米糠酶解物营养饼干的研制

Development of the Biscuit Enriched Enzymatically-Decomposed Rice Bran

采用纤维素酶和植酸酶处理米糠,改善米糠中膳食纤维品质,降解植酸营养抑制剂。将米糠酶解物添加到饼干配料中,增加饼干中蛋白和膳食纤维等营养素含量。研究表明,纤维素酶和植酸酶添加量分别为1.0%和0.8%(以稳定米糠质量计),植酸降解82.4%,可溶性膳食纤维(SDF)含量12.5%。米糠添加量30%时,米糠饼干感官评价优质,饼干硬度1 236 g、持水性4.4 g/g和松密度1.1 g/cm3。米糠酶解物饼干营养丰富,蛋白质、总膳食纤维和灰分含量分别为9.74%、4.79%和2.94%。

Rice bran has been treated by cellulose and phytase to improve the quality of dietary fiber and de- grade phytic acid. The results showed that the nutrients contents, especially proteins and dietary fiber in biscuit could be increased by adding enzyme - treated rice bran. The results showed that the addition of cellulose and phytase was 1.0% and 0.8% respectively, the degradation rate of phytic acid was 82.4%, SDF content was 12.5%. When addi- tion of rice bran was 30% ,the prepared biscuit had good sensory evaluation. Hardness ,water - holding and bulk density of the biscuit was 1 236 g,4.4 g/g and 1.1 g/cm3 ,respectively. The biscuit enriched enzymatically -decomposed rice bran was excellent for nutrition and proteins, dietary fiber and ash was 9.74%, 4.79% and 2.94% respectively.