米糠湿法挤压膨化保鲜工艺发展现状  

Status Quo of Rice Bran Extruded Expansion Process for Stabilization

作　　者：傅山铖 相海[1] 陈作江 闫雪峰[1] 郭金强 FU Shancheng;XIANG Hai;CHEN Zuojiang;YAN Xuefeng;Guo Jinqiang(Chinese Academy of Agricultural Mechanization Sciences,Beijing 100083,China;Zhejiang Sanzhong Cereal and Oil Technology Co.,Ltd.,Deqing Zhejiang 313000,China)

机构地区：[1]中国农业机械化科学研究院,北京100083 [2]浙江三中粮油科技有限公司,浙江德清313000

出　　处：《农业工程》2021年第4期72-75,共4页AGRICULTURAL ENGINEERING

基　　金：国家重点研发计划项目(2018YFD0401101-04)。

摘　　要：米糠作为稻米加工环节中一项长期被忽略的副产品,随着米糠油等附加产品的问世,其相关的膨化工艺和抑制酸败的工艺越来越受到相关领域科研学者的重视。阐述了米糠湿法挤压膨化保鲜技术发展现状,结合目前国内米糠的加工特点和发展趋势阐明了新型湿法米糠膨化设备研发的必要性。The rice bran,as a byproduct produced in process of fresh rice,has been continually out of people’s views despite its economic contributions. With emerging of rice bran oil in the market,precaution against rice bran rancidity has still been under investigation for sake of its own storage. Development status of rice bran wet extrusion technology was described. Combined with processing characteristics and development trend of rice bran in China,necessity of research and development of new wet rice bran extrusion equipment was expounded.

关 键 词：米糠 湿法 膨化保鲜 膨化机 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]