蒸谷米糠和普通米糠的理化特性分析  

Analysis on Physicochemical Characteristics of Parboiled Rice Bran and Common Rice Bran

作　　者：吕银德[1] 牛磊[1] 朱永义[1] 程国强 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]中粮(江西)米业有限公司,江西进贤331721

出　　处：《粮食与饲料工业》2007年第1期6-7,共2页Cereal & Feed Industry

摘　　要：对蒸谷米糠和普通米糠的物理特性和化学特性进行了测定。结果表明,其物理和化学特性均发生了变化。在米糠综合利用上可以分级提取米糠油和米糠蛋白,即先分级收集一、二、三机米糠作为制油原料,生成的米糠粕与抛光机米糠混合提取米糠蛋白。The physicochemical characteristics of parboiled rice bran and common rice bran were determined. The results showed that the physical and chemical characteristics were all changed. The rice bran oil and rice bran protein could be obtained in grades in the comprehensive utilization of rice bran, namely the rice bran could be collected from passage one, two and three of whitening as raw materials for oil extraction at first, and the rice bran meal herefrom could be mixed with rice bran from the polishing machine to extract the rice bran protein.

关 键 词：蒸谷米 米糠 理化特性 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]