Density | 0.919 g/mL at 25 °C |
Appearance | Liquid |
Storage Condition | Room Temprature |
Use | During refining and dewaxing of crude rice bran oil, free fatty acids, bran wax and the like can be removed, and oryzanol and vitamin E are partially preserved. Refined rice bran oil is light yellow to brown yellow oily liquid; Good stability, is conducive to the preservation, is the production of nutrient oil, blending oil, frying oil and other food raw materials. |
Abstract:
in order to further develop rice bran oil and its products, the nutritional value of rice bran oil, the problems existing in the processing and production, such as the preservation of rice bran, the dewaxing and decolorization of rice bran oil, and the new processing technology, rice bran extrusion preservation pretreatment, new technology of leaching and Physical refining were reviewed.
Key words:
rice bran oil nutritional value machining technology
DOI:
10.3321/j.issn:1003-7969.2003.04.028
cited:
year:
2003
horse transfer , pan , Wang Gaolin , Dezhi Wang
Abstract:
The deacidification of rice bran oil by enzymatic esterification was studied by adding a mixture of monoglyceride and glycerol with Lipozyme TLIM as catalyst. The effects of reaction temperature, reaction time, amount of catalyst, amount of monoglyceride and glycerol mixture, and the ratio of monoglyceride to glycerol on the acid value were investigated. By single factor and response surface experiments, the optimum conditions of enzymatic esterification deacidification reaction were obtained as follows: the temperature was 65 ℃, the reaction time was 9.3 h, the amount of catalyst was 10%, the amount of monoglyceride and glycerol was 150%, the ratio of monoglycerides to glycerol is 1:1... view all ***
Key words:
rice bran oil enzymatic esterification deacidification
DOI:
CNKI:SUN:ZLYX.0.2011-03-011
cited:
year:
2011
Chen Zhenlin , Xiong Hua , peak , Xujing water , Xie Mingyong , dunzer , Zheng Wei Du
Abstract:
The Storage Stability of rice bran oil was evaluated by the time of reaching the peroxide value and acid value of the main indexes of GB 2716-2005. The antioxidant TBHQ,BHA, the effect of different combinations of VC palmitate on the storage stability of rice bran oil was studied. The results showed that different combinations of antioxidants could improve the storage stability of rice bran oil, and the stability of the treated samples was significantly higher than that of the control samples. The stability of rice bran oil added with 0.015% vcpalmitate + 0.015% TBHQ + 0.015% BHA was the highest, up to 30~33 d, which was 1.43~1.83 times of the control sample, the second is rice bran oil with 0.015% vcpalmitate + 0.015% TBHQ, and its stability is 27~30 d.
Key words:
rice bran oil Antioxidant Storage stability peroxide value acid value fatty acid content
DOI:
10.3321/j.issn:1003-7969.2008.11.009
cited:
year:
2008