超声波辅助法制备脱脂米糠工艺的优化  

Optimization of ultrasonic assisted process for preparing defatted rice bran

作　　者：石海鸽 杨晓清[1] 周佳倩 王丽丽[2] SHI Hai-ge;YANG Xiao-qing;ZHOU Jia-qian;WANG Li-li(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,InnerMongolia,China;Xing’an Vocational and Technical College,Ulanhot 137400,Inner Mongolia,China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]兴安职业技术学院,内蒙古乌兰浩特137400

出　　处：《粮食与油脂》2019年第9期61-65,共5页Cereals & Oils

基　　金：内蒙古第八批“草原英才”龙鼎农业粳稻全产业链可追溯体系建设创新人才团队滚动支持项目（内组通字[2018]19号）

摘　　要：采用超声波辅助乙醇浸提的方法对新鲜米糠进行脱脂处理,以脱脂率为指标确定米糠脱脂的最佳工艺并进行脱脂效果的储存验证实验。结果表明:超声波辅助对提高米糠脱脂率有显著影响(P<0.05),通过单因素和正交试验得出脱脂的最佳工艺是料液比1∶17.5(g/mL)、超声波功率450 W、超声波时间11 min,在此条件下脱脂率可达到96.97%,比单独使用乙醇浸提所得脱脂率提高了2.43倍。经脱脂处理的米糠在较长时间内脂肪酸值变化和感官评分均表现良好,储存期显著延长。The fresh rice bran was defatted by ultrasonic-assisted ethanol extraction,the defatted rate was used as index to determine the best defatted process of rice bran and the storage verification test of defatted effect was carried out.The results showed that ultrasound-assisted treatment had a significant effect on improving defatted rate of rice bran(P<0.05),through single factor and orthogonal experiments,the optimal defatted process was obtained as follows:the ratio of material to liquid was 1∶17.5(g/mL),the ultrasonic power was 450 W,the ultrasonic time was 11 min.Under these conditions,the defatted rate could reach 96.97%,which was 2.43 times higher than that obtained by ethanol extraction alone.The defatted rice bran showed good changes in fatty acid values and sensory scores over a long period of time,the storage period was prolonged signi ficantly.

关 键 词：米糠 脱脂 超声波 储存 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]