Selenium-enriched rice bran enzyme deactivation stabilization treatment method

A technology for stabilizing and selenium-enriched rice bran, which is applied in the fields of food heat treatment, food science, food preservation, etc., can solve the problems of low thermal efficiency utilization of rice bran, uneven material temperature, uneven enzyme inactivation effect, etc. Avoid dampening and realize the effect of automatic continuous production

Inactive Publication Date: 2021-03-30
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned shortcomings of the prior art, the object of the present invention is to provide a method for stabilizing selenium-enriched rice bran to inactivate enzymes. The method of bagging cleverly utilizes the hot and humid steam produced by microwave heating of rice bran, which overcomes the technical defects of low thermal efficiency, uneven material temperature, and uneven and stable enzyme killing effect of traditional microwave treatment of rice bran, and provides a simple process, high production efficiency, and low equipment investment. Small, suitable for rice bran enzyme stabilization method for medium and small millet plants

Method used

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Experimental program
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Effect test

Embodiment 1

[0038]Take fresh rice bran using a three-dimensional vibrating screen screening, and the sieve is obtained. The sieved rice bran 5kg is loaded with high temperature and with a sealing plastic bag, the rice branger is 50% of the plastic bag volume. Seal the self-sealing strip of the plastic bag, leave 4CM outlet. Put the bag of rice branches into the conveyor belt microwave apparatus, paveled the rice bran, the retaining material layer thickness 5cm, turned on the microwave device, the heating temperature of the microwave device was set to 90 ° C, and the heating time was 180 seconds. After the addition of rice bran heating enzymes, the rice bran will be sent to the microwave equipment with the conveyor belt, and the heat is sealed, and then it is sent to the low temperature library to cool, so that the bag rice bran is reduced to 20 ° C.

Embodiment 2

[0040] Take fresh rice bran using a three-dimensional vibrating screen screening, and the sieve is obtained. The sieved rice bran is loaded with high temperature and self-sealing plastic bags, and the rice branger accounted for 60% of the plastic bag volume. Seal the self-sealing strip of the plastic bag, leave 2 cm outlet. Put the bag of rice branches into the conveyor belt microwave apparatus, laying the rice bran in the bag, the retaining material layer thickness is 10 cm, and the microwave device is opened, the heating temperature of the microwave device is set to 85 ° C, and the heating time is 240 seconds. After the addition of rice bran heating enzymes, the rice bran will be sent to the microwave equipment with the conveyor belt, and the heat is sealed, and then it is sent to the low temperature library to cool, so that the bag rice bran is reduced to 20 ° C.

Embodiment 3

[0042] Take fresh rice bran using a three-dimensional vibrating screen screening, and the sieve is obtained. The sieved rice bran is loaded into a plastic bag with high temperatures and self-sealing strips, controls 30% of the plastic bag volume per bag. Seal the self-sealing strip of the plastic bag, leave 2 cm open. Put the bag rice branches into the conveyor belt microwave apparatus, paveled in the bag in the bag, the maintenance layer thickness of 8cm, turned on the microwave device, the heating temperature of the microwave device was set to 60 ° C, and the heating time was 240 seconds. After the addition of rice bran heating enzyme, the conveyor belt sends rice bran to the microwave equipment, seals hot, then feed it into the low temperature library, so that the bag rice bran is reduced to 20 ° C.

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Abstract

The invention belongs to the technical field of agricultural and sideline product processing, and particularly discloses a selenium-rich rice bran enzyme deactivation stabilizing treatment method, which comprises the following steps: putting rice bran into a high-temperature-resistant plastic bag, semi-sealing the plastic bag, and reserving an air outlet hole of 1-10 cm; flatly putting the baggedrice bran into microwave equipment, flattening the rice bran, starting the microwave equipment, and carrying out enzyme deactivation treatment through microwave heating; and then sending the rice branout of microwave equipment, sealing the plastic bag while the rice bran is hot, and finally sending the bagged rice bran into a low-temperature warehouse for cooling. According to the invention, a microwave rapid heating mode and a damp-heat treatment mode are combined, a semi-sealed plastic bag mode is innovatively adopted, damp-heat steam generated by microwave heating of rice bran is ingeniously utilized, and the technical defects of low heat efficiency utilization, non-uniform material temperature and non-uniform and non-stable enzyme deactivation effect of traditional microwave treatmentof rice bran are overcome; the invention provides the rice bran enzyme deactivation stabilization method which is simple in process, high in production efficiency, small in equipment investment and suitable for medium millet factories.

Description

Technical field [0001] The present invention relates to the field of agricultural and sideline product processing techniques, and in particular, there is a method of stabilizing the enzyme-enzyme stabilization. Background technique [0002] In the process of selenium-enriched rice, rice bran and gravel become the largest processed by-product, accounting for 15% to 20% of rice machining. Rice bran is one of the by-products produced in the process of rice milling. In recent years, they have received extensive attention due to their potential health benefits. The rice bran contains 14 ~ 24% fat, 12 ~ 18% protein, is a high-quality resource producing rice bran oil and rice bran protein. Rice bran also contains polyphenols, phytosterols, tamperdinols, gamma-γ-γ, B-vitamins, minerals, etc., can serve as a valuable resource for healthy diet. Rice bran is rich in fat, which contains about 42% of oleic acid, 38% linoleic acid, while rice bran contains a strong fat hydrolase and fatty oxid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L5/30A23L3/3418
CPCA23L3/3418A23V2002/00A23L5/21A23L5/34A23V2300/24
Inventor 刘雄卫子颜覃小丽
Owner SOUTHWEST UNIVERSITY
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