Method for processing husked rice and stabilizing rice bran by microwave

A technology of microwave treatment and brown rice, which is applied in the direction of preserving seeds through radiation/electrical treatment, etc., can solve the problems of low productivity, high price of extruder, great influence of operating parameters and material parameters, etc., and achieve low production cost and high efficiency High, hygienic and simple process effect

Inactive Publication Date: 2008-11-12
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this stabilization method are that the price of the extruder is high, and the processing flexibility is small. At the same time, the extrusion operation process is greatly affected by the operating parameters of the extruder and the material parameters, and it is difficult to adjust to maximize the inactivation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 After paddy husking and before rice milling, brown rice was treated with microwaves at a frequency of 915 MHz, power of 10 microwave generators was 10 kW, and microwave action time was 30 s. The brown rice is conveyed through the conveyor belt, the linear velocity of the conveyor belt is 0.5m / s, and the thickness of the material layer is 10cm.

Embodiment 2

[0022] Example 2 After paddy husking and before rice milling, brown rice is treated with microwaves, microwave frequency is 915MHz, microwave generator power is 50kW4, microwave action time is 10min, pulse mode is adopted, microwave pulse width is 10s, action interval is 30s. The brown rice is conveyed through the conveyor belt, the linear speed of the conveyor belt is 1m / s, and the thickness of the material layer is 20cm.

Embodiment 3

[0023] Example 3 After paddy husking and before rice milling, brown rice is treated with microwaves, microwave frequency is 2450 MHz, microwave generator power is 100 kW, microwave action time is 6 min, pulse mode is adopted, microwave pulse width is 60 s, and action interval is 60 s. The brown rice is conveyed through the conveyor belt, the linear speed of the conveyor belt is 2m / s, and the thickness of the material layer is 5cm.

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Abstract

The present invention relates to a processing method of milled rice by microwave to stabilize rice bran, which performs the microwave process to the milled rice without pull after rice hulling, belonging to the field of agricultural products processing. The obtained milled rice with low or no lipase activity can be obtained or be further processed to produce rice bran, the obtained milled rice or rice bran has high fat stability. The processing method of milled rice by microwave to stabilize rice bran of the invention has high efficiency, simple and sanitary process and low manufacture cost.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a method for treating brown rice with microwaves to stabilize rice bran. Background technique [0002] my country is the world's largest rice-producing country, with an annual output of about 198 million tons, accounting for 1 / 3 of the world's total output. Rice resources are very rich. Rice bran is a by-product of the brown rice whitening process, accounting for 5% to 7% of the weight of brown rice, and is composed of the peel, seed coat, aleurone layer and rice germ of brown rice. Fresh rice bran is yellow in color and has a clear fragrance of rice. Rice bran contains 12% to 16% protein, 12% to 23% fat, 8% to 10% crude fiber and 7% to 12% ash. It is also rich in vitamins and minerals, and at least 78% of the V of brown rice is concentrated. B1 , 47% of V B2 , 67% of V PP and 80% iron. Rice bran protein contains all essential amino acids and is hyp...

Claims

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Application Information

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IPC IPC(8): A23B9/06
Inventor 钱建亚
Owner YANGZHOU UNIV
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