糠麸类能量原料（Husk of bran energy materials）.docVIP

糠麸类能量原料（Husk of bran energy materials） Rice Bran 1. General ingredients Expectations range Moisture (%) 10.5 10.0 ~ 13.5 Crude protein (%) 13.0, 11.5 ~ 14.5 Crude fat (%) 14.0 10.0 ~ 15.0 Coarse fiber (%) 7.5 6.0 ~ 9.0 Coarse ash (%) 12.0, 10.5 ~ 14.5 Calcium (%) 0.10.05 ~ 0.15 Phosphorus (%) 1.6 1.0 ~ 1.80 2. Physical properties Color: yellowish or hazel. Taste: the flavor of rice bran, not sour, mildew and odor. Texture: powdery, slightly oily, contains a small amount of rice, coarse bran, its quantity should be in a reasonable range, must not have moth, lump and so on phenomenon. 3. Quality judgment and precautions A) full lipid rice bran is very susceptible to oxidative rancidity, and its main reason is the enzymatic and microbiological effects. The most influential factors in the enzyme are Lipase, followed by the Oxidase (Oxidase). Fat and enzymes are located in different parts of grain, so dont work, but after milling, and enzymes are mixed with rice bran oil, hydrolysis occurs, immediately led to rice bran rancidity, determination of free fatty acid content, which usually rancidity. Rice bran heating can destroy the enzyme, avoid acid defeat, heating method has dry heat method, hot and humid method, extrusion method and make skim rice bran. Dry heat method is too intense, could undermine valuable compositions in rice bran, damp and hot handle note this high, made from defatted rice bran can extract edible rice bran oil, and heating, is by far the most common treatment methods. In addition, lowering the storage temperature and adding antioxidant EDTA can slow down the rate of oxidation. B) the composition of whole rice bran vary with the brown rice raw materials used, is the biggest impact of the water content, high moisture whole rice bran made of brown rice, moisture content is high, if more than 13% of accelerated oxidation, metamorphic very quick, especially in high temperature and wet summer, acid value is 4 ~ 5 days in a straight line rise, with old ric