Preparation method of rice bran insoluble fibers

Abstract

The present invention relates to a preparation method of rice bran insoluble fibers, and belongs to the field of food additives and preparation methods thereof. The preparation method of the rice bran insoluble fibers comprises the following steps of (1) weighing and taking fresh rice bran and carrying out degreasing treatment, adding water to the degreased rice bran, uniformly stirring the bran and the water, and carrying out suspension standing; (2) adjusting the pH to 5.0-5.4 with dilute sulfuric acid, carrying out thermal-insulation stirring at a temperature of 50-60 DEG C for 4 hours, adjusting the pH to 6.0-6.3 with an NaOH solution, heating the mixture to a temperature of 65 to 68 DEG C, and adding alpha-amylase to carrying out digestion; (3) adding a certain amount of solid NaOH, heating the mixture to a temperature of 95 to 100 DEG C, carrying out evaporation and keep stirring for 15 minutes, filtering the mixture through linen, and removing residues repeatedly until the solution is neutral; and (4) placing the residues into an oven and carrying out drying at a temperature of 60 DEG C for 16 hours, taking out the residues, and carrying out grinding to obtain an insoluble rice bran dietary fiber powder with a particle size of 60 to 300 meshes. According to the preparation method, the produced rice bran insoluble fibers have the characteristics of high purity, less impurity, odor-less property, and the like.

Description

technical field [0001] The invention relates to a preparation method of rice bran insoluble fiber, belonging to the field of food additives and preparation methods thereof. Background technique [0002] Predecessors have done a lot of research on the curative effect and health care function of dietary fiber, and the research results have confirmed that dietary fiber has obvious preventive effect on diseases such as constipation, obesity, hypertension, and colorectal cancer. The sources of dietary fiber are cereals, beans, fruits, vegetables, etc., both in terms of quantity and efficacy, grain dietary fiber has obvious advantages. Cereal dietary fiber is mostly concentrated in the cortex of the grain, which is removed during processing and becomes by-products, such as rice bran and bran. The defatted rice bran contains 30% to 40% dietary fiber. Rice bran, as a by-product of grain processing with a large yield and low comprehensive utilization value, is one of the sources of...

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Problems solved by technology

However, the in-depth development and utilization of rice bran resources in China is not extensive enough. The comprehensive utilization of rice bran is still limited to the development of traditional products such as inositol and phytic acid. The value of comprehensive utilization needs to be improved urgently.

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