Method for synchronously preparing high-stability rice bran oil and rice bran protein

A technology of rice bran protein and rice bran oil, which is applied in the field of vegetable oil and protein extraction and processing, and can solve the problems of difficult extraction effect, denaturation of rice bran protein, and low oil extraction rate.

Inactive Publication Date: 2014-02-12
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

Moreover, due to the characteristics of the rice bran tissue state and the particularity of the distribution of oil and protein, it is difficult to achieve a good produc...

Method used

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  • Method for synchronously preparing high-stability rice bran oil and rice bran protein

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Effect test

Embodiment 1

[0024] The rice bran is crushed and passed through a 60-mesh sieve, and then extruded and extruded to obtain an extruded product. The die hole diameter of the extruder extruder is 18mm, the rotation speed of the extrusion screw is 120r / min, the temperature of the sleeve is 150°C, and the moisture content of the material is 18.5%; (2) The puffed product is pulverized and mixed with water to obtain a mixed solution. The weight ratio of the puffed product to water is 1:7. The mixed solution is subjected to pulse electric field treatment. The pulse time is 300μs and the flow rate is 60mL / min, pulse intensity 30kV / cm, pulse frequency 400Hz; (3) Add Protex-6L alkaline protease to the mixed solution after pulse electric field treatment for enzymolysis to obtain enzymolysis solution, the enzymolysis temperature is 56°C, enzymolysis The time is 1.98 hours, the amount of enzyme added is 2% of the weight of the material, the pH of the enzymolysis is 9.5, the enzymolysis solution is deact...

Embodiment 2

[0027]The rice bran is crushed and passed through a 60-mesh sieve, and extruded and extruded to obtain an extruded product. The die hole diameter of the extruded extruder is 15 mm, the rotational speed of the extruding screw is 120 r / min, the temperature of the sleeve is 140 ° C, and the moisture content of the material is 18.5%; (2) The puffed product is pulverized and mixed with water to obtain a mixed solution. The weight ratio of the puffed product to water is 1:7. The mixed solution is subjected to pulse electric field treatment. The pulse time is 350μs and the flow rate is 60mL / min, pulse intensity 30kV / cm, pulse frequency 400Hz; (3) Add Protex-6L alkaline protease to the mixed solution after pulse electric field treatment for enzymolysis to obtain enzymolysis solution, the enzymolysis temperature is 56°C, enzymolysis The time is 1.98h, the amount of enzyme added is 2% of the weight of the material, the pH of the enzymolysis is 9, the enzymolysis solution is deactivated ...

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Abstract

The invention relates to a method for synchronously preparing high-stability rice bran oil and rice bran protein, and belongs to a vegetable oil and protein extraction processing technology. The method comprises the steps of (1) grinding rice bran and then carrying out extrusion processing to obtain an expanded product; (2) mixing the ground expanded product with water to obtain a mixed liquid, and treating the mixed liquid by using a pulsed electric field; (3) adding alkaline protease into the mixed liquid which is treated by using the pulsed electric field, and carrying out enzymolysis to obtain enzymatic hydrolysate; carrying out enzyme deactivation on the enzymatic hydrolysate, and then carrying out centrifugal separation to obtain free oil, an emulsion, the hydrolysate and residue; separating the free oil, and standing still to obtain the rice bran oil; (4) collecting the hydrolysate and the emulsion, adding neutral protease into the collected hydrolysate and emulsion, carrying out secondary enzymolysis and centrifugal separation, and freeze-drying to obtain the rice bran protein. The method is simple in required processing equipment, low in cost and high in rice bran oil extraction rate, and the high-quality rice bran protein can be obtained at the same time.

Description

technical field [0001] The invention belongs to the extraction and processing technology of vegetable oil and protein, and mainly relates to a method for synchronously preparing highly stable rice bran oil and rice bran protein. Background technique [0002] Rice bran oil is a kind of nutritious vegetable oil, in which saturated fatty acid accounts for 15%-20%, unsaturated fatty acid content is more than 80%, linoleic acid content is about 38%, oleic acid content is about 42%, in line with the recommendation of the International Health Organization Optimum ratio of 1:1.1 of oleic acid and linoleic acid. Rice bran oil not only has a complete and reasonable composition of fatty acids, but also contains rich VE, oryzanol, phytosterols, squalene and other physiologically active ingredients. These substances can effectively reduce the concentration of low-density cholesterol in the blood, increase the concentration of high-density cholesterol, and achieve the functions of preven...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B1/00C12P21/06
Inventor 肖志刚周麟依齐宝坤王中江于金平李德敏
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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