Preparation method and application of edible full-fat rice bran

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...

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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

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