摘要
为了比较不同储存条件对成品大米垩白程度的影响,以"辽星"粳稻大米为样品,设定10、15、20、25℃以及常温条件等五个温度进行控温、湿度储存实验。经过6个月储存,在所有储存温度条件下,垩白粒率和垩白度均呈上升趋势,且温度越高,上升幅度越大;低温条件下,垩白粒率和垩白度的增加幅度较小。25℃条件下变化明显,垩白粒率由6.1%上升到22.6%,垩白度由2.2%上升到5.7%。粳稻大米的垩白粒率和垩白度与储藏时间呈现显著的相关性。
The effects of different storage conditions on milled rice chalkiness were compared. The sample Japonica rice Liao Xing was stored at 5 different temperature levels,10 ℃,15 ℃,20 ℃,25 ℃ and room temperature,respectively. The results showed that in all of the tests the chalky rice rate and chalkiness degree were all in the trend of increase after 6 months. As the storage temperature increased,the value of chalky rice rate and chalkiness degree increased faster,while the increasing extent less at lower temperature. At 25℃,chalky rice rate changed obviously from 6. 1% to 22. 6%,chalkiness degree from2. 2% to 5. 7%. The results indicated that chalky rice rate and chalkiness degree were significant correlation with storage time.
出处
《粮油食品科技》
2016年第4期99-101,共3页
Science and Technology of Cereals,Oils and Foods
基金
粮食公益性行业科研专项
储粮安全防护技术研究:大米保质期及关键缓苏技术研究(201313004-01)
关键词
粳米
垩白粒率
垩白度
储藏时间
Japonica rice
chalky rice rate
chalkiness degree
storage time
