摘要
在对米糠中的过氧化物酶处理上,亚硫酸钠微波复合法比微波法稳定米糠效果明显,营养损失相差不大,储藏性能优于微波法。在添加米糠原料1%的亚硫酸钠,微波处理条件为功率900W、时间60s、含水量22%时,稳定化效果较佳。
For treatment of peroxidase in rice bran, Na2SO3 - microwave composite method resulted in stabilizing rice bran more Significantly than microwave method, and nutritional losses were not greatly different and the storage performance was superior to that by microwave method. The results of stabilizing rice bran were optimum under the microwave process conditions of adding 1% Na2SO3 of rice bran material, power 900 W, time 60 s and moisture content 22%.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第11期16-18,共3页
Cereal & Feed Industry
关键词
米糠
过氧化物酶
亚硫酸钠
微波
复合
rice bran
peroxidase
Na2SO3
microwave
composite method
