摘要
分析了米糠不稳定的机理 ,阐述了各种米糠稳定化的方法 ,试验研究了米糠的挤压稳定性。结果表明 ,挤压后的米糠稳定性提高了 8倍多 ,酸价始终稳定在 10的水平 ,过氧化物残余酶活低于 5 % ,可以贮存 1年。
The unstable mechanism of rice bran was analyzed, and several methods to stabilize rice bran were expounded. The extruding stability of rice bran was studied. The result showed that the stability of the rice bran through extruding was increased by 8 times or more, the acid value was kept at the level of 10, remnant enzyme activity of peroxide was less than 5%, and the storage duration was one year.
出处
《粮食与饲料工业》
CAS
2001年第10期40-41,共2页
Cereal & Feed Industry
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 )
关键词
米糠
挤压
游离脂肪酸
残余酶活
稳定化
不稳定机理
rice bran
stabilization
extrusion
free fatty acids
remnant enzyme activity
