摘要
为提高小米糠的综合利用率、减少资源浪费,以新鲜小米糠为原料,95%乙醇为脱脂剂,采用超声波辅助浸提法对小米糠脱脂,以脱脂率为判断指标,在单因素试验的基础上,采用响应面法优化小米糠脱脂工艺。结果表明:小米糠脱脂工艺的最佳组合为料液比1∶17(g/mL)、超声时间15 min、超声功率600 W、超声温度55℃,在此条件下,脱脂率达到95.32%,与模型预测值94.31%相对误差仅为1.07%;脱脂后,小米糠中的脂肪含量由13.37%降至0.63%,保留了蛋白质、膳食纤维;扫描电子显微镜分析发现脱脂处理后小米糠不易聚集,粉体更加细致均匀,进一步提升了小米糠的利用价值。
To improve the comprehensive utilization rate and reduce the waste of foxtail millet bran resources,ultrasound⁃assisted extraction was used for defatting of fresh foxtail millet bran with 95%ethanol as the defat⁃ting agent.On the basis of single factor experiments,the defatting process of foxtail millet bran was optimized by response surface method with defatting rate as the evaluation indicator.The results showed that the optimum combination of defatting conditions for foxtail millet bran was as follows:the solid⁃to⁃liquid ratio of 1∶17(g/mL),ultrasonic time of 15 min,ultrasonic power of 600 W,and ultrasonic temperature of 55℃.Under these condi⁃tions,the defatting rate reached 95.32%,which showed the relative error of only 1.07%with the predicted value of 94.31%.After defatting,the content of fat in foxtail millet bran decreased from 13.37%to 0.63%,while the protein and dietary fiber were retained.Scanning electron microscopy results of foxtail millet bran showed that after defatting,the bran was not easy to aggregate,and the powder was more fine and uniform,which indicated that defatting improved the utilization value of foxtail millet bran.
作者
尹玉鑫
刘恒洋
郭晓徐
宋绍奇
刘美玉
YIN Yuxin;LIU Hengyang;GUO Xiaoxu;SONG Shaoqi;LIU Meiyu(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,Hebei,China;Handan Key Laboratory of Natural Products and Functional Food Development,Handan 056038,Hebei,China)
出处
《食品研究与开发》
2026年第1期109-116,共8页
Food Research and Development
基金
邯郸市科学技术研究与发展计划项目(19112012062)。
关键词
小米糠
脱脂
超声波
乙醇浸提
扫描电子显微镜
foxtail millet bran
defatting
ultrasound
ethanol extraction
scanning electron microscope
