CN112535255A - Preparation method and application of rice bran powder - Google Patents
Preparation method and application of rice bran powder Download PDFInfo
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- CN112535255A CN112535255A CN202011398856.0A CN202011398856A CN112535255A CN 112535255 A CN112535255 A CN 112535255A CN 202011398856 A CN202011398856 A CN 202011398856A CN 112535255 A CN112535255 A CN 112535255A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 171
- 235000009566 rice Nutrition 0.000 title claims abstract description 171
- 239000000843 powder Substances 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 170
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 235000013618 yogurt Nutrition 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000012752 auxiliary agent Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000015872 dietary supplement Nutrition 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 8
- 230000000052 comparative effect Effects 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000002253 acid Substances 0.000 description 8
- 235000019621 digestibility Nutrition 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 235000021329 brown rice Nutrition 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 4
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 239000005913 Maltodextrin Substances 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 230000002147 killing effect Effects 0.000 description 3
- 229940035034 maltodextrin Drugs 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 229960003080 taurine Drugs 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 235000019359 magnesium stearate Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 235000019626 lipase activity Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002105 nanoparticle Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020939 nutritional additive Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Abstract
The invention relates to the field of food, in particular to a preparation method and application of rice bran powder. The invention provides a preparation method of rice bran powder, which comprises the following steps: performing microwave treatment on the rice bran to obtain stable rice bran; and (3) carrying out nano crushing on the stable rice bran to obtain rice bran powder. The rice bran powder prepared by the preparation method provided by the invention can solve the problems of poor taste and poor absorption, and is easy to store.
Description
Technical Field
The invention relates to the field of food, in particular to a preparation method and application of rice bran powder.
Background
The rice bran resource amount of China is at the top of the world, but the rice bran is not taken enough attention as a byproduct in rice processing, the rice bran is a rice processing byproduct with high nutritional value, mainly consists of rice endothelium and embryo and is known as a "natural nutritional source". Rice bran is an indispensable important component of a living individual, namely rice, and research reports indicate that 65% of nutrients in the rice are concentrated in the rice bran, but at present, food processed by utilizing the rice bran is few, and the valuable resource is not fully utilized.
The main component of the rice bran is cellulose, so that the problems of difficult storage, poor mouthfeel and poor absorption exist.
Disclosure of Invention
In view of the above, the invention provides a preparation method and application of rice bran powder. The rice bran powder prepared by the preparation method provided by the invention can solve the problems of poor taste and poor absorption, and is easy to store.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of rice bran powder, which comprises the following steps:
performing microwave treatment on the rice bran to obtain stable rice bran;
and (3) carrying out nano crushing on the stable rice bran to obtain rice bran powder.
Preferably, the frequency of the microwave treatment is 2000-2800 Hz, and the time is 5-60 min; the material surface temperature during microwave treatment is 60-70 ℃.
Preferably, the water content of the stable rice bran is 5-7%.
Preferably, the nano-crushing time is 60-300 min, and the temperature is 30-60 ℃.
Preferably, the particle size of the rice bran powder is 150-900 nm.
The invention provides application of the rice bran powder obtained by the preparation method in the technical scheme in food.
Preferably, the types of food products include solid beverages, nutritional supplements, candies, and rice bran yogurts.
Preferably, the rice bran yoghourt comprises the following raw materials in parts by mass: 5-10 parts of rice bran powder, 70-80 parts of milk and 10-15 parts of auxiliary agents, wherein the rice bran powder is obtained by the preparation method.
Has the advantages that:
the invention provides a preparation method of rice bran powder, which comprises the following steps: performing microwave treatment on the rice bran to obtain stable rice bran; and (3) carrying out nano crushing on the stable rice bran to obtain rice bran powder. According to the invention, rice bran is subjected to microwave treatment and nano-crushing treatment in sequence to obtain rice bran powder, so that the rice bran powder which is easy to store, good in taste and good in absorption is obtained. In the invention, the microwave treatment has the functions of enzyme killing, sterilization and dehydration, so that the stable rice bran with low water content, low lipase activity and inhibited acid value increase can be obtained, and the problem that the rice bran is difficult to store is solved; the problem of poor taste and poor absorption of the rice bran is solved by nano grinding.
Detailed Description
The invention provides a preparation method of rice bran powder, which comprises the following steps:
performing microwave treatment on the rice bran to obtain stable rice bran;
and (3) carrying out nano crushing on the stable rice bran to obtain rice bran powder.
The invention carries out microwave treatment on the rice bran to obtain the stable rice bran. In the invention, the frequency of the microwave treatment is preferably 2000-2800 Hz, more preferably 2100-2700 Hz; the time of the microwave treatment is preferably 5-60 min, and more preferably 7-54 min; (ii) a The material surface temperature during microwave treatment is preferably 60-70 ℃, and more preferably 62-68 ℃. In the invention, the water content of the stable rice bran is preferably 5-7%. The invention can achieve the effects of enzyme killing, sterilization and dehydration through microwave treatment, and can solve the problem that the rice bran is difficult to store; furthermore, the invention adopts specific microwave treatment, so that the enzyme killing and sterilizing effects are optimal, and the subsequent nano-crushing is facilitated.
Before the microwave treatment, the invention preferably also comprises the step of purifying the rice bran; the mode of purification is preferably: removing the shell of the rice, and then removing impurities to obtain purified rice bran; the impurity removal treatment is preferably performed in a rice removal apparatus. The impurity removal treatment can remove heavy metals and dust in the rice.
After the purification treatment, the invention preferably further comprises the step of milling the purified rice bran to obtain milled rice bran; the milling treatment is preferably carried out in a rice polisher; the time of the milling treatment is preferably 20-60 min, and more preferably 22-58 min.
After the stable rice bran is obtained, the invention carries out nano-crushing on the stable rice bran to obtain rice bran powder. In the invention, the particle size of the rice bran powder is preferably 150-900 nm, and more preferably 160-880 nm. In the present invention, the nano-pulverization is preferably carried out in a nano-pulverizer; the nano-crushing time is preferably 60-300 min, and more preferably 70-280 min; the nano-crushing temperature is 30-60 ℃, and more preferably 32-58 ℃. The invention adopts a specific crushing mode and crushes the rice bran to a specific grain diameter, thus solving the technical problems of poor taste and poor absorption of the rice bran.
After the rice bran powder is obtained, the invention preferably also comprises the step of packaging the rice bran powder to obtain packaged rice bran powder; the packaging mode is preferably to perform sub-packaging treatment on the rice bran powder; the specification of the packaged rice bran powder is preferably 5 g/bag. The method of the present invention for performing the packetization process is not particularly limited, and may be any method known to those skilled in the art.
The invention provides the application of the rice bran powder obtained by the preparation method in the technical scheme in food; the types of food preferably include solid beverages, nutritional supplements, candies, and rice bran yogurt; the solid beverage preferably comprises a granule.
The eating method of the rice bran powder of the invention when the food type is solid beverage is preferably that the rice bran powder is mixed with water for eating. In the invention, the temperature of the water is preferably 70-90 ℃, and more preferably 71-89 ℃; when the amount of the rice bran powder is 4-6 g, the amount of the water is preferably 200-300 ml, and more preferably 220-280 ml.
The eating method of the rice bran powder of the invention when the food type is the nutritional additive is preferably that the rice bran powder is mixed with rice, rice porridge or flour for eating.
When the food type of the rice bran powder is fructose, the preparation method is preferably to perform tabletting treatment on the rice bran powder to obtain the candy. The tabletting method is not limited in any way, and can be realized by adopting a method known by the person skilled in the art. In the present invention, the candy preferably further comprises an auxiliary material; the auxiliary materials comprise white granulated sugar, maltodextrin, citric acid, sodium citrate, VC, taurine and VB; in the invention, the rice bran yoghourt preferably comprises the following raw materials in percentage by mass: 42-47% of rice bran powder, 25-35% of white granulated sugar, 10-14% of maltodextrin, 1-2% of citric acid, 0.3-0.7% of sodium citrate, 0.8-1.2% of VC, 0.4-0.6% of taurine and 8-12% of VB, and more preferably 45% of rice bran powder, 30% of white granulated sugar, 11.5% of maltodextrin, 1.5% of citric acid, 0.5% of sodium citrate, 1.0% of VC, 0.5% of taurine and 10% of VB; the mixing speed is 10-14 r/min, and more preferably 12 r/min; the mixing time is preferably 10-20 min, and more preferably 15 min. After said mixing, the present invention preferably further comprises the addition of magnesium stearate; the addition amount of the magnesium stearate is preferably 0.2-0.4% of the mass of the candy, and more preferably 0.3%.
When the food type of the rice bran powder is rice bran yoghourt, the rice bran yoghourt preferably comprises the following raw materials in parts by mass: 5-10 parts of rice bran powder, 70-80 parts of milk and 10-15 parts of auxiliary agents, wherein the rice bran powder is obtained by the preparation method.
The rice bran yoghourt provided by the invention preferably comprises 5-10 parts of rice bran powder by mass, and more preferably 6-9 parts of rice bran powder by mass.
The rice bran yoghourt provided by the invention preferably comprises 70-80 parts of milk, preferably 72-79 parts by mass based on the rice bran powder. In the present invention, the milk is preferably fresh milk.
The rice bran yogurt provided by the invention preferably comprises 10-15 parts of auxiliary agent, more preferably 11-14 parts, based on the mass parts of rice bran powder; the adjuvant is preferably a sweetener; the sweetener preferably comprises sucrose, xylitol, and the like. The sweetness of the rice bran yoghourt can be adjusted by adding the sweetening agent and controlling the using amount, so that the taste of the rice bran yoghourt is more suitable for the public, and can be selected according to the personal taste.
The preparation method of the rice bran yoghourt disclosed by the invention is preferably to mix rice bran powder, milk and auxiliary materials to obtain a mixed material; and inoculating lactic acid bacteria to the mixed material for fermentation to obtain the rice bran yoghourt. In the invention, the inoculation amount of the lactic acid bacteria is preferably 5-20% of the mass of the mixed material, and more preferably 6-18%; the lactic acid bacteria are preferably lactobacillus bulgaricus and streptococcus thermophilus; when addingWhen the lactobacillus bulgaricus and the streptococcus thermophilus are used in a mixed mode, the mass ratio of the inoculation amount of the lactobacillus bulgaricus to the inoculation amount of the streptococcus thermophilus is preferably 1: 0.8-1: 1.2, and more preferably 1: 1; the activity of the lactic acid bacteria is preferably 1 × 107/100g～1×109Per 100g, more preferably 5X 107/100g～5×108100g of the total weight. In the invention, the fermentation temperature is preferably 32-42 ℃, more preferably 34-40 ℃, and more preferably 37 ℃; the fermentation time is preferably 12-20 h, more preferably 14-18 h, and even more preferably 16 h.
After the fermentation, the invention preferably further comprises carrying out after-ripening treatment on the obtained fermentation product; the after-ripening time is preferably 20 to 28 hours, more preferably 22 to 26 hours, and even more preferably 24 hours. The temperature is 2 to 6 ℃, more preferably 3 to 5 ℃, and still more preferably 4 ℃.
In order to further illustrate the present invention, the following examples are provided to describe the preparation method and application of rice bran powder of the present invention in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
Purifying rice bran: removing the rice hull, removing heavy metal and soil ash in the rice hull by using rice impurity removing equipment, and finally grinding by using a rice polisher to obtain purified rice bran for later use;
microwave treatment: purifying fresh rice bran by adopting microwave treatment, wherein the treatment conditions are as follows: the microwave frequency is 2450Hz, the charge level temperature is 60 ℃, and the treatment time is 45 minutes. To obtain enzyme-killing and sterilized rice bran with water content of 6%.
Nano-crushing treatment: and adding the stable rice bran into a nano crusher for crushing to obtain the nano rice bran with the particle size of 150-900 nm. Wherein the pulverizing time of testa oryzae is 240min, and the temperature is 37 deg.C.
And (3) product packaging: packaging the nano-grade rice bran powder with the particle size of 150-900 nm into small packages of 5 g.
Example 2
Preparing rice bran yoghourt:
adding 5% of sucrose into fresh milk by adopting a household yogurt machine, heating for disinfection, adding 0%, 2%, 5%, 7%, 10% and 15% of nano-scale rice bran powder (the rice bran powder prepared in example 1) respectively to obtain a mixed material, wherein the bacterial source adopts commercially available Mongolian yogurt, and the inoculation amount is 10% of the mixed material. Fermenting at 37 ℃ for 16 hours (the zymophyte is lactobacillus bulgaricus and streptococcus thermophilus, the inoculation ratio is 1:1), after-ripening at 4 ℃ for 24 hours to obtain rice bran yoghurt with different rice bran concentrations, and tasting, wherein 15 people take the rice bran yoghurt and all think that the taste of the rice bran yoghurt is better, wherein 10 people think that 7% of the taste is good, and 5 people think that 10% of the taste is good.
Comparative example 1
Coarse rice bran: the rice mill directly mills rice bran from rice without any further treatment, and the particle size is uncertain. The coarse rice bran production enterprise is Qixintongda grain and oil Co Ltd in Jilin city and is located in Wanchangzhou in Yongji county.
Comparative example 2 (microwave treatment without nano-pulverization)
Rice bran was prepared in the manner of example 1 except that no nano-pulverization was performed and microwave treatment was performed. Microwave treatment conditions: the microwave frequency is 2450Hz, the charge level temperature is 60 ℃, and the treatment time is 45 minutes.
Comparative example 3
The commercial brown rice is named as October rice field.
Application example 1
And (3) rice bran digestibility determination:
the rice bran powder prepared in example 1 and the coarse rice bran powder provided in comparative examples 1-3 were tested by an in vitro simulated digestion and absorption test method, and repeated three times. The results are shown in Table 1.
TABLE 1 determination of digestibility of bran powder and brown rice prepared by different methods
| 1 | 2 | 3 | Mean value of | |
| Original weight | 2.5g | 2.5g | 2.5g | 2.5g |
| Remainder of comparative example 1 | 1.3730g | 1.3656g | 1.3879g | 1.3755g |
| Remainder of comparative example 2 | 1.3325g | 1.3166g | 1.3292g | 1.3261g |
| Comparative example 3 remainder | 1.2677g | 1.3106g | 1.3025g | 1.2936g |
| Example 1 residual amount | 1.249g | 1.1267g | 1.1877g | 1.1878g |
| Comparative example 1 digestibility | 45.08％ | 45.38％ | 44.48％ | 44.98％ |
| Comparative example 2 digestibility | 46.70％ | 47.34％ | 46.83％ | 46.96％ |
| Comparative example 3 digestibility | 49.29％ | 47.58％ | 47.90％ | 48.26％ |
| Example 1 digestibility | 50.04％ | 54.93％ | 52.49％ | 52.49％ |
As shown in table 1, the nano-grade rice bran digestibility of 52.49% in example 1 and 44.98% in the crude rice bran not treated in comparative example 1 were obtained. Therefore, the nano rice bran provided by the invention has better digestibility.
Application example 2
Acid value measurements were performed on the microwave-treated rice bran (stabilized rice bran obtained by microwave treatment in comparative example 2) and the coarse rice bran obtained in comparative example 1, and the test was repeated three times for each group, and the results were shown in Table 2, using a hot ethanol method (national Standard GB 5009.229-2016) for detection.
TABLE 2 acid value measurement results
| 1 | 2 | 3 | Mean value of | |
| Acid value of microwave-treated rice bran | 18.4mg/g | 18.8mg/g | 18.9mg/g | 18.7mg/g |
| Acid value of rice bran without microwave treatment | 25.2mg/g | 24.6mg/g | 24.9mg/g | 24.9mg/g |
As a result, as shown in Table 2, the acid value of the microwave-treated rice bran powder was 18.7 mg/g; the acid value of the rice bran meal obtained in comparative example 1 was 24.9 mg/g. The higher the acid value, the more rapidly the rice bran deteriorates and is not easy to store. Thus, it can be seen that the microwave treatment can increase the stability of the rice bran.
Application example 3
Nanoscale rice bran (rice bran powder prepared in example 1) was added to rice and cooked, and the taste was evaluated in comparison with brown rice, and treatment 1 was: 6g of nano-sized rice bran (rice bran powder prepared in example 1) was added to 94 g of rice; the treatment 2 comprises the following steps: 100g of brown rice; the treatment 3 is as follows: 100g of rice; adding the same amount of water into the treatment 1, the treatment 2 and the treatment 3, putting the mixture into a steam box for steaming for 40 minutes, taking the mixture out, and tasting the mixture by 30 people, wherein specific experimental results are shown in a table 3.
TABLE 3 tasting results
As can be seen from Table 3, the cooked rice added with the nano-rice bran (i.e., the rice bran powder obtained by the preparation method provided in the present application) had almost the same texture as normal cooked rice, and was much better than the cooked rice containing the same amount of rice bran.
As can be seen from the above-described examples, the rice bran powder prepared by the preparation method provided by the present invention has the advantages of easy storage, good taste and good absorption.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A preparation method of rice bran powder is characterized by comprising the following steps:
performing microwave treatment on the rice bran to obtain stable rice bran;
and (3) carrying out nano crushing on the stable rice bran to obtain rice bran powder.
2. The preparation method according to claim 1, wherein the microwave treatment is carried out at a frequency of 2000 to 2800Hz for 5 to 60 min; the material surface temperature during microwave treatment is 60-70 ℃.
3. The method according to claim 1, wherein the stabilized rice bran has a water content of 5 to 7%.
4. The method according to claim 1, wherein the nano-pulverization is carried out for 60 to 300min at a temperature of 30 to 60 ℃.
5. The method according to claim 1, wherein the rice bran powder has a particle size of 150 to 900 nm.
6. Use of rice bran powder obtained by the preparation method according to any one of claims 1 to 5 in food.
7. The use according to claim 6, wherein the types of food products include solid beverages, nutritional supplements, candies, and rice bran yogurts.
8. The application of claim 7, wherein the rice bran yogurt comprises the following raw materials in parts by mass: 5-10 parts of rice bran powder obtained by the preparation method of any one of claims 1-5, 70-80 parts of milk and 10-15 parts of auxiliary agents.
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