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85 results about "Rice bran (dietary)" patented technology

Preparation method of rice bran dietary fiber

The invention relates to a preparation method of rice bran dietary fiber, which comprises the following steps that: (1) rice bran is crushed, passes through a screen which is more than or equal to 30mesh, is added with water to be stirred uniformly, and stays still for 30 to 50min; (2) the prepared water-absorbing swelling rice bran material is added with dilute hydrochloric acid, the pH value is adjusted to be 4.5 to 5.5, and then 1.0 to 1.5 percent of hot temperature resistant amylase is added to be heated to 85 to 100DEG C, and the temperature is maintained for 30 to 40min; (3) dilute sodium hydroxide or potassium hydroxide solution is added, the pH value is adjusted to be 7.5 to 8.5, 1.0 to 1.5 percent of protease with the enzyme activity more than or equal to 500U / g to be heated to 45 to 55 DEG C, and the temperature is maintained for 60 to 90min; (4) the intermediate product is pressed, filtered and washed by water; (5) diluted phosphoric acid is added in to adjust the pH value to be 5.0 to 5.5, 0.1 to 0.2 percent of cellulose is added in to be heated to 45 to 55DEG C, and the temperature is maintained for 50 to 70min; (6) 2 to 5 percent of hydrogen peroxide is added into a sealed container to be stirred for 20 to 30min; and (7) and the product is dried and crushed. The dietary fiber prepared by the invention has delicate taste without roughness, and can serve as the additive in medicine, health food, bread, biscuits, drinks and the like.
Owner:邯郸市嘉瑞生物科技有限公司

Fruit vinegar capsules and preparation method

The invention provides fruit vinegar capsules and a preparation method applied in the technical field of food. A product formulation comprises fruit vinegar powder, rice bran dietary fiber, inulin, soy peptide, barley seedling leaf powder, lotus leaf powder and grape pip proanthocyanidins. The preparation method comprises: taking high-quality fresh fruits or concentrate juice thereof as main raw material; obtaining fruit vinegar through alcohol microbial fermentation and acetic acid microbial fermentation; concentrating the fruit vinegar through membrane concentration, spray-drying and grinding the obtained product to prepare the fruit vinegar into titratable total acid; washing barley seedling leaves and lotus leaves clean respectively and then preparing the two into dry powder after drying, grinding and sieving; weighing rice bran dietary fiber, inulin, soy peptide and grape pip proanthocyanidins according to the weight in the formulation; mixing the materials well by use of a high-speed mixer; drying and sterilizing the mixture under vacuum through microwave; and obtaining the fruit vinegar capsules through the filling of an full-automatic capsule filling machine. The preparation method has the advantage of novel scientific conception, and the capsules prepared by concentrating and drying the fruit vinegar are safe, effective, incapable of causing gastrointestinal discomfort or dependency, suitable for long-term eating and capable of rapidly clearing free radicals and superfluous fat in human bodies, neutralizing acidic constitution and increasing satiety so as to achieve the aim of losing weight.
Owner:沈阳麦金利食品制造有限公司

High-DF (dietary fiber) maize germ flour and preparation method thereof

InactiveCN105995551AIncrease intakeGuaranteed nutritional functionFood shapingFood ingredient functionsFiberNutritive values
The invention discloses high-DF (dietary fiber) maize germ flour and a preparation method thereof. After maize bran, maize germ dregs and rice bran dregs are soaked in an acetic acid solution, a sodium bicarbonate solution is used for neutralization, a mixture with the pH value being 6.7+/-0.2 is obtained through water washing, and filtration, drying and milling are performed to prepare mixed powder; tert-butylhydroquinone is dissolved in vegetable oil, and then the obtained oil is added into the mixed powder to form a mixture, the mixture is poured into a moisture conditioner, the water mass content in the mixed powder is adjusted to be 15%-25% by spraying water or steam at the room temperature, conditioned powder is obtained and sent into a twin-screw extruder, extruding-expansion is performed to obtain a granular semi-finished product, the granular semi-finished product is dried and crushed, maltodextrin and white granulated sugar are added and mixed uniformly, and the high-DF maize germ flour is obtained. The high-DF (dietary fiber) maize germ flour has the advantages that the nutritive value is relatively high, rich DFs can be provided for a human body and are beneficial to the health of the human body, the taste and the resolvent quality are excellent, and the high-DF maize germ flour has excellent wettability and dispersity in warm water and cold boiled water, is convenient to eat and has a wide applicable crowd.
Owner:BOHAI UNIV

Method for processing composite fermented rice

The invention discloses a method for processing composite fermented rice. The method comprises the following steps of: (1) selecting raw materials; (2) pretreating rice bran; (3) pretreating glutinous rice; and (4) carrying out mixed fermentation. According to the method for processing the composite fermented rice, the rice bran is selected as one of raw materials, so that nutritional and functional ingredients of the rice bran are embodied fully, the nutritional value of the fermented rice is increased, the variety of fermented rice is enriched, and meanwhile, rice bran resources are utilized scientifically and effectively; a twin-screw extrusion technology is adopted for pretreating the rice bran, so that lipase in the rice bran of the raw materials can be deactivated, stabilized rice bran is obtained, and the rancidity of the rice bran in subsequent processing and storage caused by fat oxidation is reduced; rice bran cellulose can be subjected to modification processing so as to obtain rice bran dietary fiber which is easily absorbed by human bodies; a disinfection effect can be exerted, so that the safety of subsequent fermentation can be improved while the shelf life of the rice bran is prolonged; and after starch is gelatinized and aged, the microbial fermentation is facilitated and digestion, absorption and utilization of nutritional substances are improved.
Owner:GUIZHOU UNIV

Preparation process for rice bran dietary fiber fat substitute

The invention discloses a preparation process for a rice bran dietary fiber fat substitute. The preparation process comprises the following steps of adding a solvent into 15-30g of rice bran dietary fibers according to the ratio of material to liquid being 1:10 to 1:12(m/v), determining the adding amount of NaOH according to the mass ratio of the NaOH to the rice bran dietary fibers being 1.5:1 to 1:1.5; adding 15 to 20 percent of a NaOH solution prepared from the NaOH into a reaction solution; alkalizing a mixed solution at the temperature of 20 to 40DEG C for 1 to 1.5 hours, adding in a chloroacetic acid solution, controlling the mass ratio of the rice bran dietary fibers to chloroacetic acid to 1 to 2:1 to 2, and performing etherification reaction at the temperature of 50 to 75DEG C for 3 to 5 hours to obtain the rice bran dietary fiber fat substitute. The rice bran dietary fiber fat substitute prepared by the preparation process disclosed by the invention has physical and sensory properties of fat and higher actions of holding oil, holding water and increasing capacity, and can be digested and absorbed by human bodies; according to the rice bran dietary fiber fat substitute, harmful substances such as cholesterol and heavy metals in the digestive tract can be chelated, carcinogens can be reduced, and gastrointestinal peristalsis is accelerated; the heath-care function of the rice bran dietary fiber fat substitute cannot be replaced by other foods.
Owner:HARBIN UNIV OF COMMERCE

Dumplings rich in dietary fibers and preparation method of dumplings

The application of the invention belongs to the technical field of food processing, and particularly relates to dumplings rich in dietary fibers and a preparation method of the dumplings. Wrappers and fillings of the dumplings contain the dietary fibers, the addition quantity of the dietary fibers in the wrappers is not smaller than 0 but not more than 9% of the mass of flour; the additional quantity of the dietary fibers in the fillings is not smaller than 0 but not more than 0.9% of the total mass of the fillings; the dietary fibers are rice bran dietary fibers, red jujube dietary fibers, soybean dietary fibers or corn cob dietary fibers; and the particle size of the dietary fibers is 200-400 meshes. According to the dumplings and the preparation method thereof disclosed by the application of the invention, the water absorption swelling capacity, the oil absorption, the water-holding capacity and the water bonding capacity of the dietary fibers can be well utilized; besides, the dietary fibers are added, so that definite supporting effects on the tissue structure of the wrappers and the fillings can be achieved, and positive effects on the improvement of the texture and the tenacity of quick-frozen dumpling products can also be achieved. According to the dumplings and the preparation method thereof disclosed by the application of the invention, the mouth feel of the dumplings is well considered, the preservation characteristics of the dumplings are improved, besides, the edibility of the dumplings is improved, and the dumplings and the preparation method thereof have good popularization and application value.
Owner:ZHENGZHOU UNIVERSITY OF LIGHT INDUSTRY

Rice bran dietary fiber fine dried noodles and processing method of rice bran dietary fiber fine dried noodles

The invention relates to a processing method of rice bran dietary fiber fine dried noodles. The rice bran dietary fiber fine dried noodles are mainly prepared from the following raw materials in parts by mass: 100 parts of wheat flour, 1-8 parts of rice bran dietary fibers, 0.5-2.5 parts of table salt and 30-55 parts of water. The processing method comprises the following steps: a, dissolving the table salt in the water for later use to obtain table salt water; b, uniformly mixing the wheat flour with the rice bran dietary fibers sieved by a 60-140-mesh sieve to obtain a mixture; and c, mixing the table salt water obtained in the step a with the mixture obtained in the step b, kneading dough by adopting a conventional method, and processing fine dried noodles by adopting a conventional method. In order to solve the problem that the fine dried noodles are rough in taste, the improving method comprises the step of adding cassava starch and (or) cassava pregelatinized starch in a proper proportion. A rice bran dietary fiber fine dried noodles product is processed by adopting the method. The product has nutritional and health values and can promote defecation of human bodies and reduce absorption of hazardous substances. The processing method provided by the invention is conducive to promoting extension of a value adding chain of deep rice bran processing.
Owner:GUANGYUAN PENGXIN GRAIN & OIL SCI & TECH DEV CO LTD

Preparation method of rice bran dietary fiber with high soluble protein content

The invention discloses a preparation method of rice bran dietary fiber with the high soluble protein content. The method comprises the steps that low-temperature degreased rice bran meal is taken as a raw material and then treated through a hydrostatic pressure technology after being cleaned for impurity removing, enzymolysis is conducted through a lucid ganoderma enzyme, vacuum low-temperature microwave drying and low-temperature vibration bed ultramicro pulverizing are conducted, and the target product-rice bran dietary fiber with the high soluble protein content is obtained. According to the preparation method, cleaning is conducted through a citric acid solution, the hydrostatic pressure technology is adopted after impurities are removed and acidification treatment is conducted, and therefore mutual binding of the rice bran dietary fiber and protein is reduced; enzymolysis is conducted through the compound lucid ganoderma enzyme, and therefore bound protein in the active dietary fiber is released; meanwhile, a low-temperature vibration bed pulverizing technology is adopted, and therefore the protein dissolution rate is increased. The preparation method has the advantages of being easy and convenient to operate, friendly to environment, low in energy consumption and cost, high in protein utilization rate, suitable for industrialized production and the like and is suitable for preparing the rice bran dietary fiber with the high soluble protein content from rice bran.
Owner:WUHAN POLYTECHNIC UNIVERSITY

Preparation method of rice bran insoluble fibers

The present invention relates to a preparation method of rice bran insoluble fibers, and belongs to the field of food additives and preparation methods thereof. The preparation method of the rice bran insoluble fibers comprises the following steps of (1) weighing and taking fresh rice bran and carrying out degreasing treatment, adding water to the degreased rice bran, uniformly stirring the bran and the water, and carrying out suspension standing; (2) adjusting the pH to 5.0-5.4 with dilute sulfuric acid, carrying out thermal-insulation stirring at a temperature of 50-60 DEG C for 4 hours, adjusting the pH to 6.0-6.3 with an NaOH solution, heating the mixture to a temperature of 65 to 68 DEG C, and adding alpha-amylase to carrying out digestion; (3) adding a certain amount of solid NaOH, heating the mixture to a temperature of 95 to 100 DEG C, carrying out evaporation and keep stirring for 15 minutes, filtering the mixture through linen, and removing residues repeatedly until the solution is neutral; and (4) placing the residues into an oven and carrying out drying at a temperature of 60 DEG C for 16 hours, taking out the residues, and carrying out grinding to obtain an insoluble rice bran dietary fiber powder with a particle size of 60 to 300 meshes. According to the preparation method, the produced rice bran insoluble fibers have the characteristics of high purity, less impurity, odor-less property, and the like.
Owner:SHAANXI SHENGMAI PETROLEUM
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