关键词: 燕麦麸, 超微粉碎, 挤压膨化, 显微观察, 溶出特性

Abstract: Oat bran was extruded and pulverized into cell-level ultramicro-power. Its tissue characteristics were observed with microscope, which are contrasted with those of power ground with the common grinding methods. Its dissolving-out character- istics of effective compositions were observed. The surface of honeycomb-like structure was produced by means of extrusion. Nearly all cell walls of oat bran are broken and dissolving out characterstics of effective compositions are remarkably improved afteri t isu ltra-finep ulverized.

Key words: oat bran, ultra-fine pulverization, extrusion, microscopic observation, dissolving out characteristics