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Joint production method of edible rice bran oil and rice polishings protein

A joint production and rice bran protein technology, which is applied to the preparation method of peptides, oil/fat production, chemical instruments and methods, etc., can solve the loss of oil nutrients and physiologically active substances, the loss of further utilization value of cakes, and the harm to human body Health and other problems, to achieve the effect of increasing utilization value, low degree of denaturation, and improving nutritional value

Inactive Publication Date: 2008-07-16
马涛 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production of vegetable oil generally adopts the method of high temperature pressing or solvent leaching. The oil produced by high temperature pressing method is prone to produce harmful substances such as trans fatty acids and oil polymers, and the nutrients and physiologically active substances contained in the oil are seriously lost, especially protein. The denaturation is serious, and the pressed cake loses the value of further utilization; the solvent leaching method is likely to cause solvent residues in the product and endanger human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] First, sieve the fresh rice bran 2 hours after rice milling, remove impurities with a 20-mesh sieve, then dry the raw material with a 60°C dryer to make the water content reach 10%, send it to an oil press for oil production, and control the screw speed to 30r / min , the temperature is 50°C, and the crude oil obtained by pressing is precipitated and finely filtered to obtain first-grade edible rice bran oil; the obtained cold-pressed cake is directly crushed with a pulverizer to make powder, and then passed through an 80-mesh sieve to obtain semi-defatted rice bran protein powder.

[0009] The quality index of rice bran oil obtained by using this technology: acid value (KOH) / (mg / g)≤0.20, peroxide value / (mmol / kg)≤5.0, moisture and volatile matter / (%)≤0.05; semi-skimmed rice bran protein The quality index of flour: moisture ≤ 2%, protein ≤ 40%, residual oil ≤ 7%, crude fiber content ≤ 8%.

Embodiment 2

[0011] First, sieve the fresh rice bran 1.5 hours after rice milling, use a 20-mesh sieve to remove impurities, then dry it with a dryer at 65°C to make the water content reach 7%, send it to an oil press for oil production, and control the screw speed at 25r / min. The temperature is 65°C, and the crude oil obtained by pressing is precipitated and finely filtered to obtain first-grade edible rice bran oil; the obtained cold-pressed cake is directly crushed with a pulverizer to make powder, and then passed through an 80-mesh sieve to obtain semi-defatted rice bran protein powder.

[0012] The quality index of rice bran oil obtained by using this technology: acid value (KOH) / (mg / g)≤0.20, peroxide value / (mmol / kg)≤5.0, moisture and volatile matter / (%)≤0.05; semi-skimmed rice bran protein The quality index of flour: moisture ≤ 2%, protein ≤ 40%, residual oil ≤ 7%, crude fiber content ≤ 8%.

Embodiment 3

[0014] First, sieve the fresh rice bran 1 hour after rice milling, remove impurities with a 20-mesh sieve, and then dry it with a dryer at 70°C to make the water content reach 5%, send it to an oil press for oil production, and control the screw speed at 20r / min. The temperature is 70°C, and the crude oil obtained by pressing is precipitated and finely filtered to obtain first-grade edible rice bran oil; the obtained cold-pressed cake is directly crushed with a pulverizer to make powder, and then passed through an 80-mesh sieve to obtain semi-defatted rice bran protein powder.

[0015] The quality index of rice bran oil obtained by using this technology: acid value (KOH) / (mg / g)≤0.20, peroxide value / (mmol / kg)≤5.0, moisture and volatile matter / (%)≤0.05; semi-skimmed rice bran protein The quality index of flour: moisture ≤ 2%, protein ≤ 40%, residual oil ≤ 7%, crude fiber content ≤ 8%.

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Abstract

The invention relates to a co-production method of edible rice bran oil and rice bran protein, which is characterized in that: the rice bran which is within 2 hours after rice milling is processed by using a dryer at 50 DEG C to 70 DEG C, the water content of the rice bran is dried to 2 percent to 10 percent; the cooling is carried out till the normal temperature, a piece of low-temperature oil pressing equipment is directly used, the pressing temperature is 20 DEG C to 80 DEG C and a screw rod is controlled to the rotation speed of 10 to 40r / min for carrying out the low-temperature pressing so as to obtain the low-temperature pressed crude oil and a low temperature pressed cake; the rice bran crude oil is treated with precipitation and fine filtration so as to obtain the rice bran oil; the low temperature pressed cake is smashed and filtered by using a 80-mesh screen so as to obtain the half-defatted rice bran protein powder. The method which is provided by the invention can keep the active substances in the oil material, the nutritional value is improved, the color of the rice bran oil is shallow; the invention has unique taste of the rice bran and no chemical reagent pollution or residue, the protein loss is less, the degeneration degree of the protein is low, and the utilization value of the protein of the cake is improved.

Description

technical field [0001] The invention relates to a method for joint production of edible rice bran oil and rice bran protein. Background technique [0002] The production of vegetable oil generally adopts the method of high temperature pressing or solvent leaching. The oil produced by high temperature pressing method is prone to produce harmful substances such as trans fatty acids and oil polymers, and the nutrients and physiologically active substances contained in the oil are seriously lost, especially protein. The denaturation is serious, and the pressed cake loses the value of further utilization; the solvent leaching method is likely to cause solvent residues in the product and endanger human health. Low-temperature oil production, combining the advantages of the above two methods, not only preserves the active substances in the oil and improves the nutritional value, but also produces oil with light color, unique flavor of oil, no chemical reagent pollution or residue, ...

Claims

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Application Information

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IPC IPC(8): C11B1/06C07K1/14
Inventor 马涛
Owner 马涛
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