CN110393253B - 一种防霉和保持米糠品质稳定的方法 - Google Patents
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Abstract
本发明公开了一种防霉和保持米糠品质稳定的方法，属于粮食油脂深加工技术利用领域。本发明采用米糠固体物料经抗菌抗霉的0.25‑1％壳聚糖醋酸溶液喷洒，调节含量水为20‑22％，经微波连续干燥后，水份含量降低为11‑15％，能达到防霉、抑制米糠中脂肪酶、过氧化物酶活性，减少真菌毒素的产生的作用，显著延长了米糠的保质期，为后续米糠膨化、溶剂浸出生产米糠油、米糠蛋白、米糠多糖或其他米糠深加工产品，提供了较高品质的原料。
Description
技术领域
本发明涉及一种防霉和保持米糠品质稳定的方法，属于粮食油脂深加工技术利用领域。
背景技术
我国是世界上稻米生产量最大的国家，稻谷年产量达2亿吨。米糠是稻谷加工过程中的主要副产品，占稻谷质量的6％～10％，从籽粒结构上分析，米糠包括果皮、种皮、珠心层、糊粉层和胚芽等组分。我国年产稻谷2亿t，加工后可获米糠约1800万t，米糠开发应用潜力相当巨大。但米糠产出后数小时内，糙米皮层中所含的脂肪水解酶(LA)和脂肪氧化酶(LOX)被激活，并与米糠脂质接触，短时间内使其脂肪酸值大幅度升高，引起米糠酸败变质。
米糠由于营养成分高，是粉状物，颗粒小，孔隙微，容易吸收空气中的水份，极易引起真菌污染，并大量产生相应的真菌毒素。如果保管不善，极易出现结块、发热霉变等现象，使米糠失去原有的色、香、味，轻者适口性降低，重者全部霉变。霉变米糠中微生物分泌的酶会进一步加速脂质酸败，并可能产生真菌毒素。室温下，一个月内米糠中的FFA含量迅速增至油脂总量的25％以上，极大限制了米糠在油脂产业中的应用。
米糠极易酸败、其常温储藏期较短、易发生霉变，失去食用价值，导致其有效价值难以开发利用，我国目前绝大多数米糠只当作饲料出售，附加值极低，因此防止米糠霉变、抑制米糠中油脂的氧化酸败，保持米糠品质稳定，从而延长米糠储存期，是开发米糠油、米糠蛋白、米糠多糖、谷维素等产品的首要前提。我国米糠产量达1800万吨，米糠含油率平均为18％左右，如能全部利用，按实际出油率15％计算，每年可生产米糠油270万吨，米糠中含有15-23％的脂肪不饱和脂肪酸的组成比较合理，其中油酸约40％，亚油酸约34％，还含有亚麻酸约1％，亚油酸和油酸的比例接近1:1，符合国际卫生组织推荐的最佳比例，富含不饱和脂肪酸和人体必需的脂肪酸，米糠油中还含有γ-谷维醇、谷维素、角鲨烯、VE(生育酚，生育二烯酚)、甾醇等多种生理活性物质，而被营养学家誉为“营养保健油”，是高血压、心脑血管疾病、神经衰弱患者以及中老年人理想的保健用油，具有特殊的谷物香味，烟点高，油烟较少，是一种潜在的理想食用油脂。
目前，防止米糠酸败变质的稳定化方法主要为化学稳定法、挤压法、热处理法和微波法等。抑制米糠霉变的方法主要是低温储存和加热杀菌，但存在低温储存成本高、加热杀菌导致米糠营养成分破坏及杀菌不彻底的问题。
微波干燥、杀菌用于食品加工方面越来越受欢迎，微波加热干燥具有穿透性强、加热时间短、速度快、加热均匀、对营养物质破坏少、易于操作等优点，是基于微波是一种高频电磁波，当它在介质内部起作用时，水、蛋白质、脂肪、碳水化合物等极性分子受到交变电场的作用而产生介电感应加热效应。这种热效应也使得生物体内的蛋白质、核酸等分子结构改性或失活，从而达到对细菌、霉菌和酶的杀灭作用。微波在米糠劣变中的研究主要局限于对米糠中各种酶类的灭活、干燥等，如ZL01134130.0和ZL200910183596.2，其处理米糠的主要特点是加热时间长、微波功率大，易导致米糠样品温度上升过高、水分损失过大，而这种处理方式极易使米糠中的维生素、矿物质以及水溶性米糠多糖等营养物质遭到破坏，从而使米糠的应用价值降低。
因此，亟待开发一种利用既能防止米糠霉变、又能抑制米糠酸败的新方法，为米糠稳定化技术提供一种切实可行的方法，为米糠后续深加工提供优质的稳定化米糠原料。
发明内容
本发明采用化学法和物理法相结合的工艺路线，既防止米糠常温储藏霉变又有效抑制了米糠的酸败，米糠稳定化及防霉对于米糠深加工具有重要意义。
本发明的第一个目的是提供一种防霉和保持米糠品质稳定的方法，所述方法采用含壳聚糖的溶液处理米糠，再通过微波干燥将处理后的米糠含水量降低至9～12％。
在本发明的一种实施方式中，所述方法采用壳聚糖醋酸溶液喷洒米糠，并采用微波干燥处理，使米糠水份含量降低为9-12％。
在本发明的一种实施方式中，所述壳聚糖醋酸溶液浓度为0.25-1％(m/v)。
在本发明的一种实施方式中，溶解所述壳聚糖的醋酸溶液的浓度为1～2％(v/v)。
在本发明的一种实施方式中，所述壳聚糖醋酸溶液喷洒后的米糠含量水为20-22％。
在本发明的一种实施方式中，所述干燥采用120kW微波进行。
在本发明的一种实施方式中，所述方法还包括对处理后的米糠进行包装。
本发明还要求保护应用所述方法处理后的稳定性提高的米糠及其产品。
本发明还要求保护所述方法在米糠膨化、生产米糠油、米糠蛋白、米糠多糖或米糠深加工产品方面的应用。
有益效果：本发明既抑制了米糠酸价的上升，又抑制了米糠中微生物的生长发酵，能达到防霉、抑制米糠中脂肪酶、过氧化物酶活性，减少真菌毒素的作用。常温(25℃)储存30天，酸价能控制在5mgKOH/g一下，微生物活菌数减少90％，显著延长了米糠的保质期，为后续米糠膨化、溶剂浸出生产米糠油、米糠蛋白、米糠多糖或其他米糠深加工产品，提供了较高品质的原料。
附图说明
图1为本发明方法的工艺流程图。
具体实施方式
米糠微波稳定化设备购自常州震华科技干燥设备有限公司。
微波输出功率：120kW(可调)；微波频率2450MHz±50Hz；额定输入视在功率≤130kVA；
进出料口高度：5cm；传输带宽度650mm；传输速度：0.1～5m/min；外形尺寸(长×宽×高)：约11630×1310×1668mm，产量：每小时干燥脱水50-70kg
水分测定：采用梅特勒-托利多水分测定仪HC103/02。
米糠酸价的测定：米糠酸价检测参照GB/T 15684–1995谷物制品脂肪酸值测定法。由于喷洒了壳聚糖醋酸溶液造成米糠酸价升高，以高温烘干使脂肪酶、脂肪氧化酶失活的米糠、及相同米糠喷洒相同量的壳聚糖醋酸溶液，经微波烘干后测定两者酸价的差值，作为由于外加醋酸壳聚糖溶液造成的假酸价扣除。
米糠脂肪氧化酶(LOX)测定：参照文献李波董英徐斌《米糠脂肪氧化酶活力的快速测定及其酶学特性研究》中国食品学报2012,12(9)：192-196的方法测定。
米糠中霉菌总数的测定：参照“GB/T13092-2006饲料中霉菌总数的测定”。
实施例1
如图1所示，应用图1所示的设备(购自常州震华科技干燥设备有限公司)进行米糠稳定化处理工艺，先将物料从物料仓投料至设置喷雾装置的翻滚混合机中，采用壳聚糖醋酸溶液喷雾混合米糠调节水分，再通过物料提升机将物料转移至微波烘干机中进行微波干燥。
实施例2
将脱乙酰度90％的壳聚糖溶解至体积浓度2％的醋酸溶液中，配制成浓度为0.5％(m/v)的壳聚糖溶液，在固体搅拌机中，通过机械混合搅拌，计量喷雾0.5％壳聚糖溶液，使米糠含水量达到20％，将含水量20％的米糠用微波干燥设备干燥至含水量为10％，排湿风量80m3/h，装袋室温储存，不同时间分别测定米糠酸价、霉菌总数及脂肪氧化酶活性。同时以不喷施壳聚糖仅微波处理相同时间的对照。
处理样与未经微波或壳聚糖处理的对照样经过一个月储存过程，定期取样检测，酸价、霉菌总数如表1所示。
表1不同样品储存一个月的性质
可见喷施壳聚糖再微波干燥杀菌，具有相乘效果，米糠稳定性要明显高于仅微波处理，
实施例3
新鲜米糠含水量为10.2％，用0.6％壳聚糖醋酸溶液喷雾混合米糠，使米糠含水量达到21％，120KW微波干燥180s，干燥至含水量为9.98％，装袋温室储存，测定不同时间的脂肪酸值和霉菌总数。
表2不同样品储存一个月的性质
对比例1：
新鲜米糠含水量为10.2％，用0.2％壳聚糖醋酸溶液喷雾混合米糠，使米糠含水量达到22％，120KW微波干燥180s，干燥后的含水量为9.78％，装袋温室储存，测定不同时间脂肪酸值和霉菌总数。
处理样与未处理对照样一个月储存过程中酸价、霉菌总数。
表3不同样品储存一个月的性质
壳聚糖喷施浓度降低为0.2％，其稳定化效果要比0.5-0.6％壳聚糖的效果。
对比例2
具体实施方式同实施例1，区别在于，壳聚糖醋酸溶液的浓度为1.2％。对储存一个月后的米糠品质进行检测，结果显示，酸价mgKOH/g为3.23，霉菌总数为55CFU/g，脂肪氧化酶抑制率为98.79％。增加壳聚糖浓度至1.2％，与0.5-0.6％壳聚糖效果略好，但差别不明显。
虽然本发明已以较佳实施例公开如上，但其并非用以限定本发明，任何熟悉此技术的人，在不脱离本发明的精神和范围内，都可做各种的改动与修饰，因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (8)
1.一种防霉和保持米糠品质稳定的方法，其特征在于，所述方法采用壳聚糖醋酸溶液处理米糠，再通过微波干燥将处理后的米糠含水量降低至9～12％；所述壳聚糖醋酸溶液浓度为0.25-1％；溶解所述壳聚糖的醋酸溶液的浓度为1～2％；所述干燥采用100～120kW的微波进行。
2.根据权利要求1所述的方法，其特征在于，所述壳聚糖醋酸溶液喷洒后的米糠含量水为20-22％。
3.根据权利要求1或2所述的方法，其特征在于，所述方法还包括对处理后的米糠进行包装。
4.根据权利要求1所述的方法，其特征在于，将脱乙酰度90％的壳聚糖溶解至体积浓度2％的醋酸溶液中，配制成浓度为0.5％的壳聚糖溶液，在固体搅拌机中，通过机械混合搅拌，计量喷雾0.5％壳聚糖溶液，使米糠含水量达到20％，将含水量20％的米糠用微波干燥设备干燥至含水量为10％。
5.根据权利要求1所述的方法，其特征在于，用0.6％壳聚糖醋酸溶液喷雾混合米糠，使米糠含水量达到21％，120KW微波干燥180s，干燥至含水量为9.98％。
6.权利要求1～3任一所述方法处理后的稳定性提高的米糠及其产品。
7.权利要求1～3任一所述方法在米糠膨化，生产米糠油、米糠蛋白、米糠多糖或米糠深加工产品方面的应用。
8.权利要求1～3任一所述方法在制备饲料方面的应用。
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