Edible defatted rice bran and preparation method thereof

Abstract

The invention relates to an edible defatted rice bran and a preparation method thereof. The method comprises the steps of screening and coarse crushing, saponification and degreasing, grinding, enzymolysis, enzymatic sterilization, spray drying and the like. By adopting the method of the invention, the residual organic solvent, fat and ash in the defatted rice bran are removed, the residual organic solvent is reduced to ≤3 μg / g, the fat content is ≤1%, and the ash content is ≤3%. Combining physical crushing and enzyme technology to modify rice bran fiber, the fineness of the finished product exceeds 20 μm, which can be resolved by the human tongue. Its harsh and unpalatable taste.

Description

【Technical field】 [0001] The invention belongs to the technical field of deep processing of rice. More specifically, the present invention relates to an edible defatted rice bran, and also relates to a preparation method of the edible defatted rice bran. 【Background technique】 [0002] Rice bran is a mixture of the cortex and a small amount of rice germ and broken rice during the whitening process of brown rice, accounting for about 10% of rice. Compared with polished white rice, rice bran and rice germ contain more protein, fat, dietary fiber, Nutrients such as vitamins and minerals. A USDA study reported that 64 percent of the nutrients in rice grains are concentrated in the bran. China is the world's largest rice-producing country, producing 196 million tons of rice in 2009. Therefore, the effective use of rice bran, a huge resource, has become one of the important factors that determine the sustainable and stable development of the grain industry. [0003] In recent y...

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Problems solved by technology

[0005] The invention adopts hot water washing to remove residual organic solvents, saponification and degreasing, removes unsafe and inedible factors in defatted rice bran, and combines high-pressure homogeneous pulverization and enzymatic hydrolysis technology to prepare organic solvent residues less than or equal to 3 μg / g, Edible defatted rice bran with fat content ≤ 1%, ash content ≤ 3%, and particle size less than 20 μm. This kind of edible defatted rice bran has not been reported in domestic and foreign open documents

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