食品科学 ›› 2002, Vol. 23 ›› Issue (12): 90-92.
• 工艺技术 • 上一篇 下一篇
严梅荣, 鞠兴荣, 顾华孝, 马云, 黄祖申
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YAN Mei-Rong, JU Xing-Rong, GU Hua-Xiao, MA Yun, HUANG Zu-Shen
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摘要: 本文以稳定化米糠为原料,研究利用酶解法制取米糠营养食品。该食品含有除不溶性纤维素外米糠各种天然营养成分。文中讨论酶的用量和种类对水解的影响,并对本工艺的特点作了介绍
关键词: 酶解, 米糠营养食品, 不溶性纤维素
Abstract: A method was studied for preparing rice bran nutritional food by enzymic hydrolysis and with stabilized rice bran as a raw material.The food contained all kinds of natural nutrients in the rice bran except the insoluble fiber.The effect of the quantity and the variety of enzyme on hdrolysis was discussed,and the characteristics of the processing were also described.
Key words: Enzymolysis , Rice bran nutritional food , Insoluble fiber
严梅荣, 鞠兴荣, 顾华孝, 马云, 黄祖申. 酶解法制备米糠营养食品的研究[J]. 食品科学, 2002, 23(12): 90-92.
YAN Mei-Rong, JU Xing-Rong, GU Hua-Xiao, MA Yun, HUANG Zu-Shen. Study on the Preparation of Rice Bran Nutritional Food by Enzymic Hydrolysis[J]. FOOD SCIENCE, 2002, 23(12): 90-92.
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