米胚日式米果的研制  

The development of the rice embryo Japanese rice crackers

作　　者：吕美[1] 何欢[1] 封义冬 齐森[1] 刘春德[1] 

机构地区：[1]沈阳市粮油食品科学研究所,沈阳110025

出　　处：《食品科技》2012年第9期96-98,101,共4页Food Science and Technology

摘　　要：利用丰富的稻谷加工副产物米胚芽研究米胚日式米果的生产工艺。利用糠片、胚芽和碎米之间比重和在空气中流化速度的不同,采用前后2个方向上倾斜振动筛振动分级和吹风风选相结合的办法,从糠粞中提取大米胚芽。以植酸降解率为指标,设计4因素3水平正交试验,优化米胚中植酸酶解条件。通过单因素试验确定浸米工艺和制粉工艺,进而确定米胚日式米果的生产工艺。This project makes use of rich rice processing by-products-rice germ, the production process of the research rice embryo Japanese rice crackers. Between the proportion of bran tablets, germ and broken rice and differences in the speed of the air mid-stream, around two square upward sloping shaker vibration grading and hair winnowing a combination of approaches, from the extraction of rice bran ground rice germ. Phytate degradation rate of the designed four factors and three levels of orthogonal test to optimize the phytase solution conditions in the rice embryo. Single-factor test to determine the dip- meter technology and milling technology, and thus determine the production process of the rice embryo Japanese rice crackers.

关 键 词：米胚芽 米胚日式米果 糠粞 植酸 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]