微波处理工艺对米糠酸价的影响  

Effect of Microwave Treatment Technology on the Acid Value of Rice Bran

作　　者：孔杭如 梅玉 亓盛敏 陈珺 盖华伟 张连慧 由高铭 白术群 KONG Hangru;MEI Yu;QI Shengmin;CHEN Jun;GAI Huawei;ZHANG Lianhui;YOU Gaoming;BAI Shuqun(Beijing Key Laboratory of Nutrition,Health&Food Safety,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102200,China;COFCO Grains Holdings Co.,Ltd.,Beijing 102200,China)

机构地区：[1]中粮营养健康研究院营养健康与食品安全北京市重点实验室,北京102200 [2]中粮粮谷控股有限公司,北京102200

出　　处：《食品研究与开发》2023年第19期147-151,共5页Food Research and Development

摘　　要：以米糠为主要原料,从微波处理温度、微波作用频率、铺料厚度3个因素出发,以酸价为评价指标,采用单因素和正交试验,探讨微波处理工艺对米糠酸价的影响。正交试验结果表明,各因素影响大小为微波作用频率>微波处理温度>铺料厚度。储藏试验表明,微波处理温度95℃、微波作用频率6 Hz、铺料厚度3 cm的工艺处理米糠的效果最佳,此条件下米糠酸价上升趋势缓慢,储藏4周后米糠酸价小于25 mg/g。This study analyzed the effect of microwave treatment technology on the acid value of rice bran from microwave treatment temperature,microwave frequency,and rice bran spreading thickness with acid value as the evaluation index by single-factor and orthogonal experiments.The orthogonal test results indicated that the influence of various factors was as follows:microwave action frequency>microwave treatment temperature>paving thickness.The storage test showed that the microwave treatment temperature of 95℃,microwave action frequency of 6 Hz and coating thickness of 3 cm had the best effect on the treatment of rice bran.Under this condition,the price of rice furoic acid increased slowly,and the price of rice furoic acid was less than 25 mg/g after 4 weeks of storage.

关 键 词：微波技术 米糠 酸价 微波作用频率 微波处理温度 铺料厚度 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]