摘要
采用挤压处理和添加VE对米糠进行保鲜。通过正交实验优化挤压工艺,研究挤压温度、挤压时间、米糠水分对酸价、油脂提取率的影响;研究添加VE对挤压后米糠保存期间酸价变化影响,对挤压后有无添加VE的米糠进行浸出提油,在相同的储藏条件下对比米糠油中酸价和过氧化值的变化情况。
In this paper, extrusion processing and addition of vitamin E were studied for the stability of rice bran. With the orthogonal experiments, an optimal extruding technological condition was selected. The effect of addition of vitamin E on the acid value of rice bran extruded was studied during preservation, and data analysis showed that rancidity of rice bran was significantly （p〈 0.05） affected by the addition of vitamin E. Acid value and peroxide value were also compared during storage in the oils obtained from extruded rice bran with or without addition of vitamin E.
出处
《粮食加工》
2008年第1期32-34,37,共4页
Grain Processing
关键词
米糠
挤压
VE
保鲜
酸价
rice bran
extrusion
vitamin E
preservation
acid value
