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CN-122005722-A - Gradient temperature difference processing method for controlling rancidity degradation of rice Pi Kang decoction pieces

CN122005722ACN 122005722 ACN122005722 ACN 122005722ACN-122005722-A

Abstract

The invention provides a gradient temperature difference processing method for controlling rancidity degradation of rice Pi Kang decoction pieces, which comprises the steps of sequentially removing impurities from newly-harvested rice bran through primary screening, and performing low-temperature quick cooling, medium-temperature stir-frying, high Wen Baoxiang and secondary ultralow-temperature quick cooling treatment to realize the rancidity degradation of rice Pi Kang decoction pieces. The invention utilizes rapid strong temperature difference change to prevent the reaction after grinding contact oxidation, damages the rice bran autoxidation system, effectively prevents the generation of oxidation toxic substances and the breeding and pollution of harmful microorganisms, and ensures the medication safety and effectiveness.

Inventors

  • WU QUN

Assignees

  • 湖南米珍宝生物高科技有限公司

Dates

Publication Date
20260512
Application Date
20260413

Claims (9)

  1. 1. A gradient temperature difference processing method for controlling rancidity degradation of rice Pi Kang decoction pieces is characterized by comprising the following steps: Step 1, sequentially performing primary screening on freshly harvested rice bran to remove impurities, and cooling the center temperature of the rice bran to-10 to-5 ℃ within 10-60 min under the action of a refrigerant at-10 ℃ to 0 ℃ to finish low-temperature quick cooling; Step 2, stir-frying rice bran which is cooled at low temperature at 50-70 ℃ for 10-60 min, and finishing medium-temperature stir-frying; step 3, stir-frying the rice bran after medium-temperature stir-frying at 180-200 ℃ for 1-10 min to finish the height Wen Baoxiang; And 4, rapidly cooling the center temperature of the rice bran to below 5 ℃ under the action of a refrigerant of minus 40 ℃ to minus 20 ℃ after the rice bran is high Wen Baoxiang, wherein the cooling time is 10-60 min for each 100kg of the fragrant rice bran product to finish the secondary ultralow temperature rapid cooling, and the rancidity degradation of the rice Pi Kang decoction pieces is controlled.
  2. 2. The method of claim 1, wherein the low temperature rapid cooling time is 20-30 min.
  3. 3. The method of claim 1, wherein the low-temperature quick-cooled rice bran is transported to the frying device by a conveyor belt at a transport speed of 5-10 kg/min.
  4. 4. The method of claim 1, wherein the medium temperature frying controls the moisture of rice bran to 5-10%.
  5. 5. The method of claim 1, wherein the medium temperature stir-frying time is 30-40 min.
  6. 6. The method of claim 1, wherein after the medium-temperature frying, the temperature is raised to 100-200 ℃ at a rate of 5-10 ℃ per minute for high-temperature aroma explosion.
  7. 7. The method of claim 1, wherein the Gao Wenbao aroma controls rice bran moisture below 5%.
  8. 8. The method of claim 1, wherein the Gao Wenbao scent is at a temperature of 180-190 ℃.
  9. 9. The method according to claim 1, wherein the Gao Wenbao-10 kg/min of the rice bran is transported to the fluidized bed type rapid cooling equipment by a conveyor belt so as to ensure that the central temperature of the rice bran fluctuates within a range of 1-5 ℃.

Description

Gradient temperature difference processing method for controlling rancidity degradation of rice Pi Kang decoction pieces Technical Field The invention relates to the technical field of quality control, and provides a gradient temperature difference processing method for controlling rancidity degradation of rice Pi Kang decoction pieces. Background Rice bran is a traditional Chinese medicinal material and has a medicinal history of 1800 years. The rice bran is a byproduct of the fine-rolled rice after the rice husking, and consists of a seed coat layer, a aleurone layer, an embryo and a small amount of endosperm of the rice, and is commonly called Mi Zhen, rice bran, oil bran and the like. Recent researches at home and abroad prove that the rice bran integrates 64% of rice nutrients and more than 90% of human body essential elements, and nearly 100 bioactive factors with various functions, has excellent physiological functions, and has various functions of preventing cardiovascular diseases, regulating blood sugar, losing weight, preventing tumors, resisting fatigue, beautifying and the like. 1. The development speed of the domestic rice bran decoction piece processing industry is too slow, and the main reason is as follows: 1.1, rice bran contains oxidase which promotes the oxidation of unsaturated fatty acid, when the temperature of the rice bran is between 35 ℃ and 40 ℃, the oxidation and deterioration of unsaturated fatty acid can be caused within 6 hours, oxidized rice bran can generate the clamy flavor of oil, and after the deteriorated rice bran oil is eaten by people, the modified rice bran oil is harmful to various organs such as human digestive tracts and cannot be eaten. 1.2, Microorganisms in rice bran can accelerate decomposition and deterioration of nutritional components such as proteins in rice bran at 35-40deg.C, and the rice bran can generate unpleasant bran gas. 2. Brief introduction of traditional rice bran processing technology In general, rice bran just rolled out by a rice thresher of a rice mill is rubbed and heated during crushing, so that microorganisms are rapidly propagated, and the rice bran is extremely easy to oxidize and deteriorate in a short time. Because rice bran has poor heat transfer performance and is in powder in an initial form, common cooling treatment is carried out by common refrigeration equipment, and the rice bran has the characteristics of low heat exchange efficiency, long treatment time, high energy consumption and the like, and is not beneficial to mass production. The traditional processing technology of rice bran is shown in table 1 under the conditions of the medical works or the legal standards in China. Table 1 table of the collection conditions of the rice bran processed products 3. Limitations of traditional processing methods of rice bran The traditional impurity removal method mainly aims at non-medicinal impurities such as chaff, sand and the like, but microorganisms cannot be effectively removed on a microscopic level, and rancidity degradation reaction of rice bran is difficult to be prevented. Due to the lack of effective treatment, rice Pi Kang often has been partially rancid or even mildewed prior to processing during storage. The water content cannot be controlled below a safe range by a simple sun-drying or common drying mode, and secondary rancidity or mildew is easily caused. In addition, the drying method can not realize effective sterilization and mildew killing, especially the aspergillus flavus can not be killed at a high temperature of more than 280 ℃ in a humid environment, and the aspergillus flavus can not be deactivated by sun drying or common drying, so that the aspergillus flavus is difficult to deactivate even at the subsequent decocting temperature, thereby influencing the medication safety. Along with the ancient and modern changes of rice processing technology and productivity, the modern rice bran is more prone to rancidity deterioration, and the generated oxidative toxic substances further threaten the medicinal safety. The oxidation of rice bran mainly comprises two approaches of grinding contact oxidation and autoxidation. Although the traditional processing method such as stir-frying or sun-drying can inhibit oxidation reaction caused by friction to a certain extent, the autoxidation process of rice bran cannot be prevented, so that the quality guarantee period of the rice bran prepared at present is shorter, and is usually not longer than 10 days. More importantly, toxic oxides generated during autoxidation can cause medicinal safety problems, limiting its clinical application. Therefore, developing a gradient temperature difference processing method for controlling rancidity degradation of rice Pi Kang decoction pieces becomes a key technical problem to be solved in the field. Disclosure of Invention Aiming at the problems in the background technology, the main purpose of the invention is to provide a gradient tempera