不同处理工艺对米糠稳定化的影响  

Effect of different treatment technologies on stabilization of rice bran

作　　者：乔展[1,2] 张业辉[1] 张名位[1] 孙远明[2] 魏振承[1] 

机构地区：[1]广东省农科院农业生物技术研究所/农业部功能食品重点开放实验室,广东广州510610 [2]华南农业大学食品学院,广东广州510642

出　　处：《广东农业科学》2012年第15期90-93,共4页Guangdong Agricultural Sciences

基　　金：农业部"948"项目(2011-G8-5);广州市科技攻关重点项目(11BppZXbb1110023);广东省农业科学院院长基金(201105);粤港招标关键项目(2008A024200001)

摘　　要：稳定化的米糠是其综合利用的前提和基础。分别采用短时微波、高温烘焙、挤压膨化3种工艺对新鲜米糠进行稳定化处理,以米糠脂肪酶活动度和酸值为指标进行工艺优化,比较3种稳定化处理工艺对米糠稳定化的影响。结果显示:短时微波功率720 W、加热90 s,对脂肪酶的抑制率为85%;高温烘焙温度130℃、烘焙30 min,对脂肪酶抑制率为72%;挤压膨化的米糠含水量19%、机筒温度130℃、螺杆转速180 r/min,对脂肪酶的抑制率为76%。米糠样品经短时微波、高温烘焙和挤压膨化处理后,37℃下贮藏10 d米糠的酸值分别为9.20、10.12、11.06 mgNaOH/g干物质,与未经处理的空白样(22.96 mgNaOH/g干物质)比较,达到较好的稳定化效果,而短时微波对米糠的稳定化处理效果最好。Stabilization was the prerequisite for comprehensive utilization of rice bran. In order to compare the effect of different treatment technologies on stabilization of rice bran, 3 kinds of technologies including short-term microwave, high-temperature baking and extrusion were applied with lipase activity and acid value as indicators for optimization of stabilized process. The results showed that lipase inhibition rates were 85% in microwave power of 720 W for 90 s, 72% in baking temperature of 130℃ for 30 rain, 76% with rice bran moisture content of 19%, barrel temperature of 130℃ and screw speed of 180 r/min in extrusion. The acid value of rice bran treated by short-term microwave, high-temperature baking, extrusion were 9.20, 10.12, 11.06 mgNaOH/g respectively with the blank control of 22.96 mgNaOH/g after 10 days storage in 37℃. Conclusions demonstrated that the effect of the short-term microwave treatment on stabilization of rice bran was the best.

关 键 词：米糠 稳定化 处理工艺 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]