【摘要】 本文以稳定化米糠为原料,研究利用酶解法制取米糠营养食品。该食品含有除不溶性纤维素外米糠各种天然营养成分。文中讨论酶的用量和种类对水解的影响,并对本工艺的特点作了介绍。更多还原

【Abstract】 A method was studied for preparing rice bran nutritional food by enzymic hydrolysis and with stabilized rice bran as a raw material.The food contained all kinds of natural nutrients in the rice bran except the insoluble fiber.The effect of the quantity and the variety of enzyme on hdrolysis was discussed,and the characteristics of the processing were also described.更多还原