期刊论文

中文

粮食与食品工业

1672-5026

2008

15

1

15-17

10.3969/j.issn.1672-5026.2008.01.005

本校为第一机构

介绍了常用的米糠保鲜方法,通过正交试验优化了保鲜工艺.结果表明,最佳保鲜条件为:乙二胺四乙酸(EDTA)添加量0.9%、木瓜蛋白酶添加量O.09%、加水量1:10.米糠保存2个月后,酸值在25.23 mg KOH/g.

The approach of rice bran preservation is introduced. The reaction conditions are optimized by orthogonal experiments. It is proved that the best condition for preservation is 0.9% of EDTA, 0.09% of papain and 1 ： 10 of the ratio of water and rice. After conserving for two months, the acid...