Preparation method of rice bran fermented whole flour

Abstract

The invention discloses a preparation method of rice bran fermented whole flour. Rice bran fermented whole flour is prepared after degreased rice bran is sequentially subjected to semi-solid-state enzymolysis, semi-solid-state fermentation, baking and low-temperature superfine grinding treatment; in semi-solid-state enzymolysis, water and high-temperature-resistant alpha-amylase are sprayed in the degreased rice bran and cooling is performed after high-temperature and high-humidity treatment; in semi-solid-state fermentation, the degreased rice bran after enzymolysis is inoculated with compound lactic acid bacteria consisting of lactobacillus plantarum and lactobacillus acidophilus; the baked degreased rice bran is mixed with soybean meal, corn flour and dextrin before low-temperature superfine grinding. The prepared rice bran fermented whole flour is uniform, good in flavor and rich in nutritional ingredients such as soluble phenol, soluble protein, soluble dietary fibers and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing rice bran fermented whole powder. Background technique [0002] Rice bran is a by-product of rice processing, which accounts for about 8% of the weight of rice, but concentrates about 64% of the nutrients in rice. It is called an underutilized raw material by the United Nations Industrial Development Organization. At present, the production line of rice bran oil has been established in China. However, the defatted rice bran is rich in protein, vitamins, plant polyphenols and dietary fiber and other nutritional and physiologically active substances, but it is mainly used as animal feed, and most of it is discarded as waste. Caused a serious waste of resources. The low level of processing and utilization of defatted rice bran is mainly due to the fact that the main components of rice bran are cellulose and starch, which have problems such as poor fla...

AI Technical Summary

Problems solved by technology

For example, application number 201410609234.6 discloses a semi-solid fermentation method for releasing rice bran phenols, which uses inoculation of yeast, Leuconostoc and Lactobacillus acidophilus in sterilized and cooled defatted rice bran to ferment, so as to improve the yield of rice bran. The content of soluble phenolic substances is used to increase the utilization rate and added value of rice bran. However, the broken rice needs to be liquefied in the pretreatment and then added to the defatted rice bran. In addition to the complicated operation, the cost is also greatly increased, and the comprehensive In the whole process, due to the consideration of the selection of strains, in addition to achieving the effect of increasing the content of soluble phenolic substances, other beneficial substances in rice bran have not been significantly improved