通过皂化脱脂与水洗法结合，去除脱脂米糠中的不可食用部分，并采用物理粉碎和酶技术相结合对米糠纤维进行改性。最终产品中含灰分2．4％、蛋白质34．8％、脂肪0．5％、粗纤维22．2％、碳水化合物35．1％；有机溶剂残留量从原料的37．22μg／g降至产品的1．97μg／g；90％-92％的颗粒的粒径在20μm以下，超过人体舌头分辨颗粒物的极限，最大不超过27μm，得到一种高蛋白、高纤维、低脂肪的可食用脱脂米糠食品。%The edible part of defatted rice bran was removed by degreasing with saponification and washing with water . The rice bran fiber was modified by physical crushing and enzyme technology. The final product contained ash 2.4% , protein 34.8% , fat 0.5% , crude fiber 22.2% , carbohydrate 35.1% ; organic solvent residue reduced from 37. 221μg / g of the raw materials to 1.97μg / g of the product; 90% - 92% of the particle size of the product were below 20μm, which was exceed the limit of the sensitivity of human＇s tongue. The maximum size was 27μm. Finally, The edible defatted rice bran was obtained with high protein and fiber, and low fat.
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