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Micronization method for extruding and stabilizing rice bran

A stabilized and stabilized treatment technology, applied in the field of food processing, can solve the problems of serious time-consuming wet micro-powder, damage of heat-sensitive substances, limited processing precision, etc., and achieve the effect of improving bioavailability, digestibility and efficiency

Pending Publication Date: 2022-07-01
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the continuous heat generated in the dry micronization may damage the heat-sensitive substances in rice bran, and the processing accuracy is limited, while the wet micronization takes a lot of time and the processing efficiency is low

Method used

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  • Micronization method for extruding and stabilizing rice bran
  • Micronization method for extruding and stabilizing rice bran
  • Micronization method for extruding and stabilizing rice bran

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] After the fresh rice bran is removed from impurities, the rice bran is processed by extrusion stabilization technology, and the processing temperature is 110° C. and the time is 3 s. Put the obtained extrusion-stabilized rice bran into a pulverizer, add liquid nitrogen into the pulverizing cavity of the pulverizer, and continuously pulverize for 3 minutes to obtain coarse rice bran powder. The obtained coarse rice bran powder and distilled water were mixed in a ratio of 1:10, added to a colloid mill, and ultra-finely pulverized by a wet method for 15 minutes to obtain wet rice bran powder. The wet rice bran powder was passed through a 200-mesh sieve to remove some large particles, and then dried at 60°C to obtain micronized rice bran, and the drying time was 1.5h.

[0035] The micronized rice bran has a particle size of about 18 μm, has a delicate taste and is rich in nutrients, and can be used as a raw material for rice bran bread, rice bran biscuits, and rice bran bev...

Embodiment 2

[0037] After the fresh rice bran is removed from impurities, the rice bran is processed by extrusion stabilization technology, and the processing temperature is 120° C. and the time is 3s. Put the obtained extrusion-stabilized rice bran into a pulverizer, add liquid nitrogen into the pulverizing cavity of the pulverizer, and continuously pulverize for 3 minutes to obtain coarse rice bran powder. The obtained coarse rice bran powder and distilled water were mixed in a ratio of 1:10, added to a colloid mill, and ultra-finely pulverized by a wet method for 15 minutes to obtain wet rice bran powder. The wet rice bran powder was passed through a 200-mesh sieve to remove some large particles, and then dried at 60°C to obtain micronized rice bran, and the drying time was 1.5h.

Embodiment 3

[0039] After removing impurities from the fresh rice bran, the rice bran was treated by extrusion stabilization technology, and the treatment temperature was 100° C. and the time was 3 s. Put the obtained extrusion-stabilized rice bran into a pulverizer, add liquid nitrogen into the pulverizing cavity of the pulverizer, and continuously pulverize for 3 minutes to obtain coarse rice bran powder. The obtained coarse rice bran powder and distilled water were mixed in a ratio of 1:10, added to a colloid mill, and ultra-finely pulverized by a wet method for 15 minutes to obtain wet rice bran powder. The wet rice bran powder was passed through a 200-mesh sieve to remove some large particles, and then dried at 60°C to obtain micronized rice bran, and the drying time was 1.5h.

[0040] Since extrusion stabilization inactivates lipoxygenase, it also promotes the Maillard reaction of rice bran, resulting in a unique color and flavor. Through the comparison of Examples 1-3, under the co...

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Abstract

The invention discloses a micronization method for extruding and stabilizing rice bran, and relates to the field of food processing, the method comprises the following steps: i) extruding and stabilizing; ii) performing low-temperature dry crushing; iii) performing wet crushing; iv) sieving; and v) drying. According to the micronization method disclosed by the invention, the problem of excessive heat production in micronization processing of the rice bran is relieved, the micronization efficiency is also improved, and the taste, the sensory quality and the nutrient release property of the rice bran are improved.

Description

Technical field [0001] The invention relates to the technical field of food processing, and in particular to a micronization method for extrusion-stabilized rice bran. Background technique [0002] Rice is one of my country's main food crops. According to statistics, in 2020, my country's rice output exceeded 210 million tons, and its main by-product, rice bran, exceeded 12 million tons annually. Rice bran is one of the most nutritious parts of rice, containing 25-40% dietary fiber, 10-20% lipids (75-80% of which are unsaturated fatty acids), 11-17% protein, and a large amount of minerals. , vitamins and other bioactive substances, including polyphenols, total flavonoids, γ-oryzanol, squalene, etc. However, due to the presence of fat and lipoxygenase, rice bran quickly becomes rancid after milling, so the lipoxygenase must be inactivated immediately through a stabilization process. [0003] At present, the most common stabilization method that is also the most widely resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10
CPCA23L7/115A23L7/198A23V2002/00A23V2300/10
Inventor 敬璞殷思佳
Owner SHANGHAI JIAO TONG UNIV
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