CN105166673A - Rice bran processing method and rice bran cake production method - Google Patents
Rice bran processing method and rice bran cake production method Download PDFInfo
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Abstract
The present invention discloses a rice bran processing method and a rice bran cake production method. The processing method utilizes physical, biological and chemical methods to conduct a series of processing for rice bran, so that the processing method can be directly applied to a variety of traditional foods, combine the modern food processing new technology and traditional Chinese cuisine production, improve the innovation and palatability of the raw materials of traditional food, can also improve the shelf life of the traditional food, and provide technical support for industrial development of the traditional food.
Description
Technical field
The present invention relates to field of food, particularly the preparation method of a kind of processing of rice bran and rice bran rice cake.
Background technology
Rice bran is the byproduct that paddy processing becomes rice, and weight accounts for 10% of brown rice.The rice bran resource of China occupies first of the world, about has the rice bran of more than 1,000 ten thousand tons every year.Rice bran Middle nutrition enriches, and has concentrated the rice nutrient of 64% and the human essential elements of more than 90%.But, utilize at the rice bran deep development of China and in corresponding theoretical research, be also in relatively backward level.
Because containing abundant dietary fiber, γ-Hi-Z, liposoluble vitamin and phytosterol etc. in rice bran, have and suppress the effect that in serum and liver, cholesterol raises, therefore have prevention effect to some rich man's diseases such as hypertension, heart disease, cirrhosis and artery sclerosis.
Food fiber in rice bran has good suction-operated to the harmful substance such as carcinogenic in human body alimentary canal, and it can be made to excrete with stool, thus has prevention effect to digestive system cancer and disease of digestive tract.But traditional brown shorts is not only difficult to swallow, and mouthfeel extreme difference, and malabsorption, bioavilability is not high, acts on very micro-.
Conventional processing of rice bran generally adopts multi-step to carry out, and can produce unwanted accessory substance, and easily decompose some compositions in rice bran.These processing methods need specific equipment, make this processing procedure cost very high.Further, the time-consuming effort of many steps in these conventional methods, also can produce a large amount of sewage and be worth low defatted rice bran.
Existing processing of rice bran has physical treatment process, biological treatment, method of chemical treatment etc., but physical treatment process treatment effect is not high, brown shorts still exist be difficult to swallow, mouthfeel is poor, malabsorption, the phenomenon that biological utilisation is not high; The biological treatment rule cycle is longer, and smell is not good, is still difficult to swallow; And simple method of chemical treatment complex process needs specific equipment, make this processing procedure cost very high, also can produce unwanted accessory substance, and some nutrient loss easily decomposed in rice bran is serious.
So, need a kind of so new processing of rice bran: the drawback that conventional method can be avoided, also there is good palatability, can be applied in various traditional food, the production of modern food New Machining Technology with chinese tradition cuisines is combined, improve raw material novelty and the palatability of traditional food, also can improve its shelf life, for the industrialized development of this based food provides technical support.
Summary of the invention
The object of the invention is to overcome above-mentioned deficiency existing in prior art, the preparation method of a kind of processing of rice bran and rice bran rice cake is provided, what it solve rice bran existence is difficult to hypopharynx, mouthfeel is poor, malabsorption, the phenomenon that biological utilisation is not high, technique is simple, with low cost, and rice bran is applied in various traditional food, the production of modern food New Machining Technology with chinese tradition cuisines is combined, improves raw material novelty and the palatability of traditional food, also its shelf life can be improved, for the industrialized development of this based food provides technical support.
In order to realize foregoing invention object, the invention provides following technical scheme:
A kind of processing of rice bran, its step is:
(1) fresh rice bran removal of impurities is polished into powder, crosses 200 eye mesh screens, get bran powder after process, add water by feed liquid weight ratio 1:8-1:10, soak 1h, regulate pH value to 7.5 ~ 8 with the NaOH of 1mol/L, boil and stir, the hydrochloric acid again with 1mol/L after cooling regulates its pH value to neutral;
(2) cooled bran powder in (1) is carried out drying and sterilizing at 100-130 DEG C, after cooling, the rice bran condensing into block is pulverized;
(3) get the bran powder after pulverizing in (2) and add sterilized water by weight 30 ~ 50%, after mix 30 ~ 40min, inoculate Hericium erinaceus and put into constant temperature and humidity fermenting cellar and ferment;
(4) citric acid powder is joined the citric acid solution that stirring and dissolving in sterilized water is made into 0.5%;
(5) ferment rice bran fermented in (3) is pulverized, add citric acid solution in (4) by weight 50 ~ 60%, carry out after mixing drying at 100-130 DEG C, sterilizing, after cooling, the rice bran condensing into block is polished into powder, its granularity reaches below 100 orders, becomes edible bran powder.
Further, to boil in described step (1) and the time of stirring is 30 ~ 40min.
Further, in described step (3), fermentation time is 15 ~ 25 days, and the temperature of fermentation is 22-25 DEG C, and relative humidity is 60-70%.
A preparation method for rice bran rice cake, is undertaken soaking 1 ~ 2h by feed liquid weight ratio 1:5-1:10 by rice, puts into steam copper and steams 20min, be finely ground into powder, make ground rice after cooling after filtration; By the edible bran powder produced in claim 1, ground rice, soda ash, white sugar, according to constant weight percentage mix evenly after add water and make 0.5 ~ 1.0cm rice cake skin, faric, wrap up in leaf, boiling, cooling, vacuum packaging, refrigeration.
Further, described certain percentage by weight is edible bran powder 70 ~ 80%, ground rice 8 ~ 24%, soda ash 1 ~ 2%, white sugar 5 ~ 10%.
compared with prior art, beneficial effect of the present invention:
1, rice bran is first polished into powder by the present invention, and soaks to bran powder, and it can be made more comprehensive in the hydrolytic process in later stage, avoids bran powder surface and has been hydrolyzed and the inner or generation of coarse-fibred phenomenon, under alkaline environment, heating hydrolysis makes its crude fibre portion fractures, make cellulose that is more comprehensive in the sweat in bran powder later stage and effective decomposition institute parasitic material, the fibers such as hemicellulose, making it overall structure becomes loose, be beneficial to wherein active component to dissociate, ability is assimilated with what improve human body, solve rice bran to be difficult to swallow, mouthfeel is poor, the phenomenon that biological utilisation is not high, and technique is simple, with low cost, the present invention utilizes citric acid to process it, solve the problem that the rice bran gas retention cycle after fermentation is short, also its mouthfeel is further improved, make it can directly apply in the process of various food, also can wash by water directly edible.
2, monkey mushroom bacterium is a kind of fungi of medicine-food two-purpose, property is put down, taste is sweet, profit the five internal organs, aid digestion, nourishing, anticancer, treatment neurasthenia all has good effect, and compared to other medicinal fungis, energy long-term taking, excessively can not nourish and cause human body uncomfortable, the present invention selects Hericium erinaceus to ferment to it, improve the added value of rice bran, make it have antiulcer and anti-inflammatory, antitumor, liver protecting, improve body's hypoxia tolerance, increase heart blood output quantity, acceleration body blood circulates, reduce the effect of blood sugar and blood fat and can eat for a long time as staple food.
3, the present invention utilizes monkey mushroom bacterium to carry out fermentation process to it, introduces the fragrance of monkey mushroom bacterium, make bran powder more tasty while retaining the distinctive delicate fragrance of rice bran.
4, the rice bran after process is applied in traditional rice cake by the present invention, the production of modern food New Machining Technology with chinese tradition rice cake is combined, improve the raw material novelty of traditional rice cake, traditional rice cake is made to be provided with the fragrance of the distinctive delicate fragrance of rice bran and monkey mushroom bacterium, add the palatability of traditional rice cake, too increase the health-care effect of traditional rice cake simultaneously; The present invention also uses the means such as vacuum packaging, refrigeration to improve its shelf life, for the industrialized development of traditional food provides technical support.
Detailed description of the invention
Below in conjunction with test example and detailed description of the invention, the present invention is described in further detail.But this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to following embodiment, all technology realized based on content of the present invention all belong to scope of the present invention.
Embodiment 1
A kind of processing of rice bran: fresh rice bran removal of impurities is polished into powder, cross 200 eye mesh screens, rice bran can be the rice bran of all rice, comprise brown shorts, fine rice bran, get the rear bran powder of polishing, add water by feed liquid weight ratio 1:8, soak 1h, it is the abundant imbibition of bran powder, pH value to 7.5 is regulated with the NaOH of 1mol/L, heating is boiled, stir 30min, heating to boil after filament expansion in alkaline environment to make crude fibre partial hydrolysis rupture, be conducive to the fermentation of rice bran, stirring can make the mixed liquor of bran powder and water be heated evenly, be unlikely to the phenomenon that carbonization occurs, heating the time of boiling should not be long, avoid fiber to be excessively hydrolyzed the last glucose that generates to run off in follow-up process, and cause nutritive loss, then placing makes the mixed liquor of the bran powder after boiling and water cool, regulate its pH value to neutral with the hydrochloric acid of 1mol/L again, the bran powder of neutrality and the mixed liquor of water are filtered dry, and cool after carrying out drying and sterilizing at 100 DEG C, form bran powder caking, bran powder caking is pulverized, then the bran powder after pulverizing is added degerming water by weight 30%, inoculate Hericium erinaceus after mix 30min and put into constant temperature and humidity fermenting cellar fermentation 15 days, the temperature of fermentation is 22 DEG C, and relative humidity is 60%, the ferment rice bran that ferments is pulverized, adds the citric acid solution of 0.5% by weight 50%, carry out after mixing drying at 100 DEG C, sterilizing, after cooling, the rice bran caking condensing into block is polished into powder, makes it cross 700 eye mesh screens, become edible bran powder.
Embodiment 2
A kind of processing of rice bran: fresh rice bran removal of impurities is polished into powder, cross 200 eye mesh screens, rice bran can be the rice bran of all rice, comprise brown shorts, fine rice bran, get the rear bran powder of polishing, add water by feed liquid weight ratio 1:10, soak 1h, it is the abundant imbibition of bran powder, pH value to 8 is regulated with the NaOH of 1mol/L, heating is boiled, stir 40min, heating to boil after filament expansion in alkaline environment to make crude fibre partial hydrolysis rupture, be conducive to the fermentation of rice bran, stirring can make the mixed liquor of bran powder and water be heated evenly, be unlikely to the phenomenon that carbonization occurs, heating the time of boiling should not be long, avoid fiber to be excessively hydrolyzed the last glucose that generates to run off in follow-up process, and cause nutritive loss, then placing makes the mixed liquor of the bran powder after boiling and water cool, regulate its pH value to neutral with the hydrochloric acid of 1mol/L again, the bran powder of neutrality and the mixed liquor of water are filtered dry, and cool after carrying out drying and sterilizing at 130 DEG C, form bran powder caking, bran powder caking is pulverized, then the bran powder after pulverizing is added degerming water by weight 30%, inoculate Hericium erinaceus after mix 30min and put into constant temperature and humidity fermenting cellar fermentation 25 days, the temperature of fermentation is 25 DEG C, and relative humidity is 70%, the ferment rice bran that ferments is pulverized, adds the citric acid solution of 0.5% by weight 60%, carry out after mixing drying at 130 DEG C, sterilizing, after cooling, the rice bran caking condensing into block is polished into powder, makes it cross 750 eye mesh screens, become edible bran powder.
Embodiment 3
A kind of processing of rice bran: fresh rice bran removal of impurities is polished into powder, cross 200 eye mesh screens, rice bran can be the rice bran of all rice, comprise brown shorts, fine rice bran, get the rear bran powder of polishing, add water by feed liquid weight ratio 1:9, soak 1h, it is the abundant imbibition of bran powder, pH value to 7.8 is regulated with the NaOH of 1mol/L, heating is boiled, stir 35min, heating to boil after filament expansion in alkaline environment to make crude fibre partial hydrolysis rupture, be conducive to the fermentation of rice bran, stirring can make the mixed liquor of bran powder and water be heated evenly, be unlikely to the phenomenon that carbonization occurs, heating the time of boiling should not be long, avoid fiber to be excessively hydrolyzed the last glucose that generates to run off in follow-up process, and cause nutritive loss, then placing makes the mixed liquor of the bran powder after boiling and water cool, regulate its pH value to neutral with the hydrochloric acid of 1mol/L again, the bran powder of neutrality and the mixed liquor of water are filtered dry, and cool after carrying out drying and sterilizing at 115 DEG C, form bran powder caking, bran powder caking is pulverized, then the bran powder after pulverizing is added degerming water by weight 40%, inoculate Hericium erinaceus after mix 30min and put into constant temperature and humidity fermenting cellar fermentation 20 days, the temperature of fermentation is 23 DEG C, and relative humidity is 65%, the ferment rice bran fermented is pulverized, add the citric acid solution of 0.5% by weight 55%, carry out after mixing drying at 100-130 DEG C, sterilizing, after cooling, the rice bran caking condensing into block is polished into powder, make it cross 800 eye mesh screens, become edible bran powder.
Embodiment 4
A kind of preparation method of rice bran rice cake, it is characterized in that: rice is undertaken soaking 1h by feed liquid weight ratio 1:5, make its abundant imbibition, put into steam copper after being filtered dry and steam 20min to medium, exceed medium, rice is not easy to pulverize, less than medium, although rice is easily pulverized, but easily ftracture in the process steamed, and the cake viscosity steamed is poor, is finely ground into powder after steamed rice cooling, makes ground rice; The edible bran powder that embodiment any one of embodiment 1 ~ 3 is produced, ground rice, soda ash, white sugar, according to percentage by weight: edible bran powder 70%, ground rice 24%, soda ash 1%, white sugar 5% mix, then add water and make 0.5cm rice cake skin, faric, wrap up in leaf, boiling, cooling, vacuum packaging, refrigeration, the means such as empty package, refrigeration improve the shelf life of rice cake, for the industrialized development of traditional food provides technical support.
Rice in the present embodiment is replaced to glutinous rice, then can make rice bran rice cake.
Embodiment 5
A kind of preparation method of rice bran rice cake, it is characterized in that: rice is undertaken soaking 2h by feed liquid weight ratio 1:10, make its abundant imbibition, put into steam copper after being filtered dry and steam 20min to medium, exceed medium, rice is not easy to pulverize, less than medium, although rice is easily pulverized, but easily ftracture in the process steamed, and the cake viscosity steamed is poor, is finely ground into powder after steamed rice cooling, makes ground rice; The edible bran powder that embodiment any one of embodiment 1 ~ 3 is produced, ground rice, soda ash, white sugar, according to percentage by weight: edible bran powder 80%, ground rice 8%, soda ash 2%, white sugar 10% mix, then add water and make 1.0cm rice cake skin, faric, wrap up in leaf, boiling, cooling, vacuum packaging, refrigeration, the means such as empty package, refrigeration improve the shelf life of rice cake, for the industrialized development of traditional food provides technical support.
Rice in the present embodiment is replaced to glutinous rice, then can make rice bran rice cake.
Embodiment 6
A kind of preparation method of rice bran rice cake, it is characterized in that: rice is undertaken soaking 1.5h by feed liquid weight ratio 1:8, make its abundant imbibition, put into steam copper after filtration and steam 20min to medium, exceed medium, rice is not easy to pulverize, less than medium, although rice is easily pulverized, but easily ftracture in the process steamed, and the cake viscosity steamed is poor, is finely ground into powder after steamed rice cooling, makes ground rice; The edible bran powder that embodiment any one of embodiment 1 ~ 3 is produced, ground rice, soda ash, white sugar, according to percentage by weight: edible bran powder 75%, ground rice 17%, soda ash 1%, white sugar 7% mix, then add water and make 0.8cm rice cake skin, faric, wrap up in leaf, boiling, cooling, vacuum packaging, refrigeration, the means such as empty package, refrigeration improve the shelf life of rice cake, for the industrialized development of traditional food provides technical support.
Rice in the present embodiment is replaced to glutinous rice, then can make rice bran rice cake.
Claims (5)
1. a processing of rice bran, is characterized in that:
(1) fresh rice bran removal of impurities is polished into powder, crosses 200 eye mesh screens, get bran powder after process, add water by feed liquid weight ratio 1:8-1:10, soak 1h, regulate pH value to 7.5 ~ 8 with the NaOH of 1mol/L, boil and stir, the hydrochloric acid again with 1mol/L after cooling regulates its pH value to neutral;
(2) cooled bran powder in (1) is carried out drying and sterilizing at 100-130 DEG C, after cooling, the rice bran condensing into block is pulverized;
(3) get the bran powder after pulverizing in (2) and add sterilized water by weight 30 ~ 50%, after mix 30 ~ 40min, inoculate Hericium erinaceus and put into constant temperature and humidity fermenting cellar and ferment;
(4) citric acid powder is joined the citric acid solution that stirring and dissolving in sterilized water is made into 0.5%;
(5) ferment rice bran fermented in (3) is pulverized, add citric acid solution in (4) by weight 50 ~ 60%, after mixing 100-130 DEG C carry out drying, sterilizing, after cooling, the rice bran condensing into block is polished into powder, its granularity reaches 700 order ~ 800 orders, becomes edible bran powder.
2. a kind of processing of rice bran according to claim 1, is characterized in that: boil in described step (1) and the time of stirring is 30 ~ 40min.
3. a kind of processing of rice bran according to claim 1, is characterized in that: in described step (3), fermentation time is 15 ~ 25 days, and the temperature of fermentation is 22-25 DEG C, and relative humidity is 60-70%.
4. a preparation method for rice bran rice cake, is characterized in that: undertaken soaking 1 ~ 2h by feed liquid weight ratio 1:5-1:10 by rice, puts into steam copper and steams 20min, be finely ground into powder, make ground rice after cooling after being filtered dry; By the edible bran powder produced in claim 1, ground rice, soda ash, white sugar, according to constant weight percentage mix evenly after add water and make 0.5 ~ 1.0cm rice cake skin, faric, wrap up in leaf, boiling, cooling, vacuum packaging, refrigeration.
5. the preparation method of a kind of rice bran rice cake according to claim 4, is characterized in that: described certain percentage by weight is edible bran powder 70 ~ 80%, ground rice 8 ~ 24%, soda ash 1 ~ 2%, white sugar 5 ~ 10%.
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| CN107028076A (en) * | 2017-03-23 | 2017-08-11 | 四川农业大学 | The preparation method of rice bran arabian jasmine leaf cake |
| CN107319309A (en) * | 2017-07-31 | 2017-11-07 | 蚌埠学院 | A kind of preparation method rich in dietary fiber fermented rice cake |
| CN109303246A (en) * | 2018-11-21 | 2019-02-05 | 中南林业科技大学 | A kind of easily digestible rice bran rice cake and preparation method thereof |
| CN116326732A (en) * | 2023-03-20 | 2023-06-27 | 蚌埠学院 | Preparation device and preparation method of rice bran chicken skin |
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| CN109303246A (en) * | 2018-11-21 | 2019-02-05 | 中南林业科技大学 | A kind of easily digestible rice bran rice cake and preparation method thereof |
| CN116326732A (en) * | 2023-03-20 | 2023-06-27 | 蚌埠学院 | Preparation device and preparation method of rice bran chicken skin |
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Denomination of invention: A method for processing rice bran and a method for making rice bran rice cake Granted publication date: 20190517 Pledgee: Agricultural Bank of China Leshan Branch Pledgor: LESHAN QUEJI FOOD Co.,Ltd. Registration number: Y2024980031545 |