不同处理方法对云南哈尼梯田红米油糠稳定性的影响

Effects of two different treatment methods on the stabilization of red rice bran from Yunnan Honghe Hani terraced fields

红米油糠的稳定是其综合利用的前提和基础,分别采用干热处理法和湿热处理法两种工艺对红米油糠进行稳定化处理,以油糠过氧化物酶活力和脂肪酸值为评价指标,比较两种稳定化处理工艺对红米油糠稳定化的效果。结果显示:通过干热、湿热两种不同稳定处理,均能使油糠的过氧化物酶残余活力降低至4%以下,能满足油糠稳定的要求;在湿热稳定化处理中,100℃处理60s,稳定化效果更好。

The stabilization of red rice bran is the prerequisite and basis of its comprehensive utilization. Adopting the dry heat and moist heat method separately to the stabilization treatment of red rice bran, with the POD and FFA as indexes, the effects of two treatments on the stabilization of red rice bran could be compared. The result showed that by the two treatment methods, the residual activity of POD was reduced to less than 4 %,which could meet the stability requirements of oil bran. In the process of moist heat treatment,when the bran was treated at 100℃ for 60 s, the stabilization effect was better.