米糠微波灭酶及提油工艺研究  

Study on enzyme inactivation by microwave and extraction of rice bran oil

作　　者：吴本刚[1,2] 何荣海[1,2] 潘忠礼[1,3] 马海乐[1,2,4] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212013 [3]美国农业部西部研究中心,美国加州94710 [4]河南科技大学食品与生物工程学院,河南洛阳471039

出　　处：《食品工业科技》2011年第10期298-301,共4页Science and Technology of Food Industry

基　　金：科技部国际合作项目(2009DFA32000);江苏省国际科技合作计划(BZ2009065)

摘　　要：以新鲜米糠为原料,利用工业化连续微波灭酶设备进行灭酶处理,然后对灭酶米糠的提油工艺进行了研究。实验结果表明,微波辐射具有很好地降低米糠中解脂酶活性的作用,并且得到最佳处理厚度为0.9cm,处理时间为4min,每小时处理量达到36kg。米糠油浸出的最佳工艺条件是:浸出温度55℃,浸出时间2h,料液比1∶6,在此条件下米糠油得率达到90.04%,较未灭酶米糠油得率有明显提高。The enzyme inactivation by industrial continuous microwave processing equipment and rice bran oil extraction process of rice bran were studied. According to the change of the index of free fatty acids ,the effect of microwave radiating on the lipase of rice bran was studied. The results showed that the best conditions were using thickness of 0.9cm by microwave for 4min and it could deal with 36kg of rice bran per hour. And the best conditions to extract rice bran oil were： extraction temperature 55℃,extraction time 2h,ratio of stuff to solvent 1：6. Under this condition, rice bran oil yield reached 90.04% and oil rate was obviously improved.

关 键 词：米糠 微波 解脂酶 米糠油 提取 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]