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Processing method and device for rice bran preservation

A processing device and processing method technology, which is applied in edible seed preservation, chemical instruments and methods, food preservation, etc., can solve the problems of high preservation cost and complicated process, and achieve the goals of reducing corruption, ensuring uniformity, and eliminating sharp corner effects Effect

Pending Publication Date: 2021-10-08
BENGBU QIONGHUAI GRAIN & OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent CN110384195A discloses a fresh-keeping method for rice bran, which uses ferulic acid aqueous solution to treat rice bran to achieve the purpose of fresh-keeping. On the one hand, ferulic acid aqueous solution can only treat the lipolytic enzyme on the surface of rice bran. Release still causes rancidity, on the other hand, the process is complicated and the preservation cost is high

Method used

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  • Processing method and device for rice bran preservation
  • Processing method and device for rice bran preservation
  • Processing method and device for rice bran preservation

Examples

Experimental program
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Effect test

Embodiment 1

[0029] see Figure 1-5 As shown, the present embodiment carries out fresh-keeping processing to japonica rice bran, and concrete processing process is as follows:

[0030]Screening: The fresh rice bran after the polished rice is quantitatively transported into the screening mechanism 500 through the feeding hoist 115, and large-particle impurities such as unground rice husks and doped straws are screened out, and fine powder and ash are screened. In addition, the rice bran suitable for production is obtained;

[0031] Enzyme elimination by steaming: transport the sieved rice bran into the autoclaving mechanism 200, set the steam pressure to 0.5MPa, adjust the speed of the first motor 219 so that the steaming time of the rice bran is 10min, and the autoclaving cylinder 222 The lipase on the surface of the rice bran is inactivated;

[0032] Radio frequency enzyme elimination: transport the autoclaved rice bran into the radio frequency processing mechanism 113, the power of the...

Embodiment 2

[0035] see Figure 1-5 As shown, the present embodiment carries out fresh-keeping processing to japonica rice bran, and concrete processing process is as follows:

[0036] Screening: The fresh rice bran after the polished rice is quantitatively transported into the screening mechanism 500 through the feeding hoist 115, and large-particle impurities such as unground rice husks and doped straws are screened out, and fine powder and ash are screened. In addition, the rice bran suitable for production is obtained;

[0037] Enzyme inactivation by steam: Transport the sieved rice bran into the autoclaving mechanism 200, set the pressure of the water vapor to 0.6 MPa, adjust the speed of the first motor 219 so that the steaming time of the rice bran is 12 minutes, and the steam in the autoclave 222 The lipase on the surface of the rice bran is inactivated;

[0038] Radio frequency deactivation: the steamed rice bran is transported into the radio frequency processing mechanism 113, ...

Embodiment 3

[0041] see Figure 1-5 As shown, the present embodiment carries out fresh-keeping processing to japonica rice bran, and concrete processing process is as follows:

[0042] Screening: The fresh rice bran after the polished rice is quantitatively transported into the screening mechanism 500 through the feeding hoist 115, and large-particle impurities such as unground rice husks and doped straws are screened out, and fine powder and ash are screened. In addition, the rice bran suitable for production is obtained;

[0043] Enzyme elimination by steaming: transport the sieved rice bran into the autoclaving mechanism 200, set the pressure of the steam to 0.8MPa, adjust the speed of the first motor 219 so that the steaming time of the rice bran is 15min, and the autoclaving cylinder 222 The lipase on the surface of the rice bran is inactivated;

[0044] Radio frequency deactivation: the steamed rice bran is transported into the radio frequency processing mechanism 113, the power of...

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Abstract

The invention relates to a processing method and device for rice bran preservation, and belongs to the technical field of food processing. The processing method comprises the steps that rice bran screening is conducted, rice bran suitable for eating is screened out, then steam enzyme deactivation is conducted on the rice bran, lipolytic enzyme released in the rice milling process and mixed with grease is inactivated, rancidity of the rice bran is prevented in time, then radio frequency enzyme deactivation is conducted on the rice bran, the interior of the rice bran is heated through high-frequency microwaves, the lipolytic enzyme in the core of the rice bran is inactivated, rancidity in the rice bran in the storage process is prevented, finally, the rice bran is dried, the content of free water in the rice bran is reduced, and decay of the rice bran in a water-rich state is relieved. According to the processing device, high-temperature steam is filled from the bottom of the rice bran and seeps out from gaps of the rice bran to fully heat the rice bran, waste heat of the steam is collected to be used as a heat source of the hot air drying mechanism, condensate water flows back to be supplied to a steam kettle, and the whole device generates little pollution and is environmentally friendly.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method and device for keeping rice bran fresh. Background technique [0002] Rice bran is a by-product of rice processing, accounting for about 5.5-6.5% of the total mass of rice, and its crude fat content is 12.8-22.6%. It is an important raw material for oil extraction. As a raw material for oil, puffing method is usually used in the prior art to keep it fresh ; Rice bran also contains higher dietary fiber and minerals, and the demand for edible rice bran is gradually increasing. For food-grade rice bran, the integrity of rice bran needs to be maintained, and the puffed fresh-keeping method is no longer applicable. [0003] Rice bran contains highly active lipase, which can quickly decompose the oil in rice bran and make rice bran rancid and deteriorate. Therefore, the key to keeping rice bran fresh is to inhibit the activity of lipase. For mil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/02A23B9/06A23B9/08B07B1/28
CPCA23B9/025A23B9/06A23B9/08B07B1/28A23V2002/00A23V2300/24A23V2300/10Y02A40/90
Inventor 宋代江方厚凯
Owner BENGBU QIONGHUAI GRAIN & OIL
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