7 | 152 | 99 | 291 |
As known from Table 2, control group is more slightly higher than the fat content of test group, but oryzanol content test group is 1.6 times of control group,
Content of vitamin E test group is 2 times of control group；Alpha-aminobutyric acid content test group is 3.5 times of control group.Illustrate this reality
It applies in the fresh full fat rice bran of example preparation and has been effectively retained nutriment, and can be storage-stable one month or so.
Embodiment 3
The present embodiment specific steps are as follows:
(1) brown rice germination: choosing current year new harvest paddy (kind praises early 17 in being), by husking, remove impurity, moldy kernel,
Fresh brown rice is made in no embryo grain, broken kernel.The fresh brown rice of 120 kg is used and is equivalent to the ozone that 5 times of concentration of its quality are 8 mg/L
Water stirs 5 min at 35 DEG C, 120 r/min, carries out disinfection, then drains away the water.Brown rice after disinfection is put into germination tank
In, it is protected from light 24 h of germination at 37 DEG C, changes primary air every 1.5 h therebetween, obtains sprouted unpolished rice；
(2) radio-frequency seasoning: step (1) resulting sprouted unpolished rice being laid in the processing chamber of radio-frequency unit and is dried,
Auxiliary temperature in radio frequency processing chamber is 80 DEG C, relative humidity 40%, 320 mm of pole plate spacing, and material thickness is 160 mm,
Power is 15 KW, and rf frequency is 40.68 MHz.When the infrared temperature detection system that radio-frequency unit carries detects that germination is rough
When rice mean temperature reaches 80 DEG C, stop radio frequency, and continue to keep the temperature 40 min in processing chamber, dry hair is obtained after cooling
Bud brown rice (the sprouted unpolished rice moisture content after dry is 13.5%)；
(3) husk rice separates: the resulting sprouted unpolished rice of step (2) is inputted in rice mill and carries out husk rice, mass flow 120kg/h,
1400 r/min of rotor speed, obtains full fat rice bran and rice.
Fresh full fat rice bran and the measuring method for storing free fatty acid content in the full fat rice bran after 30 d at room temperature
It is same as Example 1.
After measured, the free fatty acid content in the fresh full fat rice bran of the present embodiment product is 0.8%, and rice bran is at room temperature
After storing 30 d, free fatty acid content 0.9%.
The full fat rice bran of above method preparation is test group, meanwhile, it uses by raw material of the fresh brown rice of same batch using normal
The full fat rice bran for advising drying means (80 DEG C of heated-air dryings to moisture content are 13.5%) preparation is control group.Control group and test
Fat content, oryzanol content, content of vitamin E, alpha-aminobutyric acid content measuring method and the embodiment 1 of group full fat rice bran
It is identical.
After measured, the fat content of full fat rice bran control group and test group, oryzanol content, content of vitamin E, γ-ammonia
Base butyric acid content is as shown in table 3:
The part nutritional ingredient of 3 full fat rice bran of table
| Group | Fat/% | Oryzanol/(mg/100g) | Vitamin E/(mg/kg) | γ-aminobutyric acid/(mg/100g) |
| Control group | 19.2 | 112 | 56 | 99 |
| Test group | 18.0 | 174 | 105 | 301 |
As known from Table 3, control group is more slightly higher than the fat content of test group, but oryzanol content test group is 1.0 times of control group,
Content of vitamin E test group is 1.9 times of control group；Alpha-aminobutyric acid content test group is 3 times of control group.Illustrate this reality
It applies in the fresh full fat rice bran of example preparation and has been effectively retained nutriment, and can be storage-stable one month or so.
Claims (10)
1. a kind of be dried the method that sprouted unpolished rice prepares full fat rice bran using radio-frequency technique, which is characterized in that including following
Step:
(1) brown rice germination: the fresh brown rice Ozone Water for being equivalent to 3~5 times of its quality is carried out disinfection, is then drained away the water；
Brown rice after disinfection is put into germination tank, germination is protected from light, obtains sprouted unpolished rice；
(2) radio-frequency seasoning: step (1) resulting sprouted unpolished rice is dried in the processing chamber of radio-frequency unit, when penetrating
When the included infrared temperature detection system of frequency device detects that sprouted unpolished rice mean temperature reaches 75~80 DEG C, it is dry to stop radio frequency
It is dry, and continue to keep the temperature 30~40 min in processing chamber, it is cooled to room temperature, obtains dry sprouted unpolished rice；
(3) husk rice separates: the resulting sprouted unpolished rice of step (2) is inputted in rice mill and carries out husk rice, mass flow 100~
120kg/h, 1200~1400 r/min of rotor speed, obtains fresh full fat rice bran and rice.
2. the method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice according to claim 1, it is characterised in that:
3~5 min are stirred at 30~35 DEG C, 100~120 r/min in step (1), when the disinfection to carry out.
3. the method according to claim 1 or claim 2 for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice, feature exist
In: it is described to be carried out at 35~37 DEG C when being protected from light germination in step (1), continue 20~24 h.
4. a kind of method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice described according to claim 1~one of 3,
It is characterized by: in step (1), germination tank when being protected from light germination is taken a breath every 1~2 h.
5. a kind of method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice described according to claim 1~one of 4,
It is characterized by: the ozone concentration of the Ozone Water is 6~8 mg/L in step (1).
6. the method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice described according to claim 1~one of 5,
Be characterized in that: in step (2), the auxiliary temperature in the radio frequency processing chamber is 75~80 DEG C, and relative humidity is 30%~40%,
160~320 mm of pole plate spacing.
7. the method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice described according to claim 1~one of 6,
It is characterized in that: in step (2), sprouted unpolished rice with a thickness of 80~160 mm in the radio frequency processing chamber.
8. the method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice described according to claim 1~one of 7,
Be characterized in that: in step (2), the power of the radio-frequency unit is 10~15 KW.
9. the method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice described according to claim 1~one of 8,
Be characterized in that: in step (2), the rf frequency of the radio-frequency unit is 13.56 MHz, 27.12 MHz or 40.68 MHz.
10. the method for preparing full fat rice bran using radio-frequency technique processing sprouted unpolished rice described according to claim 1~one of 9,
Be characterized in that: in step (2), the sprouted unpolished rice moisture content of the drying is 13.5%~14.5%.
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| IT201900006825A1 (en) * | 2019-05-14 | 2020-11-14 | Rondolino Soc Cooperativa Agricola | METHOD AND PLANT FOR THE PRODUCTION OF A READY-TO-USE FOOD PRODUCT BASED ON RICE GEM |
| CN115053926A (en) * | 2022-06-07 | 2022-09-16 | 宁波市农业科学研究院 | Method for improving low-temperature storage quality of brown rice |
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