摘要
本实验研究了真空包装、控温储藏等因素对米糠储藏期的稳定性影响。结果表明:储藏30 d后,PE/PA薄膜袋真空包装的米糠脂肪酸值、菌落总数呈上升趋势、粗脂肪含量呈下降趋势,脂肪酶活动度呈先上升后下降趋势,温度越低,越有利于保持米糠储藏稳定性;采用PE/PA薄膜袋真空包装且低温储藏,能有效提高米糠储藏期的稳定性。
The effects of vacuum packaging and temperature control storage on the stability of rice bran were researched.The test results show that after 30 days of storage,the fatty acid value and the total number of bacterial colonies of the rice bran vacuum packaged in PE/PA film bags showed an upward trend,and the crude fat content showed a downward trend.The lipase activity first raise and then fell.Low-temperature is beneficial to the storage stability of rice bran.Vacuum packaging with PE/PA film bags and low-temperature storage can effectively improve the stability of rice bran during storage.
作者
华钦
黄海军
曹峰
刘丽丽
刘平稳
Hua Qin;Huang Haijun;Cao Feng;Liu Lili;Liu Pingwen(Wuxi COFCO Engineering & Technology Co., Ltd. ,Wuxi 214035)
出处
《粮食与食品工业》
2020年第5期29-32,35,共5页
Cereal & Food Industry
关键词
米糠
不同温度
储藏稳定性
真空包装
rice bran
different temperature
storage stability
vacuum packaging
