摘要
添加 3%Na2 SO3能有效抑制米糠中的脂酶活性 ,对米糠保鲜效果显著。通过提取米糠油试验 ,添加Na2 SO3后米糠对其出油率和精炼率与新鲜米糠比较并无明显差别。
The accession of 3% Na 2SO 3 to rice bran can effectively restrain the activity of the lipase in it, and has good effect in keeping rice bran fresh. Through the experiment of tapping rice_bran oil, it has no apparent difference in the efficiency of oil tapping and the refinement between the fresh rice bran and that which contains Na 2SO 3.
出处
《武汉工业学院学报》
CAS
2001年第3期30-31,34,共3页
Journal of Wuhan Polytechnic University
关键词
化学法
米糠
脂酶
活性
出油率
精炼率
中国
稻谷
sodium sulfite
activity of lipase
efficiency of oil tapping
rice bran
