CN109221920A - A kind of preparation method of high anti-oxidation characteristic bran powder - Google Patents
A kind of preparation method of high anti-oxidation characteristic bran powder Download PDFInfo
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- CN109221920A CN109221920A CN201811329707.1A CN201811329707A CN109221920A CN 109221920 A CN109221920 A CN 109221920A CN 201811329707 A CN201811329707 A CN 201811329707A CN 109221920 A CN109221920 A CN 109221920A
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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
- A23L7/115—Cereal fibre products, e.g. bran, husk
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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Abstract
A kind of preparation method of high anti-oxidation characteristic bran powder, belongs to food processing technology field.Raw rice bran after screening and coarse crushing processing, using n-hexane degreasing, is obtained defatted rice bran by the present invention；Defatted rice bran is digested or is fermented, or first ferments to digest again and be modified, then carry out high pressure steam sterilization, up to high anti-oxidation characteristic bran powder after freeze-drying crushing.The present invention combines the modified defatted rice bran of the method for enzymatic hydrolysis by enzymatic hydrolysis, fermentation, fermentation, rice bran is digested using cellulase and zytase, by the effect of enzymatic hydrolysis, using the dietary fiber in rice bran as substrate, thus reference state phenolic substances of the release in conjunction with cellulose and araboxylan；Saccharomycete and lactobacillus-fermented rice bran, microorganism is using the sugar and protein in rice bran, to discharge the reference state polyphenol in conjunction with carbohydrate and protein in rice bran, improves soluble polyphenol content, improves bioavilability.Preparation method simple process of the present invention is suitable for large-scale promotion, application and production.
Description
Technical field
The present invention relates to a kind of preparation methods of high anti-oxidation characteristic bran powder, belong to food processing technology field.
Background technique
A kind of by-product of the rice bran as paddy processing is a kind of food resource of great potential；Rice can therefrom be extracted
Oil extracted from rice husks, the functional product of the high added values such as rice bran protein.Currently, China is to worlds such as the development and utilization of rice bran resource and Japan
For developed countries and regions compared to still relatively backward, China has 90% or so rice bran to be not fully utilized, and thus bring is lost
It is quite surprising.
Rice bran is the by-product of paddy processing, is the superficial layer being attached to after paddy husking on brown rice, by exocarp, middle fruit
Skin, cross-linked layer, kind skin and aleurone composition, account for about the 5%-7% of paddy quality.Whole world rice bran annual output is about 700,000,000 tons, China
Rice bran annual output is more than 14,000,000 tons, and stock number occupies first of the world, is a kind of renewable resource having a large capacity and a wide range, the United Nations's industry
Development institution rice bran is referred to as a kind of raw material underused.Although China's rice bran resource is abundant, it is underutilized,
It is very big compared to gap with the rice bran comprehensive utilization ratio in the U.S., Japan and other countries.
In recent years, peculiar flavour, mouthfeel and the functionality of the distinctive physicochemical property of rice bran dietary fiber and its imparting food
Matter causes the extensive concern of researcher, and with the change of people's Diet concept, becomes to the pursuit rich in dietary fiber food
In fieriness, vast market prospect is provided for the product of rice bran dietary fiber and the exploitation of ingredient.China's rice bran resource is rich
Richness can effectively reduce the wasting of resources if extracting the dietary fiber being wherein rich in using suitable processing method, extend rice bran
Processing industry chain, improve the added value of rice bran, the competitiveness of enhancing rice bran industry worldwide.Therefore, rationally processing
Rice bran makes full use of it imperative with the economic benefit for improving Rice Milling Enterprises rich in dietary fiber.
Summary of the invention
The purpose of the present invention is overcome in the prior art rice bran palatability it is poor, stability is poor, and the defect having a poor flavour provides
A kind of preparation method of high anti-oxidation characteristic bran powder, gained bran powder quality is uniform, and total phenol content and general flavone content are significant
It improves, free state phenolic content significantly improves, and improves bioavilability.
Technical solution of the present invention, a kind of preparation method of high anti-oxidation characteristic bran powder, by raw rice bran through being sieved
Inspection, using n-hexane degreasing, obtains defatted rice bran with after coarse crushing processing；Defatted rice bran is digested or is fermented, or is first fermented again
Enzymatic hydrolysis is modified, then carries out high pressure steam sterilization, up to high anti-oxidation characteristic bran powder after freeze-drying crushing.
As one embodiment of the present invention, the specific steps are as follows:
(1) it crushes degreasing: taking raw rice bran, after screening and coarse crushing processing, degreasing, degreasing are carried out to it using n-hexane
Time is 1-3h；
(2) it digests: in terms of defatted rice bran quality, cellulase 2%-4% being added in step (1) resulting defatted rice bran and wood is poly-
Carbohydrase 10%-15% is digested, and distilled water is added, and wherein the solid-liquid ratio of rice bran and distilled water is 1.5-2:1, and hydrolysis temperature is
50-60 DEG C, enzymolysis time 90-120min；
(3) it sterilizes: rice bran after step (2) resulting enzymatic hydrolysis being subjected to pasteurization, sterilising temp is 100 DEG C, and sterilization time is
8-15min；
(4) be lyophilized: the rice bran after sterilizing obtained by step (3) is in -80 DEG C of freeze-drying 24-48h to get high anti-oxidation characteristic bran powder.
As another embodiment of the invention, the specific steps are as follows:
(1) it crushes degreasing: taking raw rice bran, after screening and coarse crushing processing, degreasing, degreasing are carried out to it using n-hexane
Time is 1-3h；
(2) defatted rice bran obtained by step (1) high pressure steam sterilization: is subjected to high pressure steam sterilization；Wherein, sterilising temp 121
DEG C, sterilization time 20-30min, in sterilizing in high-pressure sterilizing pot；
(3) it ferments: in terms of the resulting sterilized non-fat rice bran quality of step (2), the leavening and 0.05%- of 0.25%-2% is added
Sterile water is added in 0.5% lactic acid bacteria, and wherein sterilized non-fat meter Kang ︰ sterile water mass ratio is 1 ︰ 1-1.5, stirs evenly, and seals
37 DEG C of fermentation 22-26h afterwards；
(4) it sterilizes: the defatted rice bran after step (3) fermented and cultured is subjected to high pressure steam sterilization, sterilising temp is 100 DEG C, is gone out
The bacterium time is 8-15min；
(5) be lyophilized: the rice bran after sterilizing obtained by step (4) is in -80 DEG C of freeze-drying 24-48h to get high anti-oxidation characteristic bran powder.
As another embodiment of the invention, the specific steps are as follows:
(1) it crushes degreasing: taking raw rice bran, after screening and coarse crushing processing, degreasing, degreasing are carried out to it using n-hexane
Time is 1-3h；
(2) defatted rice bran obtained by step (1) high pressure steam sterilization: is subjected to high pressure steam sterilization；Wherein, sterilising temp 121
DEG C, sterilization time 20-30min, in sterilizing in high-pressure sterilizing pot；
(3) it ferments: in terms of the resulting sterilized non-fat rice bran quality of step (2), the leavening and 0.05%- of 0.25%-2% is added
Sterile water is added in 0.5% lactic acid bacteria, and wherein sterilized non-fat meter Kang ︰ sterile water mass ratio is 1 ︰ 1-1.5, stirs evenly, and seals
37 DEG C of fermentation 22-26h afterwards；
(4) it digests: in terms of defatted rice bran quality of fermenting obtained by step (3), cellulase 2%-4% and zytase 10%- is added
15% is digested, and distilled water is added, and wherein the solid-liquid ratio of rice bran and distilled water is 1.5-2:1, and hydrolysis temperature is 50-60 DEG C,
Enzymolysis time is 90-120min；
(5) it sterilizes: the defatted rice bran after step (4) enzymatic hydrolysis being subjected to pasteurization, sterilising temp is 100 DEG C, and sterilization time is
8-15min；
(6) it is lyophilized: by the defatted rice bran after sterilizing obtained by step (5) in -80 DEG C of freeze-drying 24-48h to get high anti-oxidation characteristic rice
Chaff powder.
Preferably, step (1) described raw rice bran is crushed to 60-80 mesh.
Preferably, step (1) degreasing is with 3-5 times (v/m) that n-hexane volume is rice bran quality.
Preferably, in latter two embodiment, lactic acid bacteria is activated in step (3), activation process are as follows: by lactic acid
Bacterium is inoculated on 50mL liquid MRS culture medium, 37 DEG C of culture 16-20h；4000-5000rpm/min is centrifuged 10min, precipitating life
Reason salt water washing 1-3 times, is finally dissolved in 50mL sterile water, spare.
Preferably, in latter two embodiment, step (3) leavening is high activity dried yeast, bulgarian milk bar
Bacterium, streptococcus thermophilus or Rhizopus oryzae.
Beneficial effects of the present invention: the present invention combines the modified degreasing rice of the method for enzymatic hydrolysis by enzymatic hydrolysis, or fermentation, or fermentation
Chaff digests rice bran using cellulase and zytase, by the effect of enzymatic hydrolysis, using the dietary fiber in rice bran as substrate, from
And discharge the reference state phenolic substances in conjunction with cellulose and araboxylan；Saccharomycete and lactobacillus-fermented rice bran, micro- life
Object is using the sugar and protein in rice bran, to discharge the reference state polyphenol in conjunction with carbohydrate and protein in rice bran, improves
Soluble polyphenol content improves bioavilability.Preparation method simple process of the present invention, suitable for large-scale promotion, is answered
With and production.
Specific embodiment
The embodiment of the present invention is described below in detail, for explaining only the invention, and limitation of the present invention cannot be considered as.
In order to avoid unnecessary embodiment, this part is to some techniques knowns, i.e., to those skilled in the art
It is obvious technology, is not described in detail.
The weight of heretofore described cereal materials refers both to its dry weight.Related high-pressure sterilizing pot generally uses
High-pressure sterilizing pot.
Embodiment 1
A kind of preparation method of high anti-oxidation characteristic bran powder, the preparation method include the following steps:
(1) raw rice bran is handled by screening and coarse crushing to 60 mesh, degreasing 1h is carried out using the n-hexane of 3 times of volumes；
(2) cellulase is added in the resulting defatted rice bran of step (1) and zytase digests, digest the solid-liquid ratio of rice bran
It is 1.5, the additive amount of cellulase is 2.5%, and the additive amount of zytase is 10%；Hydrolysis temperature is 60 DEG C, enzymolysis time
120min；
(3) 100 DEG C of sterilizing 8min of rice bran will be digested obtained by step (2)；
(4) by the freeze-drying of sterilizing rice bran, sealed storage after crushing obtained by step (3)；
Green skies FRAP inoxidizability kit, Forint phenol method and sodium nitrite-aluminium chloride-hydroxide are used to gained bran powder
Sodium development process analysis enzymatic hydrolysis rice bran inoxidizability, total phenol and general flavone content, specific data are as shown in table 1.
Embodiment 2
A kind of preparation method of high anti-oxidation characteristic bran powder, the preparation method include the following steps:
(1) raw rice bran is handled by screening and coarse crushing to 60 mesh, degreasing 1.5h is carried out using the n-hexane of 3 times of volumes；
(2) the resulting defatted rice bran of step (1) is subjected to high pressure steam sterilization；Wherein, sterilising temp is 121 DEG C, sterilization time
20min；
(3) it is added in 1.25% active dry yeast of the resulting sterilized non-fat rice bran addition of step (2), 0.1% lactic acid bacteria sterile
Water stirs evenly, and the ratio of rice bran and sterile water is 1:1, cultivates for 24 hours for 37 DEG C after sealing；
(4) by 100 DEG C of sterilizing 10min of ferment rice bran obtained by step (3)；
(5) by the freeze-drying of sterilizing rice bran, sealed storage after crushing obtained by step (4).
The activation method of the lactic acid bacteria are as follows: on 0.1g lactobacillus inoculum to 50mL liquid MRS culture medium, 37 DEG C of cultures
16h.4000rpm/min is centrifuged 10min, and precipitating is used brine 2 times, is finally dissolved in 50mL sterile water, spare.
Gained bran powder uses green skies FRAP inoxidizability kit, Forint phenol method and sodium nitrite-aluminium chloride-hydrogen-oxygen
Change sodium development process and analyze ferment rice bran inoxidizability, total phenol and general flavone content, specific data are as shown in table 1.
Embodiment 3
A kind of preparation method of high anti-oxidation characteristic bran powder, this method include the following steps:
(1) raw rice bran is handled by screening and coarse crushing to 60 mesh, degreasing 1h is carried out using the n-hexane of 3 times of volumes；
(2) the resulting defatted rice bran of step (1) is subjected to high pressure steam sterilization；Wherein, sterilising temp is 121 DEG C, sterilization time
30min；
(3) it is added in 0.25% active dry yeast of the resulting sterilized non-fat rice bran addition of step (2), 0.1% lactic acid bacteria sterile
Water stirs evenly, and the ratio of rice bran and sterile water is 1:1.5, cultivates for 24 hours for 37 DEG C after sealing；
(4) cellulase is added in the resulting defatted rice bran of step (3) and zytase digests, digest the solid-liquid ratio of rice bran
It is 1.5, the additive amount of cellulase is 2.5%, and the additive amount of zytase is 10%；Hydrolysis temperature is 60 DEG C, enzymolysis time
120min；
(5) by 100 DEG C of sterilizing 10min of rice bran of fermentation and enzymatic hydrolysis obtained by step (4)；
(6) by the freeze-drying of sterilizing rice bran, sealed storage after crushing obtained by step (5).
The activation method of the lactic acid bacteria are as follows: on 0.1g lactobacillus inoculum to 50mL liquid MRS culture medium, 37 DEG C of cultures
16h.4000rpm/min is centrifuged 10min, and precipitating is used brine 2 times, is finally dissolved in 50mL sterile water, spare.
Gained bran powder uses green skies FRAP inoxidizability kit, Forint phenol method and sodium nitrite-aluminium chloride-hydrogen-oxygen
Change sodium development process analysis enzymatic hydrolysis rice bran inoxidizability, total phenol and general flavone content, specific data are as shown in table 1.
Comparative example 1(untreated fish group)
Take raw rice bran by screening and coarse crushing, then it is finely divided obtain bran powder, using green skies FRAP inoxidizability reagent
Box, Forint phenol method and sodium nitrite-aluminium chloride-sodium hydroxide development process analysis enzymatic hydrolysis rice bran inoxidizability, total phenol and general flavone
Content, specific data are as shown in table 1.
Table 1
As shown in Table 1, the rice bran of enzymolysis processing is combined by enzymatic hydrolysis, or fermentation, or fermentation, the total content of polyphenol chromocor occurs
Variation, free state polyphenol content improve, show to be improved by its modified bioavilability, free state phenolic acid antioxygen
The property changed also is improved, and shows the promotion of its oxidation resistance after bio-modification.
Claims (8)
1. a kind of preparation method of high anti-oxidation characteristic bran powder, it is characterized in that: raw rice bran is passed through screening and coarse crushing by it
After processing, using n-hexane degreasing, defatted rice bran is obtained；Defatted rice bran is digested or is fermented, or first ferments to digest again and be changed
Property, then high pressure steam sterilization is carried out, up to high anti-oxidation characteristic bran powder after freeze-drying crushing.
2. the preparation method of high anti-oxidation characteristic bran powder according to claim 1, it is characterized in that specific step is as follows:
(1) it crushes degreasing: taking raw rice bran, after screening and coarse crushing processing, degreasing, degreasing are carried out to it using n-hexane
Time is 1-3h；
(2) it digests: in terms of defatted rice bran quality, cellulase 2%-4% being added in step (1) resulting defatted rice bran and wood is poly-
Carbohydrase 10%-15% is digested, and distilled water is added, and wherein the solid-liquid ratio of rice bran and distilled water is 1.5-2:1, and hydrolysis temperature is
50-60 DEG C, enzymolysis time 90-120min；
(3) it sterilizes: rice bran after step (2) resulting enzymatic hydrolysis being subjected to pasteurization, sterilising temp is 100 DEG C, and sterilization time is
8-15min；
(4) be lyophilized: the rice bran after sterilizing obtained by step (3) is in -80 DEG C of freeze-drying 24-48h to get high anti-oxidation characteristic bran powder.
3. the preparation method of high anti-oxidation characteristic bran powder according to claim 1, it is characterized in that specific step is as follows:
(1) it crushes degreasing: taking raw rice bran, after screening and coarse crushing processing, degreasing, degreasing are carried out to it using n-hexane
Time is 1-3h；
(2) defatted rice bran obtained by step (1) high pressure steam sterilization: is subjected to high pressure steam sterilization；Wherein, sterilising temp 121
DEG C, sterilization time 20-30min, in sterilizing in high-pressure sterilizing pot；
(3) it ferments: in terms of the resulting sterilized non-fat rice bran quality of step (2), the leavening and 0.05%- of 0.25%-2% is added
Sterile water is added in 0.5% lactic acid bacteria, and wherein sterilized non-fat meter Kang ︰ sterile water mass ratio is 1 ︰ 1-1.5, stirs evenly, and seals
37 DEG C of fermentation 22-26h afterwards；
(4) it sterilizes: the rice bran after step (3) fermented and cultured being subjected to pasteurization, sterilising temp is 100 DEG C, and sterilization time is
8-15min；
(5) be lyophilized: the rice bran after sterilizing obtained by step (4) is in -80 DEG C of freeze-drying 24-48h to get high anti-oxidation characteristic bran powder.
4. the preparation method of high anti-oxidation characteristic bran powder according to claim 1, it is characterized in that specific step is as follows:
(1) it crushes degreasing: taking raw rice bran, after screening and coarse crushing processing, degreasing, degreasing are carried out to it using n-hexane
Time is 1-3h；
(2) defatted rice bran obtained by step (1) high pressure steam sterilization: is subjected to high pressure steam sterilization；Wherein, sterilising temp 121
DEG C, sterilization time 20-30min, in sterilizing in high-pressure sterilizing pot；
(3) it ferments: in terms of the resulting sterilized non-fat rice bran quality of step (2), the leavening and 0.05%- of 0.25%-2% is added
Sterile water is added in 0.5% lactic acid bacteria, and wherein sterilized non-fat meter Kang ︰ sterile water mass ratio is 1 ︰ 1-1.5, stirs evenly, and seals
37 DEG C of fermentation 22-26h afterwards；
(4) it digests: in terms of defatted rice bran quality of fermenting obtained by step (3), cellulase 2%-4% and zytase 10%- is added
15% is digested, and distilled water is added, and wherein the solid-liquid ratio of rice bran and distilled water is 1.5-2:1, and hydrolysis temperature is 50-60 DEG C,
Enzymolysis time is 90-120min；
(5) it sterilizes: the defatted rice bran after step (4) enzymatic hydrolysis being subjected to pasteurization, sterilising temp is 100 DEG C, and sterilization time is
8-15min；
(6) it is lyophilized: by the defatted rice bran after sterilizing obtained by step (5) in -80 DEG C of freeze-drying 24-48h to get high anti-oxidation characteristic rice
Chaff powder.
5. according to the preparation method of high anti-oxidation characteristic bran powder described in one of claim 2-4, it is characterized in that: step (1) institute
It states raw rice bran and is crushed to 60-80 mesh.
6. according to the preparation method of high anti-oxidation characteristic bran powder described in one of claim 2-4, it is characterized in that: step (1) institute
Degreasing is stated with 3-5 times of the v/m ratio that n-hexane volume is rice bran quality.
7. according to the preparation method of the high anti-oxidation characteristic bran powder of claim 3 or 4, it is characterized in that: lactic acid in step (3)
Bacterium is activated, activation process are as follows: by lactobacillus inoculum to 50mL liquid MRS culture medium, 37 DEG C of culture 16-20h；
4000-5000rpm/min is centrifuged 10min, and precipitating is used brine 1-3 times, is finally dissolved in 50mL sterile water, standby
With.
8. according to the preparation method of the high anti-oxidation characteristic bran powder of claim 3 or 4, it is characterized in that: step (3) described hair
Ferment agent is high activity dried yeast, lactobacillus bulgaricus, streptococcus thermophilus or Rhizopus oryzae.
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Cited By (4)
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| CN111011712A (en) * | 2019-12-10 | 2020-04-17 | 中国农业科学院农产品加工研究所 | Fermented rice bran with intestinal probiotic activity and preparation method thereof |
| CN111758903A (en) * | 2020-06-17 | 2020-10-13 | 长沙理工大学 | Preparation method of whole grain rice flour with high oxidation resistance |
| CN112369558A (en) * | 2020-11-05 | 2021-02-19 | 北京工商大学 | High-fiber rice bran instant powder and preparation method thereof |
| CN113317439A (en) * | 2021-07-07 | 2021-08-31 | 山西新源现代农业科技有限公司 | Preparation method of composite nutritional rice paste prepared from rice bran |
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| CN112369558A (en) * | 2020-11-05 | 2021-02-19 | 北京工商大学 | High-fiber rice bran instant powder and preparation method thereof |
| CN113317439A (en) * | 2021-07-07 | 2021-08-31 | 山西新源现代农业科技有限公司 | Preparation method of composite nutritional rice paste prepared from rice bran |
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