| 郭锦杰，刘磊，张名位，魏振承，唐小俊.米糠连续式微波稳定化处理工艺条件优化[J].广东农业科学,2014,41(13):77-82 |
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米糠连续式微波稳定化处理工艺条件优化 |
| Study on technology of stabilized storage of ricebran by continuous microwave processing |
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| DOI： |
| 中文关键词: 米糠微波 稳定化 过氧化物酶 脂肪酶 |
| 英文关键词: rice bran microwave stabilization peroxidase lipase |
| 基金项目:国家公益性行业（农业）科研专项（201303071）；广州市科技攻关计划项目（11BppZXbb1110023）；农业部“948冶”计划重点项目（2011-G8-5）；广东省星火计划项目（2012A020602097）；广州市对外合作项目（2013J4500023） |
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| 摘要点击次数: 1165 |
| 全文下载次数: 675 |
| 中文摘要: |
| 采用连续式微波稳化机对米糠进行稳定化处理，以过氧化物酶酶活和脂肪酶活动度为评价指标，通过单因素试验结合正交试验优化米糠微波稳定化工艺。结果表明，最佳工艺条件为，功率4.2 kW、转动速度10 r/min、进料速度180 kg/h、水分含量22%。在此优化条件下，过氧化物酶的平均残余酶活力为4.87%，脂肪酶的平均残余酶活力为14.30%，这4个因素对微波稳定化的效果大小排序为：微波功率>滚筒速度>进料速度>水分含量。加速贮藏试验表明，微波稳定处理后的米糠40℃下储藏30d其酸值仅上升了2.92mgNaOH/g，上升幅度为未处理的16.8%。 |
| 英文摘要: |
| Continuous microwave stabilizing mechanism was used on rice bran stabilization processing, with peroxidase enzyme activity and lipase activity as evaluation indexes, through the single factor experiment combined with orthogonal experiment optimization of rice bran stabilization process of microwave. Results showed that the best process conditions were power of 4.2 kW, rotational speed of 10 r/min, feed speed of 240 kg/h, and the moisture content was 22%. Under the optimized conditions, the average residual enzyme activity of peroxidase was 4.87%, the average lipase residual enzyme activity was 14.30%, and the order of effects of four factors on the stabilization of microwave was microwave power> roller speed> feeding speed> moisture content. Accelerated storage test showed that the acid value of rice bran by microwave processing in 40益after stored 30 d raised by only 2.92 mg NaOH/g, which was 16.8% of the untreated rice bran. |
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