摘要
由于米糠中含有极其活泼的解脂酶，致使米糠在贮运、制油过程中易发生劣变，大大地限制了米糠制油的发展。米糠膨化，不仅解决了防止米糠酸败、稳定米糠品质问题，而且起到了传统油脂加工工艺中轧胚、蒸炒所要达到的破坏细胞，蛋白质变性、传质、传热，降低油脂粘度，使大量油脂由结合态变为游离态，以利于制油的目的。分析了影响米糠酸败变质的主要因素，阐述了米糠膨化目的和在生产过程中影响米糠膨化的诸多条件以及膨化前后米糠的物性变化；
Rice bran is easy to deteriorate in the course of storage,transportation and oil extraction since it contains most active lipase.This confines greatly the development of rice bran oil extraction.Extrusion not only prevents rice bran from racidity,stabilizes its quality,but also achieves the goal of cell breaking,protein denaturing,mass transmitting,heat transmitting,reducing the viscosity of oil and turning plenty of binding oil into free oil which is wanted during flaking and conditioning in the traditional processing of oils and fats.The author reviewed the main influence factors for racidity and deterioration of rice bran,elaborated the aim of rice bran extrusion and many influence factors in the course of extrusion as well as the variations of rice bran property before and after extrusion,and briefly introduced the main technical and economical indexes of several kinds of extrusion equipment domestic and overseas.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第5期59-62,共4页
Journal of the Chinese Cereals and Oils Association
