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Method for preventing fresh rice bran fats from oxidating

A fat oxidation and fresh rice bran technology, which is applied in the fields of edible seed preservation, food preservation, food science, etc., can solve the problems of difficult removal and affect the edible quality of rice bran, and achieve the effect of reducing the amount of use, improving the utilization value and reducing the damage.

Inactive Publication Date: 2008-05-21
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice bran is rich in fat, and its unsaturated fatty acid content is as high as about 70%. Within a few hours after milling, it will produce a bitter taste due to fat oxidation, which is difficult to remove after post-processing, even if other substances such as sugar and essence are added in the later stage of rice bran food production. It can still be detected, seriously affecting the eating quality of rice bran

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] First, sieve the fresh rice bran that has been milled for 0.5 hours, pass through a 20-mesh sieve to remove impurities, then add anhydrous sulfurous acid of 0.5% by weight of the rice bran and stir well, then add water to the mixture to adjust the moisture content to 19%; Then, it is sent into a screw extruder for extrusion treatment, the screw speed is controlled at 125r / min, the treatment temperature is 90°C, and the screw length-to-diameter ratio is 8. Finally, stabilized rice bran is obtained.

[0010] After treatment with this technology, the acid value of rice bran (mgKOH / g) 2 (mg / g)≤0.01, the rice bran has a stable freshness period of 6 months in a normal temperature environment.

Embodiment 2

[0012] First, sieve the fresh rice bran that has been milled for 1.5 hours, remove impurities through a 20-mesh sieve, then add 1% of the weight of rice bran anhydrous sodium sulfite and stir well, then adjust the moisture to 18%, and send it into the screw (Single-screw or twin-screw) extruder is stabilized, the screw speed is controlled at 115r / min, the treatment temperature is 80°C, and the length-to-diameter ratio of the screw is 6. Finally, stabilized rice bran is obtained.

[0013] After treatment with this technology, the acid value of rice bran (mgKOH / g) 2 (mg / g)≤0.01, the rice bran has a stable freshness period of up to 8 months in a normal temperature environment.

Embodiment 3

[0015] First, the fresh rice bran that has been milled for 1 hour is sieved, and impurities are removed through a 20-mesh sieve, and then anhydrous potassium metabisulfite (K 2 S 2 o 5 ) and fully stirred evenly, then adjust the humidity of the moisture to make it reach 16%, send it into a screw (single screw or twin screw) extruder for stabilization treatment, control the screw speed at 105r / min, and treat the temperature at 70°C. The aspect ratio is 10. Finally, stabilized rice bran is obtained.

[0016] After treatment with this technology, the acid value of rice bran (mgKOH / g) 2 (mg / g) ≤ 0.01, the rice bran has a stable freshness period of 10 months in a normal temperature environment.

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PUM

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Abstract

The invention relates to a method preventing fresh rice bran from fat oxidation. The method is characterized in that: the rice bran two hour after rice milling is screened and decontaminated with a 20 meshes screen; then the rice bran is fully blended with anhydrous sulfite (H2SO3), or anhydrous sodium (Na2SO3), or anhydrous potassium sulfate gioia (K2S2O5), or anhydrous gioia sodium (Na2S2O5), or anhydrous sodium bisulfite (NaHSO3) according to a weight portion of 100:0.5-5; and water is added into the mixture, therefore the moisture content is adjusted to 16 percent to 22 percent; then the mixture is squeezed at the temperature of 70 to 90 DEG C by a squeezing press with a screw speed of 105 to 125 round per minute; finally steady rice bran is obtained. By adopting the method provided by the invention, usage amount of chemical reagent and residual quantity thereof are reduced, damage to nutrient substance of the raw rice bran caused by physical squeezing is reduced, and utility value of protein in the raw materials is increased. The preservative period of the processed rice bran at normal temperature reaches 6 to 12 months.

Description

technical field [0001] The present invention relates to a novel method for preventing fat oxidation of fresh rice bran. Background technique [0002] Rice bran is rich in fat, and its unsaturated fatty acid content is as high as about 70%. Within a few hours after milling, it will produce a bitter taste due to fat oxidation, which is difficult to remove after post-processing, even if other substances such as sugar and essence are added in the later stage of rice bran food production. It can still be noticed that it seriously affects the edible quality of rice bran. Therefore, the lipase in fresh rice bran must be inactivated or inactivated in time to keep it stable, so as to create conditions for the value-added utilization of rice bran resources. Contents of the invention [0003] The purpose of the present invention is to provide a method for preventing fat oxidation of fresh rice bran, which not only reduces the amount of chemical reagents used and its residue in the p...

Claims

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Application Information

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IPC IPC(8): A23B9/30A23B9/00
Inventor 马涛
Owner SHENYANG AGRI UNIV
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