High-purity rice bran protein and rice bran fibers and preparation method thereof

Abstract

The invention relates to high-purity rice bran protein and rice bran fibers, and further relates to a preparation method of the high-purity rice bran protein and the rice bran fibers. The preparation method includes the steps of raw material pretreatment, first size mixing and enzyme reaction, second size mixing and enzyme reaction, separate washing, drying and the like. According to the method, through superfine grinding and amylase and cellulose hydrolyzing, components of defatted rice bran are effectively separated, a whirlcone is utilized to conduct the washing treatment, and therefore separate washing efficiency is greatly improved. Compared with spray drying, flash drying equipment is utilized, investment is saved by about 40%, operating cost is saved by about 35%, in rice bran protein products, the protein content is over 80%, the ash content is below 3%, the fat content is below 0.5%, the protein extraction ratio is over 75%, and in rice bran fiber products, the fiber content is over 70%, the ash content is below 4%, and the fat content is below 1%. The high-purity rice bran protein and the rice bran fibers all can be widely applied to the field of health food, nutritious food and the like, and additional value of rice deep processing is greatly improved.

Description

【Technical field】 [0001] The invention belongs to the technical field of rice deep processing. More specifically, the present invention relates to high-purity rice bran protein and rice bran fiber, and also relates to a preparation method of high-purity rice bran protein and rice bran fiber. 【Background technique】 [0002] Rice bran is a mixture of the cortex and a small amount of rice germ and broken rice that are rolled off during the whitening process of brown rice. Compared with polished white rice, rice bran and rice germ contain higher protein, fat, dietary fiber, vitamins and minerals and other nutrients. A USDA study reported that 64% of the nutrients in rice are concentrated in the bran. Due to the action of lipase contained in rice, if the treatment is not timely, the fat in the rice bran produced after rice milling will be rapidly oxidized and spoiled. Therefore, most rice factories will quickly stabilize the rice bran by extrusion and puffing after rice milling....

AI Technical Summary

Problems solved by technology

However, in the current research focusing on the extraction of rice bran protein, the rice bran fiber and other functional substances in defatted rice bran have not received enough attention. The residue after protein often has high ash content and carbohydrates, etc. Even after the protein is hydrolyzed and extracted with protease, the smell and flavor of the residue are very poor, and it is difficult to continue to use as food

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