CN109679761A - A kind of stabilization method of rice bran - Google Patents
A kind of stabilization method of rice bran Download PDFInfo
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- CN109679761A CN109679761A CN201910011704.1A CN201910011704A CN109679761A CN 109679761 A CN109679761 A CN 109679761A CN 201910011704 A CN201910011704 A CN 201910011704A CN 109679761 A CN109679761 A CN 109679761A
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- rice bran
- microwave
- rice
- temperature
- microwave treatment
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 119
- 235000009566 rice Nutrition 0.000 title claims abstract description 119
- 238000000034 method Methods 0.000 title claims abstract description 53
- 230000006641 stabilisation Effects 0.000 title claims abstract description 25
- 238000011105 stabilization Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 118
- 238000012545 processing Methods 0.000 claims abstract description 24
- 238000001125 extrusion Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 21
- 238000005054 agglomeration Methods 0.000 claims description 6
- 230000002776 aggregation Effects 0.000 claims description 6
- 230000014759 maintenance of location Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 239000010903 husk Substances 0.000 claims description 3
- 235000019784 crude fat Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 230000009849 deactivation Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 11
- 230000033228 biological regulation Effects 0.000 description 8
- 230000008961 swelling Effects 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000008165 rice bran oil Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000019774 Rice Bran oil Nutrition 0.000 description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 229930182558 Sterol Natural products 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- YYGNTYWPHWGJRM-UHFFFAOYSA-N (6E,10E,14E,18E)-2,6,10,15,19,23-hexamethyltetracosa-2,6,10,14,18,22-hexaene Chemical compound CC(C)=CCCC(C)=CCCC(C)=CCCC=C(C)CCC=C(C)CCC=C(C)C YYGNTYWPHWGJRM-UHFFFAOYSA-N 0.000 description 1
- BHEOSNUKNHRBNM-UHFFFAOYSA-N Tetramethylsqualene Natural products CC(=C)C(C)CCC(=C)C(C)CCC(C)=CCCC=C(C)CCC(C)C(=C)CCC(C)C(C)=C BHEOSNUKNHRBNM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- PRAKJMSDJKAYCZ-UHFFFAOYSA-N dodecahydrosqualene Natural products CC(C)CCCC(C)CCCC(C)CCCCC(C)CCCC(C)CCCC(C)C PRAKJMSDJKAYCZ-UHFFFAOYSA-N 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
Abstract
The invention discloses a kind of stabilization methods of rice bran comprising following steps: taking fresh rice bran removing impurities, sieving and adjusts original water content；Rice bran is subjected to microwave treatment；Rice bran after microwave treatment is subjected to heat and moisture preserving processing；Extrusion processing is carried out to heat and moisture preserving treated rice bran, obtains stable rice bran.This method has the effect of efficient enzyme deactivation, sterilization and the desinsection of the promotion of collaboration, it can be achieved that rice bran continuous 4 months or more storage phases are fresh-keeping to rice bran.
Description
Technical field
The present invention relates to vegetable fat manufacture fields.More particularly, to a kind of stabilization method of rice bran.
Background technique
Rice bran is that brown rice is being processed into byproduct caused by polished rice decortication, accounts for about the 5%-8% of paddy weight, rice bran contains
Oil cut rate is 15%-20%, and rice bran oil is rich in unsaturated fatty acid, and living rich in a variety of physiology such as oryzanol, squalene, sterol
Property substance, rice bran oil are recommended as health-care edible oil by the World Health Organization and American Heart Association (AHA).The annual rice in China produces
Amount is at 200,000,000 tons or so, however rice bran utilization rate caused by husk rice is less than 20%, if rice bran resource can rationally be utilized, every year
About 2,500,000 tons of rice bran oils can be produced, China edible oil degree of self-sufficiency 5%-10% can be improved.
The mainly small-sized dispersion of rice processing factory of the problem of rice bran utilization of resources at present cause to collect it is difficult, while rice bran by
In easily rancid and quality is caused to decline, it has been reported that rice bran is not handled in 6h, the acid value of fresh rice bran can be from 4
8 or so are risen to, 15% speed rises per hour substantially.Rice bran after rancid refined in oil and fat refining consumption it is larger, pole without
Ji, even makees feed and also easily causes indigestion, influence animal growth.
The stabilisation of rice bran is the key that can rice bran resource utilize and higher value application on a large scale.It grinds both at home and abroad at present
The method for studying carefully rice bran stabilization has very much, mainly there is extrusion method, chemical method, cryopreservation method, radiation method, enzyme process, microwave
Facture etc..And aforementioned stable method there are equipment investments big, high production cost, environmental pollution, stabilization effect are poor, material
After processing the problems such as poor quality.Therefore find it is a kind of simple, efficiently and directly can become system by industrialized rice bran stabilization method
The about bottleneck of rice bran development of resources.
Accordingly, it is desirable to provide a kind of simple, efficiently and can direct industrialized rice bran stabilization method.
Summary of the invention
The purpose of the present invention is to provide a kind of stabilization methods of rice bran, to solve the stabilization method of existing rice bran
In can not combine the problem that stabilization effect is good, material post-processing quality is good, production cost is low and environmental pollution is small.
In order to achieve the above objectives, the present invention adopts the following technical solutions:
A kind of stabilization method of rice bran, includes the following steps:
It takes fresh rice bran removing impurities, sieving and adjusts original water content；
Rice bran is subjected to microwave treatment；
Rice bran after microwave treatment is subjected to heat and moisture preserving processing；
Extrusion processing is carried out to heat and moisture preserving treated rice bran, obtains stabilized rice bran.
It is found under study for action in the present invention, there are worm's ovums to kill except being not thorough and marginalisation for simple microwave rice bran
The problems such as effect, and high temperature steam treatment then will affect the color and nutritional quality of rice bran；Simple extrusion method has object
The characteristics of expecting efficient stableization and granulationization, but since equipment investment is big, the excessively high meeting of vapor (steam) temperature at high cost and use
The problems such as causing the degradation of the color and active material of rice bran oil to destroy.In technical solution of the present invention, by microwave, it is damp and hot and
Extrusion multiple means are Synergistically stabilized, greatly improve the stability of rice bran, extend its storage shelf-life.
Preferably, the fresh rice bran is that brown rice obtains classification rice bran, crude fat content 15-25%, wax after husk rice
Content is lower than 0.2%, and homogeneous no agglomeration, processing retention time is no more than 30min.
Preferably, the adjusting original water content is that the water content of rice bran is adjusted to 10-30%, and adjusting method is to adopt
It is adjusted with air humidifier.
Preferably, it is 500-1500W that the condition of the microwave treatment, which includes: microwave power, and the microwave time is 120-300s,
Microwave temperature is 90-120 DEG C.
Preferably, the equipment of the microwave treatment be tunnel type micro wave, the rice bran bed of material with a thickness of 1-5cm.
Preferably, after the microwave treatment, the water content of rice bran is 5-15%.
Preferably, it is 60-100 DEG C that the condition of the heat and moisture preserving processing, which includes: temperature, humidity 10-20%.
Preferably, it is 100-120 DEG C that the condition of extrusion processing, which includes: temperature, revolving speed be 300-400 turn/
min。
Preferably, after the extrusion processing, the water content of rice bran is lower than 10%.
Preferably, the method for the cooling is natural cooling.
Preferably, before carrying out extrusion processing to heat and moisture preserving treated rice bran, first rice bran is naturally cooled to
Room temperature.
Beneficial effects of the present invention are as follows:
In the stabilization method of rice bran provided by the invention, cooperateed with by microwave, damp and hot and extrusion multiple means steady
Fixedization, the advantages of playing various means, have achieved the effect that efficient enzyme deactivation, sterilization and desinsection that collaboration promotes, also indirectly to rice
Chaff has carried out granulation moulding, not only increases material stability, can also directly carry out rice bran oil and produce, it can be achieved that continuous 4 months
Above storage phase is fresh-keeping, substantially increases the utility value of rice bran, has good industrial applications prospect.
In entire treatment process, microwave temperature, temperature and humidity control device temperature and swelling temperature are at 120 DEG C hereinafter, simultaneously
And short processing time, the nutritional quality and active constituent of rice bran can be saved well, while swelling temperature and moisture heat temperature are big
Greatly be lower than conventional vapor temperature, more energy saving than conventional method 30% or more.
Specific embodiment
In order to illustrate more clearly of the present invention, below with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection scope of invention.
Embodiment 1
A kind of stabilization method of rice bran, includes the following steps:
40 mesh sieve, thick rouge in rice bran are crossed after taking fresh rice bran (retention time is no more than 30min) removing impurities being precisely classified
Fat content is 25%, wax content 0.1%, then carries out moisture regulation using air humidifier and is stirred continuously, material is most
Whole moisture control is 25% or so；
Rice bran after moisture regulation is immediately fed into tunnel type micro wave conveyer belt, wherein microwave power is 1000W, and the bed of material is thick
Degree is 4cm, and the microwave time is controlled by conveyor belt speed, microwave time 150s, and microwave temperature is 110 ± 2 DEG C, at microwave
Rice bran residual moisture content after reason is 10%；
Rice bran after microwave treatment is sent into the obturator of temperature and humidity control band stirring, and temperature is set in advance in 90 DEG C, humidity
It is set in advance in 15%, opens stirring, closed processes 30min, reasonably adjusting mixing speed prevents rice bran agglomeration and hot-spot；
Rice bran after damp and hot processing cools down at room temperature, immediately communicated band be sent into dry type extruder stabilize and
It is granulated, swelling temperature is controlled at 100 DEG C, and 350 turns/min of bulking machine revolving speed, feeding speed does not block machine with material and do not occur
Subject to gelatinization, the material moisture after extruding is lower than 10%.
Embodiment 2
A kind of stabilization method of rice bran, includes the following steps:
20 mesh sieve, thick rouge in rice bran are crossed after taking fresh rice bran (retention time is no more than 30min) removing impurities being precisely classified
Fat content is 20%, and wax content is 0.2% or so, then carries out moisture regulation using air humidifier and is stirred continuously, material
Final moisture control 20% or so；
Rice bran after moisture regulation is immediately fed into tunnel type micro wave conveyer belt, wherein microwave power is 750W, and the bed of material is thick
Degree is 2cm, and the microwave time is controlled by conveyor belt speed, microwave time 300s, and microwave temperature is 100 ± 2 DEG C, at microwave
Rice bran residual moisture content after reason is 15%；
Rice bran after microwave treatment is sent into the obturator of temperature and humidity control band stirring, and temperature is set in advance in 100 DEG C, humidity
It is set in advance in 20%, opens stirring, closed processes 20min, reasonably adjusting mixing speed prevents rice bran agglomeration and hot-spot；
Rice bran after damp and hot processing cools down at room temperature, immediately communicated band be sent into dry type extruder stabilize and
It is granulated, swelling temperature is controlled at 120 DEG C, and 400 turns/min of bulking machine revolving speed, feeding speed does not block machine with material and do not occur
Subject to gelatinization, the material moisture after extruding is lower than 10%.
Embodiment 3
A kind of stabilization method of rice bran, includes the following steps:
30 mesh sieve, thick rouge in rice bran are crossed after taking fresh rice bran (retention time is no more than 30min) removing impurities being precisely classified
Fat content is 16%, and wax content is 0.15% or so, then carries out moisture regulation using air humidifier and is stirred continuously, material
Final moisture control 15% or so；
Rice bran after moisture regulation is immediately fed into tunnel type micro wave conveyer belt, wherein microwave power is 600W, and the bed of material is thick
Degree is 3cm, and the microwave time is controlled by conveyor belt speed, microwave time 200s, and microwave temperature is 95 ± 2 DEG C, at microwave
Rice bran residual moisture content after reason is 18%；
Rice bran after microwave treatment is sent into the obturator of temperature and humidity control band stirring, and temperature is set in advance in 100 DEG C, humidity
It is set in advance in 15%, opens stirring, closed processes 20min, reasonably adjusting mixing speed prevents rice bran agglomeration and hot-spot；
Rice bran after damp and hot processing cools down at room temperature, immediately communicated band be sent into dry type extruder stabilize and
It is granulated, swelling temperature is controlled at 110 DEG C, and 400 turns/min of bulking machine revolving speed, feeding speed does not block machine with material and do not occur
Subject to gelatinization, the material moisture after extruding is lower than 10%.
Embodiment 4
A kind of stabilization method of rice bran, includes the following steps:
30 mesh sieve, thick rouge in rice bran are crossed after taking fresh rice bran (retention time is no more than 30min) removing impurities being precisely classified
Fat content is 16%, and wax content is 0.15% or so, then carries out moisture regulation using air humidifier and is stirred continuously, material
Final moisture control 15% or so；
Rice bran after moisture regulation is immediately fed into tunnel type micro wave conveyer belt, wherein microwave power is 1200W, and the bed of material is thick
Degree is 5cm, and the microwave time is controlled by conveyor belt speed, microwave time 200s, and microwave temperature is 120 ± 2 DEG C, at microwave
Rice bran residual moisture content after reason is 16%；
Rice bran after microwave treatment is sent into the obturator of temperature and humidity control band stirring, and temperature is set in advance in 100 DEG C, humidity
It is set in advance in 20%, opens stirring, closed processes 20min, reasonably adjusting mixing speed prevents rice bran agglomeration and hot-spot；
Rice bran after damp and hot processing cools down at room temperature, immediately communicated band be sent into dry type extruder stabilize and
It is granulated, swelling temperature is controlled at 120 DEG C, and 400 turns/min of bulking machine revolving speed, feeding speed does not block machine with material and do not occur
Subject to gelatinization, the material moisture after extruding is lower than 10%.
Embodiment 5
A kind of stabilization method of rice bran, with embodiment 1, difference is method, and the rice bran after microwave treatment is sent into control
It is 110 DEG C by temperature setting when in the obturator of the wet stirring of temperature control, remaining condition is constant, and the rice bran after stablizing is prepared.
Embodiment 6
A kind of stabilization method of rice bran, with embodiment 1, difference is method, and the rice bran after microwave treatment is sent into control
When in the obturator of the wet stirring of temperature control, 25% is set by humidity, remaining condition is constant, and the rice bran after stablizing is prepared.
Embodiment 7
A kind of stabilization method of rice bran, with embodiment 1, difference is method, and swelling temperature is controlled at 130 DEG C,
Remaining condition is constant, and the rice bran after stablizing is prepared.
Embodiment 8
A kind of stabilization method of rice bran, with embodiment 1, difference is method, and swelling temperature is controlled at 90 DEG C, remaining
Condition is constant, and the rice bran after stablizing is prepared.
Comparative example 1
A kind of stabilization method of rice bran, with embodiment 1, difference is method, without microwave treatment, directly by moisture
Rice bran after adjusting is sent into obturator of the temperature control control with stirring, remaining condition is constant, and the rice bran after stablizing is prepared.
Comparative example 2
A kind of stabilization method of rice bran, with embodiment 1, difference is method, without heat and moisture preserving processing, directly will
Rice bran after microwave treatment is sent into dry type extruder and stabilizes and be granulated, remaining condition is constant, is prepared after stablizing
Rice bran.
The performance for the rice bran that the various embodiments described above and comparative example are prepared, as control, makes as shown in the following table 1 and table 2
Use the rice bran without stablizing processing as control raw material, concrete outcome is as shown in the table:
Acid value and peroxide value of the rice bran that 1 the various embodiments described above of table and comparative example are prepared in storage phase
The content of sterol and oryzanol in the rice bran that 2 the various embodiments described above of table and comparative example are prepared
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is all to belong to this hair
The obvious changes or variations that bright technical solution is extended out are still in the scope of protection of the present invention.
Claims (9)
1. a kind of stabilization method of rice bran, which comprises the steps of:
It takes fresh rice bran removing impurities, sieving and adjusts original water content；
Rice bran is subjected to microwave treatment；
Rice bran after microwave treatment is subjected to heat and moisture preserving processing；
Extrusion processing is carried out to heat and moisture preserving treated rice bran, obtains stabilized rice bran.
2. the method according to claim 1, wherein the fresh rice bran is that brown rice obtains classification rice after husk rice
Chaff, crude fat content 15-25%, wax content are lower than 0.2%, and homogeneous no agglomeration, processing retention time is no more than
30min。
3. the method according to claim 1, wherein the adjusting original water content is by the water content of rice bran
It is adjusted to 10-30%, adjusting method is to be adjusted using air humidifier.
4. the method according to claim 1, wherein the condition of the microwave treatment includes: that microwave power is
500-1500W, microwave time are 120-300s, and microwave temperature is 90-120 DEG C；Preferably, the equipment of the microwave treatment is tunnel
Road type micro-wave, the rice bran bed of material with a thickness of 1-5cm.
5. the method according to claim 1, wherein the water content of rice bran is 5-15% after the microwave treatment.
6. the method according to claim 1, wherein it is 60- that the condition of heat and moisture preserving processing, which includes: temperature,
100 DEG C, humidity 10-20%.
7. the method according to claim 1, wherein the condition of extrusion processing includes: that temperature is
100-120 DEG C, revolving speed is that 300-400 turns/min.
8. the method according to claim 1, wherein the water content of rice bran is lower than after extrusion processing
10%.
9. the method according to claim 1, wherein the method for the cooling is natural cooling.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910011704.1A CN109679761A (en) | 2019-01-07 | 2019-01-07 | A kind of stabilization method of rice bran |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910011704.1A CN109679761A (en) | 2019-01-07 | 2019-01-07 | A kind of stabilization method of rice bran |
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| CN109679761A true CN109679761A (en) | 2019-04-26 |
Family
ID=66192673
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20220240554A1 (en) * | 2021-02-01 | 2022-08-04 | Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences | Method for Stabilizing Rice Bran with Complex Enzyme |
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| 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 |
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| CN101623028A (en) * | 2009-08-14 | 2010-01-13 | 江苏金太阳油脂有限责任公司 | Method for inactivating enzymes of puffed rice bran by microwave and flash evaporation |
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Application publication date: 20190426 |