米糠稳定化技术研究进展  

Research advances on rice bran stabilization

作　　者：胡小中[1] 

机构地区：[1]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2002年第4期24-26,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：我国米糠资源十分丰富 ,但一直未得到充分和有效的应用 ,主要是由于米糠中含有极其活泼的解脂酶 ,它导致米糠容易酸败变质 ,贮藏稳定性差。本文论述了米糠灭酶稳定化的几种方法 ,比较了它们的优缺点 ,并且认为 ,湿法膨化技术稳定化米糠具有广阔的应用前景。China is rich in rice bran resources,but it has not been utilized fully and efficiently.Rice bran is easy to deteriorate in storage due to its content of most active lipase.Different methods of rice bran stabilization and their commercial acceptances are reviewed,in which wet extrusion will have wide prospect.

关 键 词：米糠 稳定化技术 脂肪酶 膨化 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]