Fresh rice bran pretreatment process and matched device thereof

Abstract

The invention discloses a fresh rice bran pretreatment process and a matched device thereof, belonging to the field of oil pretreatment. The process comprises the following steps: (1) performing floury product separation treatment on fresh rice bran so as to obtain purified rice bran of which the fine broken rice content is lower than 1 percent; and (2) collecting the purified rice bran, and performing sterilization, inactivation and forming treatment on the purified rice bran. The matched device comprises a floury product separator, a collecting cyclone separator, a sterilization forming machine and an air heater, wherein an air inlet of the floury product separator is communicated with a hot-air conveying pipeline; the other end of the hot-air conveying pipeline is connected with an air outlet of the air heater; a fresh rice bran inlet is formed in the hot-air conveying pipeline between the air heater and the floury product separator; an upper air outlet of the floury product separator is connected with an air inlet of the collecting cyclone separator through a pipeline; a discharge opening of the collecting cyclone separator is connected with a feeding hole of the sterilization forming machine through a feeding auger. The fresh rice bran is pretreated by utilizing the process and the device provided by the invention, the obtained rice bran is suitable for being stored for more than one month at room temperature, the acid value of leached crude rice bran oil is maintained on a low level, and the storage acid value is slowly raised.

Description

technical field [0001] The invention belongs to the field of oil plant pretreatment, and in particular relates to a fresh rice bran pretreatment process and a supporting device thereof. Background technique [0002] Rice bran contains a variety of enzymes, especially lipase and lipoxygenase, which can easily lead to a rapid increase in the acid value of fresh rice bran and crude rice bran oil in a short time, and can even completely decompose the oil within 2 to 3 days. Therefore, in actual production, it is usually necessary to extract the oil from fresh rice bran as soon as possible, or to stabilize the rice bran in time (within 10 to 20 minutes) to inactivate the enzymes contained in it. [0003] In addition, the fresh rice bran produced by rice mills usually contains 1% to 4% rice bran. The main component of rice cakes is starch, which can easily absorb water and swell, which will cause the material to stick, which will have a serious impact on the permeability of the m...

AI Technical Summary

Problems solved by technology

The main component of rice noodles is starch, which can easily absorb water and swell, which will cause the material to stick, which will have a serious impact on the permeability of the material and the feeding

On the other hand, rice cakes are also easy to absorb oil, which affects the normal extraction of oil

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