富硒米糠和普通米糠的微波稳定化技术研究-食品科学.PDFVIP

218 2007, Vol. 28, No. 12 食品科学 ※工艺技术 1 1 2 1, 姚梅桑 ，辛志宏 ，俞美香 ，胡秋辉 * (1.南京农业大学食品科技学院，江苏 南京 210095；2.江苏省环境检测中心，江苏 南京 210036) ：本研究以新鲜富硒米糠和普通米糠为研究对象，以过氧化物酶残余活力为指标，研究了微波处理对米糠 过氧化物酶活力的影响，采用三因素三水平正交实验优化了工艺参数。结果表明，富硒米糠和普通米糠的较佳处 理工艺参数均为：加热功率1000W，处理时间90s，料层厚度20mm，处理后的富硒米糠和普通米糠的过氧化物 酶残余活力分别为4.8%和4.2%，水分含量分别为5.5%和6.2%；微波处理后的富硒米糠和普通米糠在室温贮存期 间游离脂肪酸(FFA)值上升不到 15%，而对照组的FFA 值高达92%；处理后的富硒米糠和普通米糠冷藏期间FFA 值 上升不到11%，而对照组的FFA 值高达70%，说明冷藏并不能有效抑制脂酶的活性，并进一步表明微波处理对米 糠稳定化效果非常显著。 ：富硒米糠；普通米糠；微波处理；过氧化物酶活力；游离脂肪酸值 Study on Microwave Stabilization of Selenium-enriched and Regular Rice Bran 1 1 2 1, YAO Mei-sang ，XIN Zhi-hong ，YU Mei-xiang ，HU Qiu-hui * (1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China； 2.Jiangsu Environmental Monitoring Center, Nanjing 210035,China) Abstract ：The present study investigated the effect of microwave heating on the residual peroxidase activity in selenium-enriched 4 and regular rice bran and the technological parameters were optimized through an orthogonal test (L9 (3)) based on the residual peroxidase activity. The results showed that the optimal condition was power 1000 W, time 90 s and thickness 20 mm regardless of selenium-enriched and regular rice bran. The residual peroxidase activities of the stabilized selenium-enriched and regular rice bran under the optimal condition were 4.8% and 4.2%, and the moisture contents were 5.5% and 6.2%, respectively. Free fatty acid