CAJ | 학술논문

米糠中含有丰富的营养物质和功能成分，极具利用价值。但新鲜米糠极其不稳定，给米糠的储存、运输和加工带来很大问题，因此新鲜的米糠必须要进行稳定化处理。米糠稳定化技术是米糠进一步加工利用的前提和基础，是提高米糠贮藏性的关键技术。对比分析米糠稳定化的方法，主要包括化学稳定法、物理稳定法、酶法以及一些复合方法。对米糠稳定化技术的发展前景进行展望。
미강중함유봉부적영양물질화공능성분，겁구이용개치。단신선미강겁기불은정，급미강적저존、운수화가공대래흔대문제，인차신선적미강필수요진행은정화처리。미강은정화기술시미강진일보가공이용적전제화기출，시제고미강저장성적관건기술。대비분석미강은정화적방법，주요포괄화학은정법、물리은정법、매법이급일사복합방법。대미강은정화기술적발전전경진행전망。
Rice bran contains abundant nourishments and functional components, so its use value is very high. However, fresh rice bran is high instability, and it can cause many problems to store, transportation and processing of rice bran. So the fresh rice bran must be stabilizing treatment. The stabilization treatment of rice bran is the prerequisite and foundation for its further processing and utilization, and it is the key technique to improve the storage ability. Different methods of rice bran stabilization are analyzed, which include chemical stabilization method, physical stabilization method, enzymatic method and some compound method. The development potential of rice bran stabilization is prospected.