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Rapid processing method of nutrition-enhanced stabilized rice bran

A processing method and enhanced technology, which is applied in cosmetics, pharmaceutical formulations, cosmetic preparations, etc., can solve problems such as increasing the cost of rice bran food utilization, destruction of active ingredients, and increase in water content of rice bran, so as to improve the stabilization effect, The effect of low processing temperature and extended shelf life

Active Publication Date: 2021-05-14
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the rice bran is treated with heat and humidity, its active components will be destroyed, and the water content of the rice bran will increase significantly, and it needs to be dried before further use, which increases the cost of food utilization of rice bran

Method used

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  • Rapid processing method of nutrition-enhanced stabilized rice bran
  • Rapid processing method of nutrition-enhanced stabilized rice bran
  • Rapid processing method of nutrition-enhanced stabilized rice bran

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Grind and prepare fresh rice bran raw materials, weigh 500g of fresh rice bran, spread it on a tray with holes, and place it in a negative pressure steam heater (automatically controlled pulsating vacuum pressure steam sterilizer, model YZM-M60×70BI), Negative pressure and vacuum set the inner chamber pressure of the airtight container at -75kPa; high-temperature steam is introduced to realize temperature rise and perform stabilization treatment. The rice bran stabilization temperature is 105°C, the inner chamber pressure of the airtight container is 120kPa, and the treatment time is 15 minutes. After the rice bran stabilization treatment was completed, the rice bran was taken out to measure the residual lipase activity and sterol content of the rice bran. The untreated rice bran was used as a negative control (denoted as the control group), and the rice bran treated with traditional steam heating (121°C, 15min) was positive. Control (denoted as sample 1 group), carry ou...

Embodiment 2

[0031] Grind and prepare fresh rice bran raw materials, weigh 500g of fresh rice bran, spread it on a tray with holes, and place it in a negative pressure steam heater (automatically controlled pulsating vacuum pressure steam sterilizer, model YZM-M60×70BI), Negative pressure and vacuum set the inner chamber pressure of the airtight container at -95kPa; high-temperature steam is introduced to realize temperature rise and perform stabilization treatment. The rice bran stabilization temperature is 115°C, the inner chamber pressure of the airtight container is 170kPa, and the treatment time is 10 minutes. After the rice bran stabilization treatment, the rice bran was taken out to measure the residual lipase activity and oryzanol content of the rice bran. The untreated rice bran was used as a negative control (denoted as the control group), and the rice bran treated with traditional steam heating (121°C, 10min) was positive. Control (denoted as sample 1 group), carry out 3 times re...

Embodiment 3

[0035] Grind and prepare fresh rice bran raw materials, weigh 500g of fresh rice bran, spread it on a tray with holes, and place it in a negative pressure steam heater (automatically controlled pulsating vacuum pressure steam sterilizer, model YZM-M60×70BI), Negative pressure and vacuum set the inner chamber pressure of the airtight container at -85kPa; high-temperature steam is introduced to realize temperature rise for stabilization treatment. The rice bran stabilization temperature is 110°C, the inner chamber pressure of the airtight container is 145kPa, and the treatment time is 12 minutes. After the rice bran stabilization treatment is completed, further start the drying procedure, and the relevant parameters are: the pressure of the inner chamber of the airtight container is -90kPa, the temperature of the inner chamber of the airtight container is 120°C, and the duration is 5 minutes. After drying, the water content of the rice bran was measured. Subsequently, the rice b...

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Abstract

The invention discloses a rapid processing method of nutrition-enhanced stabilized rice bran, and belongs to the field of grain processing. According to the method, a negative-pressure steam heater is adopted to stabilize and dry rice bran, and the rice bran is subjected to rapid enzyme inactivation and drying treatment through the steps of negative-pressure vacuum treatment, stabilizing treatment, negative-pressure drying and the like in sequence. By using the method, the rice bran subjected to stabilization, curing and drying treatment can be directly prepared, the drying link after the rice bran is heated by using traditional steam is omitted, the cost is saved, and the method is easy to popularize. Meanwhile, the method can effectively improve the permeation efficiency of steam into the rice bran, improve the lipase passivation rate, prolong the shelf life of the rice bran and improve the stabilization effect of the rice bran; moreover, compared with a traditional steam heating method, the disclosed method enables a lower rice bran stabilizing treatment temperature and shorter time, the loss of nutritional active ingredients of the rice bran can be remarkably reduced, the content of bioactive ingredients such as oryzanol in the rice bran is increased, and the nutrition-enhanced stabilized rice bran raw material is obtained.

Description

technical field [0001] The invention belongs to the field of grain processing, and in particular relates to a rapid processing method for nutrition-enhancing stabilized rice bran. Background technique [0002] Rice bran is a by-product produced during rice processing, accounting for about 8% of the mass of rice. It is composed of a mixture of rice seed coat, outer endosperm, aleurone layer and embryo, etc. It is rich in protein, oil, dietary fiber, vitamins, Minerals, oryzanol, γ-aminobutyric acid, phenolic substances and other nutritional and active ingredients. Therefore, rice bran is known as the "treasure house of natural nutrition" and is a by-product resource with great development value. my country's annual output of rice bran is about 13 million tons. However, for a long time, rice bran resources have not been effectively developed and utilized. Less than 10% of the amount is used for the production of high value-added products such as rice bran oil, while more than...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L5/00A23L3/16A23L33/00A61K8/9794A61Q19/00
CPCA23L7/115A23L5/00A23L3/165A23L33/00A61K8/9794A61Q19/00A61K2800/10A61K2800/805Y02P60/87
Inventor 张名位刘光邓媛元魏振承王智明张雁唐小俊李萍周鹏飞赵志浩钟立煌王佳佳廖娜
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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