全脂米糠膨化

Extrusion of Full Fat Rice Bran

以游离脂肪酸及过氧化值为指标，试验探索了不同膨化工艺条件对米糠保鲜的影响。结果表明，用Φ８×２平模对水分１１％～１２％、乙氧喹添加量为１００ｍｇ／ｋｇ的全脂米糠在温度１２０～１３０℃、螺杆转速９０ｒ／ｍｉｎ的条件下膨化，可使米糠在经过１２ｄ的烘箱贮藏后游离脂肪酸（ＦＦＡ）含量在２２０ｍｇＫＯＨ／１００ｇ米糠，过氧化值（ＰＯＶ）在６５７ｇＩ２／１００ｇ米糠的安全水平。

The effects of different conditions in the extruding process on the preservation of the rice bran were explored, according to the indexes of free fatty acids and the peroxide value. The results shown that the contents of free fatty acids (FFA) and the peroxide value of the rice bran after stored in oven for 12 days would also keep in the safe level, i.e 200 mg KOH/100g rice bran and 6.57 g I 2/100g rice bran respectively, when the full fat rice bran containing 11%～12% moisture and adding 100 mg/kg ethoxyquin was extruded through two flat dies with a diameter of 8×2 under the conditions of 120～130℃ extruding temperature and 90 r/min screw speed.