Whole processing and use of rice polishings

The rice bran is the main by-product in the process of brown rice milling. It is rich in nutrition and has a huge annual output. However, it is not fully utilized in food due to its easy rancidity, rough taste and poor processing properties. In order to improve its utilization rate, in addition to the deep utilization of protein, oil, dietary fiber and oryzanol, the research on the overall processing and utilization of rice bran is more active in recent years. Herein, the research status of the whole processing technology of rice bran, such as stabilization, extrusion, biological enzymolysis, fermentation and ultra-fine comminution, was reviewed. The application of rice bran as a whole ingredient in food was summarized, and the existing problems in the processing were analyzed and prospected, which provided the reference for the processing and utilization of rice bran.