摘要
采用微波加热法对米糠进行稳定化处理,重点研究米糠水分含量、微波功率及微波处理时间对米糠过氧化物酶残余酶活和酸价影响,采用正交实验优化米糠微波稳定化条件。结果表明,米糠微波稳定化最优工艺条件为:微波处理时间180 s、米糠水分含量22%、微波功率800 W;在该处理条件下,米糠过氧化物酶残余酶活为处理前4.06%,酸价为7.02 mgKOH/g。
Rice bran was stabilized by microwave heating in the paper. Effects of rice bran moisture content, microwave power, and time of microwave processing on the residual activity of peroxidase and acid value of rice bran were investigated, and orthogonal experiment was employed to optimize best parameter of microwave stabilization process. The results showed that optimum conditions of microwave processing was 180 s of microwave processing time, 22% of rice bran moisture content, 800W of microwave power. Under the optimal condition, the residual activity of rice bran peroxidase was 4.06%, and acid value was 7.02 mgKOH/g.
出处
《粮食与油脂》
北大核心
2012年第12期17-19,共3页
Cereals & Oils
基金
国家自然科学基金(31050012,31201319)
湖南省自然科学基金(12JJ4024)
关键词
米糠
微波
米糠稳定化
rice bran
microwave
rice bran stabilization
