Method for passivating rice bran lipase through supercritical CO2 extrusion

Abstract

The invention provides a method for passivating rice bran lipase through supercritical CO2 extrusion. Extrusion is a high-temperature short-time treatment process, can destroy cell structures and enable grease to be fully exposed, but high temperature and high shearing force cause certain loss of heat-sensitive components in food. And the supercritical fluid belongs to a solvent-free system and has the characteristics of no toxicity, no harm, lower production cost and the like. The density of the supercritical CO2 can be changed in a wide range, so that the supercritical CO2 has high dissolving capacity for many substances, and heat-sensitive components and unstable natural products can be protected from being damaged. Through supercritical CO2 extrusion, lipase activity in the rice bran is effectively passivated, the rice bran is stabilized, heat-sensitive components in the material are well preserved, the content of vitamin E is 150.45 mg / kg, and the content of gamma-sitosterol is 2.81 mg / g. According to the method, technical parameters of supercritical CO2 extrusion are optimized, and finally the stable rice bran is obtained.

Description

technical field [0001] The invention relates to the field of grain processing, in particular to supercritical CO 2 A method for extruding and inactivating rice bran lipase. Background technique [0002] Rice bran is a by-product of the rice milling process and makes up 8-10% of the weight of brown rice. Rice bran contains 60% of the nutrients in rice grains and is a good source of nutrients. Rice bran also contains about 15%-23% oil, and the fatty acid composition is reasonable, among which the unsaturated fatty acid content is more than 80%. However, rice bran contains a certain amount of lipase, which will be activated and act during rice milling. Because of the substrate, the rice bran will quickly become rancid within 2-3 hours, reducing the utilization value of rice bran. [0003] Extrusion puffing is a technique to inhibit the activity of lipase in rice bran and stabilize rice bran. Extrusion and puffing is a high-temperature, high-pressure, short-time treatment pr...

AI Technical Summary

Problems solved by technology

However, the high temperature and high shear force in the process of extrusion and puffing will cause certain losses to the heat-sensitive ingredients in the food.