Edible defatted rice bran and preparation method thereof

A technology for defatting rice bran and rice bran oil, which is used in food preparation, application, food science and other directions

Inactive Publication Date: 2011-12-07
JIANGXI GOLDEN AGRI BIOTECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

Method used

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  • Edible defatted rice bran and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Example 1 : The preparation of edible defatted rice bran of the present invention

[0067] Weigh 600kg of degreased rice bran after extracting rice bran oil, its water content is 8.11%, use cleaning sieve and iron remover to remove obvious impurities and metal, and use the hammer mill produced by Shanghai Huasan Powder Equipment Co., Ltd. to grind the material Grinding to 70 mesh; add water to the crushed material to adjust the slurry to a concentration of 16.7%, preheat it to 60°C through a heat exchanger, then transport it to the reaction tank for heat preservation, and then carry out saponification reaction with 10% NaOH solution at a temperature of 60°C After 2 hours, filter with plate and frame to remove soluble impurities, add water to the obtained saponified defatted rice bran to adjust the concentration of the feed solution to 12.8%, and stir evenly.

[0068] Then use the colloid mill produced by Shenyang Xiangyang Colloid Mill Factory to grind to 120 mesh, an...

Embodiment 2

[0073] Example 2 : The preparation of edible defatted rice bran of the present invention

[0074] Carried out in the same manner as in Example 1, except that the amount of cellulase produced by Novozymes (China) Biotechnology Co., Ltd. was 0.8% by weight of the defatted rice bran raw material.

[0075] According to the national GB5009.1 food hygiene inspection standard, the defatted rice bran obtained in this example was tested for nutritional components and other related indicators, and the results are listed in Table 1.

Embodiment 3

[0076] Example 3 : The preparation of edible defatted rice bran of the present invention

[0077] Carry out in the same manner as in the examples, except that 8% NaOH solution is used to carry out the saponification reaction at a temperature of 70°C.

[0078] According to the national GB5009.1 food hygiene inspection standard, the defatted rice bran obtained in this example was tested for nutritional components and other related indicators, and the results are listed in Table 1.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 陈林于秋生左能典
Owner JIANGXI GOLDEN AGRI BIOTECH
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