Preparation method and application of rice bran powder

A technology of rice bran powder and rice bran, which is applied in the field of preparation of rice bran powder, and can solve problems such as poor absorption and poor taste of rice bran powder

Pending Publication Date: 2021-03-23
JILIN SERICULTURE SCI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The rice bran powder obtained by the preparation method provided by the invention can solve the problems of poor mouthfeel and poor absorption, and is easy to store

Method used

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  • Preparation method and application of rice bran powder

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preparation example Construction

[0018] The invention provides a preparation method of rice bran powder, comprising the following steps:

[0019] The rice bran is microwaved to obtain stable rice bran;

[0020] The stabilized rice bran is subjected to nano-pulverization to obtain rice bran powder.

[0021] In the present invention, the rice bran is subjected to microwave treatment to obtain stable rice bran. In the present invention, the frequency of the microwave treatment is preferably 2000-2800 Hz, more preferably 2100-2700 Hz; the microwave treatment time is preferably 5-60 min, more preferably 7-54 min; The surface temperature is preferably 60 to 70°C, more preferably 62 to 68°C. In the present invention, the moisture content of the stabilized rice bran is preferably 5 to 7%. The invention can achieve the effects of killing enzymes, sterilization and dehydration after microwave treatment, and can solve the problem that rice bran is not easy to store; further, the invention adopts specific microwave tr...

Embodiment 1

[0038] Purification of rice bran: first remove the rice husk, then remove heavy metals and soil ash by using a paddy removal equipment, and finally use a rice polisher to grind to obtain purified rice bran for use;

[0039] Microwave treatment: The fresh rice bran is purified by microwave treatment. Treatment conditions: microwave frequency is 2450Hz, material surface temperature is 60°C, and treatment time is 45 minutes. Stabilized rice bran with sterilization, sterilization and moisture content of 6% was obtained.

[0040] Nano-pulverizing treatment: adding the stabilized rice bran into a nano-pulverizer for pulverization to obtain nano-scale rice bran with a particle size of 150-900 nm. The time for pulverizing rice bran was 240 min, and the temperature was 37 °C.

[0041] Product packaging: The nano-scale rice bran powder with a particle size of 150-900nm is packaged into 5g small packages.

Embodiment 2

[0043] Making Rice Bran Yogurt:

[0044] Using a household yogurt machine, add 5% sucrose in fresh milk, heat and sterilize, and add nano-scale rice bran powder (the rice bran powder prepared in Example 1) at 0%, 2%, 5%, 7%, 10%, 15% to obtain a mixed material, the bacterial source is commercially available Mengniu yogurt, and the inoculation amount is 10% of the mixed material. Fermentation at 37°C for 16 hours (the fermenting bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus, the inoculation ratio is 1:1), and after being cooked at 4°C for 24 hours, rice bran yogurt with different rice bran concentrations was obtained and tasted. 15 people participated, and all agreed that The yogurt with rice bran tasted better, 10 people thought 7% tasted good, and 5 people thought 10% tasted good.

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PUM

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Abstract

The invention relates to the field of foods, in particular to a preparation method and application of rice bran powder. The preparation method of the rice bran powder comprises the following steps ofcarrying out microwave treatment on rice bran to obtain stable rice bran; and carrying out nano-crushing on the stable rice bran to obtain the rice bran powder. The rice bran powder obtained by the preparation method provided by the invention can solve the problems of poor taste and poor absorption, and is easy to store.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method and application of rice bran powder. Background technique [0002] The amount of rice bran resources in my country ranks first in the world, but it has not received enough attention as a by-product in rice processing. Rice bran is a by-product of rice processing with high nutritional value. . Rice bran is an indispensable part of life-rice. According to research reports, 65% of the nutrients in rice are concentrated in rice bran, but there are very few foods that use rice bran. This precious resource has not been fully utilized. . [0003] The main component of rice bran is cellulose, which has the problems of difficult storage, poor taste and poor absorption. SUMMARY OF THE INVENTION [0004] In view of this, the present invention provides a preparation method and application of rice bran powder. The rice bran powder obtained by the preparation method provided by th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/30A23L33/10A23C9/13A23G3/48A23L2/39
CPCA23L7/198A23L5/34A23L2/39A23L33/10A23C9/13A23G3/48
Inventor 刘娟杨淑芳李森
Owner JILIN SERICULTURE SCI RES INST
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