亚硫酸钠挤压复合法米糠稳定化的研究  

Study on stabilization of rice bran by composite of Na_2SO_3 and extrusion

作　　者：马涛[1] 周大宇[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：《食品工业科技》2008年第5期158-160,共3页Science and Technology of Food Industry

摘　　要：研究了米糠先用Na2SO3处理再经过螺杆挤压机处理的复合稳定化效果。结果表明,复合法米糠稳定化效果明显优于单一使用3%的Na2SO3的化学法。在本实验条件下,确定了添加米糠原料2%的Na2SO3,挤压稳定化米糠的最佳条件为:水分含量18%,挤压温度90℃,螺杆转速110 r/min。The rice bran was stabilized through adding Na2SO3 and engaging in extrusion afterwards. The results showed that the composite stabilization was better than chemical method of using 3% Na2SO3 of raw material for stabilization of rice bran. Under the experimental circumstance, adding 2% Na2SO3 of raw rice bran and engaging in extrusion, the optimum conditions were. water content 18%, extruded temperature 90℃, the rotating speed of screw 110r/min.

关 键 词：米糠 亚硫酸钠 挤压 复舍 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]