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Preparation of dietary fiber from rice bran particles and application of the same in sausage

A technology of dietary fiber and microparticles, which is applied in the field of food processing, can solve problems such as waste of functional components and resources, low production utilization rate, rough taste of fiber toughness, etc., and achieve the effect of simple method, low cost and rich nutrition

Inactive Publication Date: 2009-10-21
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Rice bran is rich in dietary fiber, and the content of dietary fiber after degreasing can reach 30%-50%. However, due to the strong fiber toughness and rough taste, the production utilization rate is extremely low, resulting in a waste of functional components and resources

Method used

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  • Preparation of dietary fiber from rice bran particles and application of the same in sausage
  • Preparation of dietary fiber from rice bran particles and application of the same in sausage
  • Preparation of dietary fiber from rice bran particles and application of the same in sausage

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Embodiment 1

[0018] 1. Pass defatted rice bran through a 50-mesh sieve, accurately weigh 100g, dissolve it in 0.2mol / L NaOH according to a solid-liquid ratio of 1:10, stir it magnetically for 0.5 hours, remove the supernatant by centrifugation, and mix the residue by 1:12 Add deionized water to the solid-liquid ratio, and adjust the pH value to about 10.0, place it in a 60°C water bath, add 250u / g alkaline protease, and enzymolysis time 120min. After the enzyme-inactivating treatment, adjust the pH to 5.6, and place it in a water bath at 90-95°C for 20-25 minutes for pregelatinization, add 150u / g high-temperature amylase, and enzymatically hydrolyze for 30 minutes. Centrifuge after enzyme treatment. Dissolve the residue with 95% ethanol with a solid-to-liquid ratio of 1:4 heated to 60°C in advance, let it stand for 60 minutes, filter it with suction, and dry it. That is, the defatted rice bran dietary fiber is obtained.

[0019] 2. Preliminarily pulverize the extracted dietary fiber with...

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Abstract

The invention provides preparation of dietary fiber from rice bran particles and application of the same in sausage, and belongs to the technical field of food processing. The preparation method comprises the following steps: taking defatted rice bran as a raw material, pulverizing, sieving, soaking in alkali liquor, allowing proteinase hydrolysis and amylase zymolysis, centrifuging, taking residues, dissolving the residues in 95% ethanol according to weight-volume ratio of 1:4, allow precipitating of dietary fiber, drying the precipitate after suction filtration to obtain the dietary fiber; and allowing superfine pulverization of the extracted dietary fiber to obtain the dietary fiber from rice bran particles. The superfine pulverization technology can help greatly improve physical and chemical properties of the dietary fiber from rice bran particles such as water retention, oil retention and expansive force, and improve taste and can be applied to the sausage by selecting the best particle size range and addition level. The dietary fiber made from rice bran particles has the advantages of richness in nutrition, low cost, innocuity and safety, and simple and convenient preparation method. The dietary fiber made from rice bran particles expands use scope of the defatted rice bran, provides the foundation for further research on properties of the dietary fiber from defatted rice bran, and promotes research and development of functional sausage.

Description

technical field [0001] The preparation of rice bran particle dietary fiber and its application in sausages belong to the technical field of food processing. As a new food processing technology, ultrafine grinding can greatly improve the physical and chemical properties and taste of dietary fiber. Adding rice bran particle dietary fiber to sausage has promoted the development of functional meat products. Background technique [0002] With the deepening of scientific research, the efficacy of dietary fiber has gradually been recognized, and now it has been listed as the "seventh nutrient". The latest research shows that increasing the content of dietary fiber in the diet can reduce the incidence of coronary heart disease, obesity, hypertension, and diabetes, reduce the damage to the pancreas caused by long-term heavy drinking, and reduce the content of cholesterol in the blood. Dietary fiber can also be added to many foods as a functional food base material to improve the nut...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/29A23L1/308A23L1/314A23L1/317A23L33/22
Inventor 张晖郭晓娜王立李伦姚惠源
Owner JIANGNAN UNIV
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