摘要
采用正交实验对粳稻储存过程中粮温、稻谷含水量、储存时间、谷外糙米含量等4个因子对稻米品质的影响进行研究。结果表明,粮温和储存时间对脂肪酸值有显著影响;粮温对峰值粘度有显著性影响;粮温和储存时间对最低粘度和最终粘度有显著性影响;粮温、稻谷含水量、储存时间、谷外糙米含量均对糊化温度有显著影响,储存时间和稻谷含水量对糊化温度有极显著影响;储存时间对直链淀粉含量有显著性影响;4个因子对崩解值均无显著性影响;粮温和稻谷含水量对整精米率有显著性影响;储存期间谷外糙米的含量对稻米品质的影响不显著。
A study had been conducted on four factors which affect the quality of rice during storage： grain temperature, moisture content, storage time and content of husked rice in paddy by orthogonal experiment design. The result shows that grain temperature and storage time have significant effect on fatty acid value; Grain temperature has a significant effect on peak viscosity; Grain temperature and storage time have significant effect on minimum viscosity and final viscosity; Grain temperature,moisture content, storage time and content of husked rice in paddy all have effect on gelatinization point of rice, extraordinarily, storage time and moisture content have extremely effect on it; Storage time has a significant effect on amylose con- tent;These four factors have no effect on breakdown viscosity; Meanwhile, grain temperature and moisture content have significant effect on head rice yield; While, content of husked rice in paddy has non--significant effect on the quality of rice during storage.
出处
《粮食储藏》
2015年第4期43-47,共5页
Grain Storage
关键词
储藏
粳稻谷
谷外糙米
品质
storage,japonica, husked rice in paddy, quality
