Whole Fat Rice Bran Overview
I. Define
Rice bran has full-fat rice bran and its defatted rice bran. I emphasize here that there is more contact with the whole fat rice bran {oil ç³ }. It is the brown rice skin layer of rice. The content is translucent small flakes; including the peel skin layer of the peel seed coat. If rice bran produced by better rice varieties is often colorless and transparent, it is composed of fine horny cell material!
The products we receive are mainly by-products in the frame-capping process. For the scope and quality of our reception, we will not list them here!
Rice bran physical properties: gray-yellow powder, fresh color, no impurities, no pollution, no adulteration and polishing powder, no rancidity, mildew, agglomeration, odor and odor!
Chemical composition
The nutritional characteristics of rice bran in feed are mainly:
1. High fat content; therefore, the available energy value is high. But its energy is directly proportional to freshness. The more fresh the energy value is!
2. High protein content: and contains lysine methionine, but the incorporation of clam shell will reduce the nutrient concentration!
3. Rich in vitamins!
4. High in unsaturated fatty acids. Easy to oxidize. Acidic!
In summary, we can roughly draw the key control points in the rice bran receiving.
Acid price: the more fresh the energy value is higher. And the unsaturated fatty acid is higher and more rancid. So try to test the fatty acid of each batch of oil!
Ash: Shell mites are more concentrated to reduce nutrients. If the ash content of other substances is definitely higher, the ash should be as low as possible.
Moisture: When the new rice is released in Spring and winter, the water is usually higher. The high water content affects both storage and energy value.
Because each company accepts different indicators, the following data is for reference only.
Receive indicator
Second: In the face of Mi Fu accepting the judgment, what should we pay attention to?
1: Sensory testing:
Sampling evenly encountered problems in the receiving process. The pressure on the bottom of the compartment caused it to be unable to be sampled in time. Therefore, it is best to take a full sampling in the final sampling, especially for new suppliers; and its small rice factory products need to pay more attention to
Sniffing : In my local rice factory, the strength is not strong. I can't do continuous production. The backlog of rice is more. The rice raw materials are mildewed due to the lack of storage facilities. Fermentation and deterioration have also occurred. Small companies will also be used for production in order to reduce losses. The rice bran after peeling the glutinous rice will have a strong pungent rancid smell. The color of the rice bran is dark! The fresh aroma of fresh rice bran! The succulent rice after rancid fermentation There will also be serious
Tasting : You can use the tip of the tongue to take a light taste when sampling. After the saliva digestion, the normal rice mouth is slightly sweet. It has oily aroma. If the rice is too old, the mouth smell will be heavy. It has a strong mold smell! Slag, chewed with small hard objects, may be mixed with bentonite, zeolite powder, marl, sand and other materials
Look : the sampled rice bran should be fresh and consistent in color. It should not contain a lot of shell clams. It can be rubbed repeatedly on the palm of your hand. If it feels rough and irregular, the clams are heavier!
Observe the presence or absence of green color and other discoloration on the rice in the end of the endogenous rice. If there is, there will be moldy and not fresh rice bran !
Due to the process and equipment problems of the small enterprise rice factory, if the color is found to be agglomerated, the white matter is mostly mixed with white polishing powder. If the whole white is white, you can use the hand to measure it. If you are biased, be careful to have different ingredients!
Touch : rice bran contains high content of unsaturated fatty acids. It is easy to oxidize. Especially in summer, if the water is heavier, it is easy to cause fever and deterioration. If the bag is touched by heat, it will prove that the fermentation is seriously affecting the quality!
Inspection : Water ash acid price is the arrival inspection. Crude fat crude fiber is a must for inspection.
2: Judging Difficulties
[Discussion]
1. Due to the production equipment, the individual batches of rice bran will appear, such as excessive powder of polished powder. How much is the situation in the case of excessive rice. How to handle it?
2. If the overall color of rice bran is white and gray, what are the methods for the inspection of adulterated substances?
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