Abstract:The stabilization effect of the steam-roller drying method on white bran was studied.The white bran，4 cm in thickness，with 15% water addition and 0.15 MPa steam pressure was treated for 15 min and underwent enzyme inactivation and steam-roller drying for 30 s under the steam pressure of 0.70 MPa.The ideal stabilization effect was achieved，and specifically，the lipase inactivation rate of white bran was 87.3% and moisture content reached 6.5%.The product was stored at 40℃and relative humidity of 60% for 12 weeks.The fatty acid value，peroxide value，and carbonyl value of stabilized white bran were 8.0%，17.1%，and 18.7% of raw white bran without stabilization treatment，respectively.After steam-roller drying，the total phenolic acid content increased by 5.2%，dietary fiber content decreased by 0.39%，γ-oryzanol，γ-aminobutyric acid，and α-tocopherol decreased by 3.33%，3.87%，and 4.62%，respectively，and vitamin B1，B2，and B6decreased by 5.08%，4.48%，and 5.21%，respectively.The overall loss was around 5.0%.Compared with the extrusion method，the retention rate of nutritional functional components increased by 22.57%-40.13%.Steam-roller drying can prolong the storage period of white bran and retain its functional components effectively.