CAJ | 학술논문

运用Topsis、Z-分综合评价分析方法，对挤压处理米糠原料品质进行综合评价并优化挤压技术条件。结果表明：挤压温度、原料湿度及挤压转速对米糠脂肪品质有极显著性影响（P＜0.05），挤压条件对米糠综合品质影响大小顺序依次为物料水分＞挤压温度＞挤压转速，米糠最佳挤压条件为挤压温度160℃、物料水分22%、挤压转速700 r/min。与对照组相比，挤压处理后其脂肪酸值、过氧化值、脂肪酶活力度及菌落总数下降了89.1%、60.9%、95.2%及88.3%，粗蛋白、γ-谷维素、VE分别提高了3.8%、18.9%、17.1%。挤压处理后米糠脂肪稳定性及卫生安全性增强，同时有效的保存了米糠中营养成分，提高米糠利用价值。
운용Topsis、Z-분종합평개분석방법，대제압처리미강원료품질진행종합평개병우화제압기술조건。결과표명：제압온도、원료습도급제압전속대미강지방품질유겁현저성영향（P＜0.05），제압조건대미강종합품질영향대소순서의차위물료수분＞제압온도＞제압전속，미강최가제압조건위제압온도160℃、물료수분22%、제압전속700 r/min。여대조조상비，제압처리후기지방산치、과양화치、지방매활력도급균락총수하강료89.1%、60.9%、95.2%급88.3%，조단백、γ-곡유소、VE분별제고료3.8%、18.9%、17.1%。제압처리후미강지방은정성급위생안전성증강，동시유효적보존료미강중영양성분，제고미강이용개치。
Using Topsis and Z - points comprehensive evaluation analysis method, this paper analyzes the qualities of rice bran by extrusion processing and study the optimize technology conditions of the extrusion process. The results showed that the extrusion temperature, extrusion speed and raw material humidity have significantly influence to the rice bran fat quality (P<0.05), The effect of difference extrusion conditions showed the decreasing order:material moisture>extrusion temperature>extrusion speed. The best extrusion conditions is extrusion temperature 160 ℃, material moisture 22 %, extrusion speed of 700 r/min. Compared with the glucose group ,the fatty acid value, peroxide value, lipase activity and bacterial count decresed 89.1%, 60.9%, 95.2%and 88.3%, and the crude protein,γ-oryzanol, vitamin E compared increased 3.8%, 18.9%, 17.1%. Extrusion processing improved the fat stability, nutrition and health safety of rice bran, and effective improve its use value.