大米胚芽微波真空稳定化处理的研究  

Study on Microwave Vacuum Stabilization of Rice Germ

作　　者：谢君兰 郭宇航 叶昊宇[1] 韩玮 曾里[1] 冉旭[1] XIE Junlan;GUO Yuhang;YE Haoyu;HAN Wei;ZENG Li;RAN Xu(College of Biomass Science and Engineering,Sichuan University,Chengdu Sichuan 610065,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065

出　　处：《食品与发酵科技》2023年第6期36-39,共4页Food and Fermentation Science & Technology

基　　金：四川大学–遂宁校市合作专项资金省重点研发和成果转移转化项目(2020CDSN-20)。

摘　　要：采用大米胚芽为原料,以脂肪酶活动度和脂氧合酶活性作为指标,通过单因素试验和正交试验确定微波真空稳定化的最优工艺条件。同时,比较研究干热、红外烘烤、微波、微波真空处理后大米胚芽的脂肪酸组成变化。结果表明,微波真空稳定化处理的最优工艺参数为处理时间5 min,微波功率400 W,真空度0.07 MPa。与其他3种稳定化处理方法相比,微波真空处理后的大米胚芽脂肪酸组成基本无变化,是一种较好的稳定化处理方法。Using rice germ as raw material,lipase activity and lipoxygenase activity as indexes,the optimal process conditions of microwave vacuum stabilization were determined by single factor test and orthogonal test.At the same time,the fatty acid composition changes of rice germ after dry heat,infrared baking,microwave and microwave vacuum treatment were comparatively studied.The results showed that the optimal process parameters for microwave vacuum stabilization were processing time of 5 min,microwave power of 400 W,and vacuum degree of 0.07 MPa.Compared with the other three stabilization treatments,the fatty acid composition of rice germ after microwave vacuum treatment basically remained unchanged,which was a better stabilization treatment method.

关 键 词：大米胚芽 微波真空 脂肪酶 脂氧合酶 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]