挤出处理对米糠稳定性的影响

采用双螺杆挤出技术对米糠进行稳定化处理。考察水分添加量、挤出温度、进料速率对米糠中过氧化物酶残余活力的影响,采用响应面分析方法优化挤出工艺参数,得到最佳工艺参数和二次响应面模型。结果表明:米糠最佳挤出处理工艺参数为水分添加量12%、挤出温度143℃、进料速率220g/min,挤出后米糠过氧化物酶残余活力为3.081%,小于最大允许值5%。表明挤出处理可明显提高米糠稳定性,有利于米糠油及其他功能性成分提取。

Effect of Extrusion Treatment on Rice Bran Stability

Stabilized treatment was conducted on rice bran through twin-screw extrusion.The effects of water consumption,extrusion temperature and feeding rate on residual peroxidase activity of rice bran were explored.Response surface methodology was applied to optimize extrusion parameters and explore optimal processing parameters and quadratic regression model equations.The results indicated that the optimal twin-screw extrusion conditions were water consumption of 12%,extrusion temperature of 143 ℃and feeding rate of 220 g/min.Under the optimal process conditions,the residual peroxidase activity was 3.081%,which was less than 5% of maximum permissible value.Therefore,the extrusion treatment can largely improve the stability of rice bran and is suitable for the extraction of rice bran oil and other functional components.