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High-fiber rice bran instant powder and preparation method thereof

A technology of instant powder and high-fiber rice, which is applied in the directions of food ingredients as thickeners, food ingredients as taste improvers, and functions of food ingredients, etc., can solve the problems of high calories, loss of grain texture, loss of dietary fiber, etc. Good solubility, retention of nutrients, and improved antioxidant effects

Inactive Publication Date: 2021-02-19
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The rice bran instant powder disclosed in the above-mentioned patent application is all made of full-fat rice bran, which will lose the texture of the grain itself during enzyme treatment, and at the same time have high calories and lose part of the dietary fiber

Method used

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  • High-fiber rice bran instant powder and preparation method thereof
  • High-fiber rice bran instant powder and preparation method thereof
  • High-fiber rice bran instant powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The preparation of high-fiber rice bran instant powder comprises the following steps:

[0037] (1) Preparation of defatted rice bran: grind fresh rice bran with a pulverizer, and pass through a 60-mesh sieve to obtain rice bran powder. Add n-hexane with the volume of n-hexane equal to 3 times the mass of rice bran, degrease for 30 minutes, dry and store in sealed bags for later use.

[0038] (2) Preparation of modified rice bran: inoculate lactic acid bacteria on 80 mL of liquid MRS medium, incubate at 37°C for 16 h; centrifuge at 4000 rpm / min for 20 min, wash the precipitate once with normal saline, and finally dissolve it in 50 mL of sterile water to obtain a suspension of lactic acid bacteria liquid. Based on the mass of defatted rice bran, add 2% highly active yeast, sterile water and lactic acid bacteria suspension to the defatted rice bran, stir evenly, and incubate in a constant temperature incubator at 37° C. for 24 hours. After the fermentation, add 0.5% xyla...

Embodiment 2

[0043] (1) Preparation of defatted rice bran: grind fresh rice bran with a pulverizer, and pass through a 60-mesh sieve to obtain rice bran powder. Add n-hexane with the volume of n-hexane equal to 5 times the mass of rice bran, degrease for 30 minutes, dry and store in sealed bags for later use.

[0044](2) Preparation of modified rice bran: Inoculate lactic acid bacteria on 80 mL of liquid MRS medium, incubate at 37°C for 20 h; centrifuge at 5000 rpm / min for 10 min, wash the precipitate three times with normal saline, and finally dissolve it in 50 mL of sterile water to obtain a suspension of lactic acid bacteria liquid. Based on the mass of defatted rice bran, add 3% highly active yeast, sterile water and lactic acid bacteria suspension to the defatted rice bran, stir evenly, and incubate in a constant temperature incubator at 37° C. for 24 hours. After the fermentation, add 3% xylanase of the mass of defatted rice bran and 5% cellulase of the mass of defatted rice bran to...

Embodiment 3

[0049] Embodiment is different from Example 1 in the addition of sucrose ester and monoglyceride in step (4), wherein the addition of sucrose ester and monoglyceride is 0.25% altogether, and the addition of monoglyceride and sucrose ester The ratio is 2:8 respectively.

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Abstract

The invention relates to the food processing technology, in particular to a high-fiber rice bran instant powder and a preparation method thereof. The invention discloses the high-fiber rice bran instant powder which comprises the following raw materials: modified rice bran, puffed Avena sativa L. powder, puffed rice meal, semen sesami nigrum powder, sucrose ester, monoacylglyceride and konjak powder. The modified rice bran is a product obtained in a way that rice bran is subjected to degreasing, fermentation and enzymolysis. The high-fiber rice bran instant powder is prepared by the followingsteps of: (1) adding the puffed Avena sativa L. powder, the puffed rice meal and the semen sesami nigrum powder into the modified rice bran to obtain a compound; and (2) adding an emulsifying agent and a thickening agent into the compound, and carrying out even mixing and sterilization to obtain the high-fiber rice bran instant powder. The high-fiber rice bran instant powder obtained by the abovepreparation method has a good taste and has the fragrance and the nutrients of cereals.

Description

technical field [0001] The invention relates to food processing technology, in particular to a high-fiber rice bran instant powder and a preparation method thereof. Background technique [0002] my country is rich in rice bran resources. As a by-product of rice processing, rice bran is a food resource with great potential; rice bran oil, rice bran protein and other high value-added functional products can be extracted from it. In recent years, dietary balance has received more and more attention. If appropriate processing methods are used to extract the rich dietary fiber, it can effectively reduce the waste of resources, extend the industrial chain of rice bran processing, increase the added value of rice bran, and enhance the competitiveness of the rice bran industry in the world. The unique physical and chemical properties of rice bran dietary fiber and the unique flavor, taste and functional properties of food have also attracted extensive attention from researchers, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L7/10A23L7/191A23L25/00A23L33/10
CPCA23L7/104A23L7/115A23L7/191A23L7/198A23L25/30A23L33/10A23V2002/00A23V2200/14A23V2200/222A23V2200/242A23V2200/30A23V2250/192A23V2250/5028A23V2250/5066
Inventor 张慧娟王静冯钰琳
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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