Microwave heating process and special moisture maintainer for producing rice bran stably

Abstract

The rice bran producing process of regulating the moisture content of rice bran to 15-24 % includes spreading sieved rice bran in a container, setting the container inside one special moisture maintainer, microwave heating for 2.5-3.5 min to 101-120 deg.c and final natural cooling. The special moisture maintainer consists of one horizontal hollow shelf and one cover with pendulous splinters. The present invention is superior in that heating rice bran in a special moisture maintainer to form stable steam environment is favorable to deactivation of enzyme in rice bran, reduce water and microwave power consumption.

Description

technical field [0001] The invention relates to a rice bran stabilized production process and special equipment thereof, in particular to a process for producing stabilized rice bran by microwave heating and a special humidifier thereof. Background technique [0002] Rice bran is rich in nutrients such as oil, protein, crude fiber and vitamins, and contains natural antioxidants such as VE and γ-oryzanol. It is an important raw material in the food and pharmaceutical industries. Recent studies have shown that rice bran food has the effect of lowering plasma cholesterol. my country produces 190 million tons of rice annually, and 10 million tons of rice bran can be obtained, so the application potential is quite large. Since the lipolytic enzymes and lipoxygenases contained in the cortex of brown rice are activated after rice milling and come into contact with lipids, they will rapidly catalyze the hydrolysis of rice bran fat at room temperature, causing the acid value to ris...

AI Technical Summary

Problems solved by technology

Since the lipolytic enzymes and lipoxygenases contained in the cortex of brown rice are activated after rice milling and come into contact with lipids, they will rapidly catalyze the hydrolysis of rice bran fat at room temperature, causing the acid value to rise rapidly within a few hours and simultaneously generate The free fatty acids will further oxidize and deteriorate, making it difficult for most of the rice bran to be intensively processed for value-added, so that most of the rice bran can only be used as feed at the production site, resulting in waste of resources

The extrusion method is considered to be a more practical process for the production of stabilized rice bran, but the extrusion method requires a large investment in equipment, operation and maintenance costs, and is not economical for general rice factories.

Aiming at the problems existing in the extrusion method, the research group of the US Department of Agriculture conducted a series of in-depth studies on the production of stabilized rice bran using microwave technology, and confirmed the feasibility of using damp heat to inactivate enzymes through microwave heating. block, so that the amount of water added is limited, and the effect of damp heat inactivating enzymes is affected

Not only inconvenient to operate, but also consumes a lot of microwave energy

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