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1. The main ingredient in the development of rice functional foods is starch. At present, the United States and Europe have developed an upsurge in the research and development of rice starch. Using modern biotechnology, rice including shredded rice, Chendao rice, early indica rice and the like can be converted into resistant starch, microporous starch, slow-release starch, new fat substitute, and hypoallergenic protein.
Rice Rice, a new rice starch product developed by the Southern Research Center of the US Department of Agriculture, uses rice flour as a raw material, which is first separated from the protein, and then processed by heating and enzymatic processing into 100% to delay digestion and 50% to accelerate digestion and 50% delay. Digested modified rice starch products. The modified rice starch proved to be effective in improving sugar load through clinical application and will become a new food for diabetics.
The development of resistant starch and microporous starch is a new topic in the field of starch research. When applying resistant starch as a food source and ingredient, it can be used as a low-calorie food additive in addition to providing various health functions. Microporous starch is a kind of cellular porous starch carrier formed by enzymolysis of natural starch. Because the surface has a lot of small holes extending to the center of the starch grains, it has good adsorption properties and can be used as an adsorption carrier for functional substances (such as pharmaceuticals, spices, pigments, health substances), and is widely used in medicine, chemical industry and food And other industries.
Rice starch is used to produce fat substitute production technology and starch-based fat substitute functional modification technology. It is a high-tech application of biotechnology to convert rice starch into oil-free fat. The new fat substitutes are ideal for processing yoghurt and dairy products that are partially replaced with butter. It has a creamy appearance and mouthfeel, and can be processed into hydrogenated fats for margarine production with different levels of formulation. For example, Belgium has officially used modified rice starch for the production of cream-free cheese, low-fat ice cream, fat-free margarine, sauce, and cold seasoning, achieving considerable economic benefits.
China has 15 million newborn babies and more than 50 million diabetic food consumption groups each year, such as the timely development of a large amount of rice accumulated in our country to produce multifunctional starch, new fat substitutes, and hypoallergenic foods. China's related scientific research closely follows the international frontier, and only domestic infants and diabetics have a vast market of 65 million people. The prospects for utilization are very optimistic.
II. Development of rice bran health food rice bran accounts for about 5% to 5.5% of rice weight. China's rice bran yield exceeds 10 million tons, but most of them are not used rationally.
The composition of rice bran is dominated by sugars, oils and proteins. It also contains more ash and vitamins. The anthraquinones in rice bran are stabilized and can be used as a dietary fiber source to make rice bran fiber and rice bran polysaccharides. For example, hemicellulose B isolated from defatted rice bran can inhibit the increase of cholesterol in the serum and liver, thereby preventing diseases such as hypertension, heart disease, liver cirrhosis and arteriosclerosis. The rice bran contains about 20% of fats and oils. The rice bran oil processed and refined from the rice bran contains about 38% of linoleic acid and about 42% of oleic acid. The ratio of linoleic acid to oleic acid is 1:1.1, and it is from modern nutrition. From the point of view, this ratio of oil has a high nutritional value.
Rice bran oil is rich in oryzanol. Oryzanol is a family of compounds composed of more than 10 kinds of sterol esters, which can prevent self-synthesis of cholesterol, lower the concentration of serum cholesterol, promote blood circulation, regulate endocrine and autonomic functions, and rice bran oil contains large amounts of fat-soluble. Vitamins, sitosterols and other phytosterols. Therefore, rice bran oil is a health-care edible oil whose nutritional value exceeds that of soybean oil and rapeseed oil.
In addition, rice bran is also rich in calcium phytate, while defatted rice bran is an ideal raw material for calcium phytate production. Phytic acid and inositol can be produced from calcium phytate, which is widely used in medicine and chemical industries. In addition, rice bran can also be used in rice bran. Preparation of waxes for the production of gloss agents, water repellents and fruit preservatives.
At present, foreign countries have achieved many successful experiences in the comprehensive development and utilization of rice bran. Many technologies can be promoted and applied. Studies have shown that rice bran can be added up to 60 times in value through in-depth development and utilization.
Third, the in-depth development of rice husk utilization of rice husk depth development and application of a wide range of applications. Its primary product can not only be used as a culture medium for edible fungi, but also used as an energy source to generate electricity, produce fiberboard and furfural, and it can also produce foods and chemical products that are conducive to environmental protection and health, such as fast food boxes and cosmetics.
Rice husk is rich in lignin, pentosan, and silica and is a good raw material for preparing white carbon black, activated carbon, and high-modulus potassium silicate. The activated carbon produced from rice husks is not only low in cost, but also less miscellaneous, and is particularly suitable for the food industry; the silicon in rice husks burns under certain conditions and can form porous amorphous silica particles, which are very large The absorption surface and activity can be used as a raw material for various carrier or advanced composite materials. Rice husk also contains a variety of vitamins, enzymes and dietary fiber, which play an important role in promoting the skin's metabolism. Inositol, another active ingredient in rice husk, has certain effects on the prevention of rectal cancer, breast cancer, and so on.
At present, foreign countries have successfully developed activated carbon, white carbon black, water glass, high-purity silicon, xylose, levulinic acid and a variety of cosmetic products using rice husks. There are many unknown ingredients in rice husks, and there is still great potential for its development, and its use prospects will be very broad.
At present, grain and oil processing enterprises in developed countries in the world have realized industrialization of deep processing and utilization of cereals. In addition to the processing of the main products, the grains can be reprocessed by the main product and its by-products such as broken rice, rice bran, rice germ, rice husk, bran, etc. to make a new product and make the best use of it. Such as the use of broken rice can be made of multi-functional starch, starch-based fat substitutes; rice bran oil can be extracted using rice bran oil, rice bran nutrient, rice bran nutrient fiber, functional peptides; use of rice husk can be prepared white carbon black, activated carbon, a variety of production Beauty cosmetics. Therefore, rice main and side products are important raw materials for food, chemical, pharmaceutical and other industries, and have great potential for development.