米糠营养液的浓缩工艺研究

Study of the Optimum Conditions of Concentration for Enzymatic Rice Bran Nutrient

摘要: 用α-淀粉酶和碱性蛋白酶水解脱脂米糠制备米糠营养液, 通过米糠营养液浓缩工艺实验, 以可溶性固形物为指标探讨了米糠营养液浓缩的影响因素和最佳工艺条件。实验结果表明: 米糠营养液浓缩的主要影响因素为温度、时间、真空度及加液量; 米糠营养液浓缩的最佳工艺条件为温度70℃、时间25 min、真空度0.090 MPa、加液量250 mL。

Abstract: This study focused on the optimum conditions of concentration for enzymatic rice bran nutrient by using alpha amylase and alkali protease.The optimum conditions and the influencing factors are determined through the process experiment of rice bran nutrient test while the soluble solids are the index of the experiment.The main influential factors are temperature, time, vacuum and the amount of starting material.The optimum conditions are vacuum 0.090 MPa, concentration time 25 min, the amount of starting material 250 mL and temperature 70 ℃.