摘要
[目的]研究米糠稳定化对米糠中游离脂肪酸值的影响。[方法]对米糠进行干热、湿热、微波和挤压等稳定化处理,并通过测定游离脂肪酸值确定米糠稳定化的最有效方法。[结果]在相同储藏期内稳定化效果顺序为:微波湿热处理>挤压处理>湿热处理>干热处理。从短时间来看,通过挤压法对米糠的稳定效果最好,在130℃下用单螺杆挤压机处理含水量25%的米糠,3 d后游离脂肪酸值才达到3.28%;从米糠长期保存考虑,微波湿热处理(25%含水量,60 s)效果优于挤压处理(130℃、含水量25%)。[结论]干热法、湿热法、微波法和挤压法等4种稳定方法对抑制米糠游离脂肪酸值的增加都有一定效果。
[Objective] To study effects of rice barn stabilization on the free fatty acid value of rice bran.[Method] The stabilization treatment of dry heat,damp heat,microwave and extrusion on rice bran were conducted,the most effective method was obtained by determining free fatty acid value.[Result] The order of stabilization effect is：microwave ＞ extrusion ＞ damp heat ＞ dry heat.Seeing from short-term,extrusion method has the best stabilization effect：under 130 ℃ using single-screw extrusion machine to treat 25％ moisture rice bran,after 3 d,free fatty acid value could up to 3.28％ ; seeing from long-term storage,microwave damp heat （25％ moisture,60 s） is superior than extrusion （130 ℃,moisture 25％）.[Conclusion] The four methods all have a certain effect on inhibiting rice bran free fatty acid value.
出处
《安徽农业科学》
CAS
2013年第36期14029-14031,共3页
Journal of Anhui Agricultural Sciences
关键词
米糠
稳定化
游离脂肪酸值
Rice bran
Stabilization
Free fatty acid value
