Innovative integration of extraction of high-purity rice bran and development technology of series of nutritional health-care products

Abstract

The invention provides innovation and integration of high-purity rice bran extraction and series nutritional health-care product development technologies, which comprises innovative means such as a multi-stage screening and separation technology, low-temperature drying, superfine grinding, microwave enzyme deactivation, an optimized grinding process, a vacuum baking and ohm heating technology, biotechnology application, a physical integration technology and a germination technology. The high-purity extraction of the rice bran is realized. Meanwhile, the high-purity rice bran is applied to development of series of nutritional health-care products such as rice bran biscuits, rice bran milk, rice bran protein powder, rice bran cakes, rice bran traditional Chinese medicine formulas, rice bran buccal tablets and rice bran oral liquid. The products are rich in dietary fibers, proteins, vitamins, minerals and other nutritional ingredients, have multiple nutritional and health-care functions of regulating intestinal functions, reducing cholesterol, controlling blood sugar, resisting oxidation and the like, and can meet the health requirements of different specific crowds. The method has remarkable economic and social benefits, and a new technical path is provided for high-value utilization of rice processing byproducts.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a high-purity extraction technology of rice bran in a rice processing process, and an innovative integration of extraction technology and development technology of a series of nutritional health products based on high-purity rice bran. Background Art

[0002] The global rice production is about 510 million tons, and the rice production in China is 208 million tons. The total amount of rice bran, i.e., rice bran, produced during rice processing is about 25 million tons and 10 million tons, respectively. Rice bran is rich in dietary fiber, protein, amino acids, multiple vitamins, ferulic acid esters, sitosterol, minerals and multiple bioactive substances, and has significant nutritional and health functions. However, the utilization rate of rice bran in China is less than 10% at present, and most of it is used as feed or directly discarded, resulting in a huge waste of resources. The existing rice bran extraction technology is mostly rough processing, and the extracted rice bran has low purity and many impurities, which is difficult to be directly used in food development. In addition, rice bran food development is mostly a single product, lacks systematization and serialization, and fails to fully tap the comprehensive nutritional function of rice bran. Therefore, the development of efficient extraction of high-purity rice bran technology is not only equivalent to increasing the supply of rice production by 20 million mu, but also provides valuable raw materials for the development of a series of nutritional health products. Summary of the invention

[0003] The present invention aims to solve the problems of low rice bran utilization and serious waste of resources in the existing rice processing process, realize the extraction of high-purity rice bran through technological innovation integration, and develop a series of foods with multiple nutritional and health functions to meet the health needs of specific groups of people.

[0004] The technical problem to be solved by the present invention is achieved through the following technical scheme: the technology comprises the following steps: cleaning, de-stoning, magnetic separation and air separation of rice grains to remove impurities and foreign matter, adopting multi-stage vibration screening and air separation technology to grade and separate rice bran produced in the rice processing process to remove impurities and broken rice, thereby obtaining high-purity rice bran, combining with optical screening equipment to further remove tiny impurities and broken rice particles in the rice bran, adopting low-temperature drying technology, that is, controlling the temperature at 30°C-50°C, drying the extracted rice bran to control the moisture content below 10%, performing ultrafine grinding on the dried rice bran to make the rice bran particle size reach 10-20 microns, adopting semi-sealed microwave enzyme inactivation technology to quickly inactivate enzymes and maintain the freshness of rice bran, adopting "9% golden milling technology" to retain more sub-aleurone layers during the milling process, thereby improving The purity and nutritional value of rice bran are improved by adopting vacuum baking and ohmic heating technology to reduce oxidation and loss of nutrients, utilizing microbial fermentation such as lactic acid bacteria and yeast to process rice bran to increase the content of B vitamins in rice bran and enhance its antioxidant activity, adopting the starch-fat-protein ternary composite principle and reducing the GI value of rice bran through physical assembly technology to improve its processing adaptability, activating the bioactive substances in rice bran through germination treatment to improve its nutritional value and functionality, and applying high-purity rice bran to develop a series of nutritional health products such as rice bran biscuits, rice bran milk, rice bran protein powder, rice bran cakes, rice bran traditional Chinese medicine formulas, rice bran lozenges and rice bran oral liquids, which are rich in nutritional ingredients such as dietary fiber, protein, vitamins and minerals, and have multiple nutritional health functions such as regulating intestinal function, lowering cholesterol, controlling blood sugar, and resisting oxidation.

[0005] The development process of the rice bran biscuit comprises: evenly mixing 40%-60% of high-purity rice bran, 20%-30% of flour, 10%-15% of sugar and 5%-10% of oil by weight, forming biscuit blanks by an extrusion molding machine, baking in an oven preheated to 160° C.-180° C. for 10-15 minutes, cooling after baking, and packaging and sealing.

[0006] The development process of the rice bran milk includes: evenly mixing 5%-10% of high-purity rice bran and 90%-95% of milk by weight, homogenizing through a colloid mill to fully disperse the rice bran particles with a particle size of less than 10 microns, and performing ultra-high temperature instantaneous sterilization (UHT) at 135°C-140°C for 3-5 seconds, cooling to room temperature, filling and sealing, and refrigerating for storage.

[0007] The development process of the rice bran protein powder comprises: subjecting high-purity rice bran to ultrafine grinding to make the rice bran particle size reach 10-20 microns, dissolving the ultrafinely ground rice bran powder in water to form rice bran slurry, extracting the rice bran protein liquid by centrifugal separation technology, conducting ultrafiltration and concentration to control the protein concentration to reach 30%-50%, and adopting spray drying technology to obtain the finished rice bran protein powder.

[0008] The development process of the rice bran cake includes: evenly mixing 20%-30% of high-purity rice bran, 40%-50% of eggs, 10%-15% of sugar, 5%-10% of oil, and 1%-2% of leavening agent by weight, pouring the mixed raw materials into a mold, baking in an oven preheated to 180° C.-200° C. for 15-20 minutes, cooling after baking, demoulding, and packaging and sealing.

[0009] The development process of the rice bran Chinese medicine formula includes: uniformly mixing 30%-50% of high-purity rice bran with traditional Chinese medicine ingredients such as hawthorn, poria, and coix seed by weight, processing through ultrafine grinding technology to make the particle size reach 10-20 microns, drying treatment to control the moisture content below 5%, and packaging to make Chinese medicine formula granules or powder.

[0010] The development process of the rice bran lozenge includes: uniformly mixing 40%-60% of high-purity rice bran, 10%-20% of sweetener, and 5%-10% of adhesive by weight, making them into granules by wet granulation process, drying to control the moisture content below 5%, pressing them into lozenges by a tablet press, and packaging and sealing them for storage.

[0011] The development process of the rice bran oral liquid comprises: mixing high-purity rice bran accounting for 10%-20% by weight with an appropriate amount of water, processing by ultrafine grinding technology to fully disperse the rice bran particles with a particle size of less than 10 microns, removing insoluble impurities by centrifugal separation technology to obtain a clarified rice bran extract, adding an appropriate amount of vitamins accounting for 5%-10% by weight, minerals accounting for 1%-3% by weight and other nutrients to the rice bran extract, stirring evenly, further purifying by ultrafiltration technology to remove large molecular impurities, sterilizing, using a pasteurization method at a temperature of 85°C-90°C for 10-15 minutes or ultra-high temperature instantaneous sterilization (UHT) technology, filling and sealing for storage.

[0012] Due to the adoption of the above technical solution, the advantages and positive effects of the present invention are: Efficient utilization of resources: Through the integration of technological innovation, high-purity extraction of rice bran is achieved, which effectively improves the utilization rate of rice bran and reduces the low-value utilization of about 10 million tons of rice bran resources, which is equivalent to increasing the rice production supply by 20 million mu, which is conducive to ensuring food security and has significant economic and social benefits.

[0013] Nutritional and health care functions: As a natural nutrient, rice bran has a variety of medicinal values ​​and health benefits. Its rich dietary fiber, vitamins, minerals and bioactive substances make it show significant potential in regulating blood lipids and blood sugar, moisturizing the intestines and laxatives, anti-oxidation, anti-cancer and cancer prevention, beauty and skin care, and treatment of athlete's foot and headache. As people pay more attention to healthy diet, rice bran and its extracts have broad application prospects in the fields of food and health products. The development of rice bran series foods can meet the health needs of different specific groups of people.

[0014] Product innovation: The present invention combines rice bran extraction technology with nutritional health product development technology to develop a series of innovative products such as rice bran biscuits, rice bran milk, rice bran protein powder, rice bran cakes, rice bran Chinese medicine formulas, rice bran lozenges, rice bran oral liquid, etc., enriching the food market and providing consumers with more healthy choices.

[0015] Technological innovation integration: The present invention not only achieves innovation in rice bran extraction technology, but also systematically integrates the technology for developing nutritional health products, forming a complete technical system from raw material extraction to product development, which has high technical content and innovation. DETAILED DESCRIPTION

[0016] 1. Extraction technology of high purity rice bran 1. Multi-stage screening and separation technology: Multi-stage vibration screening and air separation technology are used to grade and separate the rice bran produced during rice processing, remove impurities and broken rice, and thus obtain high-purity rice bran. Combined with optical screening equipment, tiny impurities and broken rice particles in the rice bran can be further removed to improve the purity of the rice bran.

[0017] 2. Low temperature drying and ultrafine grinding technology: low temperature drying technology (temperature controlled at 30℃-50℃) is used to dry the extracted rice bran, control the moisture content below 10%, and reduce the thermal degradation of nutrients. The dried rice bran is ultrafinely ground to make the rice bran particle size reach 10-20 microns, improving its bioavailability and solubility.

[0018] 3. Microwave enzyme inactivation and fresh-keeping technology: We have innovatively developed a semi-sealed microwave enzyme inactivation and preservation technology for rice bran. Through microwave treatment, we can quickly inactivate enzymes and maintain the freshness of rice bran, reducing the loss of nutrients.

[0019] 4. Optimize the grinding process: By adopting optimized milling process and new 9% gold milling technology, more sub-aleurone layer is retained during the milling process, thereby improving the purity and nutritional value of rice bran. Combined with crushing-screening coupling technology, ultra-fine grinding of rice bran is achieved, improving the quality and processing adaptability of rice bran.

[0020] 5. Vacuum baking and ohmic heating technology: During the rice bran processing, vacuum baking technology is used to reduce oxidation and loss of nutrients. Ohmic heating technology is used to quickly and evenly heat the rice bran, improving processing efficiency while reducing thermal degradation.

[0021] 6. Biotechnology application: Using microbial fermentation (such as lactic acid bacteria, yeast, etc.) to process rice bran can not only increase the content of B vitamins in rice bran, but also enhance its antioxidant activity. By adding specific enzymes (such as α-amylase, glutamine transaminase, etc.), the processing characteristics and nutritional content of rice bran can be improved.

[0022] 7. Physical aggregation technology: Using the starch-fat-protein ternary composite principle, the glycemic index (GI) value of rice bran is reduced through physical aggregation technology, thereby improving its processing adaptability.

[0023] 8. Germination technology: Through germination treatment, the biologically active substances in rice bran are activated, improving its nutritional value and functionality.

[0024] 2. Development technology of a series of nutritional health products based on high-purity rice bran 1. Rice bran biscuits development technology: With high-purity rice bran as the main raw material, appropriate amounts of flour, sugar, oil and other auxiliary materials are added, and rice bran biscuits are made through extrusion molding, baking and other processes. With optimized formula and process, the biscuits are rich in dietary fiber and protein, with the characteristics of low calories and high satiety, suitable for people who want to lose weight and diabetic patients.

[0025] 2. Rice bran milk development technology: Rice bran milk is made by mixing high-purity rice bran with milk in a certain proportion, homogenizing, sterilizing, etc. Ultra-high temperature instantaneous sterilization (UHT) technology is used to ensure the nutritional content and quality of rice bran milk, which is suitable for the elderly, children and people with weak gastrointestinal function.

[0026] 3. Rice bran protein powder development technology: The high-purity rice bran is made into ultrafine powder through ultrafine grinding technology, and then the rice bran protein is extracted through separation and concentration processes to make rice bran protein powder. The protein concentration is controlled to 30%-50% by ultrafiltration concentration and spray drying technology to make high-quality protein powder rich in various amino acids.

[0027] 4. Rice bran cake development technology: The rice bran cake is made from high-purity rice bran and eggs as the main raw materials, with appropriate amounts of sugar, oil, leavening agents and other auxiliary materials added, through mixing, molding, baking and other processes. The optimized baking process makes the cake crispy, nutritious, rich in dietary fiber, protein and multiple vitamins, and suitable for children and the elderly.

[0028] 5. Rice bran Chinese medicine formula development technology: High-purity rice bran is mixed with traditional Chinese medicine ingredients (such as hawthorn, Poria cocos, coix seed, etc.) in a certain proportion to make Chinese medicine formula granules or powder. Ultrafine grinding and drying technology is used to ensure the stability and bioavailability of the Chinese medicine formula, which has the effects of regulating the stomach, lowering blood lipids, and enhancing immunity.

[0029] 6. Rice bran tablet development technology: High-purity rice bran is mixed with sweeteners, adhesives and other auxiliary materials, and then pressed into rice bran lozenges. With optimized formula and process, the lozenges have the functions of cleaning the oral cavity, supplementing nutrition, regulating intestinal function, etc., and are suitable for office workers and students.

[0030] 7. Development technology of rice bran oral liquid: The high-purity rice bran extract is mixed with vitamins, minerals and other nutrients, and then processed into rice bran oral liquid through ultrafiltration and sterilization. Pasteurization or ultra-high temperature instantaneous sterilization technology is used to ensure the nutritional content and quality of the oral liquid, which has the effects of anti-oxidation, enhancing immunity, regulating blood sugar, etc. Example

[0031] 1. Extraction of high purity rice bran 1. Ultrafine grinding: The dried rice bran is ultrafinely ground to make the rice bran particle size reach 10-20 microns, thereby improving its bioavailability and solubility.

[0032] 2. Microwave enzyme inactivation and preservation: Semi-sealed microwave enzyme inactivation technology is used to quickly inactivate enzymes and maintain the freshness of rice bran, reducing the loss of nutrients.

[0033] 3. Optimize the milling process: Use "9% golden milling technology" to retain more sub-aleurone layer during the milling process, thereby improving the purity and nutritional value of rice bran.

[0034] 4. Vacuum baking and ohmic heating: During the rice bran processing, vacuum baking technology is used to reduce oxidation and loss of nutrients; ohmic heating technology is used to quickly and evenly heat the rice bran to improve processing efficiency.

[0035] 5. Application of biotechnology: Use microbial fermentation (such as lactic acid bacteria and yeast) to process rice bran to increase the content of B vitamins in rice bran and enhance its antioxidant activity.

[0036] 6. Physical aggregation technology: Using the starch-fat-protein ternary compound principle, the physical aggregation technology is used to reduce the GI value of rice bran and improve its processing adaptability.

[0037] 7. Germination technology: Through germination treatment, the biologically active substances in rice bran are activated, improving its nutritional value and functionality.

[0038] 2. Development of Rice Bran Biscuits Raw material ratio: Mix high-purity rice bran (40%-60%), flour (20%-30%), sugar (10%-15%), and oil (5%-10%) evenly according to weight ratio.

[0039] Molding: The mixed raw materials are passed through an extruder to form biscuit dough.

[0040] Baking: Place the biscuit dough in an oven preheated to 160℃-180℃ and bake for 10-15 minutes until the surface of the biscuit is golden and the texture is crispy.

[0041] Cooling and packaging: After baking, take out the biscuits, cool them, and seal them to obtain the finished rice bran biscuits.

[0042] 3. Development of Rice Bran Milk Raw material ratio: Mix high-purity rice bran (5%-10%) and milk (90%-95%) evenly by weight.

[0043] Homogenization: The mixed liquid is homogenized by a colloid mill to fully disperse the rice bran particles and to obtain a particle size of less than 10 microns.

[0044] Sterilization: The homogenized mixture is subjected to ultra-high temperature instantaneous sterilization (UHT) at 135°C-140°C for 3-5 seconds.

[0045] Cooling and packaging: the sterilized rice bran milk is cooled to room temperature, filled and sealed, and refrigerated to obtain the finished rice bran milk.

[0046] 4. Development of Rice Bran Protein Powder Ultrafine grinding: high purity rice bran is ultrafinely ground to make the rice bran particle size reach 10-20 microns.

[0047] Dissolution and separation: Dissolve the ultrafinely crushed rice bran powder in an appropriate amount of water and stir evenly to form a rice bran slurry.

[0048] Centrifugal separation: The rice bran slurry is subjected to centrifugal separation technology to separate the rice bran protein liquid and the residue.

[0049] Concentration: The rice bran protein liquid is concentrated by ultrafiltration to control the protein concentration to 30%-50%.

[0050] Drying: The concentrated rice bran protein liquid is spray-dried to obtain a finished rice bran protein powder.

[0051] 5. Development of Rice Bran Cake Raw material ratio: Mix high-purity rice bran (20%-30%), eggs (40%-50%), sugar (10%-15%), oil (5%-10%), and leavening agent (1%-2%) evenly according to weight ratio.

[0052] Molding: Pour the mixed raw materials into the mold.

[0053] Baking: Bake in an oven preheated to 180℃-200℃ for 15-20 minutes.

[0054] Cooling and packaging: After baking, take out the cake, cool it, demould it, and seal it to get the finished rice bran cake.

[0055] 6. Development of Rice Bran Traditional Chinese Medicine Formula Raw material ratio: Mix high-purity rice bran (30%-50%) and traditional Chinese medicine ingredients (such as hawthorn, Poria cocos, Coix seed, etc.) evenly by weight.

[0056] Ultrafine grinding: The mixture is processed by ultrafine grinding technology to make the particle size reach 10-20 microns.

[0057] Drying: Dry the ultrafinely crushed mixture to control the moisture content below 5%.

[0058] Packaging: The dried mixture is packaged to make Chinese medicine formula granules or powder.

[0059] 7. Development of Rice Bran Tablets Raw material ratio: Mix high-purity rice bran (40%-60%), sweetener (10%-20%) and adhesive (5%-10%) evenly according to weight ratio.

[0060] Granulation: The mixture is subjected to a wet granulation process to form granules.

[0061] Drying: The granules are dried through drying equipment to control the moisture content below 5%.

[0062] Tableting: The dried granules are compressed into tablets by a tablet press.

[0063] Packaging: Package the compressed lozenges and store them in sealed containers.

[0064] 8. Development of Rice Bran Oral Liquid Raw material ratio: Mix high-purity rice bran (10%-20%) with an appropriate amount of water, and process it through ultra-fine grinding technology to make the rice bran particles fully dispersed and the particle size less than 10 microns.

[0065] Separation: The treated rice bran slurry is subjected to centrifugal separation technology to remove insoluble impurities and obtain a clarified rice bran extract.

[0066] Preparation: Add appropriate amount of vitamins (5%-10%), minerals (1%-3%) and other nutrients to the rice bran extract and mix well.

[0067] Purification: The mixed solution is further purified by ultrafiltration technology to remove large molecular impurities.

[0068] Sterilization: The ultrafiltered mixed liquid is sterilized by pasteurization (85℃-90℃, maintained for 10-15 minutes) or ultra-high temperature instantaneous sterilization (UHT) technology.

[0069] Filling and packaging: The sterilized mixed liquid is filled, sealed and stored to prepare the finished rice bran oral liquid.

[0070] in conclusion The present invention has achieved significant innovation and integration in high-purity rice bran extraction technology and nutritional health product development technology, forming a complete technical system from raw material extraction to product development. By optimizing the processing technology, not only the quality and utilization rate of rice bran are improved, but also a series of nutritional health products with innovation and market potential are developed. These products not only enrich the food market, but also provide consumers with more healthy choices. The present invention has high technical content and application value, and is of great significance for promoting the high-value utilization of rice processing by-products and the development of the healthy food industry.

Claims

1. High-purity rice bran extraction and series of nutritional health products development technology innovation integration, characterized by The following steps are involved: The rice is cleaned, de-stoned, magnetically separated and air-selected to remove impurities and foreign matter. The rice bran produced during the rice processing is graded and separated by multi-stage vibration screening and air-selection technology to remove impurities and broken rice, thereby obtaining high-purity rice bran. Optical screening equipment is used to further remove tiny impurities and broken rice particles in the rice bran. Low-temperature drying technology is used, that is, the temperature is controlled at 30℃-50℃, and the extracted rice bran is dried to control the moisture content below 10%. The dried rice bran is ultra-finely crushed to make the rice bran particle size reach 10-20 microns. Semi-sealed microwave enzyme inactivation technology is used to quickly inactivate enzymes and maintain the freshness of the rice bran. 9% gold milling technology is used to retain more sub-aleurone layers during the milling process, thereby improving the purity and nutritional value of the rice bran. Vacuum baking and European The rice bran is treated with microbial fermentation such as lactic acid bacteria and yeast to increase the content of B vitamins in the rice bran and enhance its antioxidant activity. The starch-fat-protein ternary composite principle is adopted to reduce the GI value of the rice bran through physical assembly technology to improve its processing adaptability. The bioactive substances in the rice bran are activated through germination treatment to improve its nutritional value and functionality. The high-purity rice bran is used to develop a series of nutritional health products such as rice bran biscuits, rice bran milk, rice bran protein powder, rice bran cake, rice bran Chinese medicine formula, rice bran lozenges and rice bran oral liquid. The nutritional health products are rich in nutrients such as dietary fiber, protein, vitamins and minerals, and have multiple nutritional health functions such as regulating intestinal function, lowering cholesterol, controlling blood sugar and anti-oxidation.

2. The high-purity rice bran extraction and series of nutritional health products development technology innovation integration according to claim 1 is characterized in that The development process of the rice bran biscuit comprises: evenly mixing 40%-60% of high-purity rice bran, 20%-30% of flour, 10%-15% of sugar and 5%-10% of oil by weight, forming biscuit blanks by an extrusion molding machine, baking in an oven preheated to 160° C.-180° C. for 10-15 minutes, cooling after baking, and packaging and sealing.

3. The high-purity rice bran extraction and series of nutritional health products development technology innovation integration according to claim 1 is characterized in that The development process of the rice bran milk includes: evenly mixing 5%-10% of high-purity rice bran and 90%-95% of milk by weight, homogenizing through a colloid mill to fully disperse the rice bran particles with a particle size of less than 10 microns, and performing ultra-high temperature instantaneous sterilization (UHT) at 135°C-140°C for 3-5 seconds, cooling to room temperature, filling and sealing, and refrigerating for storage.

4. The high-purity rice bran extraction and series of nutritional health products development technology innovation integration according to claim 1 is characterized in that The development process of the rice bran protein powder comprises: subjecting high-purity rice bran to ultrafine grinding to make the rice bran particle size reach 10-20 microns, dissolving the ultrafinely ground rice bran powder in water to form rice bran slurry, extracting the rice bran protein liquid by centrifugal separation technology, conducting ultrafiltration and concentration to control the protein concentration to reach 30%-50%, and adopting spray drying technology to obtain the finished rice bran protein powder.

5. The high-purity rice bran extraction and series of nutritional health products development technology innovation integration according to claim 1, characterized in that The development process of the rice bran cake includes: evenly mixing 20%-30% of high-purity rice bran, 40%-50% of eggs, 10%-15% of sugar, 5%-10% of oil, and 1%-2% of leavening agent by weight, pouring the mixed raw materials into a mold, baking in an oven preheated to 180° C.-200° C. for 15-20 minutes, cooling after baking, demoulding, and packaging and sealing.

6. The high-purity rice bran extraction and series of nutritional health products development technology innovation integration according to claim 1, characterized in that The development process of the rice bran Chinese medicine formula includes: uniformly mixing 30%-50% of high-purity rice bran with traditional Chinese medicine ingredients such as hawthorn, poria, and coix seed by weight, processing through ultrafine grinding technology to make the particle size reach 10-20 microns, drying treatment to control the moisture content below 5%, and packaging to make Chinese medicine formula granules or powder.

7. The high-purity rice bran extraction and series of nutritional health products development technology innovation integration according to claim 1, characterized in that The development process of the rice bran lozenge includes: uniformly mixing 40%-60% of high-purity rice bran, 10%-20% of sweetener, and 5%-10% of adhesive by weight, making them into granules by wet granulation process, drying to control the moisture content below 5%, pressing them into lozenges by a tablet press, and packaging and sealing them for storage.

8. The high-purity rice bran extraction and series of nutritional health products development technology innovation integration according to claim 1, characterized in that The development process of the rice bran oral liquid comprises: mixing high-purity rice bran accounting for 10%-20% by weight with an appropriate amount of water, processing by ultrafine grinding technology to fully disperse the rice bran particles with a particle size of less than 10 microns, removing insoluble impurities by centrifugal separation technology to obtain a clarified rice bran extract, adding an appropriate amount of vitamins accounting for 5%-10% by weight, minerals accounting for 1%-3% by weight and other nutrients to the rice bran extract, stirring evenly, further purifying by ultrafiltration technology to remove large molecular impurities, sterilizing, using a pasteurization method at a temperature of 85°C-90°C for 10-15 minutes or ultra-high temperature instantaneous sterilization (UHT) technology, filling and sealing for storage.