亚硫酸钠微波复合法稳定化米糠效果的研究  

Studies on Stabilizing Rice Bran by Na_2SO_3-Microwave Composite Method

作　　者：马涛[1] 毛闯[1] 赵琨[1] 冯小龙[1] 冷聚强[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《粮食与饲料工业》2007年第11期16-18,共3页Cereal & Feed Industry

摘　　要：在对米糠中的过氧化物酶处理上,亚硫酸钠微波复合法比微波法稳定米糠效果明显,营养损失相差不大,储藏性能优于微波法。在添加米糠原料1%的亚硫酸钠,微波处理条件为功率900W、时间60s、含水量22%时,稳定化效果较佳。For treatment of peroxidase in rice bran, Na2SO3 - microwave composite method resulted in stabilizing rice bran more Significantly than microwave method, and nutritional losses were not greatly different and the storage performance was superior to that by microwave method. The results of stabilizing rice bran were optimum under the microwave process conditions of adding 1% Na2SO3 of rice bran material, power 900 W, time 60 s and moisture content 22%.

关 键 词：米糠 过氧化物酶 亚硫酸钠 微波 复合 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]