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Preparation method of rice bran flour with high anti-oxidization property

A technology of rice bran powder and characteristics, which is applied in the field of preparation of rice bran powder with high antioxidant properties, can solve the problems of poor stability, poor palatability of rice bran, and bad flavor, and achieve the effects of increasing content, simple process, and improving bioavailability

Inactive Publication Date: 2019-01-18
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the defects of poor palatability, poor stability, and bad flavor of rice bran in the prior art, and provide a method for preparing rice bran powder with high antioxidant properties. Increased, free phenolic acid content increased significantly, improving bioavailability

Method used

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  • Preparation method of rice bran flour with high anti-oxidization property

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Experimental program
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Effect test

Embodiment 1

[0033] A preparation method of rice bran powder with high antioxidant properties, the preparation method comprising the steps of:

[0034] (1) The rice bran raw material is screened and coarsely crushed to 60 mesh, and degreased with 3 times the volume of n-hexane for 1 hour;

[0035] (2) Add cellulase and xylanase to the defatted rice bran obtained in step (1) for enzymolysis, the solid-liquid ratio of the enzymolysis rice bran is 1.5, the addition of cellulase is 2.5%, and the xylanase The addition amount is 10%; the enzymolysis temperature is 60°C, and the enzymolysis time is 120min;

[0036] (3) Sterilize the enzymatically hydrolyzed rice bran obtained in step (2) at 100°C for 8 minutes;

[0037] (4) Freeze-drying the sterilized rice bran obtained in step (3), pulverizing it and storing it in a sealed container;

[0038] The obtained rice bran powder was analyzed by Biyuntian FRAP antioxidant kit, Folin phenol method and sodium nitrite-aluminum chloride-sodium hydroxide ...

Embodiment 2

[0040] A preparation method of rice bran powder with high antioxidant properties, the preparation method comprising the steps of:

[0041] (1) The rice bran raw material is screened and coarsely crushed to 60 mesh, and degreased with 3 times the volume of n-hexane for 1.5 hours;

[0042] (2) The defatted rice bran obtained in step (1) is subjected to high-pressure steam sterilization; wherein, the sterilization temperature is 121° C., and the sterilization time is 20 minutes;

[0043] (3) Add 1.25% active dry yeast to the sterilized defatted rice bran obtained in step (2), add 0.1% lactic acid bacteria to sterile water, stir evenly, the ratio of rice bran to sterile water is 1:1, and seal it at 37°C Cultivate for 24 hours;

[0044] (4) Sterilize the fermented rice bran obtained in step (3) at 100°C for 10 minutes;

[0045] (5) Freeze-drying the sterilized rice bran obtained in step (4), crushing it and storing it in a sealed container.

[0046] The activation method of the ...

Embodiment 3

[0049] A preparation method of rice bran powder with high antioxidant properties, the method comprising the steps of:

[0050] (1) The rice bran raw material is screened and coarsely crushed to 60 mesh, and degreased with 3 times the volume of n-hexane for 1 hour;

[0051] (2) The defatted rice bran obtained in step (1) is subjected to high-pressure steam sterilization; wherein, the sterilization temperature is 121° C., and the sterilization time is 30 minutes;

[0052] (3) Add 0.25% active dry yeast to the sterilized defatted rice bran obtained in step (2), add 0.1% lactic acid bacteria to sterile water, stir evenly, the ratio of rice bran to sterile water is 1:1.5, and seal it at 37°C Cultivate for 24 hours;

[0053] (4) Add cellulase and xylanase to the defatted rice bran obtained in step (3) for enzymolysis, the solid-liquid ratio of the enzymolysis rice bran is 1.5, the addition of cellulase is 2.5%, and the xylanase The addition amount is 10%; the enzymolysis temperature...

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Abstract

The invention provides a preparation method of rice bran flour with a high anti-oxidization property, and belongs to the technical field of food processing. The preparation method comprises the following steps: after carrying out screening and crude crushing treatment on a rice bran raw material, degreasing by adopting n-hexane to obtain degreased rice bran; carrying out enzymolysis or fermentation on the degreased rice bran; or fermenting and then carrying out the enzymolysis for modifying; then carrying out high-pressure steam sterilization; carrying out freeze-drying and crushing, thus obtaining the rice bran flour with the high anti-oxidization property. According to the preparation method provided by the invention, the degreased rice bran is modified through the enzymolysis and fermentation and a method combining the fermentation and the enzymolysis; the enzymolysis is carried out on the rice bran by adopting cellulase and xylanase; dietary fibers in the rice bran are used as a substrate through the effect of the enzymolysis, so that a bound state phenol type substance which is combined with cellulose and araboxlycan is released; saccharomycetes and lactic acid bacteria ferment the rice bran, sugars and protein in the rice bran are used by microorganisms, thus bound state phenol, combined with cellulose and araboxlycan, in the rice bran is released, the content of solublepolyphenols is improved, and the bioavailability is improved. The preparation method provided by the invention adopts a simple technology and is applicable to large-scale popularization, application and production.

Description

technical field [0001] The invention relates to a preparation method of rice bran powder with high antioxidant properties, belonging to the technical field of food processing. Background technique [0002] As a by-product of rice processing, rice bran is a food resource with great potential; high value-added functional products such as rice bran oil and rice bran protein can be extracted from it. At present, the development and utilization of rice bran resources in my country is still relatively backward compared with Japan and other developed countries and regions in the world. About 90% of rice bran in my country is not fully utilized, and the losses caused by this are quite alarming. [0003] Rice bran is a by-product of rice processing. It is the surface layer attached to brown rice after rice husking. It is composed of exocarp, mesocarp, cross-linked layer, seed coat and aleurone layer, accounting for about 5%-7% of the mass of rice. . The annual output of rice bran i...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104
CPCA23L7/104A23L7/107A23L7/115
Inventor 张慧娟王静曹欣然
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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