CN110037284A - Utilize the method for rice bran deep processing sauce - Google Patents
Utilize the method for rice bran deep processing sauce Download PDFInfo
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- CN110037284A CN110037284A CN201910372024.2A CN201910372024A CN110037284A CN 110037284 A CN110037284 A CN 110037284A CN 201910372024 A CN201910372024 A CN 201910372024A CN 110037284 A CN110037284 A CN 110037284A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses the methods using rice bran deep processing sauce, comprising the following steps: and one, choose fresh rice bran of the time within 12 hours is made, and remove first chaff and chaff shell in rice bran；Two, the grease catabolic enzyme in rice bran is destroyed；Three, in the aqua sterilisa of 25-37 DEG C of the rice bran investment obtained two；Four, monascus ruber, cellulase are added in three aqua sterilisa and is stirred；Five, fermentation 4-7 days is carried out at 25-37 DEG C；Six, the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria after fermentation five, are added and carry out continuing to ferment；Seven, Mixed Microbes and monascus ruber are being inactivated；Eight, bafillus natto is added and stirs, then ferments.Rice bran is made full use of to the rice bran sauce for becoming and eating for human body, the substances for being not easy to absorb various in rice bran are decomposed by strain simultaneously, so that the substances such as the polyphenol in rice bran, flavones, ferulic acid has been obtained sufficient reservation and be multiplied, the nutritive value of rice bran is maximized.
Description
Technical field
The present invention relates to rice bran manufacture fields, and in particular to utilizes the method for rice bran deep processing sauce.
Background technique
Rice bran is mainly to be processed by exocarp, middle pericarp, endocarp, kind skin, perisperm, aleurone and embryo, because
This can infiltrate a small amount of rice husk and a certain amount of dust and microorganism in process, so being only used for feed.
But result of study both domestic and external and data show in rice bran rich in various nutrients and physiological activator；Tool
Rice bran contains protein, grease, amino acid, microelement, dietary fiber, B family vitamin and E family vitamin for body, removes
Except this, rice bran also includes the unique 100 multiple functions factor and more than 70 kinds of Antioxidative Factors, has and prevents and treats heart and brain
Vascular diseases, antitumor, bidirectional modulation blood pressure and blood sugar, reducing blood lipid, norcholesterol prevent calculus, soften blood vessel, and thrombus dissolving increases
Strong immunity, beauty enhance memory, adsorb the pesticide residue and other effects in body.
But also rarely have research that can utilize to beneficial element therein for the edible country of rice bran, it is mentioned for human body
For the method for nutrition.
Summary of the invention
Only using rice bran as feed during present invention aims to solve the prior art, cannot to the beneficial element in rice bran into
The problem of row utilizes, and provides nutrition for human body, provides the method using rice bran deep processing sauce, not only that rice bran is sufficiently sharp
With the rice bran sauce eaten for human body is become, while the substances for being not easy to absorb various in rice bran being carried out by various strains
It decomposes, rice bran is not only made full use of to the rice bran sauce for becoming and eating for human body, while by various in rice bran being not easy to absorb
Substance decomposed by various strains, so that the substances such as the polyphenol in rice bran, flavones, ferulic acid has been obtained sufficient guarantor
It stays and is multiplied, the nutritive value of rice bran is maximized.
The present invention is achieved through the following technical solutions:
Utilize the method for rice bran deep processing sauce, comprising the following steps:
Fresh rice bran of the time within 12 hours is made Step 1: choosing, and removes first chaff and chaff shell in rice bran；
Step 2: being destroyed to the grease catabolic enzyme in rice bran；
Step 3: the rice bran that step 2 is obtained is put into 25-37 DEG C of aqua sterilisa, wherein weight of the rice bran than sterile water
Than for 1-1.5:0.8-1；
Step 4: monascus ruber and cellulase are added in the aqua sterilisa of step 3 and is stirred, according to weight ratio
Monascus ruber: cellulase: rice bran=1.5-3.5:0.1-0.2:100；
Step 5: fermenting at 25-37 DEG C, fermentation time is 4-7 days, obtains first time tunning；
Step 6: step 5 after fermentation, add the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria simultaneously
It carries out continuing fermentation 3-5 days, wherein rhizopus: saccharomycete: lactic acid bacteria: the weight ratio of rice bran are as follows: 0.2-0.6:0.15-0.3:
0.05-0.15:100；
Step 7: the Mixed Microbes and monascus ruber in second of the tunning obtained to step 6 inactivate again；?
Second of tunning after to inactivation；
Step 8: according to weight ratio bafillus natto in second of tunning after inactivation: rice bran=0.3-
0.5:100 is added bafillus natto and stirs, and then carries out fermentation 2-4 days；Obtain third time tunning；
Step 9: vegetable oil is preheated to 150-170 DEG C, 80 DEG C are cooled to oil temperature and is produced hereinafter, third time fermentation is added
Object simultaneously carries out frying, weight ratio vegetable oil in this step: rice bran=1-1.5:1-1.5.
Various nutrients and physiological activator are rich in rice bran；Specifically rice bran contains protein, polyphenol, Huang
Ketone, ferulic acid, amino acid, microelement, dietary fiber, B family vitamin and E family vitamin, in addition to this, rice bran also includes
The unique 100 multiple functions factor and more than 70 kinds of Antioxidative Factors have and prevent and treat cardiovascular and cerebrovascular disease, antitumor, double
To blood pressure and blood sugar, reducing blood lipid is adjusted, norcholesterol prevents calculus, softens blood vessel, thrombus dissolving, strengthen immunity, beauty, increasing
Strong memory adsorbs the pesticide residue and other effects in body.But also rarely have research can be to it for the edible country of rice bran
In beneficial element utilized, to above situation, inventor has carried out years of researches, has devised this method.It chooses fresh
Rice bran be in order to guarantee that various microelements in rice bran or nutriment can be retained to the greatest extent, first chaff and
The presence of a small amount of chaff shell is unfavorable for the subsequent fermentation of rice bran, so removing it in step 1, to prevent from depositing in itself in rice bran
Grease catabolic enzyme during the fermentation by breaks down proteins, so we destroy it in step 2；Because general
Containing a large amount of Escherichia coli and other bacteriums in water flowing, these bacteriums can be formed between monascus ruber during the fermentation
Competitive relation needs appropriate so having selected sterile water during this method is implemented in monascus ruber fermentation process
Moisture, but the rice bran sauce concentration finally obtained in order to prevent again is too low, so controlling weight ratio when fermenting first time
In rice bran: within water=1-1.5:0.8-1；Inventor has selected monascus ruber and cellulase when fermenting first time,
Monascus ruber is the beneficial fungi of a kind of pair of human body, and fermented grain can be made to generate red yeast rice, and red yeast rice is both a kind of Chinese medicine and one
Kind food materials, red yeast rice has the function of help digestion promoting blood circulation, spleen and stomach dry, and has lowering blood pressure and blood fat, hypoglycemic and antibacterial function
Effect is also used as the color that edible pigment adjusts rice bran sauce；To make monascus ruber, bioactivity is most during the fermentation
By force, cellulase has been additionally added in step 4, inventor passes through to not adding the rice bran made of this method before cellulase
Sauce sample detection is found, wherein these dietary fibers are not easy to be absorbed by the body there is also a large amount of diets not soluble in water are fine, is
The utilization rate to nutriment in rice bran is improved, inventor is made that improvement to the above method, fibre is also added into step 6
Plain enzyme is tieed up, cellulase can convert water-soluble dietary fiber for dietary fiber not soluble in water, facilitate human body
It absorbs, inventor has consulted relevant information, finds when temperature is more than 37 DEG C, monascus ruber strain will fail, when temperature mistake
Being unfavorable for its activity when low can decline again, so controlling temperature at 25-37 DEG C in step 3；Fermentation time is that basis should
At a temperature of monascus ruber activity and set, specifically when the temperature of aqua sterilisa is in 25-30 DEG C and 37 DEG C, at this time
The activity of monascus ruber is preferable and will not generate failure, and fermentation time was at 6 days or 7 days, when the temperature of aqua sterilisa is in 30-36
DEG C when, fermentation time control it is just enough at 4 days or 5 days；To guarantee that at 25-37 DEG C, monascus ruber can ferment completion
And be not wasted, so weight ratio is controlled in monascus ruber in step 4: cellulase: rice bran=1.5-3.5:0.1-
0.2:100；Joined the mixed bacteria formed by rhizopus, saccharomycete and lactic acid bacteria in step 5, specific Mixed Microbes and
Weight ratio between rice bran is controlled in rhizopus: saccharomycete: lactic acid bacteria: rice bran=0.2-0.6:0.15-0.3:0.05-0.15:
100；Starch in rice bran can be decomposed into pleasantly sweet glucose and maltose by rhizopus, and saccharomycete is during the fermentation
Glucide therein can be decomposed generation ethyl alcohol and carbon dioxide, lactic acid bacteria can send out the carbohydrate in rice bran
Ferment forms lactic acid, is decomposed by strain to the substance in rice bran by the way that Mixed Microbes are added, is conducive to the absorption of human body, special
Not as lactic acid bacteria can be helped digest, facilitate the intestinal health of human body；To prevent the strain not run out of to secondary hair
Ferment has an impact, so being inactivated in step 7 to Mixed Microbes and monascus ruber, adds again in step 8 after inactivation
Bafillus natto is entered, bafillus natto is that spore type Bacillus natto is that have acidproof, heat-resistant quality beneficial bacterium, simultaneously
Pathogen rejection ability with strength is in various beneficial bacterias, the strain of the small intestine that can preferably go directly to environment resistance it
One, changeable human enteric bacteria is grown thickly state, helps digest function normalization, so that defecation is smooth, maintains body physiological ring
It protects.Acid can be produced, intestinal flora is adjusted, immune put of enhancing human body cell is answered.And multiple protein enzyme, carbohydrase, fat can be generated
Enzyme, amylase, degrade rice bran in certain complexity carbohydrate, to improve the conversion ratio of rice bran.To make by this method
Manufactured rice bran sauce delicious taste pleasant aroma, inventor carries out frying to it using vegetable oil in step 9, to prevent from seeking
It supports substance and above-mentioned various enzymes loses activity, so requiring cool to 80 DEG C hereinafter, right again after quick-fried in oil is fragrant in this step
Third time tunning carries out frying, and corresponding condiment or seasoning can be added during frying；Above-mentioned steps are carried out
Afterwards, it is being sealed against saving, is just obtaining rice bran sauce, by the above method, not only rice bran is being made full use of and is become for people
The edible rice bran sauce of body, while the substances for being not easy to absorb various in rice bran being decomposed by various strains, make in rice bran
The substances such as polyphenol, flavones, ferulic acid, amino acid obtained sufficient reservation and be multiplied, most by the nutritive value of rice bran
Bigization is made that contribution outstanding for food service industry, overcomes traditional rice bran and be only used for the technology prejudice that feed uses, have
There are substantive distinguishing features outstanding and significant progress.
Further, the concrete operations of first chaff and chaff shell are removed in step 1 are as follows: carried out to fresh rice bran with 40 mesh screens
Screening.In order to efficiently quickly by rice bran first chaff and exocarp be removed to improve rice bran fermentation when it is new
Fresh degree, inventor have selected 40 meshes to screen out it, and when using the sieve for being higher than 40 mesh, pericarp cannot be completely into
Into rice bran, when being used below the sieve of 40 mesh, chaff shell and first chaff just cannot be completely removed.
Further, the concrete operations of the grease catabolic enzyme destroyed in rice bran in step 2 are: by rice bran at 120-140 DEG C
Under carry out baking and/or to rice bran carry out double helix exrusion.Work is lost to ensure that grease catabolic enzyme can be destroyed to reach completely
Property effect, inventor studies grease catabolic enzyme, and discovery can guarantee that grease is decomposed when temperature reaches 120 DEG C
Enzyme inactivation, so temperature is controlled at 120 DEG C or more, while inventor's discovery is when the temperature is excessively high, amino acid in rice bran and
Protein can be denaturalized, so inventor controls temperature within 120-140 DEG C, inventor has searched relevant paper
And data, the effect for destroying grease catabolic enzyme also may be implemented using double helix exrusion, be more conducive to guaranteeing grease catabolic enzyme
Whole destroy.
Further, the weight ratio of rice bran and water is 1.5:1 in step 3.In the production process, water is worked as in inventor's discovery
When measuring too many, it is big to will lead to finally obtained rice bran sauce water content, and mouthfeel is not good enough, when water is very few, and is unfavorable for fermentation
It carries out, by test of many times, for inventor's discovery when the weight ratio of rice bran and water is 1.5:1, obtained rice bran sauce mouthfeel is most
It is good.
Further, the weight ratio of monascus ruber, cellulase and rice bran is 2.5:0.1:100 in step 4.To guarantee
The abundant progress of fermentation reduces production cost in the case where not wasting monascus ruber strain, and inventor passes through test of many times
It was found that said effect can be reached when the weight ratio of monascus ruber, cellulase and rice bran is 2.5:0.1:100.
Further, the weight ratio in step 6 between each component is rhizopus: saccharomycete: lactic acid bacteria: rice bran=0.4:
0.25:0.1:100.Inventor has found the presence due to rhizopus, and rhizopus can decompose cellulase, by it
Decomposition rate, which carries out research discovery, to guarantee that cellulase can be complete before being decomposed by controlling the ratio of various enzymes
At the conversion of dietary fiber, and then inventor has mentioned rhizopus: saccharomycete: lactic acid bacteria: cellulase: rice bran=0.4:0.25:
The proportional manner of 0.1:100 not only ensure that fully absorbing for dietary fiber, while save program, shorten whole process
Time, improve production efficiency.
Further, the weight ratio in step 8 between bafillus natto and rice bran are as follows: bafillus natto: rice bran=
0.4:100.To make strain not be wasted, while the complex carbohydrates in rice bran can be converted completely, inventor's warp
It crosses research and obtains following proportion, the weight ratio between bafillus natto and rice bran are as follows: bafillus natto: rice bran=0.4:
100。
Further, the edible oil in step 9 is pure rapeseed oil, and the condiment includes: ginger, shallot, onion, illiciumverum, osmanthus
One or more of skin, spiceleaf, lemongrass and cloves.To make the rice bran sauce supported by this method, delicious color is fragrant, invention
People joined the above condiment wherein again, while by repeatedly comparison discovery, using pure rapeseed oil compared with other oil for, the taste of sauce
Road is best.
It further, further include Step 10: being cooled to 55-65 DEG C to the oil temperature in step 9, addition seasoning frying is mixed
It is even, it is packed into container sealing preservation, the seasoning includes: fragrance powder, salt and chickens' extract.Rice bran sauce taste to make can
Mouthful, inventor joined step 10 again, the third time tunning obtained by using fragrance powder, salt and chickens' extract to step 9
It is seasoned, the rice bran sauce made is more palatable.
Compared with prior art, the present invention having the following advantages and benefits:
1, rice bran is not only made full use of to the rice bran sauce for becoming and eating for human body, while being not easy to inhale by various in rice bran
The substance of receipts is decomposed by various strains, has obtained the substances such as the polyphenol in rice bran, flavones, ferulic acid at double
Increase, the nutritive value of rice bran is maximized；
2, it not only ensure that the amount of water-soluble dietary fiber increases by the control to strain and enzyme ratio, save simultaneously
Program, shortens the time of whole process, improves production efficiency；
3, when using 40 mesh sieve in rice bran chaff shell and first chaff screen out, it is convenient and efficient, shorten process flow,
Improve production efficiency.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below with reference to embodiment, the present invention is made
Further to be described in detail, exemplary embodiment of the invention and its explanation for explaining only the invention, are not intended as to this
The restriction of invention.
Embodiment 1
Utilize the method for rice bran deep processing sauce, comprising the following steps:
Fresh rice bran of the time within 12 hours is made Step 1: choosing, fresh rice bran is carried out with 40 mesh screens
Screening removes first chaff and chaff shell in rice bran；
Step 2: rice bran to be carried out to baking 1 hour at 130 DEG C or carry out double helix exrusion to rice bran, destroy in rice bran
Grease catabolic enzyme；
Step 3: in the aqua sterilisa for 35 DEG C of the rice bran investment that step 2 is obtained；The weight of rice bran and sterile water in this step
Amount is than being 1.5:1；
Step 4: monascus ruber, cellulase are added in the aqua sterilisa of step 3 and is stirred；In the present embodiment,
The weight ratio of monascus ruber, cellulase and rice bran is 2.5:0.15:100；
Step 5: fermenting at 35 DEG C, fermentation time is 5 days；
Step 6: step 5 after fermentation, add the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria,
And it carries out continuing fermentation 4 days；In the present embodiment, the weight ratio between each component is rhizopus: saccharomycete: lactic acid bacteria: rice bran=
0.4:0.25:0.1:100；
Step 7: being inactivated to Mixed Microbes and monascus ruber；In the present embodiment, the method for inactivation is to add to temperature
60℃；
Step 8: being bafillus natto: rice bran=0.4:100 according to weight ratio.Bafillus natto is added and stirs,
Then fermentation 2 days is carried out；
Step 9: vegetable oil is preheated to 160 DEG C, it is proportionally oily: ginger: shallot: onion: octagonal: cassia bark: spiceleaf: fragrant
Thatch: cloves=100:8:1:3:0.6:0.5:0.15:0.7:0.01；80 DEG C are cooled to oil temperature to ferment hereinafter, third time is added
Product simultaneously carries out frying, weight ratio vegetable oil in this step: rice bran=1:1.
Step 10: seasoning is added: fragrance powder, salt and chickens' extract frying are mixed thoroughly when oil temperature is cooled to 60 DEG C, it is packed into container
Sealing preservation 15 days.
In the present embodiment, the ratio of related to rice bran is subject to the rice bran content in step 3, following embodiment and
It is such in control group.
Embodiment 2
Fresh rice bran of the time within 12 hours is made Step 1: choosing, fresh rice bran is carried out with 40 mesh screens
Screening removes first chaff and chaff shell in rice bran；
Step 2: rice bran to be carried out to baking 1 hour at 130 DEG C or carry out double helix exrusion to rice bran, destroy in rice bran
Grease catabolic enzyme；
Step 3: in the aqua sterilisa for 25 DEG C of the rice bran investment that step 2 is obtained；The weight ratio of rice bran and water in this step
For 1.5:1；
Step 4: monascus ruber, cellulase are added in the aqua sterilisa of step 3 and is stirred；In the present embodiment,
The weight ratio of monascus ruber, cellulase and rice bran is 1.5:0.1:100；
Step 5: fermenting at 35 DEG C, fermentation time is 4 days；
Step 6: step 5 after fermentation, add the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria,
And it carries out continuing fermentation 4 days；In the present embodiment, the weight ratio between each component is rhizopus: saccharomycete: lactic acid bacteria: rice bran=
0.2:0.15:0.05:100；
Step 7: being inactivated to Mixed Microbes and monascus ruber；In the present embodiment, the method for inactivation is to add to temperature
60℃；
Step 8: being bafillus natto: rice bran=0.3:100 according to weight ratio.Bafillus natto is added and stirs,
Then fermentation 4 days is carried out；
Step 9: vegetable oil is preheated to 160 DEG C, it is proportionally oily: ginger: shallot: onion: octagonal: cassia bark: spiceleaf: fragrant
Thatch: cloves=100:8:1:3:0.6:0.5:0.15:0.7:0.01；80 DEG C are cooled to oil temperature to ferment hereinafter, third time is added
Product simultaneously carries out frying, weight ratio vegetable oil in this step: rice bran=1:1.
Step 10: seasoning is added: fragrance powder, salt and chickens' extract frying are mixed thoroughly when oil temperature is cooled to 60 DEG C, it is packed into container
Sealing preservation 15 days.
Embodiment 3
Fresh rice bran of the time within 12 hours is made Step 1: choosing, fresh rice bran is carried out with 40 mesh screens
Screening removes first chaff and chaff shell in rice bran；
Step 2: rice bran to be carried out to baking 1 hour at 130 DEG C or carry out double helix exrusion to rice bran, destroy in rice bran
Grease catabolic enzyme；
Step 3: in the aqua sterilisa for 25 DEG C of the rice bran investment that step 2 is obtained；The weight ratio of rice bran and water in this step
For 1.5:1；
Step 4: monascus ruber, cellulase are added in the aqua sterilisa of step 3 and is stirred；In the present embodiment,
The weight ratio of monascus ruber, cellulase and rice bran is 3.5:0.2:100；
Step 5: fermenting at 37 DEG C, fermentation time is 7 days；
Step 6: step 5 after fermentation, add the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria,
And it carries out continuing fermentation 4 days；In the present embodiment, the weight ratio between each component is rhizopus: saccharomycete: lactic acid bacteria: rice bran=
0.6:0.3:0.15:100；
Step 7: being inactivated to Mixed Microbes and monascus ruber；In the present embodiment, the method for inactivation is to add to temperature
60℃；
Step 8: being bafillus natto: rice bran=0.5:100 according to weight ratio.Bafillus natto is added and stirs,
Then fermentation 4 days is carried out；
Step 9: vegetable oil is preheated to 160 DEG C, it is proportionally oily: ginger: shallot: onion: octagonal: cassia bark: spiceleaf: fragrant
Thatch: cloves=100:8:1:3:0.6:0.5:0.15:0.7:0.01；80 DEG C are cooled to oil temperature to ferment hereinafter, third time is added
Product simultaneously carries out frying, weight ratio vegetable oil in this step: rice bran=1:1.
Step 10: seasoning is added: fragrance powder, salt and chickens' extract frying are mixed thoroughly when oil temperature is cooled to 60 DEG C, it is packed into container
Sealing preservation 15 days.
Embodiment 4
Fresh rice bran of the time within 12 hours is made Step 1: choosing, fresh rice bran is carried out with 40 mesh screens
Screening removes first chaff and chaff shell in rice bran；
Step 2: rice bran to be carried out to baking 1 hour at 130 DEG C or carry out double helix exrusion to rice bran, destroy in rice bran
Grease catabolic enzyme；
Step 3: in the aqua sterilisa for 25 DEG C of the rice bran investment that step 2 is obtained；The weight ratio of rice bran and water in this step
For 1.5:1；
Step 4: monascus ruber, cellulase are added in the aqua sterilisa of step 3 and is stirred；In the present embodiment,
The weight ratio of monascus ruber, cellulase and rice bran is 1.5:0.2:100；
Step 5: fermenting at 37 DEG C, fermentation time is 7 days；
Step 6: step 5 after fermentation, add the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria,
And it carries out continuing fermentation 4 days；In the present embodiment, the weight ratio between each component is rhizopus: saccharomycete: lactic acid bacteria: rice bran=
0.2:0.3:0.05:100；
Step 7: being inactivated to Mixed Microbes and monascus ruber；In the present embodiment, the method for inactivation is to add to temperature
60℃；
Step 8: being bafillus natto: rice bran=0.35:100 according to weight ratio.Bafillus natto is added and stirs
It mixes, then carries out fermentation 4 days；
Step 9: vegetable oil is preheated to 160 DEG C, it is proportionally oily: ginger: shallot: onion: octagonal: cassia bark: spiceleaf: fragrant
Thatch: cloves=100:8:1:3:0.6:0.5:0.15:0.7:0.01；80 DEG C are cooled to oil temperature to ferment hereinafter, third time is added
Product simultaneously carries out frying, weight ratio vegetable oil in this step: rice bran=1:1.
Step 10: seasoning is added: fragrance powder, salt and chickens' extract frying are mixed thoroughly when oil temperature is cooled to 60 DEG C, it is packed into container
Sealing preservation 15 days.
Embodiment 5
Fresh rice bran of the time within 12 hours is made Step 1: choosing, fresh rice bran is carried out with 40 mesh screens
Screening removes first chaff and chaff shell in rice bran；
Step 2: rice bran to be carried out to baking 1 hour at 130 DEG C or carry out double helix exrusion to rice bran, destroy in rice bran
Grease catabolic enzyme；
Step 3: in the aqua sterilisa for 25 DEG C of the rice bran investment that step 2 is obtained；The weight ratio of rice bran and water in this step
For 1.5:1；
Step 4: monascus ruber, cellulase are added in the aqua sterilisa of step 3 and is stirred；In the present embodiment,
The weight ratio of monascus ruber, cellulase and rice bran is 2.0:0.2:100；
Step 5: fermenting at 37 DEG C, fermentation time is 7 days；
Step 6: step 5 after fermentation, add the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria,
And it carries out continuing fermentation 4 days；In the present embodiment, the weight ratio between each component is rhizopus: saccharomycete: lactic acid bacteria: rice bran=
0.3:0.19:0.10:100；
Step 7: being inactivated to Mixed Microbes and monascus ruber；In the present embodiment, the method for inactivation is to add to temperature
60℃；
Step 8: being bafillus natto: rice bran=0.35:100 according to weight ratio.Bafillus natto is added and stirs
It mixes, then carries out fermentation 4 days；
Step 9: vegetable oil is preheated to 160 DEG C, it is proportionally oily: ginger: shallot: onion: octagonal: cassia bark: spiceleaf: fragrant
Thatch: cloves=100:8:1:3:0.6:0.5:0.15:0.7:0.01；80 DEG C are cooled to oil temperature to ferment hereinafter, third time is added
Product simultaneously carries out frying, weight ratio vegetable oil in this step: rice bran=1:1.
Step 10: seasoning is added: fragrance powder, salt and chickens' extract frying are mixed thoroughly when oil temperature is cooled to 60 DEG C, it is packed into container
Sealing preservation 15 days.
In addition to above five embodiments, following control group has also been devised:
Control group 1
Fresh rice bran of the time within 12 hours is made in selection, and removes first chaff and chaff shell in rice bran；And by rice
Chaff carries out baking 1 hour at 130 DEG C or carries out double helix exrusion to rice bran, after destroying the grease catabolic enzyme in rice bran；It does not do
Subsequent processing.
Control group 2
This control group is the difference from embodiment 1 is that plain enzyme without added fiber, 1 phase of remaining step and embodiment in step 4
Together.
Control group 3
This control group is not the difference from embodiment 1 is that bafillus natto is added in step 8, remaining step and implementation
Example 1 is identical.
By three above embodiment and three control groups, inventor is by the way of sampling Detection to all implementation
Nutriment in example and control group is detected, and specific operation process is as follows
The fresh rice bran within fresh 6 parts of 12 hours is taken, every part of each 100g chooses three parts as a control group, according to right
According to group 1,2,3 processing mode it is handled respectively, other three parts respectively according to embodiment 1, embodiment 2 and embodiment
3 ferment, and first measure the content of various nutriments in control group 1, the rice bran to each embodiment kind is after fermentation again
The each embodiment of sequentially determining corresponds to the content of various nutriments in product, and result is as follows:
Nutrition content table in 100g fresh rice bran in 1 control group 1 of table
| Nutriment | Content (mg) |
| Polyphenol | 413.44 |
| Flavones | 502 |
| Ferulic acid | 152.4 |
| Dietary fiber | 1400 |
| γ Hi-Z | 500 |
| Vitamin B1 | 0.77 |
| Niacin | 1.49 |
| Vitamin B6 | 0.13 |
In dietary fiber, water-soluble dietary fiber accounts for the 26% of total dietary fiber.
Nutrition content table in 100g fresh rice bran in 2 control group 2 of table
| Nutriment | Content (mg) |
| Polyphenol | 956 |
| Flavones | 621 |
| Ferulic acid | 248.92 |
| Dietary fiber | 3500 |
| γ Hi-Z | 1036 |
| Vitamin B1 | 4.926 |
| Niacin | 61.23 |
| Vitamin B6 | 0.392 |
In its dietary fiber, water-soluble dietary fiber accounts for the 41.3% of total dietary fiber.
Nutrition content table in 100g fresh rice bran in 3 control group 3 of table
In its dietary fiber, water-soluble dietary fiber accounts for the 78.4% of total dietary fiber.
100g fresh rice bran nutrition content table in 4 embodiment 1 of table
| Nutriment | Content (mg) |
| Polyphenol | 1069.096 |
| Flavones | 753 |
| Ferulic acid | 248.92 |
| Dietary fiber | 3500 |
| γ Hi-Z | 1400 |
| Vitamin B1 | 5.544 |
| Niacin | 70.03 |
| Vitamin B6 | 0.455 |
In its dietary fiber, water-soluble dietary fiber accounts for the 84.3% of total dietary fiber.
100g fresh rice bran nutrition content table in 5 embodiment 2 of table
| Nutriment | Content (mg) |
| Polyphenol | 1025.95 |
| Flavones | 693 |
| Ferulic acid | 210.36 |
| Dietary fiber | 3426 |
| γ Hi-Z | 1311 |
| Vitamin B1 | 5.101 |
| Niacin | 64.36 |
| Vitamin B6 | 0.411 |
In its dietary fiber, water-soluble dietary fiber accounts for the 79.8% of total dietary fiber.
100g fresh rice bran nutrition content table in 6 embodiment 3 of table
| Nutriment | Content (mg) |
| Polyphenol | 1000 |
| Flavones | 732 |
| Ferulic acid | 192.6 |
| Dietary fiber | 3000 |
| γ Hi-Z | 823 |
| Vitamin B1 | 4.926 |
| Niacin | 42.5 |
| Vitamin B6 | 0.392 |
In its dietary fiber, water-soluble dietary fiber accounts for the 80% of total dietary fiber.
100g fresh rice bran nutrition content table in 7 embodiment 4 of table
| Nutriment | Content (mg) |
| Polyphenol | 1042 |
| Flavones | 713 |
| Ferulic acid | 203.6 |
| Dietary fiber | 3123 |
| γ Hi-Z | 1213 |
| Vitamin B1 | 4.813 |
| Niacin | 66.89 |
| Vitamin B6 | 0.441 |
In its dietary fiber, water-soluble dietary fiber accounts for the 81.1% of total dietary fiber.
100g fresh rice bran nutrition content table in 8 embodiment 5 of table
In its dietary fiber, water-soluble dietary fiber accounts for the 83.2% of total dietary fiber.
By the way that control group and each embodiment are compared the various nutrition contents found after everfermentation, in rice bran
Significant raising is obtained, total phenol content is to 3.4-2.5 times of former rice bran in every grammeter chaff after fermentation, and flavones content is former
1.5-1.1 times of rice bran, ferulaic acid content are 1.1-1.4 times of former rice bran, and VE content is 1.2-1.5 times of former rice bran, diet
Fiber content is 2.5-1.2 times of former rice bran, and Y- Hi-Z content is 2-2.8 times of former rice bran, and VB1 content is former rice bran
3.5-7.2 times, Nicotinic Acid Content is 36-47 times of former rice bran, and VB6 content is 2.5-3.5 times of former rice bran, it is possible thereby to show
The nutritive value of rice bran after fermentation is significantly better than former rice bran.
By the way that by embodiment 1 and the comparison discovery of control group 2, step 4 cellulase plays the solubility of dietary fiber
Obvious action is conducive to the dissolution of dietary fiber, further promotes absorption of the human body to dietary fiber.
By the way that embodiment 1 and group are found that the content of bafillus natto can be to the acids in nutritional ingredient according to 3 comparisons
Substance generates significant impact；The optimum embodiment that discovery embodiment 1 is this programme will be compared between all embodiments.
Above-described specific embodiment has carried out further the purpose of the present invention, technical scheme and beneficial effects
It is described in detail, it should be understood that being not used to limit this hair the foregoing is merely a specific embodiment of the invention
Bright protection scope, all within the spirits and principles of the present invention, any modification, equivalent substitution, improvement and etc. done should all
It is included within protection scope of the present invention.
Claims (9)
1. utilizing the method for rice bran deep processing sauce, which comprises the following steps:
Fresh rice bran of the time within 12 hours is made Step 1: choosing, and removes first chaff and chaff shell in rice bran；
Step 2: being destroyed to the grease catabolic enzyme in rice bran；
Step 3: wherein rice bran is than the weight ratio of sterile water in the aqua sterilisa for 25-37 DEG C of the rice bran investment that step 2 is obtained
1-1.5:0.8-1；
Step 4: monascus ruber and cellulase are added in the aqua sterilisa of step 3 and is stirred, according to weight ratio red yeast rice
Mould: cellulase: rice bran=1.5-3.5:0.1-0.2:100；
Step 5: fermenting at 25-37 DEG C, fermentation time is 4-7 days, obtains first time tunning；
Step 6: step 5 after fermentation, add the Mixed Microbes being made of rhizopus, saccharomycete and lactic acid bacteria and progress
Continue fermentation 3-5 days, wherein rhizopus: saccharomycete: lactic acid bacteria: the weight ratio of rice bran are as follows: 0.2-0.6:0.15-0.3:0.05-
0.15:100；
Step 7: the Mixed Microbes and monascus ruber in second of the tunning obtained to step 6 inactivate again；It is gone out
Second of tunning after work；
Step 8: according to weight ratio bafillus natto in second of tunning after inactivation: rice bran=0.3-0.5:100
Bafillus natto is added and stirs, then carries out fermentation 2-4 days；Obtain third time tunning；
Step 9: vegetable oil is preheated to 150-170 DEG C, 80 DEG C are cooled to hereinafter, third time tunning is added simultaneously to oil temperature
Carry out frying, weight ratio vegetable oil in this step: rice bran=1-1.5:1-1.5.
2. the method according to claim 1 using rice bran deep processing sauce, which is characterized in that removed in the step 1
The concrete operations of first chaff and chaff shell are as follows: fresh rice bran is screened with 40 mesh screens.
3. the method according to claim 1 using rice bran deep processing sauce, which is characterized in that destroyed in the step 2
The concrete operations of grease catabolic enzyme in rice bran are: rice bran being carried out to baking at 120-140 DEG C or carries out double spiral shells to rice bran
Rotation squeezes.
4. the method according to claim 1 using rice bran deep processing sauce, which is characterized in that rice bran in the step 3
Weight ratio with water is 1.5:1.
5. the method according to claim 1 using rice bran deep processing sauce, which is characterized in that red yeast rice in the step 4
The weight ratio of mould, cellulase and rice bran is 2.5:0.1:100.
6. the method according to claim 1 using rice bran deep processing sauce, which is characterized in that each group in the step 6
/ weight ratio be rhizopus: saccharomycete: lactic acid bacteria: rice bran=0.4:0.25:0.1:100.
7. the method according to claim 1 using rice bran deep processing sauce, which is characterized in that natto in the step 8
Weight ratio between bacillus and rice bran is bafillus natto: rice bran=0.4:100.
8. the method according to claim 1 using rice bran deep processing sauce, which is characterized in that also add in the step 9
Entering has condiment, and the condiment is one of ginger, shallot, onion, illiciumverum, cassia bark, spiceleaf, lemongrass and cloves or a variety of.
9. according to claim 1 to utilizing the method for rice bran deep processing sauce described in 8 any one, which is characterized in that also wrap
It includes Step 10: being cooled to 55-65 DEG C to the oil temperature in step 9, addition seasoning frying is mixed thoroughly, and container sealing preservation, institute are packed into
Stating seasoning includes: fragrance powder, salt and chickens' extract.
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