亚硫酸钠挤压复合法米糠稳定化的研究

Study on stabilization of rice bran by composite of Na_2SO_3 and extrusion

研究了米糠先用Na2SO3处理再经过螺杆挤压机处理的复合稳定化效果。结果表明,复合法米糠稳定化效果明显优于单一使用3%的Na2SO3的化学法。在本实验条件下,确定了添加米糠原料2%的Na2SO3,挤压稳定化米糠的最佳条件为:水分含量18%,挤压温度90℃,螺杆转速110 r/min。

The rice bran was stabilized through adding Na2SO3 and engaging in extrusion afterwards. The results showed that the composite stabilization was better than chemical method of using 3% Na2SO3 of raw material for stabilization of rice bran. Under the experimental circumstance, adding 2% Na2SO3 of raw rice bran and engaging in extrusion, the optimum conditions were. water content 18%, extruded temperature 90℃, the rotating speed of screw 110r/min.