Preparation method of rice bran fermented whole flour

A technology of rice bran fermentation and defatted rice bran, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of no significant improvement, complicated operation, increased cost, etc., to increase nutrients and optimize fermentation process , good flavor effect

Active Publication Date: 2016-05-18
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing rice bran fermented whole powder, comprising the following preparation steps:

[0026] S1. Semi-solid enzymatic hydrolysis: Spray water and high temperature-resistant α-amylase evenly in 1000g of dry defatted rice bran, steam in boiling water for 15 minutes, and wait for it to cool down; the amount of water sprayed is 50% of the weight of the original defatted rice bran, which is resistant to high temperature The addition of α-amylase is 0.8% of the original defatted rice bran weight;

[0027] S2. Semi-solid fermentation: inoculate the cooled defatted rice bran with compound lactic acid bacteria composed of Lactobacillus plantarum and Lactobacillus acidophilus, the ratio of the two is 1:1, and the amount of compound lactic acid bacteria added is 2% of the weight of the original defatted rice bran , the fermentation temperature was 32°C, and the fermentation time was 24h; among them, Lactobacillus plantarum and Lactobacillus acidophilus were respec...

Embodiment 2

[0031] S1. Semi-solid enzymatic hydrolysis: Spray water and high-temperature-resistant α-amylase evenly in dry defatted rice bran, steam in boiling water for 30 minutes, and wait for it to cool; - Amylase is added in an amount of 2.6% by weight of the original defatted rice bran;

[0032]S2. Semi-solid fermentation: inoculate the cooled defatted rice bran with compound lactic acid bacteria composed of Lactobacillus plantarum and Lactobacillus acidophilus, the ratio of the two is 1:1, and the amount of compound lactic acid bacteria added is 6% of the weight of the original defatted rice bran , the fermentation temperature was 36°C, and the fermentation time was 48h; among them, Lactobacillus plantarum and Lactobacillus acidophilus were respectively inoculated into 50mL of sterilized MRS broth medium at 32°C and expanded until the number of viable bacteria reached 8lgCFU / ml, mixed at a ratio of 1:1 as a seed fermentation liquid; the fermented rice bran was tested, and the rice b...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23V2002/00A23V2400/113A23V2400/169
Inventor 刘磊张名位张瑞芬张雁魏振承唐小俊邓媛元肖娟
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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