CN108450733A - A kind of method of brown rice skin powder anti-oxidant treatment - Google Patents
A kind of method of brown rice skin powder anti-oxidant treatment Download PDFInfo
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- CN108450733A CN108450733A CN201810316205.9A CN201810316205A CN108450733A CN 108450733 A CN108450733 A CN 108450733A CN 201810316205 A CN201810316205 A CN 201810316205A CN 108450733 A CN108450733 A CN 108450733A
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- brown rice
- skin powder
- rice skin
- emulsion
- inoxidizability
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 85
- 239000000843 powder Substances 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 32
- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 21
- 230000003078 antioxidant effect Effects 0.000 title claims abstract description 21
- 235000006708 antioxidants Nutrition 0.000 title claims abstract description 21
- 239000000839 emulsion Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000012545 processing Methods 0.000 claims abstract description 18
- 230000002776 aggregation Effects 0.000 claims abstract description 8
- 238000004220 aggregation Methods 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 238000000227 grinding Methods 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 24
- 238000001125 extrusion Methods 0.000 claims description 12
- 235000019441 ethanol Nutrition 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 10
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 8
- 229960005055 sodium ascorbate Drugs 0.000 claims description 8
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 8
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 7
- 235000013361 beverage Nutrition 0.000 claims description 5
- -1 natural VE Chemical compound 0.000 claims description 5
- 238000011068 loading method Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 10
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 3
- 208000032765 Device extrusion Diseases 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 11
- 235000007164 Oryza sativa Nutrition 0.000 description 11
- 235000009566 rice Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 102000004882 Lipase Human genes 0.000 description 5
- 108090001060 Lipase Proteins 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 5
- 235000019421 lipase Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 230000009849 deactivation Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000006641 stabilisation Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 235000019187 sodium-L-ascorbate Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- QJZYHAIUNVAGQP-UHFFFAOYSA-N 3-nitrobicyclo[2.2.1]hept-5-ene-2,3-dicarboxylic acid Chemical compound C1C2C=CC1C(C(=O)O)C2(C(O)=O)[N+]([O-])=O QJZYHAIUNVAGQP-UHFFFAOYSA-N 0.000 description 1
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 239000004021 humic acid Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- IXCSERBJSXMMFS-UHFFFAOYSA-N hydrogen chloride Substances Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 1
- 229910000041 hydrogen chloride Inorganic materials 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a kind of methods of brown rice skin powder anti-oxidant treatment comprising：Prepare inoxidizability emulsion；According to brown rice skin powder weight: inoxidizability emulsion volume=100: inoxidizability emulsion is uniformly added in brown rice skin powder by 5~8 ratio；The brown rice skin powder after anti-oxidant emulsion is added to freeze in freeze tunnel in 2 hours；Brown rice skin powder after quick-frozen, which is placed in 15 DEG C to 20 DEG C of freezer, to be preserved at least 48 hours；Brown rice skin powder after freezing processing utilizes single screw rod or twin-screw extruder device extrusion, and indefinite form aggregation is obtained after extruding；By indefinite form aggregation through 50~70 DEG C of heated-air drying to water content be 7~10%, be finally grinding to obtain the brown rice skin powder finished product of anti-oxidant treatment.The method of the present invention can effectively inhibit the automatic oxidation reaction of brown rice skin powder and nutrient component damages is made to minimize, and basic guarantee is provided for the storage of brown rice skin powder and processed and applied.
Description
Technical field
The present invention relates to grain and food deep processing and byproduct comprehensive utilization field more particularly to a kind of brown rice skin powder antioxygens
Change the method for processing.
Background technology
Paddy is China's the first generalized grain kind, produces 200000000 tons or so per year at present, and paddy processing is at the process of polished rice：First
Husking (removing husk) becomes brown rice, and brown rice is ground again to become polished rice.White rice processing process be exactly by the kind skin of brown rice, embryo and
Part aleurone abrades, and it is brown rice skin powder that this, which abrades object, accounts for the 8~10% of paddy weight, and National Resources total amount reaches annual 2000
Ten thousand tons or so, there is great Development volue.According to more document reports of domestic and international cereal chemistry, wanted containing needed by human body
90% nutrient, nutrient content account for 60% or more of whole grain rice.Therefore, which is also known as " meter Zhen " and " brown rice skin
Powder ".The nutritional quality of foreign literature report brown rice skin powder can match in excellence or beauty with Chicken Albumin, referred to as " nutrient source being bestowed by heaven ".Exploitation is answered
May be either that the national Nutrition Project in China is contributed, and is conducive to improve the added value of paddy processing with this huge resource.
In order to make full use of the nutriment of brown rice outer layer, domestic and international scientific worker to do many research, summarize such as
Under：1, countries in the world are by the way of boiling rice (parboiling rice), and the specific infiltration by water is by paddy surface layer inter space
Enter into rice, which has certain effect to improving rice nutrition, but operating cost is high, and nutrient the amount of migration into rice is insufficient
30%；2, brown rice is directly processed and is utilized, and rice milk beverage is made because of brown rice poor taste, therefore by rice germination, such research
Also industrialization is seldom realized；3, inhibit the oxygen in coarse rice nutrition powder using short time high temperature treatment technology, such as frying, extruding means
Change enzyme, prevent enzymatic oxidation therein, but the automatic oxidation reaction since lipid cannot be solved, and treated product related nutritional
Ingredient is denaturalized, and processability is also very poor, therefore is not also applied finally；4, the substance is in most cheap and harmful at present
Application mode, factory is with the price sales of 1~2 yuan/kg to feed factory or peasant household.
Brown rice skin powder contains higher polar lipid and higher oxidase active, therefore storage-stable is very poor, generally
10 days or so its peroxide value are just more than the standard eaten, therefore are seldom utilized for a long time by food processing.In order to fully sharp
With brown rice skin powder, domestic and international science researcher has carried out serial stabilization technology research.The stabilisation skill mainly used at present
Art is as follows：
1, deactivation method is heated
Heat treatment is to make the most common method of the inactivation of enzyme, and the optimum temperature of brown rice skin powder lipase is 35~40 DEG C, high
Temperature can destroy its activity.Heating deactivation method mainly has saturated vapor heating at present, that is, uses 105 DEG C of steam indirectly heat brown rice skins
Powder 10min；Hot-blast Heating makes brown rice skin powder reach 130 DEG C or more using high temperature air, kept for several minutes, it is made to lose enzyme
Activity, but above method treated brown rice skin powder nutritional ingredient is impaired serious, and without inhibiting fatty spontaneous oxidation reaction,
Therefore oxidation resistant effect is finally not achieved.
2, cryopreservation method
Brown rice skin powder steatolysis speed is substantially reduced under 0~-3.3 DEG C of holding conditions, is aided with vacuum packaging, brown rice skin powder 15
It will not be rancid in it；Brown rice skin dried bean noodles is dry to moisture 2%, and -22 DEG C of vacuum conditions can save 8 months.But work as environment temperature
When reforming into room temperature, lipase rejuvenates again, and the rancid of brown rice skin powder grease continues to deepen, and this method is for advising greatly
Mould preserve for it is costly, effect is not satisfactory, be only applicable in the preservation of a small amount of sample.
3, microwave deactivation method
Microwave is the strong electromagnetic wave of a kind of ultra-high frequency, penetrability, it can quickly be deep into inside material, make material molecule
Mutual frictional heat.2.5min is handled under the microwave dose of 4.5kW/kg, treated, and brown rice skin powder can be in 25 DEG C or 37 DEG C
Storage 90 days, fatty acid value are no more than 15mgKOH/g.Microwave deactivation method speed is fast, the thermal efficiency is high, nutrient component damages are less,
Lipase Inactivation Effect is apparent, is conducive to automation control, while also bactericidal effect, has compared with other stabilization methods huge
Big application prospect, but the uniformity of microwave treatment is not good enough, it is also the same that there is the defect that cannot inhibit automatic oxidation reaction.
4, extrusion method
Currently, extrusion is to use more ripe brown rice skin powder stabilization method, extrusion processing makes brown rice skin powder
Under high temperature, high pressure and huge frictional force, lipase can not be resistant to and be suppressed.Research finds moisture 16~18%
Full-cream brown rice skin powder is still located after the extrusion process of 125~135 DEG C of screw speed 180r/min by 12 days baking oven storages
In level of security, but extruding and puffing technology cannot equally inhibit the automatic oxidation reaction in brown rice skin powder.
5, method of chemical treatment
Method of chemical treatment be exactly into brown rice skin powder add chemical reagent with change lipase optimum pH and most preferably from
Sub- intensity is to achieve the purpose that passivation.Currently, the reagents such as acetic acid, hydrogen chloride, sodium sulfite, ethyl alcohol, humic acid and sulfur dioxide
It is constantly tested, but all additive process cannot all meet the requirement of food processing.
All it is only for elimination lipoxidase in conclusion at present in terms of the stabilizing surface treatment of brown rice skin powder
Effect, do not inhibit the measure of the automatic oxidation reaction of fat, and generally existing processing cost is high, product is defective, Wu Fagong
The common problem of industry metaplasia production.
Invention content
The present invention is directed at least solve one of above-mentioned technical problem.
For this purpose, it is an object of the invention to propose a kind of method of brown rice skin powder anti-oxidant treatment, so that brown rice skin powder exists
It can be preserved 6 months or more under room temperature, and nutritional quality does not reduce substantially.
To achieve the goals above, a kind of method of brown rice skin powder anti-oxidant treatment proposed by the present invention includes following step
Suddenly：
Prepare inoxidizability emulsion；
According to brown rice skin powder weight: inoxidizability emulsion volume=100: 5~8 ratio is equal by inoxidizability emulsion
It is even to be added in brown rice skin powder, wherein unit of weight is kg, volume unit L in ratio；
It adds the brown rice skin powder after anti-oxidant emulsion and is chilled to powder in -20 DEG C to -30 DEG C of freeze tunnel in 2 hours
Temperature is less than -1 DEG C to -5 DEG C；
Brown rice skin powder after quick-frozen can be loaded in various containers or automatic loading and unloading hopper, be placed in -15 DEG C to -20 DEG C cold
It is preserved in library at least 48 hours；
Brown rice skin powder after freezing processing using single screw rod or twin-screw extruder device with the rotating speed of 300~500r/min,
It is 130~150 DEG C to maintain the temperature of highest warm area in extrusion cylinder, and extrusion obtains indefinite form aggregation after extruding；
Through 50~70 DEG C of heated-air drying to water content it is 7~10% by indefinite form aggregation, is finally grinding to obtain anti-
The brown rice skin powder finished product of oxidation processes.
Preferably, the sodium ascorbate containing 2~6g/L in the inoxidizability emulsion, 4~8g/L purity be
90% or more natural VE, a concentration of the 95% of 20~40ml/L ethyl alcohol and the diacetyl tartarate list of 1~3g/L
Sweet ester, surplus are water.
Preferably, the step of preparation inoxidizability emulsion includes：
Sodium ascorbate, natural VE, ethyl alcohol, diacetyltartaric acid monoglyceride and water are weighed respectively；
Sodium ascorbate and diacetyltartaric acid monoglyceride are directly appended to after being stirred well to dissolving in a small amount of warm water,
Remaining water is all added, solution A is obtained；
Natural VE is dissolved into ethyl alcohol, solution B is obtained；
It is sufficiently mixed solution A and solution B to obtain mixed liquor；
By mixed liquor, through beverage, with common homogenizer, the homogeneous under the pressure of 5~10MPa obtains inoxidizability emulsion.
Preferably, include by the step that inoxidizability emulsion is uniformly added in brown rice skin powder：
Brown rice skin powder is imported in colter fly-cutter type drum mixer and is rotated, inoxidizability emulsion is with quantitative manner of spraying
It is added in brown rice skin powder.
Compared with prior art, beneficial effects of the present invention are as follows：
(1) the inoxidizability emulsion that method of the invention uses includes water-soluble, oil-soluble inhibitor and emulsifier,
By homogeneous, uniformly addition and freezing impregnation process, so that antioxidant content is evenly distributed in oxidizable ingredient, can effectively press down
The automatic oxidation reaction of brown rice skin powder processed provides basic guarantee for the storage of brown rice skin powder and processed and applied.
(2) present invention using screw rod can high-speed rotation extrusion pressing puffing apparatus, make brown rice skin powder within the extremely short time lead to
High-temperature region is crossed, peroxidase is made to inactivate, and nutrient component damages can be made to minimize.
(3) chemical method and Physical of the present invention combine, and processing cost is low, can cross realization scale processing, are brown rice skin powder
Deep processing and utilization innovated a set of new process, the market value of brown rice skin powder can be promoted.
Specific implementation mode
Embodiment 1
Handle 100kg brown rice skin powder
1,10L inoxidizability emulsion is prepared
(1) sodium ascorbate 40g, natural VE (purity is 90% or more) 60g, 95% ethyl alcohol are weighed respectively
300ml, diacetyltartaric acid monoglyceride (DATEM) 20g, water 9580ml.
(2) first 40g sodium ascorbates and 20g diacetyltartaric acid monoglycerides are directly appended in 1000ml warm water fully
Stirring is all added to after dissolving, remaining water.Separately 60g natural VEs are dissolved into 300ml ethanol solutions, finally will
Two parts solution is sufficiently mixed.
(3) by the mixed liquor in (2), through beverage, with common homogenizer, the homogeneous under 5MPa pressure obtains inoxidizability milkiness
Liquid.
2, the anti-oxidant treatment of brown rice skin powder
Inoxidizability emulsion 6L is measured, 100kg brown rice skin powder is imported in colter fly-cutter type drum mixer, starts and turns
It is dynamic, 6L inoxidizability emulsion is uniformly added to spray pattern in brown rice skin powder.Add the brown rice after anti-oxidant emulsion
Skin powder is chilled to powder temperature in -28 DEG C of freeze tunnel and is less than -1 DEG C in 2 hours.Brown rice skin powder after quick-frozen is loaded on stainless
It in steel drum, is placed in -17 DEG C of freezer and preserves, preserve 48 hours with this condition.Brown rice skin powder after freezing processing utilizes
Single screw squeezing expansion machine maintains 130 DEG C of the temperature of highest warm area in extrusion cylinder with the speed of rotating speed 300r/min, squeezes swollen
Change, indefinite form aggregation is obtained after extruding, which is finally grinding to obtain through 60 DEG C of heated-air dryings to water content 7%
The brown rice skin powder finished product of anti-oxidant treatment.
Embodiment 2
Handle 1000kg brown rice skin powder
1,100L inoxidizability emulsion is prepared
(1) sodium ascorbate 200g, natural VE (purity is 90% or more) 400g, 95% ethyl alcohol are weighed respectively
2000ml, diacetyltartaric acid monoglyceride (DATEM) 150g, water 97.25L.
(2) first 200g sodium ascorbates and 150g diacetyltartaric acid monoglycerides are directly appended in 10L warm water fully
Stirring is all added to after dissolving, remaining water.Separately 400g natural VEs are dissolved into 2000ml ethanol solutions, finally
Two parts solution is sufficiently mixed.
(3) by the mixed liquor in (2), through beverage, with common homogenizer, the homogeneous under 7MPa pressure obtains inoxidizability milkiness
Liquid.
2, the anti-oxidant treatment of brown rice skin powder
Inoxidizability emulsion 80L is measured in total, and when use measures 8L every time, by 1000kg brown rice skin powder by each
The amount of 100kg imports in colter fly-cutter type drum mixer, starts rotation, and 8L inoxidizability emulsion is uniform with spray pattern
It is added in brown rice skin powder, repeats aforesaid operations and handled brown rice skin powder, it is small to add the brown rice skin powder 2 after anti-oxidant emulsion
When it is interior be chilled in -24 DEG C of freeze tunnel powder temperature be less than -3 DEG C.Brown rice skin powder after quick-frozen is loaded in stainless steel barrel,
It is placed in -19 DEG C of freezer and preserves, preserve 48 hours with this condition.Brown rice skin powder after freezing processing is squeezed using twin-screw
It presses bulking machine with the speed of rotating speed 400r/min, maintains 140 DEG C of the temperature of highest warm area in extrusion cylinder, extrusion, after extruding
Indefinite form aggregation is obtained, which is finally grinding to obtain anti-oxidant treatment through 70 DEG C of heated-air dryings to water content 8%
Brown rice skin powder finished product.
The foregoing is merely the preferred embodiment of the present invention, are not intended to limit the scope of the invention, every at this
Under the design of invention, using equivalent transformation made by present specification, or directly/it is used in other relevant skills indirectly
Art field is included in the scope of patent protection of the present invention.
Claims (4)
1. a kind of method of brown rice skin powder anti-oxidant treatment, which is characterized in that include the following steps：
Prepare inoxidizability emulsion；
According to brown rice skin powder weight: inoxidizability emulsion volume=100: 5~8 ratio uniformly adds inoxidizability emulsion
It is added in brown rice skin powder, wherein unit of weight is kg, volume unit L in ratio；
It adds the brown rice skin powder after anti-oxidant emulsion and is chilled to powder temperature in -20 DEG C to -30 DEG C of freeze tunnel in 2 hours
Degree is less than -1 DEG C to -5 DEG C；
Brown rice skin powder after quick-frozen can be loaded in various containers or automatic loading and unloading hopper, be placed in -15 DEG C to -20 DEG C of freezer
It preserves at least 48 hours；
Brown rice skin powder after freezing processing, with the rotating speed of 300~500r/min, is maintained using single screw rod or twin-screw extruder device
The temperature of highest warm area is 130~150 DEG C in extrusion cylinder, and extrusion obtains indefinite form aggregation after extruding；
By indefinite form aggregation through 50~70 DEG C of heated-air drying to water content be 7~10%, be finally grinding to obtain anti-oxidant
The brown rice skin powder finished product of processing.
2. the method for brown rice skin powder anti-oxidant treatment as described in claim 1, which is characterized in that the inoxidizability emulsion
In the sodium ascorbate containing 2~6g/L, 4~8g/L purity be 90% or more natural VE, 20~40ml/L it is dense
Degree is 95% ethyl alcohol and the diacetyltartaric acid monoglyceride of 1~3g/L, and surplus is water.
3. the method for brown rice skin powder anti-oxidant treatment as claimed in claim 2, which is characterized in that prepare inoxidizability emulsion
The step of include：
Sodium ascorbate, natural VE, ethyl alcohol, diacetyltartaric acid monoglyceride and water are weighed respectively；
Sodium ascorbate and diacetyltartaric acid monoglyceride are directly appended to after being stirred well to dissolving in a small amount of warm water, it
Remaining water is all added, and obtains solution A；
Natural VE is dissolved into ethyl alcohol, solution B is obtained；
It is sufficiently mixed solution A and solution B to obtain mixed liquor；
By mixed liquor, through beverage, with common homogenizer, the homogeneous under the pressure of 5~10MPa obtains inoxidizability emulsion.
4. the method for brown rice skin powder anti-oxidant treatment as described in any one of claims 1-3, which is characterized in that by inoxidizability
The step that emulsion is uniformly added in brown rice skin powder includes：
Brown rice skin powder is imported in colter fly-cutter type drum mixer and is rotated, inoxidizability emulsion is added with quantitative manner of spraying
Into brown rice skin powder.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112237250A (en) * | 2020-09-04 | 2021-01-19 | 江苏百斯特鲜食有限公司 | Antioxidant method for processing quick-frozen rice product |
| CN112806523A (en) * | 2021-02-03 | 2021-05-18 | 湖南米珍宝生物高科技有限公司 | Method for radio frequency processing of stabilized rice bran |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499347A (en) * | 2011-11-07 | 2012-06-20 | 南充金福源实业有限公司 | Fast food rice paper powder |
| CN104814387A (en) * | 2015-05-29 | 2015-08-05 | 陈文彬 | Method for processing nutrient rice husk |
| CN107373008A (en) * | 2017-09-04 | 2017-11-24 | 江西省中楚生物科技有限公司 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499347A (en) * | 2011-11-07 | 2012-06-20 | 南充金福源实业有限公司 | Fast food rice paper powder |
| CN104814387A (en) * | 2015-05-29 | 2015-08-05 | 陈文彬 | Method for processing nutrient rice husk |
| CN107373008A (en) * | 2017-09-04 | 2017-11-24 | 江西省中楚生物科技有限公司 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112237250A (en) * | 2020-09-04 | 2021-01-19 | 江苏百斯特鲜食有限公司 | Antioxidant method for processing quick-frozen rice product |
| CN112806523A (en) * | 2021-02-03 | 2021-05-18 | 湖南米珍宝生物高科技有限公司 | Method for radio frequency processing of stabilized rice bran |
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