摘要
以游离脂肪酸及过氧化值为指标 ,研究了不同挤压工艺条件对米糠稳定性的影响 .结果表明 ,适宜的全脂米糠稳定条件是挤压温度为 12 5～ 135℃、原料水分为 16%～ 18%、螺杆转速为 180r/min ,稳定化的米糠更适合下一步的提取工艺 .
Rice bran is a sort of nutritious and functional food material. According to the indexes of free fatty acids and the peroxide value, the effects of different technologic conditions on rice bran stabilization by extrusion cooking with the experiment were studied. The result shows that appropriate condition to full fat rice bran is 125～135 ℃ for extruding temperature, 16%～18% for moisture and 180 r/min for screw speed. Stabilized rice bran is more appropriate for the next extract process.
基金
"九五"国家科技攻关项目资助!课题 (编号 98- 0 9- 0 4- 0 5 ) .
