摘要
本文主要以稳定米糠为原料，研究米糠饮料生产工艺，并重点研究提取物中γ-谷维醇的富集。通过对不同工艺条件的研究以及添加各种酶制剂和乳化剂的单因素分析，确定最佳添加物并对酶水解工艺作正交试验以确定最佳条件。最后，优化组合各条件，得到最佳方案，使γ-谷维醇含量从原来米糠中的约0.5%提高到1.0%左右。
This paper mainly studied the process of rice bran beverage extraction from stabilized rice bran especially the enrichment of γ-oryzanol in the products.Through individual factor analysis and orthogonal test,the various enzymes,emulsifiers and the conditions of the use of enzymes were studied.Finally,the optimal additive and the optimal conditions of processing were obtained,through which the 1.15% level of γ-oryzanol in the product could be obtained fron 0.5% in the rice bran.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2001年第3期47-49,共3页
Food Science
