摘要
采用微波加热技术对重庆糯小米米糠进行稳定化处理,经正交试验优化微波工艺参数,考察米糠水分含量、处理时间和微波功率对小米米糠贮藏6周酸值变化情况。结果表明,当料层厚度为1 cm时,小米米糠稳定化最佳工艺参数为:水分含量27%、微波功率600 W、处理时间90 s。此条件下,样品37℃贮藏6周后,脂肪酸值为21.40 mg KOH/g,远小于空白组的171.00 mg KOH/g。通过响应面优化工艺设计获得超声波辅助重庆糯小米米糠脱脂的最佳工艺,研究脱脂温度、脱脂时间、料液比对小米米糠脱脂率的影响,得出小米米糠脱脂工艺的最佳组合为:脱脂温度59℃、脱脂时间17 min、料液比1∶2.5(g/m L)、超声功率60 W。在此条件下进行小米米糠的脱脂,其脱脂率为90.89%,有较好的脱脂效果。
The stabilization of waxy millet bran from Chongqing was conducted by microwave heating. The effects of millet bran moisture content, microwave power and radiation time on acid value after 6-week storage were explored using an orthogonal array design to optimize the three factors. The results indicated that a microwave power of 600 W and a radiation time of 90 s were found to be optimal for the stabilization of a 1 cm thick layer of waxy millet bran with 27% moisture content. After 6 weeks of storage at 37 ℃, the resulting product showed an acid value of 21.40 mg KOH/g, far lower than that of the control group(171.00 mg KOH/g). The optimal conditions for degreasing waxy millet bran determined by response surface methodology were 59 ℃, 17 min, 1:2.5(g/m L) and 60 W for temperature, time, solid-to-liquid ratio and ultrasonic power, respectively. Under these conditions, the degreasing rate of waxy millet bran was 90.89%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第8期54-60,共7页
Food Science
基金
重庆市科技攻关计划项目(cstc2012gg-yyjs00002)
关键词
小米米糠
稳定化
脱脂
优化
millet bran
stabilization
degreasing
optimization
