Enzyme-deactivation stabilizing treatment method of rice bran

Abstract

The invention discloses an enzyme-deactivation stabilizing treatment method of rice bran. According to the stabilizing treatment method, by combining a rapid microwave heating manner with an efficient far-infrared temperature control manner, the disadvantage that although the temperature increase is rapid, the temperature is difficult to stabilize and control in a microwave heating manner is overcome, and microwave and far-infrared heating energy-saving techniques are truly applied to the production field of enzyme deactivation of rice bran. According to the stabilizing treatment method, the residual activity of peroxidase of rice bran which is subjected to enzyme-deactivation stabilization is 1.1%, and after the rice bran is cultured in a constant-temperature incubator at 37 DEG C for 60 days, the free fatty acid value of the stabilized rice bran is always stabilized at 140mgKOH / 100g-170mgKOH / 100g; the microwave heating technique and the far-infrared heating technique are two excellent energy-saving heating techniques and are applied to the industrial production of stabilization of rice bran, so that the purposes of high efficiency, energy saving, emission reduction and consumption reduction are achieved; by combining the microwave heating technique and the far-infrared heating technique, the disadvantages of the single microwave heating manner that the temperature is difficult to control, and the product quality is instable are overcome.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a rice bran enzyme-inactivating and stabilizing treatment method. Background technique [0002] Rice bran is a by-product of rice processing. It is a mixture of cortex and a small amount of rice germ produced during brown rice milling. It is a renewable resource with a large amount and a wide range. The United Nations Industrial Development Organization (UNIDD) calls rice bran an underutilized raw material. According to the research report of the United States Department of Agriculture, 64% of the nutrients in rice are concentrated in rice bran, which is a valuable resource for the development of rice bran oil, rice bran health food and various biologically active substances. my country's annual output of rice is about 200 million tons, and it is the world's largest rice-producing country. The quality of rice bran accounts for about 7.5% to 8.0% of ric...

AI Technical Summary

Problems solved by technology

However, in the large-scale microwave heating with a large amount of material to be processed, the moisture of the surface material volatilizes quickly and the temperature rises slowly, while the moisture of the inner layer material is not easily volatilized due to the barrier, which will increase the local moisture content, and the heating effect of microwave heating is high.

The current microwave heating uses far-infrared surface temperature measurement technology, which can only detect the temperature of the surface material, and cannot accurately obtain the temperature of the entire heating material and the inner layer. Far lower than the temperature of the inner (inner) layer, the temperature difference between the inside and the outside is large, the uniform heating effect is not good, and continuous operation cannot be performed

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