摘要
本文探讨影响微波加热稳定米糠的有关因素。对微波加热后米糠温度、水分蒸发和过氧化物酶残余活力进行测定 ,结果表明 ,米糠水分含量在微波加热稳定过程中起着重要作用 ,适当提高米糠含水率和微波功率有利于米糠稳定处理。经微波稳定处理的米糠于 2 5℃储藏 8周 ,酸值上升幅度远低于未处理米糠。
Factors related to stabilizing rice bran by microwave heating were studied.After exposure to microwave,the temperature,the moisture loss and the residual peroxidase activity were determined.It was evident that the moisture content of rice bran played an important role in the process of stabilization of rice bran by microwave heating.Increasing properly the moisture content of rice bran and the power of microwave was helpful to the stabilization of rice bran.The increase of acid value of microwave-heated rice bran was far smaller than that of raw rice bran during 8-week storage at 25℃.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2002年第4期28-31,共4页
Journal of the Chinese Cereals and Oils Association
关键词
米糠
微波加热
稳定化
过氧化物酶
rice bran,microwave heating,stabilization,peroxidase
