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Rice-bran dietary fiber based rice conditioning base material

A dietary fiber and rice bran technology, applied in food preparation, food science, application, etc., can solve problems such as low economic benefits, ineffective use of rice bran, environmental pollution, etc., and achieve balanced human nutrition, activation of physiological functions, and balanced diet structure effect

Inactive Publication Date: 2010-10-27
江西省赣粮实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] my country is the main country that grows rice in the world, and the output of rice is very high. However, rice bran, which is a by-product in the rice processing process, has not been effectively utilized. It is only used as oil extraction, feed or waste treatment, and its economic benefits are also low. It also caused a lot of environmental pollution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 1000g of fresh rice bran from which impurities have been removed, wash it with water, cook at 130°C for 30 minutes, add 4000g of n-hexane, stir it electrically at 60°C for 1 hour, filter, recover n-hexane from the filtrate, and dry the filter residue at 95°C After 2 hours to remove the residual n-hexane, add the filter residue to 1.5kg of water, after mixing, add 3000g of 30% hydrogen peroxide, while stirring, add 1% NaOH to adjust the pH value to 10, keep it at 80°C for 3 hours for decolorization, and then wash To neutrality, add water to the decolorized rice bran to control the concentration at about 30%. After being refined by colloid mill and ordinary homogenizer, it is put into micro-jet homogenizer for modification treatment, and the pressure is controlled at 180Mpa. , the number of treatments is 1 time, and the highly active rice bran dietary fiber is prepared.

[0018] Take by weighing 100 grams (dry basis) of the above-mentioned medium and high activity r...

Embodiment 2

[0022] (1) Stabilization of rice bran: wash fresh rice bran with clean water, and then cook the rice bran at high temperature at 110°C for 20 minutes. The moist heat treatment inactivates the lipoxygenase of rice bran, and the rice bran achieves the purpose of stabilization ;

[0023] (2) Degreasing of rice bran: take stabilized rice bran, add 4 times the mass of n-hexane, mix and keep warm at 40°C for 0.5 hours, filter, recover n-hexane from the filtrate, and dry the filter residue at 85°C for 2 hours to remove residual n-hexane;

[0024] (3) Rice bran decolorization treatment: add the degreased rice bran into water of 15 times its mass, add 30% edible hydrogen peroxide as a decolorizing agent, the decolorizing agent consumption is 2.5mol / 100g dry rice bran, add 1% NaOH by weight after stirring Adjust the pH value to 10, control the decolorization temperature to 70°C, the decolorization time is 2h, and then wash to neutral;

[0025] (4) Dynamic instantaneous high-pressure m...

Embodiment 3

[0030] (1) Stabilization of rice bran: Wash the fresh rice bran with water, and then cook the rice bran at a high temperature at 150°C for 40 minutes. The wet heat treatment inactivates the lipoxygenase of the rice bran, and the rice bran achieves the purpose of stabilization ;

[0031] (2) Degreasing of rice bran: take stabilized rice bran, add 4 times the mass of n-hexane, mix and keep warm at 80°C for 2 hours, filter, recover n-hexane from the filtrate, and dry the filter residue at 100°C for 2 hours to remove residual n-hexane;

[0032] (3) Rice bran decolorization treatment: add the degreased rice bran into water of 15 times its mass, add 30% edible hydrogen peroxide as a decolorizing agent, the decolorizing agent consumption is 2.5mol / 100g dry rice bran, add 1% NaOH by weight after stirring Adjust the pH value to 10, control the decolorization temperature at 90°C, and the decolorization time for 5 hours, then wash until neutral;

[0033] (4) Dynamic instantaneous high-...

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Abstract

The invention discloses a rice-bran dietary fiber based rice conditioning base material, which is characterized in that the method for preparing the rice-bran dietary fiber based rice conditioning base material comprises the following steps of: (1) rice-bran stabilization; (2) rice-bran derosination; (3) rice-bran decoloration treatment; (4) dynamic instantaneous high-pressure modification treatment; (5) nutritional fortification; (6) spray drying; and (7) super-fine treatment. The rice-bran dietary fiber based rice conditioning base material has the advantages that: the produced rice mate can supplement the original nutritional components of the rice to the utmost extent; and the rice-bran dietary fiber based rice conditioning base material mainly comprises the dietary fiber, and also comprises rich nutrients such as proteins, carbohydrates, B vitamins and mineral substances, and the like, therefore, the rice conditioning base material plays an important role in the human health and the prevention and treatment of modern civil diseases. As the rice mate, the rice-bran dietary fiber based rice conditioning base material can balance the diet structure, equalize the human nutrition, and comprehensively provide the nutrients which are required by the human body everyday; and in the process of preparing the rice-bran dietary fiber based rice conditioning base material, dynamic ultrahigh pressure microjet technology is used, which not only plays an important role in making the dietary fiber super-fine, and also makes the physiological function of the dietary fiber activated.

Description

technical field [0001] The invention relates to a rice conditioning base material, in particular to a rice conditioning base material mainly composed of rice bran dietary fiber. Background technique [0002] Rice is the main component of our staple food. Most of the rice eaten by modern families is polished rice obtained through multiple processing and milling. The rice grains are crystal clear, and the cooked rice tastes good. However, the nutritional value of refined rice will be greatly reduced. Because protein, fat, dietary fiber, B vitamins and minerals are mainly distributed in the germ and aleurone layers. As the precision of grain processing increases, the less the germ and aleurone layers are retained, the more nutrients are lost. If you eat polished rice for a long time and lack other non-staple foods, you will have insufficient intake of various nutrients, especially the lack of vitamin B1. At present, under the circumstance that fortified rice is not common ...

Claims

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Application Information

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IPC IPC(8): A23L1/308A23L1/168A23L5/00A23L7/10A23L33/21
Inventor 蓝海军刘成梅罗香生罗利平毕双同
Owner 江西省赣粮实业有限公司
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