CN112205566A - Method for assisting quick stabilization of rice bran nutritional components by low-temperature plasma - Google Patents

Method for assisting quick stabilization of rice bran nutritional components by low-temperature plasma Download PDF

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Publication number
CN112205566A
CN112205566A CN202011094825.6A CN202011094825A CN112205566A CN 112205566 A CN112205566 A CN 112205566A CN 202011094825 A CN202011094825 A CN 202011094825A CN 112205566 A CN112205566 A CN 112205566A
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China
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rice bran
low
temperature plasma
electrodes
nutritional components
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CN202011094825.6A
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刘强
丁超
刘纪伟
赵思琪
丁海臻
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Nanjing University of Finance and Economics
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Nanjing University of Finance and Economics
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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a method for assisting quick stabilization of rice bran nutritional components by low-temperature plasma, which comprises the following steps: (1) weighing a certain amount of fresh rice bran subjected to impurity removal treatment, uniformly spreading the rice bran on a support between two electrodes of a low-temperature plasma reactor, wherein the thickness of the rice bran is less than 10mm, pumping the vacuum degree of the reactor to be below 0.04mbar by using a rotary vacuum pump, coupling the electrodes to a radio frequency power supply with the frequency of 13-14 MHz, adjusting the support, and treating for 4-8 min under the condition of 20-60W. (2) Taking out the treated rice bran, cooling to room temperature, packaging, and storing in dark place to obtain rice bran with stabilized nutritional components. The invention is energy-saving and environment-friendly, and can passivate lipase and peroxidase in the rice bran and reduce the content of free fatty acid on the premise of not damaging the nutritional components of the rice bran, thereby obtaining the effects of delaying the oxidation of the rice bran and stabilizing the nutritional components of the rice bran.

Description

Method for assisting quick stabilization of rice bran nutritional components by low-temperature plasma
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to a method for assisting quick stabilization of rice bran nutritional components by low-temperature plasma.
Background
China is a world large country for rice production, and rice bran is a main byproduct generated in the processing process of rice. The quality of the rice bran accounts for about 6 percent of the quality of the rice, so that China also has rich rice bran resources. The rice bran not only contains nutritional ingredients such as protein, fat, carbohydrate, vitamin, dietary fiber and mineral substance, but also contains functional substances beneficial to health such as sterol, gamma-oryzanol, tocopherol, tocotrienol and phenolic compounds, so the rice bran is a low-cost resource with high added value and high development potential. However, in the actual production process, lipase existing in the outer layer of the rice bran is easy to contact with rice bran oil in cells, so that the rice bran oil is oxidized and hydrolyzed, rancidity is caused, and unpleasant gases are generated, so that the sensory characteristics and the nutritional value of the rice bran are reduced, and the rice bran can only be discarded as waste, so that great resource waste is caused. In addition to the problem of easy oxidative rancidity, the rice bran is also easily polluted by mold during growth, storage, processing and transportation, and mycotoxin which is unfavorable for human health is generated, so that the rice bran has great significance for stabilizing fresh rice bran, inactivating relevant lipase and peroxidase, preventing oxidative rancidity of the rice bran and killing harmful microorganisms, and enabling the rice bran to be convenient to develop and utilize.
At present, methods applied to stabilize rice bran are mainly divided into: chemical stabilization (hydrochloric acid method, sodium sulfite method, etc.), heat treatment (extrusion method, microwave heating method, infrared heating method, wet heat method, etc.), and biochemical stabilization (enzyme treatment method, etc.). In the using process of the chemical stabilization method, the residue of toxic and harmful reagents is easily caused; although the extrusion method has mature technology and obvious stabilizing effect on the rice bran, the extrusion method is easy to cause great damage to the nutritional components in the rice bran; a heat treatment method such as the invention patent 'a process method for stabilizing fresh rice bran' (patent publication No. CN107319264A), discloses a method for stabilizing fresh rice bran, namely treating for 10-50 min under the heat treatment condition of 110-150 ℃, and the heat-sensitive nutrient substances in the rice bran are destroyed because the rice bran is in the high temperature condition for a long time; although the enzymatic treatment has a good stabilizing effect and has little influence on the nutritional components of the rice bran, the enzymatic treatment is not widely applied to the stabilization of the rice bran due to high cost. Because the existing processing methods have some defects, the need for developing a novel rice bran nutrient component stabilizing technology is urgent to solve the problem that fresh rice bran nutrient components are rapidly deteriorated and are not easy to store.
Plasma refers to the fourth state of matter, which is composed of excited state atoms or molecules, ions, electrons, ultraviolet visible radiation, and neutral species, i.e., a partially or fully ionized state of a gas. Due to the low treatment temperature, the low-temperature plasma is used for passivating and sterilizing related enzymes in the rice, and meanwhile, the nutritional components in the rice bran are not damaged. As a novel innovative technology, the use of low temperature plasma for stabilizing the nutritional components of rice bran has a great application prospect, but the current application of low temperature plasma in grain storage has disadvantages, for example, the invention patent "an instant whole grain product and its processing method" (patent publication No. CN108719801A) discloses an instant whole grain product and its processing method, which uses low temperature plasma to treat whole grain raw material, so that the raw material has better cooking and gelatinization characteristics, but because the vacuum degree of the system is not controlled, part of gas and water vapor are still adsorbed on the surface of the whole grain raw material, so that the fat in the whole grain is easily oxidized and rancid during storage and generates bad smell. Meanwhile, using a gas such as nitrogen, helium, hydrogen, or the like as a reaction gas instead of directly using air makes the cost of the method high.
Disclosure of Invention
The invention aims to provide a method for assisting quick stabilization of rice bran nutritional components by low-temperature plasma, and overcomes the defects of the prior art in the background art.
The invention is realized in such a way that a method for assisting the rice bran nutrient components to be quickly stabilized by low-temperature plasma comprises the following steps:
(1) quantitatively weighing a certain amount of fresh rice bran subjected to impurity removal treatment, uniformly spreading the fresh rice bran on a support between two electrodes of a low-temperature plasma reactor, wherein the thickness of the support is less than 10mm, and extracting adsorbed gas or water vapor on the surfaces of rice bran particles to be below 0.04mbar by using a rotary vacuum pump. The gas generated by the plasma is air, and the electrode is capacitively coupled to a radio frequency power supply with the frequency of 13-14 MHz. And adjusting the support to obtain stable glow discharge, and treating for 4-8 min under the condition of 20-60W.
(2) Taking out the thin rice bran layer after the low-temperature plasma treatment, cooling at room temperature, packaging and storing to obtain the rice bran with stabilized nutrient components.
In a preferred embodiment, the fresh rice bran in step (1) is rice bran produced during husking and processing of brown rice, preferably rice bran sieved with a 50-mesh sieve.
In a preferred embodiment, the plasma reactor in the step (1) is made of a glass tube having a thickness of 5 mm, a height of 130 mm and an inner diameter of 300 mm.
In a preferred embodiment, the diameter of the electrode in step (1) is 25-30 cm, preferably 25-28 cm, and the distance between the electrodes is kept at 3-6 cm, preferably 3-4 cm.
In a preferred embodiment, the rice bran thin layer in step (1) is laid on the support to a thickness of 4-10 mm, preferably 6-8 mm, and more preferably 7 mm.
In a preferred embodiment, the adsorption gas or water vapor on the surface of the rice bran particles is extracted to 0.04mbar or less, preferably 0.03mbar or less, more preferably 0.02mbar or less by using a rotary vacuum pump in the step (1).
In a preferred embodiment, the gas generated by the plasma in the step (1) is air, clean, pollution-free and easily available.
In a preferred embodiment, the electrode in step (1) is capacitively coupled to a radio frequency power supply with a frequency of 13-14 MHz, preferably 13.5-14 MHz.
In a preferred embodiment, the low-temperature plasma treatment power in the step (1) is 20W-60W, and the time is 4-8 min, preferably 40W, and 5-6 min.
In a preferred embodiment, the packaging in step (2) is food-grade sealed packaging bags, including polypropylene bags, polyethylene bags, low-density polyethylene bags and the like.
In a preferred embodiment, the storage in the step (2) is drying at room temperature, oxygen-shielding, and light-shielding.
Compared with the defects or shortcomings of the existing rice bran stabilizing method, the method has the advantages that:
(1) the rice bran is stabilized by using a low-temperature plasma technology, so that the nutritional components in the rice bran are not damaged due to low treatment temperature, and in addition, the contents of amylose, protein, dietary fiber and some non-essential amino acids in the rice bran are increased to a certain extent after the rice bran is treated by using the low-temperature plasma technology, so that the nutritional value of the rice bran is greatly improved.
(2) The rice bran is stabilized by using a low-temperature plasma technology, lipase, lipoxidase, peroxidase and the like in the rice bran can be passivated, so that the content of Free Fatty Acid (FFA) in the rice bran is reduced, rancidity and unpleasant gas escape phenomena in the short-term storage process of the rice bran are relieved, and the edible value of the rice bran is kept to a certain extent.
(3) The rice bran is stabilized by using a low-temperature plasma technology, putrefactive microorganisms and food-borne pathogens in the rice bran can be inactivated by introducing singlet oxygen, ozone and active nitrogen (RNS), so that the aim of lossless and efficient sterilization is fulfilled, and the storage period of the rice bran is prolonged.
Drawings
FIG. 1 is a schematic plan view of a plasma reactor distribution.
In the figure: firstly, a tray; ② grounding the electrode; ③, an aluminum electrode; fourthly, a plasma discharge area between the two electrodes; fifthly, a vacuum system; sixthly, a vacuum pump; seventhly, radio frequency; and eighthly, a power supply.
FIG. 2 is a graph comparing lipase activity with storage time for untreated rice bran and rice bran treated with low temperature plasma in one embodiment of the present invention,
FIG. 3 is a graph comparing the free fatty acids (FAA) of untreated rice bran and rice bran treated with low temperature plasma over storage time in one embodiment of the present invention,
FIG. 4 is a graph comparing peroxidase activity of untreated rice bran and rice bran treated with low temperature plasma with storage time in accordance with one embodiment of the present invention,
Detailed Description
The present invention will now be further illustrated by reference to the following examples, which are provided for the purpose of illustration and description and are not intended to be limiting. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Example 1
1. Raw material selection
Selecting fresh rice bran which has been removed impurities and passed through a 50-mesh sieve.
2. Stabilization of rice bran
(1) Evenly and flatly spreading the mixture on a bracket between two electrodes of the low-temperature plasma reactor, wherein the thickness of the mixture is 4 mm;
(2) extracting adsorbed gas or water vapor on the surface of rice bran particles to 0.03mbar by using a rotary vacuum pump;
(3) coupling the electrode to a radio frequency power supply having a frequency of 13.56 MHz;
(4) the support was adjusted to obtain a stable glow discharge and treated at 30W for 5 min.
Example 2
This embodiment is substantially the same as embodiment 1 above, with the difference that:
in the step (1), the thickness of the rice bran layer is adjusted to 7 mm.
Example 3
This embodiment is substantially the same as embodiment 1 above, with the difference that:
in the step (4), the treatment conditions were set to 30W for 10 min.
Example 4
This embodiment is substantially the same as embodiment 1 above, with the difference that:
in step (4), the processing conditions were set to 40W for 5 min.
Example 5
This embodiment is substantially the same as embodiment 1 above, with the difference that:
in step (4), the processing conditions were set to 40W for 5 min.
Example 6
This embodiment is substantially the same as embodiment 1 above, with the difference that:
in the step (1), the thickness of the rice bran layer is adjusted to be 7 mm;
in step (4), the processing conditions were set to 30W for 10 min.
Comparative examples
The rice bran stabilized by the low temperature plasma treatment in examples 1 to 6 and the rice bran not subjected to the low temperature plasma treatment were selected for comparative tests.
Cooling the rice bran stabilized by the low-temperature plasma treatment to room temperature, taking out, packaging in food-grade polypropylene bags, packaging the untreated rice bran in the food-grade polypropylene bags, and storing at 30 ℃ in a dark place. Measuring lipase activity, free fatty acid content and peroxidase activity in rice bran every 5 days.
As shown in fig. 2 to 4, it can be seen from the graphs that the low-temperature plasma treatment significantly affects the lipase activity, the free fatty acid content, and the peroxidase activity in the rice bran, so that the lipase activity and the peroxidase activity are significantly reduced, the Free Fatty Acid (FFA) content is significantly reduced, and the oxidative rancidity of fat in the rice bran and the reduction of quality and nutritional value are greatly delayed.

Claims (8)

1. A method for assisting rice bran nutrient components in rapid stabilization by low-temperature plasma is characterized by comprising the following steps:
(1) weighing a certain amount of fresh rice bran subjected to impurity removal treatment, uniformly spreading the rice bran on a support between two electrodes of a low-temperature plasma reactor, wherein the thickness of the rice bran is less than 10mm, pumping the vacuum degree of the reactor to be below 0.04mbar by using a rotary vacuum pump, coupling the electrodes to a radio frequency power supply with the frequency of 13-14 MHz, adjusting the support, and treating for 4-8 min under the condition of 20-60W.
(2) Taking out the thin rice bran layer after the low-temperature plasma treatment, cooling to room temperature, packaging and storing to obtain the rice bran with stabilized nutrient components.
2. The method for low-temperature plasma assisted rice bran nutritional ingredient fast stabilization as claimed in claim 1, wherein in the step (1), the fresh rice bran is produced during the husking and brown rice processing of the fresh rice.
3. The method for low-temperature plasma-assisted rice bran nutritional composition rapid stabilization as claimed in claim 1, wherein in the step (1), the plasma reactor is made of a glass tube having a thickness of 5 mm, a height of 130 mm and an inner diameter of 300 mm.
4. A method for low temperature plasma assisted rice bran nutritional ingredient fast stabilization as claimed in claim 1 wherein in step (1), the electrodes are two parallel electrodes with a diameter of 25 to 30cm, preferably 25 to 28cm, and the distance between the electrodes is maintained at 3 to 6cm, preferably 3 to 4 cm.
5. The method for assisting in stabilizing rice bran nutrients by low temperature plasma as claimed in claim 1, wherein in step (1), the rice bran sheet is laid on the support to a thickness of 4-10 mm. Preferably 6 to 8mm, more preferably 7 mm.
6. The method for low-temperature plasma-assisted rice bran nutritional composition rapid stabilization according to claim 1, wherein in the step (1), the adsorption gas or water vapor on the surface of the rice bran particles is pumped out to 0.04mbar or less, preferably 0.03mbar or less, more preferably 0.02mbar or less by using a rotary vacuum pump.
7. The method for low-temperature plasma-assisted rice bran nutritional ingredient fast stabilization as claimed in claim 1, wherein in the step (1), the electrode is capacitively coupled to a radio frequency power source with a frequency of 13-14 MHz, preferably 13.5-14 MHz.
8. The method for assisting the rapid stabilization of the nutritional components in the rice bran by the low-temperature plasma according to claim 1, wherein in the step (1), the low-temperature plasma treatment power is 20W-60W, and the time is 4-8 min, preferably 40W and 5-6 min.
CN202011094825.6A 2020-10-14 2020-10-14 Method for assisting quick stabilization of rice bran nutritional components by low-temperature plasma Pending CN112205566A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112790325A (en) * 2021-02-01 2021-05-14 广东省农业科学院蚕业与农产品加工研究所 Nutrition-enhanced stabilized rice bran rapid processing method
CN112956650A (en) * 2021-03-18 2021-06-15 国家粮食和物资储备局科学研究院 Processing method for improving flavor of mixed bean instant food
CN114054126A (en) * 2021-11-23 2022-02-18 天津科技大学 Buckwheat grain shelling method
CN114705037A (en) * 2022-03-23 2022-07-05 东北农业大学 Method for passivating and drying rice bran
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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CN109221871A (en) * 2018-10-24 2019-01-18 南京财经大学 A kind of method of infra-red radiation auxiliary rice bran fast and stable
CN111587913A (en) * 2020-05-22 2020-08-28 天津科技大学 Low-temperature plasma technology-based day lily enzyme deactivating and sterilizing method

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CN109221871A (en) * 2018-10-24 2019-01-18 南京财经大学 A kind of method of infra-red radiation auxiliary rice bran fast and stable
CN111587913A (en) * 2020-05-22 2020-08-28 天津科技大学 Low-temperature plasma technology-based day lily enzyme deactivating and sterilizing method

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112790325A (en) * 2021-02-01 2021-05-14 广东省农业科学院蚕业与农产品加工研究所 Nutrition-enhanced stabilized rice bran rapid processing method
CN112790325B (en) * 2021-02-01 2022-12-30 广东省农业科学院蚕业与农产品加工研究所 Nutrition-enhanced stabilized rice bran rapid processing method
CN112956650A (en) * 2021-03-18 2021-06-15 国家粮食和物资储备局科学研究院 Processing method for improving flavor of mixed bean instant food
CN112956650B (en) * 2021-03-18 2022-08-09 国家粮食和物资储备局科学研究院 Processing method for improving flavor of mixed bean instant food
CN114054126A (en) * 2021-11-23 2022-02-18 天津科技大学 Buckwheat grain shelling method
CN114705037A (en) * 2022-03-23 2022-07-05 东北农业大学 Method for passivating and drying rice bran
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
CN115053926B (en) * 2022-06-07 2023-10-20 宁波市农业科学研究院 Method for improving low-temperature storage quality of brown rice

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Application publication date: 20210112