食品工业科技2012，Vol.33Issue(5)：141-144,158,5.
不同处理方法对米糠品质稳定性的影响
Effect of different treatment methods on the quality stability of rice bran
摘要
Abstract
Using dry heat,moist heat,microwave,and extrusion to deal with fresh rice bran,then the impact of different methods on the residual peroxidase activity,the content of soluble protein,phytic acid,vitamin E and oryzanol,and the acid value and peroxide values in the long-term storage were compared.The results showed that：after extruded by moisture content of 30% and speed 600r/min at 130℃,the residual peroxidase activity was 4.8%,the content of vitamin E,phytic acid and oryzanol was respectively 3.65%,0.35%,7.0%,but the content of water-soluble protein changed a lot.The acid value and peroxide value were stable,but changes of raw rice bran was significant in the long-term storage.关键词
米糠/处理方法/稳定性/过氧化物酶Key words
rice bran/treatment/stability/peroxidase分类
轻工纺织引用本文复制引用
崔富贵,李安平,谢碧霞,丁彦鹏,田玉峰..不同处理方法对米糠品质稳定性的影响[J].食品工业科技,2012,33(5):141-144,158,5.基金项目
湖南省教育厅重点科研项目 （）
长沙市科技计划项目 （）
中南林业科技大学流变力学与材料工程研究所开放课题资助 （）
