Preparation method for extruding and puffing brown rice bran powder into nutritional adding auxiliary material

Abstract

The invention discloses a preparation method for extruding and puffing brown rice bran powder into a nutritional adding auxiliary material. The preparation method comprises the following steps: addingan antioxidant emulsion into a mixed material, the water content of which is 10-15%, of the brown rice bran powder and brown rice; freezing the mixed material with the antioxidant emulsion in a quick-freezing tunnel within 2 hours; putting the quick-frozen mixed material in a refrigeration house at 15-20 DEG C below zero to be stored for at least 48 hours; extruding and puffing the frozen and stored mixed material through a single screw extrusion device or a twin screw extrusion device to obtain an indefinite form aggregate; and drying the indefinite form aggregate by hot air at 50-70 DEG C till the water content is 7-10%, and finally, crushing the aggregate through a 60-mesh sieve to obtain the nutritional adding auxiliary material. The preparation method inhibits self-oxidization and enzymatic oxidation processes of the brown rice bran powder to prevent the brown rice bran powder from being oxidized by mean of a combined physical and chemical method, so that the brown rice bran powder becomes a precious food processing raw material.

Description

technical field [0001] The invention relates to the field of deep processing of grain and food and comprehensive utilization of by-products, in particular to a preparation method for extruding and expanding brown rice hull powder into nutritional supplementary materials. Background technique [0002] Paddy is the largest grain variety in my country, with an annual output of about 200 million tons at present. The process of processing rice into polished rice is: first husking (removing the chaff) to become brown rice, and then grinding the brown rice to become polished rice. The process of polishing rice is to grind off the seed coat, embryo and part of the aleurone layer of brown rice. The ground material is brown rice skin powder, which accounts for 8-10% of the rice weight. The total amount of resources in the country is about 20 million tons per year. Great development value. According to many domestic and foreign literature reports on cereal chemistry, it contains 90% o...

AI Technical Summary

Problems solved by technology

[0003] In order to make full use of the nutrients in the outer layer of brown rice, scientific and technological workers at home and abroad have done a lot of research, summarized as follows: 1. Countries around the world use the method of parboiling rice, which specifically relies on the penetration of water to bring the nutrients in the surface layer of rice to the surface. In rice, this method has a certain effect on improving the nutrition of rice, but the operation cost is high, and the migration of nutrients to rice is less than 30%; 2. Brown rice is directly processed and utilized. Because brown rice has a poor taste, rice milk beverage is made through rice germination , this type of research is rarely industrialized; 3. Utilize short-term high-temperature treatment technologies, such as frying, extrusion, etc., to inhibit the oxidase in brown rice nutritional powder and prevent enzymatic oxidation in it, but because it cannot solve the problem of lipid The autoxidation reaction of the product, and the related nutritional components of the processed product are denatured, and the processability is also very poor, so it has not been applied in the end; 4. At present, this kind of substance is in the cheapest and harmful application mode, and the factory pays 1 to 2 yuan / The price of kg is sold to feed mills or farmers

However, acidic chemicals will inevitably enter the rice bran, which will have a certain impact on the quality of rice bran

④Electrolyte heating Rice bran is heated by electrolyte to inactivate the fat-decomposing lipase, which is very effective, but the cost of electrolysis is relatively high

Enzymatic stabilization of rice bran has mild reaction conditions and strong specificity, but there are few research reports on this method at home and abroad. In actual production, most of the rice processing plants in my country are small and scattered, so the application is limited.

⑥ Adding antioxidant brown rice skin powder contains higher polar lipids and higher oxidase activity, so it is prone to rancidity during processing

[0005] To sum up, the current stabilization treatment technology of brown rice hull powder is only aimed at eliminating the effect of lipoxygenase, and there is no measure to inhibit the autoxidation reaction of fat, and there are generally high processing costs, defective products, and cannot Common Problems in Industrialized Production