A kind of processing method of rice bran and the preparation method of rice bran rice cake

A processing method and technology of the production method, which are applied in the field of rice bran processing and the production of rice bran and rice cakes, can solve the problems of difficulty in swallowing rice bran, low bioavailability, poor absorption and the like, and achieve the advantages of increasing added value, simple process and low cost. Effect

Active Publication Date: 2019-05-17
LESHAN QUEJI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the above-mentioned deficiencies in the prior art, and provide a method for processing rice bran and a method for making rice bran rice cakes, which solve the problems of rice bran that are difficult to swallow, poor in taste, malabsorption, and low bioavailability The phenomenon, the process is simple, the cost is low, and rice bran is applied to various traditional foods, and the modern food processing technology is combined with the production of traditional Chinese delicacies to improve the innovation and palatability of traditional food raw materials, and can also improve its Shelf life, providing technical support for the industrialization development of this kind of food

Method used

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Examples

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Effect test

Embodiment 1

[0027] A method for processing rice bran: remove impurities and grind fresh rice bran into powder, pass through a 200-mesh sieve, rice bran can be rice bran of all rice, including coarse rice bran and fine rice bran, take the rice bran powder after grinding, and use a material-to-liquid weight ratio of 1: 8 Add water, soak for 1 hour, the rice bran powder will fully absorb water and swell, adjust the pH value to 7.5 with 1mol / L sodium hydroxide, heat and boil, stir for 30 minutes, after the fiber expands, heat and boil in an alkaline environment to partially hydrolyze the crude fiber Breaking is beneficial to the fermentation of rice bran. Stirring can make the mixture of rice bran powder and water heated evenly, so as not to cause carbonization. The time of heating and boiling should not be too long, so as to avoid the excessive hydrolysis of fibers and finally the loss of glucose in subsequent processing. And cause nutrient loss, then place the mixed solution of boiled rice b...

Embodiment 2

[0029] A method for processing rice bran: remove impurities and grind fresh rice bran into powder, pass through a 200-mesh sieve, rice bran can be rice bran of all rice, including coarse rice bran and fine rice bran, take the rice bran powder after grinding, and use a material-to-liquid weight ratio of 1: 10 Add water, soak for 1 hour, the rice bran powder will fully absorb water and swell, adjust the pH value to 8 with 1mol / L sodium hydroxide, heat and boil, stir for 40 minutes, after the fiber expands, heat and boil in an alkaline environment to partially hydrolyze the crude fiber Breaking is beneficial to the fermentation of rice bran. Stirring can make the mixture of rice bran powder and water heated evenly, so as not to cause carbonization. The time of heating and boiling should not be too long, so as to avoid the excessive hydrolysis of fibers and finally the loss of glucose in subsequent processing. And cause nutrient loss, then place the mixed solution of boiled rice br...

Embodiment 3

[0031]A method for processing rice bran: remove impurities and grind fresh rice bran into powder, pass through a 200-mesh sieve, rice bran can be rice bran of all rice, including coarse rice bran and fine rice bran, take the rice bran powder after grinding, and use a material-to-liquid weight ratio of 1: 9 Add water, soak for 1 hour, the rice bran powder will fully absorb water and swell, adjust the pH value to 7.8 with 1mol / L sodium hydroxide, heat and boil, stir for 35 minutes, after the fiber expands, heat and boil in an alkaline environment to partially hydrolyze the crude fiber Breaking is beneficial to the fermentation of rice bran. Stirring can make the mixture of rice bran powder and water heated evenly, so as not to cause carbonization. The time of heating and boiling should not be too long, so as to avoid the excessive hydrolysis of fibers and finally the loss of glucose in subsequent processing. And cause nutrient loss, then place the mixed solution of boiled rice br...

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PUM

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Abstract

The present invention discloses a rice bran processing method and a rice bran cake production method. The processing method utilizes physical, biological and chemical methods to conduct a series of processing for rice bran, so that the processing method can be directly applied to a variety of traditional foods, combine the modern food processing new technology and traditional Chinese cuisine production, improve the innovation and palatability of the raw materials of traditional food, can also improve the shelf life of the traditional food, and provide technical support for industrial development of the traditional food.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing rice bran and a method for making rice bran rice cake. Background technique [0002] Rice bran is a by-product of the processing of rice into rice and accounts for about 10% of brown rice by weight. my country's rice bran resources rank first in the world, with more than 10 million tons of rice bran every year. Rice bran is rich in nutrition, which concentrates 64% of rice nutrients and more than 90% of essential elements for human body. However, in my country's deep development and utilization of rice bran and the corresponding theoretical research, it is still at a relatively backward level. [0003] Because rice bran is rich in dietary fiber, γ-oryzanol, fat-soluble vitamins and phytosterols, it has the effect of inhibiting the increase of cholesterol in serum and liver. The disease of affluence has the effect of prevention and treatment. [0004] The dietary fi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/104A23L33/135
Inventor 石崇勇
Owner LESHAN QUEJI FOOD
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