CN112568360A - Selenium-rich rice bran enzyme-inactivating stabilization treatment method - Google Patents
Selenium-rich rice bran enzyme-inactivating stabilization treatment method Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 177
- 235000009566 rice Nutrition 0.000 title claims abstract description 177
- 238000000034 method Methods 0.000 title claims abstract description 45
- 230000006641 stabilisation Effects 0.000 title claims abstract description 16
- 238000011105 stabilization Methods 0.000 title claims abstract description 16
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 10
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 10
- 239000011669 selenium Substances 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 179
- 238000010438 heat treatment Methods 0.000 claims abstract description 50
- 238000007789 sealing Methods 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 28
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 230000009849 deactivation Effects 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims description 8
- 238000011068 loading method Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 12
- 230000000087 stabilizing effect Effects 0.000 abstract description 7
- 230000007547 defect Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000002253 acid Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000001125 extrusion Methods 0.000 description 5
- 150000002978 peroxides Chemical class 0.000 description 5
- 102000004882 Lipase Human genes 0.000 description 4
- 108090001060 Lipase Proteins 0.000 description 4
- 239000004367 Lipase Substances 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 235000019421 lipase Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 230000001007 puffing effect Effects 0.000 description 4
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000021588 free fatty acids Nutrition 0.000 description 2
- 230000000415 inactivating effect Effects 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- GJJVAFUKOBZPCB-UHFFFAOYSA-N 2-methyl-2-(4,8,12-trimethyltrideca-3,7,11-trienyl)-3,4-dihydrochromen-6-ol Chemical compound OC1=CC=C2OC(CCC=C(C)CCC=C(C)CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
Classifications
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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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- 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
-
- 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)
- Storage Of Fruits Or Vegetables (AREA)
- Constitution Of High-Frequency Heating (AREA)
Abstract
The invention belongs to the technical field of agricultural and sideline product processing, and particularly discloses a selenium-rich rice bran enzyme-inactivating and stabilizing treatment method, which comprises the following steps: putting rice bran into a high-temperature resistant plastic bag, semi-sealing the plastic bag, and reserving an air outlet with the diameter of 1-10 cm; flatly putting the bagged rice bran into microwave equipment, flatly paving the rice bran, starting the microwave equipment, and carrying out enzyme deactivation treatment by microwave heating; then the rice bran is sent out of microwave equipment, the plastic bag is sealed while the rice bran is hot, and finally the bagged rice bran is sent into a low-temperature warehouse for cooling. The rice bran enzyme-inactivating stabilization method combines a microwave rapid heating mode and a damp-heat treatment mode, innovatively adopts a semi-sealed plastic bag mode, ingeniously utilizes damp-heat steam generated by microwave heating of rice bran, and overcomes the technical defects of low utilization of thermal efficiency, uneven material temperature and uneven and stable enzyme-inactivating effect of traditional microwave treatment of rice bran.
Description
Technical Field
The invention relates to the technical field of agricultural and sideline product processing, in particular to a selenium-rich rice bran enzyme-inactivating and stabilizing treatment method.
Background
During the processing of the selenium-enriched rice, the rice bran and the broken rice become the largest processing byproducts, and account for about 15-20% of the processing of the rice. Rice bran is one of the by-products produced during rice milling that has a rich nutritional value and has received much attention in recent years due to its potential health benefits. The rice bran contains 14-24% of fat and 12-18% of protein, and is a high-quality resource for producing rice bran oil and rice bran protein. The rice bran also contains bioactive plant nutrients such as polyphenol, phytosterol, tocotrienol, gamma-oryzanol, B vitamins, minerals and the like, and can be used as precious resources of healthy functional diet. The rice bran is rich in fat, contains about 42% of oleic acid and 38% of linoleic acid, contains high-activity lipohydrolase and lipoxygenase, and can rapidly hydrolyze lipid to generate free fatty acid, so that the rice bran is rancid; free fatty acids readily oxidize to form lipid free radicals and lipid active products that induce the oxidation of rice bran proteins. It has been reported that the acid value of fresh rice bran increases from 4 to about 8, and basically increases at a rate of 15% per hour, without processing the rice bran within 6 hours. The rancidity rice bran has large refining consumption in oil refining, is not economical, and is easy to cause dyspepsia even if being used as feed, thereby influencing the growth and development of animals. Thus, the storage and subsequent processing of the rice bran is severely affected. Therefore, the stabilization of rice bran is a key to the large-scale and high-value utilization of rice bran resources.
The purpose of rice bran stabilization is mainly to effectively inhibit and inactivate the activity of rice bran lipase. At present, there are many methods for studying rice bran stabilization at home and abroad, and the methods mainly include a steam heating method, an extrusion puffing method, a chemical method, a low-temperature storage method, a radiation method, an enzymatic method, a microwave treatment method and the like. The steam heating method, the extrusion puffing method and the microwave treatment method utilize high temperature to passivate the activity of enzyme. The steam heating method is to heat rice bran by using high-temperature and high-pressure steam, but has the problems of poor steam penetration capability and high moisture; the extrusion puffing is to utilize the rice bran to generate high temperature and high pressure under the pushing action of a high-speed screw and the reduction action of the cavity volume so as to kill microorganisms and inactivate lipase in the rice bran, and the subsequent processing and utilization of the rice bran are influenced by the problems of screw slipping in the extrusion process, unsatisfactory pressurization effect, serious protein denaturation, tight combination of fat, starch and fiber and the like due to the fiber and the grease content of the rice bran; the microwave treatment method has the advantages that the temperature rise is fast, the lipase inactivation effect is good, but under the condition of processing a large amount of materials, the water on the surface of the materials is fast volatilized, the surface temperature is low, the heat in the materials is accumulated, the internal temperature is overhigh, and the materials are coked. The problem of the largest rice bran microwave treatment caused by uneven heating of materials can be solved by adopting a microwave-moist heat combined treatment method. For example, patent CN201910011704.1 discloses a method for stabilizing rice bran, which adopts microwave treatment, wherein 10-30% of water is added into rice bran, and then wet-heat insulation treatment and extrusion puffing treatment are combined to reduce the water content of the rice bran to below 10%, but the method has complicated process and large equipment investment; the defect is overcome by adopting a microwave-infrared combined treatment method, but the method has the problems of long treatment time, large equipment investment and the like, and is not suitable for rice bran passivation treatment in medium and small rice plants. Therefore, it is desirable to provide a rice bran stabilization method which is simple, efficient, low in equipment investment, and suitable for small and medium-sized rice plants.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide a rice bran enzyme-killing stabilization method rich in selenium, which technically combines a microwave rapid heating mode with a damp-heat treatment mode, innovatively adopts a semi-sealed plastic bag mode, ingeniously utilizes damp-heat steam generated by microwave heating of rice bran, overcomes the technical defects of low utilization of thermal efficiency, uneven material temperature and uneven and stable enzyme-killing effect of the traditional microwave treatment of the rice bran, and is simple in process, high in production efficiency, low in equipment investment and suitable for small and medium-sized rice factories.
In order to achieve the above objects and other related objects, the present invention provides a method for stabilizing selenium-rich rice bran by inactivating enzyme, comprising the steps of:
(1) putting rice bran into a high-temperature resistant plastic bag, semi-sealing the plastic bag, and reserving an air outlet with the diameter of 1-10 cm;
(2) flatly putting the plastic bag filled with the rice bran into microwave equipment, flatly paving the rice bran in the plastic bag, starting the microwave equipment, and carrying out enzyme deactivation treatment by microwave heating;
(3) after the microwave heating enzyme deactivation treatment of the rice bran is completed, the rice bran is sent out of microwave equipment, a plastic bag is sealed while the rice bran is hot, and then the bagged rice bran is sent into a low-temperature warehouse for cooling.
Further, in the step (1), fresh rice bran is screened, removed of impurities and then put into a plastic bag.
Further, the plastic bag is high-temperature-resistant and provided with self-sealing strips, in the step (1), after rice bran is filled into the plastic bag, the self-sealing strips of the plastic bag are sealed, and air outlet holes of 1-10cm are reserved.
Further, in the step (1), after the rice bran is put into the plastic bag, the self-sealing strip of the plastic bag is sealed, and an air outlet with the diameter of 1-4cm is reserved.
Further, in the step (1), the rice bran loading amount accounts for 30-60% of the volume of the plastic bag.
Further, in the step (2), after the rice bran in the plastic bag is paved, the thickness of a material layer is 2-15 cm. The thickness of the material layer refers to the thickness of the rice bran in the plastic bag after being paved.
Further, in the step (2), the heating temperature of the microwave device is set to 60-95 ℃.
Further, in the step (2), the microwave heating time is 60-240 seconds.
Further, in the step (2), the microwave equipment is conveyor belt type microwave equipment, and in the step (3), the bagged rice bran subjected to microwave heating and enzyme deactivation treatment is conveyed out of the microwave equipment through a conveyor belt, is sealed when hot, and is conveyed into a low-temperature warehouse through the conveyor belt.
Further, in the step (3), the bagged rice bran is cooled to 20 ℃ or below in a low-temperature warehouse.
Further, in the step (3), the moisture content of the cooled rice bran is controlled to be 10% or less.
As described above, the selenium-enriched rice bran enzyme-inactivating stabilization method of the present invention has the following advantageous effects:
according to the invention, rice bran is put into a high-temperature-resistant plastic bag with self-sealing strips, water in the rice bran is evaporated by microwave heating, the plastic bag is not completely sealed due to the fact that only small air outlet holes are reserved in the plastic bag, the steam with high temperature and high humidity can be generated in the semi-sealed plastic bag by the water evaporated from the rice bran, the heating speed of microwave passivation of the rice bran and the utilization rate of microwave heat energy are effectively improved by skillfully combining microwave and wet heat treatment of the semi-sealed plastic bag, the rice bran can be heated uniformly, the enzyme deactivation effect and the enzyme deactivation efficiency of microwave heat treatment are improved, and the high-efficiency, energy-saving, consumption-reducing and economical stabilization of rice bran enzyme deactivation. The invention overcomes the defects of uneven internal and external heating temperature, difficult temperature control and uneven and unstable enzyme killing effect of a material heated by pure microwave, and simultaneously avoids the danger of high-pressure bag explosion of steam caused by complete sealing; in addition, the plastic bag is used as a packaging bag for the rice bran after enzyme deactivation and stabilization treatment, so that the rice bran is prevented from getting damp, and the packaging step is omitted.
According to the invention, after the rice bran is subjected to semi-sealed bagging microwave heating treatment, the rice bran is sealed when the rice bran is hot, so that the oxygen content in the sealed plastic bag can be reduced, a certain vacuum degree is maintained, the oxidation of oil of the rice bran in the storage period is effectively inhibited, and the storage life of the rice bran is prolonged.
Compared with other rice bran enzyme deactivation stabilizing technologies, the invention adopts the plastic bag with low cost, and realizes the damp-heat treatment by combining the semi-sealed plastic bag and the microwave. In conclusion, the method can ensure that the materials are uniformly heated, has good enzyme-inactivating and sterilizing effects, simple process, high production efficiency, simple required production equipment and materials and small equipment investment, and is very suitable for stabilizing the rice bran in small and medium-sized rice plants.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
The invention provides a selenium-rich rice bran enzyme-inactivating stabilization treatment method, which comprises the following steps:
(1) putting rice bran into a high-temperature resistant plastic bag, semi-sealing the plastic bag, and reserving an air outlet with the diameter of 1-10 cm;
(2) flatly putting the plastic bag filled with the rice bran into microwave equipment, flatly paving the rice bran in the plastic bag, starting the microwave equipment, and carrying out enzyme deactivation treatment by microwave heating;
(3) after the microwave heating enzyme deactivation treatment of the rice bran is completed, the rice bran is sent out of microwave equipment, a plastic bag is sealed while the rice bran is hot, and then the bagged rice bran is sent into a low-temperature warehouse for cooling.
Specifically, in the step (1), fresh rice bran is screened, subjected to impurity removal and then is filled into a plastic bag.
Specifically, the plastic bag adopted in the following embodiment is a high temperature resistant plastic bag with self-sealing strips, and in the step (1), after rice bran is put into the plastic bag, the self-sealing strips of the plastic bag are sealed, and air outlet holes of 1-10cm are reserved. The plastic bag with the self-sealing strip is convenient to seal and leave air holes, and other plastic bags without the self-sealing strip can be adopted, and bag sealing equipment is utilized to semi-seal the plastic bag.
Specifically, in the step (1), the rice bran loading amount accounts for 30-60% of the volume of the plastic bag. The rice bran in the plastic bag can not be contained too much, so that the phenomenon that the material layer is too thick and the material is heated unevenly is avoided.
Specifically, in the step (2), after the rice bran in the plastic bag is paved, the thickness of a material layer is 2-15 cm. Wherein, the thickness of the material layer refers to the thickness of the rice bran in the plastic bag after being paved. The thickness of the material layer is controlled to be 2-15cm, so that the phenomenon that the material layer is too thick and the material is heated unevenly can be avoided.
Specifically, in the step (2), the heating temperature of the microwave equipment is set to be 60-95 ℃, and the microwave heating time is 60-240 seconds. During production, the microwave heating time is properly adjusted according to the microwave heating temperature, the material layer thickness and the rice bran water content required to be controlled.
Specifically, in the step (2), the microwave equipment is conveyor belt type microwave equipment, and in the step (3), the bagged rice bran subjected to microwave heating and enzyme deactivation treatment is sent out of the microwave equipment through a conveyor belt, is sealed when hot, and is sent into a low-temperature warehouse through the conveyor belt. The conveying belt type microwave equipment is adopted, the conveying belt is used for conveying and transferring materials among all the working procedures, automatic continuous production can be realized, the production time is shortened, and the production efficiency is improved.
Specifically, in the step (3), the bagged rice bran is cooled to 20 ℃ or below in a low-temperature warehouse so as to be conveniently stored at normal temperature.
Specifically, in step (3), the moisture content of the cooled rice bran is controlled to be 10% or less.
The present invention will be described in detail below with reference to specific examples.
Example 1
Fresh rice bran is taken and screened by a three-way vibrating screen to remove impurities, and screen underflow is obtained. 5kg of rice bran sieved by the sieve is filled into a high-temperature resistant plastic bag with self-sealing strips, and the filling amount of the rice bran accounts for 50% of the volume of the plastic bag. And sealing the self-sealing strip of the plastic bag, and reserving a 4cm air outlet. And flatly putting the bagged rice bran into a conveyor belt type microwave device, flatly paving the rice bran in the bag, keeping the thickness of a material layer to be 5cm, starting the microwave device, setting the heating temperature of the microwave device to be 90 ℃, and heating for 180 seconds. After the rice bran is heated and enzyme-deactivated, the rice bran is conveyed out of microwave equipment by a conveying belt, is sealed when the rice bran is hot, and then is conveyed into a low-temperature storage for cooling, so that the temperature of the rice bran in bags is reduced to below 20 ℃.
Example 2
Fresh rice bran is taken and screened by a three-way vibrating screen to remove impurities, and screen underflow is obtained. 9kg of rice bran sieved by the sieve is filled into a high-temperature resistant plastic bag with self-sealing strips, and the filling amount of the rice bran accounts for 60 percent of the volume of the plastic bag. And sealing the self-sealing strip of the plastic bag, and reserving a 2cm air outlet. And flatly putting the bagged rice bran into a conveyor belt type microwave device, flatly paving the rice bran in the bag, keeping the thickness of a material layer to be 10cm, starting the microwave device, setting the heating temperature of the microwave device to be 85 ℃, and heating for 240 seconds. After the rice bran is heated and enzyme-deactivated, the rice bran is conveyed out of microwave equipment by a conveying belt, is sealed when the rice bran is hot, and then is conveyed into a low-temperature storage for cooling, so that the temperature of the rice bran in bags is reduced to below 20 ℃.
Example 3
Fresh rice bran is taken and screened by a three-way vibrating screen to remove impurities, and screen underflow is obtained. 6kg of rice bran sieved by the sieve is filled into a high-temperature-resistant plastic bag with self-sealing strips, and the filling amount of each bag of rice bran is controlled to be 30 percent of the volume of the plastic bag. And sealing the self-sealing strip of the plastic bag, and reserving a 2cm opening. And flatly putting the bagged rice bran into a conveyor belt type microwave device, flatly paving the rice bran in the bag, keeping the thickness of a material layer to be 8cm, starting the microwave device, setting the heating temperature of the microwave device to be 60 ℃, and heating for 240 seconds. After the rice bran is heated and enzyme-deactivated, the rice bran is conveyed out of microwave equipment by a conveying belt, is sealed when the rice bran is hot, and is then conveyed into a low-temperature storage for cooling, so that the temperature of the bagged rice bran is reduced to be below 20 ℃.
Comparative example 1
Fresh rice bran is taken and screened by a three-way vibrating screen to remove impurities, and screen underflow is obtained. Spraying 5kg of rice bran with 20% of water, laying on a conveyor belt of a microwave device, keeping the thickness of a material layer at 5cm, starting the microwave device, setting the heating temperature of the microwave device at 90 ℃, and heating for 180 seconds. After the rice bran is heated and enzyme-deactivated, the rice bran is conveyed out of microwave equipment by a conveying belt, is cooled and bagged, and is then conveyed into a low-temperature warehouse for cooling, so that the temperature of the bagged rice bran is reduced to be lower than 20 ℃.
Comparative example 2
Fresh rice bran is taken and screened by a three-way vibrating screen to remove impurities, and screen underflow is obtained. 5kg of rice bran sieved by the sieve is filled into a high-temperature resistant plastic bag with self-sealing strips, and the filling amount of the rice bran accounts for 50% of the volume of the plastic bag. The plastic bag is not sealed when being fully opened. And flatly putting the bagged rice bran into a conveyor belt type microwave device, flatly paving the rice bran in the bag, keeping the thickness of a material layer to be 5cm, starting the microwave device, setting the heating temperature of the microwave device to be 90 ℃, and heating for 180 seconds. And (3) after the rice bran is heated and enzyme-deactivated, conveying the rice bran out of the microwave equipment by using a conveying belt, cooling and sealing.
The acid value and peroxide value of the rice bran were measured after storing the rice bran treated in examples 1 to 3, the rice bran treated in comparative examples 1 to 2, and a control material (i.e., fresh rice bran without any stabilization treatment in a plastic bag) for 0, 30, 60, and 90 days at normal temperature, and the results are shown in table 1.
TABLE 1 acid value and peroxide number of Rice bran
As can be seen from the above table, the fresh rice bran without any stabilization treatment was stored in a sealed plastic bag, and after 90 days of storage at room temperature, the acid value and peroxide value of the rice bran were respectively increased to 89.65mg/kg and 102.36 meq/kg; the rice bran stabilized in examples 1 to 3 had an acid value of 5.96mg/kg at the maximum and a peroxide value of 8.56meq/kg at the maximum after being stored at room temperature for 90 days; the stabilized rice bran of comparative examples 1 to 2 had an acid value of at most 21.25mg/kg and a peroxide value of at most 23.65meq/kg after storage at room temperature for 90 days. The results show that the fresh rice bran can effectively inhibit and inactivate the activity of the lipase of the rice bran after microwave or microwave/damp heat treatment, so that the rice bran is stabilized and is beneficial to long-time storage of the rice bran; comparing examples 1-3 and comparative example 1, it can be seen that compared with the method in which rice bran is directly sprayed with water and then subjected to microwave/moist heat treatment, the rice bran is put into a semi-sealed plastic bag for microwave heating, so that the enzyme-killing and stabilizing effects of the rice bran are better, and the storage and fresh-keeping time of the rice bran is more favorably prolonged; comparing examples 1-3 and comparative example 2, it can be seen that compared with open heating, microwave heating is performed in a semi-sealed plastic bag mode, the rice bran enzyme inactivation stabilization effect is better, and the storage and preservation time of the rice bran is more favorably prolonged.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. A selenium-rich rice bran enzyme deactivation stabilization treatment method is characterized by comprising the following steps:
(1) putting rice bran into a high-temperature resistant plastic bag, semi-sealing the plastic bag, and reserving an air outlet with the diameter of 1-10 cm;
(2) flatly putting the plastic bag filled with the rice bran into microwave equipment, flatly paving the rice bran in the plastic bag, starting the microwave equipment, and carrying out enzyme deactivation treatment by microwave heating;
(3) after the microwave heating enzyme deactivation treatment of the rice bran is completed, the rice bran is sent out of microwave equipment, a plastic bag is sealed while the rice bran is hot, and then the bagged rice bran is sent into a low-temperature warehouse for cooling.
2. The method of claim 1, wherein: in the step (1), fresh rice bran is screened, removed of impurities and then put into a plastic bag.
3. The method of claim 1, wherein: and (2) the plastic bag is high-temperature-resistant and is provided with self-sealing strips, in the step (1), after rice bran is filled into the plastic bag, the self-sealing strips of the plastic bag are sealed, and air outlet holes of 1-10cm are reserved.
4. The method of claim 3, wherein: in the step (1), after rice bran is put into a plastic bag, a self-sealing strip of the plastic bag is sealed, and an air outlet with the diameter of 1-4cm is reserved.
5. The method of claim 1, wherein: in the step (1), the rice bran loading amount accounts for 30-60% of the volume of the plastic bag.
6. The method of claim 1, wherein: in the step (2), after the rice bran in the plastic bag is paved, the thickness of a material layer is 2-15 cm.
7. The method of claim 1, wherein: in the step (2), the heating temperature of the microwave equipment is set to be 60-95 ℃;
and/or in the step (2), the microwave heating time is 60-240 seconds.
8. The method of claim 1, wherein: and (3) conveying the bagged rice bran subjected to microwave heating and enzyme deactivation treatment out of the microwave equipment through a conveying belt, sealing the bagged rice bran while the bagged rice bran is hot, and conveying the bagged rice bran into a low-temperature warehouse through the conveying belt.
9. The method of claim 1, wherein: in the step (3), the bagged rice bran is cooled to 20 ℃ or below in a low-temperature warehouse.
10. The method of claim 1, wherein: in the step (3), the moisture content of the cooled rice bran is controlled to be below 10%.
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| JPH0811947A (en) * | 1994-06-27 | 1996-01-16 | Sun A Chem Ind Co Ltd | Food package |
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
| CN101218938A (en) * | 2008-02-05 | 2008-07-16 | 中国农业大学 | Method for restraining oat lipase liveness with microwave heating |
| CN105053757A (en) * | 2015-07-09 | 2015-11-18 | 安徽农业大学 | Rice bran stabilization treatment method |
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- 2020-12-03 CN CN202011415831.7A patent/CN112568360A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0811947A (en) * | 1994-06-27 | 1996-01-16 | Sun A Chem Ind Co Ltd | Food package |
| CN1347661A (en) * | 2001-10-31 | 2002-05-08 | 南京经济学院 | Microwave heating process and special moisture maintainer for producing rice bran stably |
| CN101218938A (en) * | 2008-02-05 | 2008-07-16 | 中国农业大学 | Method for restraining oat lipase liveness with microwave heating |
| CN105053757A (en) * | 2015-07-09 | 2015-11-18 | 安徽农业大学 | Rice bran stabilization treatment method |
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