胚芽米微波灭酶工艺

doi:10.3969/j.issn.1673-1689.2018.06.006

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胚芽米微波灭酶工艺
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                        10.3969/j.issn.1673-1689.2018.06.006
                    
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Study on the Technology of Inactivation Enzyme in Embryo-Remaining Rice by Microwave

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摘要:

以胚芽米为原料，采用单因素试验及响应面分析研究微波处理对胚芽米脂肪酶灭活率的影响。结果表明：微波辐射具有较好的灭活脂肪酶的作用，其灭活效果受胚芽米初始水分质量分数、微波剂量、微波时间以及物料厚度等因素的影响，各因素间均有显著的交互作用。微波灭酶的最佳条件是：初始水分质量分数为16%；微波剂量为2.0 kW/kg；微波时间为2.6 min；物料厚度为3.3 cm；在此条件下胚芽米脂肪酶灭活率为68.12%。微波处理后对胚芽米主要指标没有明显影响。

Abstract:

Effect of microwave treatment on the inactivation of lipase in embryo-remaining rice was explored by single factor experiments and response surface methodology.The results showed that lipase was effectively inactivated by microwave radiation. The inactivation of lipase was affected by the initial moisture content of embryo-remaining rice，the dosage and time of microwave radiation，as well as the thickness of the samples. The effects of these four factors and their interactions were significant through the analysis of variance.The optimal conditions for inactivating lipase in embryo-remaining rice were：initial water content of 16%，microwave dosage of 2.0 kW/kg，microwave treatment time of 2.6 min and rice thickness of 3.3 cm. At these conditions，the inactivation rate of lipase in embryo-remaining rice was 68.12%. The effect of microwave treatment on themain measures of the embryo-remaining rice was not significant.

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朱松,宋善武,李进伟,杜朝东,谢文军,张鹏,刘元法.胚芽米微波灭酶工艺[J].食品与生物技术学报,2018,37(6):603-609.

ZHU Song, SONG Shanwu, LI Jinwei, DU Chaodong, XIE Wenjun, ZHANG Peng, LIU Yuanfa. Study on the Technology of Inactivation Enzyme in Embryo-Remaining Rice by Microwave[J]. Journal of Food Science and Biotechnology,2018,37(6):603-609.

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在线发布日期: 2018-09-27
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