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A kind of rice bran inactivating enzyme stabilization treatment method

A technology of stabilization treatment and rice bran, applied in the fields of food science, food preservation, application, etc., can solve the problems of large temperature difference between inside and outside, poor uniform heating effect, and fast volatilization of water on the surface material, achieve a small degree of denaturation, overcome microwave The effect of difficult heating temperature control

Inactive Publication Date: 2018-04-17
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A kind of rice bran inactivating enzyme stabilization treatment method
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  • A kind of rice bran inactivating enzyme stabilization treatment method

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Weigh rice bran powder with a water content of 10%, pass through a sieve, and take the 40-mesh sieve, and spray clean water while stirring in a mixer at 700-1000 rpm. The amount of water sprayed makes the water content of rice bran reach 18%, continue stirring to make the rice bran evenly hydrated. Enter the microwave reactor, adjust the microwave power, and raise the temperature to the set 70°C within 60 seconds. Using a conveyor belt, the rice bran is transported to the far-infrared heating section that has been heated to 80°C, where it is heated and kept for 15 minutes. Continue to carry out the next section of microwave heater through the conveyor belt, and heat while conveying on the conveyor belt. The temperature of this section is set at 90 ° C. After heating for 200 seconds, the conveyor belt is sent to the air conveyor for transmission and cooling. Then pass through a 40-mesh sieve, and the oversize is returned to the pulverizer for re-grinding, and the unders...

Embodiment 2

[0032] Weigh rice bran powder with a water content of 10%, pass through a sieve, and take the 40-mesh sieve, and spray clean water while stirring in a mixer at 700-1000 rpm. The amount of water sprayed makes the water content of rice bran reach 30%, continue stirring to make the rice bran evenly hydrated. Enter the microwave reactor, adjust the microwave power, and raise the temperature to the set 80°C within 300 seconds. Using a conveyor belt, the rice bran is transported to the far-infrared heating section that has been heated to 90°C, where it is heated and kept for 8 minutes for reaction. Continue to carry out the next section of microwave heater through the conveyor belt, and heat while conveying on the conveyor belt. The temperature of this section is set at 100 ° C. After heating for 50 seconds, the conveyor belt is sent to the air conveyor for transmission and cooling. Then pass through a 40-mesh sieve, and the oversize is returned to the pulverizer for re-grinding, a...

Embodiment 3

[0034] Weigh rice bran powder with a water content of 10%, pass through a sieve, and take the 40-mesh sieve, and spray clean water while stirring in a mixer at 700-1000 rpm. The amount of water sprayed makes the water content of rice bran reach 25%, continue stirring to make the rice bran evenly hydrated. Enter the microwave reactor, adjust the microwave power, and raise the temperature to the set 75°C within 180 seconds. Using a conveyor belt, the rice bran is transported to the far-infrared heating section that has been heated to 86° C., where it is heated and kept for 1.5 minutes. Continue to carry out the next section of microwave heater through the conveyor belt, and heat while conveying on the conveyor belt. The temperature of this section is set at 95 ° C. After heating for 120 seconds, the conveyor belt is sent to the air conveyor for transmission and cooling. Then pass through a 40-mesh sieve, and the oversize is returned to the pulverizer for re-grinding, and the un...

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Abstract

The invention discloses a rice bran enzyme-inactivating stabilization treatment method, which combines the rapid heating method of microwave heating with the high-efficiency and temperature-controlling method of far-infrared, and overcomes the shortcomings of microwave heating, although the temperature rises quickly, but the temperature is stable and difficult to control. The energy-saving technology of microwave and far-infrared heating can be applied to the field of rice bran inactivation enzyme production on a large scale. The residual activity of the enzyme-inactivated stabilized rice bran peroxidase prepared by the technology of the present invention is 1.1%. After culturing in a constant temperature incubator at 37°C for 60 days, the free fatty acid value of the stabilized rice bran is always stable at 140-170mgKOH / 100g. Microwave and far-infrared are two superior energy-saving heating technologies. Applying microwave and far-infrared heating technology to the industrial production of rice bran stabilization has achieved high efficiency, energy saving, emission reduction, and consumption reduction. Through the combination of microwave heating and far-infrared heating technology, it overcomes the shortcomings of simple microwave heating, which is difficult to control the temperature and unstable product quality.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/005A23L3/01A23L3/18
CPCY02P60/85
Inventor 钟耕钟典
Owner SOUTHWEST UNIV