The study and practice on the standardized methods for rice bran oil safety and production

Authors

WU Xiao-juan, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China
WU Wei, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China; National Engineering Laboratory for Rice and By-product Deep Processing, Changsha, Hunan 410004, China

Abstract

According to national, local and industry standards, the entire chain of rice bran oil production was analyzed and the critical control points, main detection indicators and risk assessment systems were determined. The safety and production controlling method of rice bran oil was established in accordance with the actual situation of the enterprise. The results indicated that the establishment and application of this method could reduce the acid value, peroxide value and plasticizer content of rice bran oil products, and increase their oryzanol and phytosterol content. The oryzanol content of 36 kinds of rice bran oil products produced in 2020 was between 0.41% and 0.93%, and their phytosterol content was between 0.61% and 1.35%, both of which were 1.2 times of the relative standards.

Publication Date

5-28-2021

First Page

89

Last Page

94,110

DOI

10.13652/j.issn.1003-5788.2021.05.016

Recommended Citation

Xiao-juan, WU and Wei, WU (2021) "The study and practice on the standardized methods for rice bran oil safety and production," Food and Machinery: Vol. 37: Iss. 5, Article 16.
DOI: 10.13652/j.issn.1003-5788.2021.05.016
Available at: https://www.ifoodmm.cn/journal/vol37/iss5/16

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