摘要
采用微波加热技术对米糠进行稳定化处理。考察米糠水分含量、微波处理时间和微波功率对米糠中过氧化物酶残余相对活力的影响和储藏30d后酸值变化情况,采用正交试验优化微波工艺参数,得到最佳工艺参数。结果表明:当料层厚度为1cm时,米糠最佳微波处理工艺参数为:水分含量28%、微波时间90s、微波功率600W,微波处理后米糠中的过氧化物酶残余相对活力为1.9%,小于最大允许值5%,并在37℃的恒温培养箱中储藏30d后,脂肪酸值为17.5mg KOH/g,远小于空白组中212.0mg KOH/g的脂肪酸值。同时,对微波稳定化处理前后的米糠进行气相色谱-质谱法分析,结果表明微波稳定化处理对米糠油中主要脂肪酸的组成影响较小。微波处理后可明显提高米糠稳定性,有利于米糠油的提取。
Stabilized treatment was conducted on rice bran through microwave.The effects of the moisture content of rice bran,microwave processing time and power on residual peroxidase activity of rice bran and acid value changes after 30 days of storage were examined.An orthogonal array experimental design was applied to optimize the microwave processing parameters.The results indicated that when the thickness of the material layer was lcm,the optimal microwave conditions were as follows:moisture content,28%;processing time,90 seconds;and microwave power,600 W.Under the optimal conditions,the residual peroxidase activity was 1.9%,which was lower than the maximum permissible value of 5%.After 30 days of strorage at 37 °C,the fatty acid value was 17.5 mg KOH/g,far lower than that of the control group(212.0 mg KOH/g).At the same time,gas chromatography-mass spectrometry(GC-MS) analysis showed that microwave treatment had little effect on the main fatty acids of rice bran.Therefore,microwave treatment can largely improve the stability of rice bran and is available for the extraction of rice bran oil.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第19期77-81,共5页
Food Science
基金
重庆市科技攻关计划项目(cstc2012gg-yyjs00002)
关键词
米糠
微波
稳定化处理
脂肪酸组成
rice bran
microwave
stabilization treatment
fatty acid composition
