挤压稳定化全脂米糠室温条件下贮藏期的确定  

The Determination of Shelf Life of Extruded Stabilized Full-Fat Rice Bran at Room Temperature

作　　者：李凡姝[1] 崔晓彤[2] 王霞[1] 曹慧英[1] 杨柳[1] 肖志刚[1] 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]沈阳师范大学化学化工学院,辽宁沈阳110034

出　　处：《农产品加工》2016年第4期12-16,共5页Farm Products Processing

基　　金：国家星火计划重点项目(2015GA650007);辽宁省"百千万人才工程"资助项目(2013921038);沈阳市科技创新专项资金项目(F14-104-3-00)

摘　　要：将挤压稳定化米糠置于40,50,60℃的环境中加速贮藏,测定各温度下贮藏挤压稳定化米糠过氧化物酶残余酶活、脂肪酸值、菌落总数、霉菌总数及感官指标随时间的变化情况。根据限制性指标确定2个任意温度下贮藏期的比率Q_(10),在较短时间内确定稳定化米糠室温条件下的贮藏期。结果表明,挤压稳定化米糠贮藏过程中脂肪酸值最先达到限定值,确定40,50,60℃下的贮藏期分别为119,65,35 d,利用公式推算室温(20℃)下稳定化米糠的贮藏期为385.56 d。The storage of stabilized rice bran by extrusion is determined,the extrusion stabilized rice bran is placed 40,50,60 ℃ environment in accelerate storage, is measured at each temperaturestorage stabilized rice bran extrusion residual peroxidase activity,fatty acid value,the total number of colonies,the total number of fungi and sensory changes over time.According to Q10 restrictive index to determine the rate of two arbitrary storage temperatures,the use of chemical dynamics,determine the shelf life of stabilized rice bran at room temperature in a short period of time. The results show that：extrusion stabilized rice bran fatty acid value during storage limit is reached first,to determine the 40,50,60 ℃ storage period under respectively 119,65,35 d,calculated using the formula at room temperature（20 ℃） stable rice bran storage period is 385.56 d.

关 键 词：稳定化 全脂米糠 贮藏期 脂肪酸值 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]