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Rice bran stabilization method

A technology of rice bran and moisture, applied in the field of rice bran stabilization, to achieve the effect of effective stabilization and product quality assurance

Inactive Publication Date: 2008-10-08
江苏双兔食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a rice bran stabilization method, which solves the rice bran stabilization problem in the production process of rice bran nutrients and rice bran nutritional fiber, so that the quality of the produced products is consistent and the quality can be guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take 50kg of clean and fresh rice bran, after screening to remove impurities, adjust the water content to 18%, use a common extruder to extrude at a temperature of 135°C, a pressure of 0.45kpa, and a time of 12 seconds, and fluidize and dry at a temperature of 90°C The stabilized rice bran is produced within 6 minutes, and the produced stabilized rice bran can be used to produce rice bran nutrition and rice bran nutritional fiber.

Embodiment 2

[0014] Take 40kg of clean and fresh rice bran, after screening to remove impurities, adjust the water content to 15%, use a common extruder to extrude at a temperature of 125°C, a pressure of 0.3kpa, and a time of 10 seconds, and fluidize and dry at a temperature of 80°C The stabilized rice bran is produced in 2 minutes, and the stabilized rice bran produced can be used to produce rice bran nutrition and rice bran nutritional fiber.

Embodiment 3

[0016] Take 60kg of clean and fresh rice bran, after screening to remove impurities, adjust the water content to 20%, use a common extruder to extrude at a temperature of 150°C, a pressure of 0.6kpa, and a time of 20 seconds, and fluidize and dry at a temperature of 100°C The stabilized rice bran is produced within 10 minutes, and the produced stabilized rice bran can be used to produce rice bran nutrition and rice bran nutritional fiber.

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PUM

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Abstract

The invention provides a rice bran stabilizing method which comprises the steps as follows: (1) the rice bran is filtered for removing impurities; (2) the rice bran after filtering is adjusted with 15 percent to 20 percent of water to be extruded under the condition of the temperature of 125 to 150 DEG C, the pressure of 0.3 to 0.6kPa and the time of 10 to 20 seconds; (3) the extruded rice bran is dried under the temperature of 80 to 100 DEG C for 2 to 10 minutes to obtain the stabilized rice bran with water less than 8 percent. The rice bran stabilizing method has the beneficial effects that the rice bran stabilization is ensured to be more effective and the quality of the product is ensured to be effective.

Description

technical field [0001] The invention relates to the technical field of health food production, in particular to a method for stabilizing rice bran. Background technique [0002] Rice bran is a renewable resource that has excellent physiological functions and high nutritional value, and can be fully absorbed and utilized by the human body. A large number of studies have proved that rice bran is the essence of each grain of rice, containing high-quality fat, protein, tocopherol, tocotrienol, r-oryzanol and dietary fiber. In the production of rice bran nutrients and rice bran nutritional fiber, rice bran Stabilization is a very important process link. Contents of the invention [0003] The purpose of the present invention is to provide a method for stabilizing rice bran, which solves the problem of stabilizing rice bran in the production process of rice bran nutrients and rice bran nutritional fiber, and makes the quality of the produced products consistent and the quality c...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/28A23L1/29A23L33/21
Inventor 徐卫东范昌林李友良
Owner 江苏双兔食品股份有限公司
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