Method for extracting rice bran oil through three-phase separation aqueous enzymatic method

Abstract

The invention discloses a method for extracting rice bran oil through a three-phase separation aqueous enzymatic method. By adopting a near infrared heating technology for stabilizing fresh rice brans, partial lipase and lipoxidase in rice bran are damaged, so that rice bran proteins cannot be excessively denatured; then through supercritical CO2 wall-breaking treatment, the residual activity of the lipoxidase and the like in the rice bran is further reduced, and meanwhile, a remarkable breaking effect on rice bran cell walls is achieved; contact sites with a complex enzyme are increased during an enzymolysis technology step, and interval type high-pressure pulse treatment is simultaneously carried out during an enzymolysis process, so that the effect of carrying out enzymolysis and demulsification simultaneously is achieved, the grease release and the oil drop gathering are facilitated, the dissolving of grease is accelerated, and the oil yield is improved; then through three-phase method separation, the grease and proteins are separated and extracted.

Description

technical field

[0001] The invention relates to the field of edible oil processing, in particular to a method for extracting rice bran oil by a three-phase separation aqueous enzymatic method. Background technique

[0002] Because rice bran is easily rancid, fresh rice bran must be stabilized before it can be used in food. At present, heat treatment is the main method of rice bran stabilization, such as steam treatment, extrusion puffing, microwave heating, etc. Steam treatment can easily lead to high humidity of rice bran, which is not conducive to oil leaching; extrusion puffing can easily lead to high denaturation of rice bran protein, and extrusion treatment can lead to degradation of tocopherol in rice bran; microwave treatment can cause significant browning of rice bran and deepen the color. Infrared drying has the advantages of fast heating, low energy consumption, and less damage to nutrients. It can not only inhibit rancidity, but also have low damage to rice bran q...