Preparation method and application of edible full-fat rice bran

A technology of full-fat rice bran and rice bran, which is applied in the field of food processing, can solve the problems of rice bran oil consumption, consumption and influence on eating quality, etc., and achieve the effects of crisp and delicate taste, balanced nutrition and rich energy.

Inactive Publication Date: 2021-04-27
新禾大通(无锡)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are two major difficulties in the application of rice bran in my country. One is the problem of rice bran oil consumption. Once the rice is broken, the lipoxygenase in it contacts with rice bran oil, and the acid value of rice bran oil begins to rise soon, causing consumption. Especially in some small and medium-sized rice factories, if the rice bran produced cannot be disposed of in time, it will seriously affect the edible quality
The second is the utilization of substances other than rice bran oil. At present, most rice factories use high-temperature and high-pressure extrusion to inactivate lipoxygenase from fresh rice bran, and then extract rice bran oil from it. The remaining components are crude fiber, starch, protein, And a small amount of functional substances, in which the fiber is mostly insoluble crude fiber, the starch has been gelatinized, it will slowly age during storage, the protein will undergo irreversible denaturation, and the solubility will also be greatly reduced, so a large part of the rice bran resources can only be Used as cheap feed, resulting in a great waste of resources

Method used

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  • Preparation method and application of edible full-fat rice bran

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing edible full-fat rice bran, characterized in that it comprises the following steps:

[0036] (1) Raw material pretreatment, the fresh rice bran just produced by rice milling is treated with 3.5kg / cm superheated steam for 4s, the steam directly contacts the rice bran, and then cooled to remove sand and other impurities to obtain a stabilized full-fat rice bran ;

[0037] (2) Pulverizing, pulverizing the stabilized full-fat rice bran to 100 meshes to obtain a stabilized full-fat rice bran powder;

[0038] (3) Air-flow puffing, add 6% water to it based on the weight of the stabilized full-fat rice bran powder, stir evenly and let it stand for 30 minutes, place the mixed material in the air-flow puffing equipment for airtight heating, when the pressure of the air-flow puffing equipment rises to At 1.2Mpa, the puffing is completed, and an edible full-fat rice bran is obtained.

[0039] A use of the edible full-fat rice bran prepared by the method acco...

Embodiment 2

[0046] A method for preparing edible full-fat rice bran, characterized in that it comprises the following steps:

[0047] (1) Raw material pretreatment, the fresh rice bran just produced by rice milling is treated with 4kg / cm superheated steam for 5s, the steam directly contacts the rice bran, and then cooled to remove sand and other impurities to obtain a stabilized full-fat rice bran;

[0048] (2) Pulverizing, pulverizing the stabilized full-fat rice bran to 110 meshes to obtain a stabilized full-fat rice bran powder;

[0049] (3) Air-flow puffing, add 6.5% water to it based on the weight of the stabilized full-fat rice bran powder, stir evenly and let it stand for 30 minutes, place the mixed material in the air-flow puffing equipment for airtight heating, when the pressure of the air-flow puffing equipment rises to At 1.3Mpa, the puffing is completed, and an edible full-fat rice bran is obtained.

[0050] A use of the edible full-fat rice bran prepared by the method accord...

Embodiment 3

[0057] A method for preparing edible full-fat rice bran, characterized in that it comprises the following steps:

[0058] (1) Raw material pretreatment, the fresh rice bran just produced by rice milling is treated with 4.5kg / cm superheated steam for 6s, the steam directly contacts the rice bran, and then cooled to remove sand and other impurities to obtain a stabilized full-fat rice bran ;

[0059] (2) Pulverizing, pulverizing the stabilized full-fat rice bran to 120 meshes to obtain a stabilized full-fat rice bran powder;

[0060] (3) Air-flow puffing, add 7% water to it based on the weight of the stabilized full-fat rice bran powder, stir evenly and let it stand for 30 minutes, place the mixed material in the air-flow puffing equipment for airtight heating, when the pressure of the air-flow puffing equipment rises to At 1.4Mpa, the puffing is completed, and an edible full-fat rice bran is obtained.

[0061] A use of the edible full-fat rice bran prepared by the method acco...

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PUM

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Abstract

The invention discloses a preparation method and application of edible full-fat rice bran. The preparation method comprises processes of raw material pretreatment, crushing and airflow puffing. Application of the edible full-fat rice bran to an energy bar comprises preparation processes of crushing, blending, shaping and coating. The edible full-fat rice bran prepared by the method and the energy bar prepared by applying the edible full-fat rice bran to the energy bar are rich in energy, balanced in nutrition and crisp and fine in taste.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a preparation method and application of edible full-fat rice bran. Background technique: [0002] Rice bran is a mixture of the cortex and a small amount of rice germ and broken rice during the whitening process of brown rice. It accounts for about 10% of the rice. Compared with polished white rice, rice bran contains higher protein, fat, dietary fiber, vitamins and minerals. Nutrients such as substances, as well as functional substances rich in phytosterols, oryzanol, squalene, and phytic acid with special effects. A USDA study reported that 64 percent of the nutrients in rice grains are concentrated in the bran. China is the largest rice producing country in the world, so the effective use of rice bran, a huge resource, has become one of the important factors that determine the sustainable and stable development of the grain industry. [0003] At present, there are t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/165A23L5/20A23P30/10A23P20/15
CPCA23L7/115A23L7/165A23L5/21A23P30/10A23P20/15A23V2002/00
Inventor 袁凯王华川田莹
Owner 新禾大通(无锡)科技有限公司
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