The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
May. 14, 2024
Filed:
Dec. 09, 2020
Jiangsu State Farm Cereals Industry Group Co., Ltd., Nanjing, CN;
Jiangnan University, Nanjing, CN;
Jiangsu Provincial Agricultural Reclamation and Development Co., Ltd., Nanjing, CN;
Li Wang, Wuxi, CN;
Hui Lu, Nanjing, CN;
Zhicun Xu, Nanjing, CN;
Zhengxing Chen, Wuxi, CN;
Zhaoqin Zong, Nanjing, CN;
Yongfu Li, Wuxi, CN;
Xiaoyu Feng, Nanjing, CN;
Jie Jiang, Wuxi, CN;
Congnan Zhang, Nanjing, CN;
Haifeng Xu, Nanjing, CN;
Ru Feng, Nanjing, CN;
JIANGSU STATE FARM CEREALS INDUSTRY GROUP CO., LTD., Nanjing, CN;
JIANGNAN UNIVERSITY, Wuxi, CN;
JIANGSU PROVINCIAL AGRICULTURAL RECLAMATION AND DEVELOPMENT CO., LTD., Nanjing, CN;
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.