米糠稳定化技术的研究进展

Research Progress on the Technology of Rice Bran Stabilization

米糠中含有丰富的营养物质和功能成分,极具利用价值。但新鲜米糠极其不稳定,给米糠的储存、运输和加工带来很大问题,因此新鲜的米糠必须要进行稳定化处理。米糠稳定化技术是米糠进一步加工利用的前提和基础,是提高米糠贮藏性的关键技术。对比分析米糠稳定化的方法,主要包括化学稳定法、物理稳定法、酶法以及一些复合方法。对米糠稳定化技术的发展前景进行展望。

Rice bran contains abundant nourishments and functional components, so its use value is very high. However, fresh rice bran is high instability, and it can cause many problems to store, transportation and processing of rice bran. So the fresh rice bran must be stabilizing treatment. The stabilization treatment of rice bran is the prerequisite and foundation for its further processing and utilization, and it is the key technique to improve the storage ability. Different methods of rice bran stabilization are analyzed, which include chemical stabilization method, physical stabilization method, enzymatic method and some compound method. The development potential of rice bran stabilization is prospected.