米糠保鲜机的研制

Development of Rice Bran Stabilizer

本文在分析米糠酸败机理及保鲜技术的前提下,对所研制的一种自热式米糠挤压膨化机的结构设计与设备生产能力的计算方法作了扼要介绍。试验结果与实际操作均令人满意,可得出以下结论:(1)米糠经挤压后,能有效钝化解脂酶活性,在气温35～40℃条件下储存60天其脂肪酸值低于10％。(2)处理糠呈薄片状,极有利于浸出取油。(3)能取代传统的蒸炒工序。

It was based on the analysises of the mechanism of rice bran rancidify and several methods of stabilization technique, a self-heating tyle rice bran extruder was developed and tested. In this report, the design of the machine and the calculating method of productiye capactiy were brief introduced. Test resuits and experience gained in operation are highly satisfactory. The conclusion are; (1) having undergone the process of extrusion, the adipo-lysis enzyme activity was effectivelv inactivated. It was optimum to keep the free fatty acid value below 10% for 60 days at the storage temperatures of 35-40C. (2) The flake-like expanded bran was of great advantage to extracation of oil. (3) The extruction is likely to exchanage the conventional cooking-friture process.