食品与发酵工业2011，Vol.37Issue(7)：103-106,4.
可食用脱脂米糠的制备
Preparation of Edible Defatted Rice Bran
摘要
Abstract
The edible part of defatted rice bran was removed by degreasing with saponification and washing with water . The rice bran fiber was modified by physical crushing and enzyme technology. The final product contained ash 2.4% , protein 34.8% , fat 0.5% , crude fiber 22.2% , carbohydrate 35.1% ; organic solvent residue reduced from 37. 221μg / g of the raw materials to 1.97μg / g of the product; 90% - 92% of the particle size of the product were below 20μm, which was exceed the limit of the sensitivity of human＇s tongue. The maximum size was 27μm. Finally, The edible defatted rice bran was obtained with high protein and fiber, and low fat.关键词
脱脂米糠/溶剂残留/纤维素改性/粒径Key words
defatted rice bran/residual solvents/fiber modify/particle size分类
轻工纺织引用本文复制引用
于秋生,袁凯,冯伟..可食用脱脂米糠的制备[J].食品与发酵工业,2011,37(7):103-106,4.
