Stabilized rice aleurone and preparation method thereof

US11980216B2 · kind B2 · utility

Assignees

• JIANGSU STATE FARM CEREALS INDUSTRY GROUP CO., LTD. · CN
• Jiangnan University · CN
• JIANGSU PROVINCIAL AGRICULTURAL RECLAMATION AND DEVELOPMENT CO., LTD. · CN

Inventors

• Li-Wen Wang · Shanghai, CN
• Hui Lu · New Taipei, TW
• Zhicun Xu · Nanjing, CN
• Zhengxing CHEN · Wuxi, CN
• Zhaoqin Zong · Nanjing, CN
• Yongfu Li · Wuxi, CN
• Xiaoyu FENG · Shandong, CN
• Jie Jiang · Atlanta, US
• Congnan ZHANG · Nanjing, CN
• Haifeng Xu · San Diego, US
• Ru Feng · Shanghai, CN

Key dates

• Filing date: Dec 9, 2020
• Grant date: May 14, 2024
• Expiry date: Mar 20, 2042

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y02P60/87
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The disclosure discloses stabilized rice aleurone and a preparation method, using the technology of classifying a rice aleurone layer by a tangential injection airflow impeller classifier combined with an ultrasonic vibrating screen for the first time, and simultaneously uses steam treatment coupled with thermal enzyme inactivation by drum drying as a stabilization method to prepare the stabilized rice aleurone for the first time. The drum drying equipment realizes the two purposes of enzyme inactivation and drying, and the method has the advantages of short process flow, simple equipment, high utilization rate, small floor space, low investment, low energy consumption and no pollution, and is suitable for industrial promotion. The stabilized rice aleurone has high nutritional value, is rich in functional ingredients, and can be used as a raw material for functional food development in industrial production and food applications.