阅读说明：本技术 一种米糠油、含有米糠油稻米的制备方法 (Preparation method of rice bran oil and rice containing rice bran oil ) 是由 刘跃 刘尧 陈晓云 王咸贵 贾峻 于 2020-06-10 设计创作，主要内容包括：本发明提出了一种米糠油、含有米糠油稻米的制备方法,包括将新鲜水稻去除稻壳,分离稻米和米糠,将米糠进行三级压榨得到米糠油,将米糠油与大米混合,得到含有米糠油稻米。本发明方法采用低温、物理压榨生产三级压榨米糠油,不破坏其中的营养价值,包括含有丰富的氨基酸、蛋白质、维生素、微量元素等,同时生产出来后直接加入精选稻米中,得到的稻米营养就会更全面,更均衡,同时可以提高米的光泽度和嚼劲,做成米饭口感更好。(The invention provides a preparation method of rice bran oil and rice containing the rice bran oil. The method of the invention adopts low temperature and physical squeezing to produce the three-stage squeezing rice bran oil without damaging the nutritional value thereof, which comprises rich amino acid, protein, vitamin, trace element and the like, and the produced rice is directly added into the selected rice, so that the obtained rice has more comprehensive and balanced nutrition, and simultaneously, the glossiness and the chewing strength of the rice can be improved, and the taste of the cooked rice is better.)

1. A method for preparing rice bran oil and rice containing the rice bran oil is characterized by comprising the steps of removing rice hulls from fresh rice, separating the rice from rice bran, performing three-stage pressing on the rice bran to obtain the rice bran oil, and mixing the rice bran oil with the rice to obtain the rice containing the rice bran oil.

2. The method for preparing rice bran oil and rice containing rice bran oil as claimed in claim 1, which comprises:

s1, storage: purchasing new rice and then placing the new rice into a refrigeration house for preservation;

s2, processing: removing impurities from rice, removing rice hulls, selecting rice, and separating rice from rice bran;

s3, squeezing: collecting rice bran, and performing low-temperature three-stage squeezing to obtain rice bran oil;

s4, rice processing containing rice bran oil: stirring the rice bran oil and rice, infiltrating the rice bran oil into the rice, polishing, performing color selection and grading, obtaining the rice containing the rice bran oil, and performing vacuum packaging.

3. The method for producing rice bran oil or rice containing rice bran oil as claimed in claim 2, wherein the temperature of the refrigerator is 0 ℃.

4. A method of producing rice bran oil or rice containing rice bran oil as claimed in claim 2, wherein the rice selected is a process of removing unsaturated rice with large color difference.

5. The method for producing rice bran oil or rice containing rice bran oil as claimed in claim 2, wherein the pressing process is performed using a screw press.

6. A method for producing rice bran oil or rice containing rice bran oil as claimed in claim 2, wherein the low temperature is 0-25 ℃.

7. The method for preparing rice bran oil and rice containing rice bran oil as claimed in claim 2, wherein the mass ratio of the pressed rice bran oil to the rice is (1-5): 10.

8. a method for producing rice bran oil or rice containing rice bran oil as claimed in claim 2, wherein the fresh rice bran oil produced is added to the rice for not more than 20 min.

Technical Field

The invention relates to the technical field of rice processing, in particular to a preparation method of rice bran oil and rice containing the rice bran oil.

Background

The total amount of rice production in the world is 66,181 ten thousand tons (2008). China is the first major country of rice yield, rice is produced by 18,692 ten thousand tons every year, and a by-product rice bran of about 10% is produced in the rice processing process. The testa oryzae is a mixture of bran layer and embryo bud separated from brown rice when it is milled. About 10% of rice bran can be obtained by processing each ton of rice into polished rice. According to statistics, the annual output of rice bran in China is about 1,300 ten thousand tons. This is a very large renewable resource. However, in China, rice bran is mainly used as a feed for feeding livestock and poultry, about 10% of rice bran is used for deep processing, and resources are far from being fully utilized.

The rice bran contains 15-20% of oil, 15% of protein and 5-12% of phytin (phytin), and other nutrients and functional active substances. The rice bran oil is a vegetable oil with rich nutrition, is another health food oil generated after sunflower seed oil and corn germ oil, and has the functions of preventing cardiovascular and cerebrovascular diseases, promoting metabolism, resisting aging and the like after long-term consumption; meanwhile, the rice bran oil also contains a large amount of unsaturated fatty acid, namely more than 80 percent, and the density of the rice bran oil is relatively high and is maintained at 0.9<Density of<1g/cm³. In terms of the current state of China, the rice bran is produced in a very large amount in the whole country, because the rice bran is easy to rancidity and deteriorate, and production enterprises in China are dispersed, the production scale is not large, the rice bran is difficult to be intensively processed and added in value, only a small amount of rice bran oil is used for preparing the rice bran oil, so that the rice bran oil is comprehensively utilized, the reutilization of the nutritional value of the rice bran oil is improved, and a large amount of rice bran is only used as feed for livestock such as pigs, cows, sheep and the like, and the added value is very low, so that a feasible scheme is necessarily provided for producing the rice bran oil by taking the rice bran as a raw.

Rice bran oil, which contains an enzyme that causes rapid deterioration of rice bran oil, has an acid value that increases several points per hour, and thus, conventional rice and oil plants are separated and processed by chemical methods: the increase of the acid value in the rice bran oil is controlled by high temperature, vacuum, acid and alkali feeding and the like, so the obtained rice bran oil is not green and healthy. In addition, rice bran needs to be removed in the process of obtaining rice from the rice, and a part of nutrient substances, namely the nutrient components inside the rice bran, are lost in the process, so that the nutritional value of the rice is reduced.

Disclosure of Invention

The invention aims to provide a preparation method of rice bran oil and rice containing the rice bran oil, which does not destroy the nutritional value in the rice bran oil, is directly added into the selected rice, so that the obtained rice has more comprehensive and balanced nutrition, can improve the glossiness and chewing strength of the rice, and has better taste when being made into rice.

The technical scheme of the invention is realized as follows:

the invention provides a preparation method of rice bran oil and rice containing the rice bran oil.

As a further improvement of the invention, the method specifically comprises the following steps:

s1, storage: purchasing new rice and then placing the new rice into a refrigeration house for preservation;

s2, processing: removing impurities from rice, removing rice hulls, selecting rice, and separating rice from rice bran;

s3, squeezing: collecting rice bran, and performing low-temperature three-stage squeezing to obtain rice bran oil;

s4, rice processing containing rice bran oil: stirring the rice bran oil and rice, infiltrating the rice bran oil into the rice, polishing, performing color selection and grading, obtaining the rice containing the rice bran oil, and performing vacuum packaging.

As a further improvement of the invention, the temperature of the refrigeration house is 0 ℃.

As a further improvement of the invention, the beneficiated rice is a process of removing the rice that is under-filled and has a large difference in color.

As a further improvement of the invention, the pressing process is carried out by adopting a screw oil press.

As a further improvement of the invention, the low temperature is 0-25 ℃.

As a further improvement of the invention, the mass ratio of the pressed rice bran oil to the rice is (1-5): 10.

as a further improvement of the invention, the process of adding the fresh rice bran oil produced into the rice is not more than 20 min.

The invention has the following beneficial effects: the method adopts low-temperature and physical squeezing to produce the three-stage squeezing rice bran oil without damaging the nutritional value of the three-stage squeezing rice bran oil, which comprises rich amino acid, protein, vitamin, trace elements and the like, and the three-stage squeezing rice bran oil is directly added into the selected rice after being produced, so that the obtained rice has more comprehensive and balanced nutrition, the glossiness and the chewing strength of the rice can be improved, and the taste of the cooked rice is better;

in the invention, the manufacturing enterprises centralize the rice processing workshop and the oil processing workshop, and quickly add the obtained rice bran oil which is completely not added into the selected rice, thereby shortening the intermediate process and ensuring the quality of the oil rice.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.