Because the raw materials for processing rice bran and the processing technology adopted are different, the components of rice bran are not exactly the same. Generally speaking, rice bran contains protein 15%, fat 16%-22%, sugar 3%-8%, water 10%, and the heat is about 125. 1kJ/g, among which the fat.

Therefore, rice bran can be further processed to extract related nutrients, such as riboflavin and calcium phytate, and rice bran can be used to extract rice bran oil. Defatted rice bran can also be used to prepare phytic acid, inositol and calcium hydrogen phosphate. Rice bran particles are fine and yellowish in color. Conveniently added to baked food and other rice bran fortified foods; At the same time, due to the low soluble fiber content.

Rice bran/chaff

It is mainly composed of pericarp, seed coat, endosperm, aleurone layer and embryo, so a small amount of rice husk and a certain amount of dust and microorganisms will be mixed in the processing, so it can only be used as feed and is the main by-product of rice processing. Research results and data at home and abroad show that rice bran is rich in various nutrients and physiologically active substances.

Developed countries such as the United States have produced edible rice bran, and China has also invented similar products, that is, inedible substances in rice bran, such as rice husk, pericarp, seed coat, dust, microorganisms and so on. It is precisely ground in clean workshop and separated from endosperm such as beneficial nutrient embryo and aleurone layer.