化学法米糠稳定化技术研究  

Research advances on rice bran stabilization by chemical method

作　　者：双杨[1] 胡健华[1] 何东平[1] 刘培林[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023

出　　处：《武汉轻工大学学报》2014年第1期11-13,25,共4页Journal of Wuhan Polytechnic University

摘　　要：用多种化学物质与米糠进行混合、再经储藏性能试验,分析不同化学物质对米糠稳定化的效果。研究表明,用次氯酸钙处理过的米糠与新鲜米糠进行28 d常温储藏试验,用次氯酸钙处理的米糠酸值仅为未处理米糠的21.2%,稳定化后米糠的储藏性能得到了有效的改善。This essay describes that the rice bran mix with chemical and storage for a period of time. Moreover, the effect of the rice bran stabilization by chemical is discussed, is compared, and fresh rice bran and rice bran with calcium hypochlorite treatment within four weeks at room temperature, the acid value of rice bran with calcium hy- pochlorite treatment is only 21.2% of fresh rice bran.

关 键 词：米糠 稳定化 次氯酸钙 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程]