微波加热提高谷糠稳定性的工艺优化

The microwave heating process optimization for improving grain stability

本文采用微波加热技术钝化酯酶,提高谷糠在储藏过程中的稳定性。以处理后过氧化物酶残余活力为主要指标,参照处理后剩余水分含量指标,讨论了微波加热功率、处理时间和谷糠原始水分含量三个因素对谷糠稳定化效果的影响。确定了微波稳定谷糠的最佳工艺条件为功率600 W,加热时间90 s,水分含量25%。对在最佳条件下处理和未处理谷糠在储藏过程中的酸值变化进行了测定,结果表明,未处理谷糠酸值在两周内从17.38 mg KOH/g升到了71.87 mg KOH/g而微波处理的谷糠酸值仅从14.88 mg KOH/g升到18.42 mg KOH/g。紫外吸收显示微波处理未改变谷糠的成分而有利于抗氧化活性物质的提出。实验表明微波加热处理提高谷糠的稳定性是可行的。

To improve the stability of millet bran during storge,microwave heating for inactivate lipase enzyme of millet bran was investigated in this paper. Use the residual activity of peroxidase as key indicator and refered to the remaining moisture content. The effect of microwave power,time of microwave processing,millet bran moisture content on the result of microwave stabilization was discussed. The optimization condition for millet bran stabilization by microwave heating was microwave power 600 W,time of microwave processing 90 s,millet bran moisture content 25%. Millet bran treated by optimum condition and untreated was investigated during storge in this paper. The results show that the acid value change of millet bran which untreated from 17. 38 mgKOH /g to 71. 87 mgKOH /g,while optimum condition only from 14.88 mgKOH /g to 18. 42 mgKOH /g. Full wavelength ultraviolet absorption showed that the millet bran treated by microwave heating didn＇t change the component of millet bran,but in favor of the extraction of antioxidant activity. Experiments show that the microwave heating treatment increased grain stability is fesble.