不同处理方法对米糠稳定化的影响比较研究  

Comparison of rice bran stabilization with different treatment methods

作　　者：黄宏飞[1] 刘零怡[1] 胡健华[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《中国油脂》2015年第8期50-53,共4页China Oils and Fats

摘　　要：以化学法、间歇式微波法和连续式隧道微波法处理新鲜米糠,通过室温下4周储藏试验,比较不同处理方法对米糠储藏过程中酸值的影响。结果表明,不同处理方法均能有效延缓米糠变质,其中连续式隧道微波法效果最为显著。Chemical method, batch microwave method and continuous tunnel microwave method were adopted to treat the fresh rice bran, and their effects on the acid value of rice bran during storage were evaluated by 4 weeks storage test. The results indicated that all of these three methods could retard the oxidation of rice bran effectively, and continuous tunnel microwave method exhibited the best effect.

关 键 词：米糠稳定化 化学法 间歇式微波法 连续式隧道微波法 

分 类 号：TS222.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS210.9[轻工技术与工程—食品科学与工程]