Method for stabilizing rice bran with microwave-assisted enzymes

A microwave-assisted, enzyme-stabilized technology, which is applied in the field of rice bran processing, can solve the problems of low enzymatic efficiency, etc., and achieve the effect of sufficient reaction, promotion of contact degree, and obvious effect

Inactive Publication Date: 2016-02-24
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reason may be that the exogenous protease is not easy to fully contact with the lipase contained in rice bran, resulting in low enzymatic efficiency

Method used

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  • Method for stabilizing rice bran with microwave-assisted enzymes
  • Method for stabilizing rice bran with microwave-assisted enzymes
  • Method for stabilizing rice bran with microwave-assisted enzymes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] a, the microwave-assisted alkaline protease method for stabilizing rice bran comprises the following steps:

[0042] 1) Dissolving 2 grams of alkaline protease in 80 grams of purified water to obtain an aqueous solution of alkaline protease;

[0043] 2) Add the alkaline protease aqueous solution prepared in 1) into 200 grams of fresh rice bran, and stir for 20 minutes to fully moisten the rice bran;

[0044] 3) Place the wet rice bran in 2) in a microwave dryer with a thickness of 2-4cm;

[0045] 4) Set the microwave frequency to 2450MHz, the power to 3kW, control the temperature between 60°C and 80°C during the microwave drying process, use intermittent microwave drying, and the drying time is 1.5 hours;

[0046] 5) Take the material in step (4) out of the oven, and dry it at 70°C to obtain stabilized rice bran.

[0047] b. Microwave group: except that alkaline protease is not added, other steps are the same as the microwave-assisted alkaline protease-stabilized rice...

Embodiment 2

[0056] a, the microwave-assisted ficin method for stabilizing rice bran comprises the following steps:

[0057] 1) dissolving 2 grams of ficin in 80 grams of purified water to obtain an aqueous solution of ficin;

[0058] 2) Add the ficin aqueous solution prepared in 1) into 200 grams of fresh rice bran, and stir for 20 minutes to fully moisten the rice bran;

[0059] 3) Place the wet rice bran in 2) in a microwave dryer with a thickness of 2-4cm;

[0060] 4) Set the microwave frequency to 2450MHz, the power to 3kW, control the temperature between 60°C and 80°C during the microwave drying process, use intermittent microwave drying, and the drying time is 1.5 hours;

[0061] 5) Take the material in step (4) out of the oven, and dry it at 70°C to obtain stabilized rice bran.

[0062] b. Microwave group: except that ficin was not added, other steps were the same as the microwave-assisted ficin stabilization of rice bran.

[0063] C, enzymatic method group comprises the followi...

Embodiment 3

[0071] a, the microwave-assisted bromelain method for stabilizing rice bran comprises the following steps:

[0072] 1) Dissolving 2 grams of bromelain in 80 grams of purified water to obtain an aqueous solution of bromelain;

[0073] 2) Add the bromelain aqueous solution prepared in 1) into 200 grams of fresh rice bran, and stir for 20 minutes to fully moisten the rice bran;

[0074] 3) Place the moistened rice bran in 2) in a microwave dryer with a thickness of about 3cm;

[0075] 4) Set the microwave frequency to 2450MHz, the power to 3kW, control the temperature between 60°C and 80°C during the microwave drying process, use intermittent microwave drying, and the drying time is 1.5 hours;

[0076] 5) Take the material in step (4) out of the oven, and dry it at 70°C to obtain stabilized rice bran.

[0077] b. In the microwave group, except that bromelain is not added, other steps are the same as the microwave-assisted bromelain-stabilized rice bran method.

[0078] C, enzy...

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Abstract

The invention relates to the technical field of processing of rice bran, in particular to a method for stabilizing rice bran with microwave-assisted enzymes. The method comprises the following steps of adding protease to fresh rice bran, and uniformly mixing the protease and the fresh rice bran so as to obtain a moist material; performing microwave treatment on the moist material, wherein in the microwave treatment process, the temperature of the moist material is not higher than 80 DEG C; and drying the moist material after microwave treatment so as to obtain stabilized rice bran. According to the method disclosed by the invention, a principle for catalyzing activity by utilizing microwave activating enzymes is used, a microwave-assisted enzyme method is adopted for stabilizing the rice bran, through moderate microwave shock action, the activity of foreign protein enzymes and the contact degree of the foreign protein enzymes with rice bran lipase is increased, the enzymatic reaction effect is activated and increased, and the effect on the stabilization of the rice bran is obvious. The protease only has an effect on the specific lipase and peroxidase without destroying other nutrient components in the rice bran, wherein the temperature in the whole action process is not higher than 80 DEG C, and the bioactivators in the rice bran is reserved to the maximum.

Description

technical field [0001] The invention relates to the technical field of rice bran processing, in particular to a method for microwave-assisted enzyme stabilization of rice bran. Background technique [0002] The annual output of rice bran in my country is about 13 million tons. This is a great resource of agricultural products. However, only about 10% of rice bran is used for oil extraction in my country. Compared with Japan's 100% and even India's 30% utilization rate of rice bran, there is still a big gap. The application of deep processing of rice bran has great economic benefits and social significance. [0003] However, rice bran is unstable, and the fat in it is very easy to rancid, which leads to the deterioration of rice bran, which is not conducive to its storage and processing. After a few hours of newly produced rice bran, its free fatty acid content increases to 5% to 10%. Rancid rice bran is not only unsuitable for food, but also unsuitable for feed and indu...

Claims

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Application Information

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IPC IPC(8): A23L3/54A23L3/3571
CPCA23L3/3571A23L3/54
Inventor 夏陈陈建张盈娇邓俊琳
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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