Method for quickly stabilizing rice bran by infrared radiation assisting method
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An infrared radiation, rice bran technology, applied in food science, food preservation, application, etc., can solve the problems of high operation and equipment cost, difficult control, poor flexibility, etc. Effect
Inactive Publication Date: 2019-01-18
NANJING UNIV OF FINANCE & ECONOMICS
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Problems solved by technology
However, these treatment methods have some disadvantages, such as poor flexibility, difficult control, high operation and equipment costs, etc.
In view of the problem of rapid deterioration of fresh rice bran nutritional components and difficult storage, the demand for developing new alternative technologies is becoming increasingly urgent
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Embodiment 1
[0027] 1. Raw material selection
[0028] Pass the fresh rice bran obtained from japonica rice through husking and brown rice processing through a 40-mesh sieve to remove some impurities, and carry out subsequent stabilization treatment within 0.5 h.
[0029] 2. Rice bran stabilization treatment
[0030] (1) Lay the rice bran flat on the drying tray to form a thin layer of rice bran, and adjust the thickness of the rice bran layer to 4mm;
[0031] (2) The drying tray is placed under the infrared-hot air combined processing equipment for infrared radiation treatment, and the distribution of the infrared radiation generator on the infrared radiation plate is as follows: figure 1 As shown, the vertical distance between the infrared radiation emitting plate and the thin layer is 10cm, the temperature of the infrared radiation emitter is 200°C, and the rice bran is uniformly heated to 85-90°C;
[0032] (3) Take out the tray and stir to cool to room temperature immediately after t...
Embodiment 2
[0035] This embodiment is basically the same as above-mentioned embodiment 1, and difference is:
[0036] In step (1), the material layer thickness of rice bran is adjusted to be 10mm;
[0037] In step (2), the vertical distance between the infrared radiation emitting plate and the thin layer is 30 cm.
Embodiment 3
[0039] This embodiment is basically the same as above-mentioned embodiment 1, and difference is:
[0040] In step (3), after the infrared radiation treatment is completed, the rice bran is concentrated to be kept at 85° C. for 6-10 minutes, and the tray is taken out immediately after the heat preservation, stirred and cooled to room temperature.
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Abstract
The invention discloses a method for quickly stabilizing rice bran by an infrared radiation assisting method. The method comprises the following steps of (1) paving the fresh rice bran into a thin layer with thickness no more than 10mm under the drying environment, conveying by a conveying belt, passing through the infrared radiation area just under an infrared radiation transmission plate, and heating the thin rice bran layer to the temperature of 85 to 90 DEG C; (2) fetching out the heated thin rice bran layer, cooling under the room temperature environment, packaging and storing, so as to obtain the stabilized rice bran. The method has the advantages that the method is suitable for large-batch production; the energy-saving and environment-friendly effects are realized; the method can becooperated with large infrared equipment, the lipase can be well passivated, the oxidizing of the rice bran is delayed, and the better stabilizing effect is realized.
Description
technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for rapidly stabilizing rice bran assisted by infrared radiation. Background technique [0002] Rice bran is a cheap, low-utility but nutritious by-product of rice processing, accounting for about 5-8% of the total rice. However, as a food raw material, rice bran is not easy to store, and the biggest limiting factor is its instability during storage. During the rice milling process, the lipase present in the outer layer of rice bran contacts with the rice bran oil originally separated in the cells and undergoes hydrolysis, resulting in deterioration of the quality of the rice bran, followed by further oxidation by peroxidase, producing an unpleasant smell, and, fresh The life activities of harmful insect eggs and microorganisms mixed in rice bran will also accelerate the rancidity and deterioration of rice bran. Therefore, it is not ...
Claims
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Application Information
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