摘要
通过研究6种香稻糙米在37℃高温储藏180 d期间外观色差、水分、脂肪酸、糊化特性、蛋白质含量的变化,探索其储藏期间的品质改变。结果表明,稻米脂肪酸值在储藏期间逐渐升高,蛋白质含量变化较小,水分呈现下降趋势。不同品种在储藏过程中的变化规律存在差异,从脂肪酸、色差、糊化特性值等方面综合分析比较糙米品质指标变化规律,发现L6B和稻花香具有较好的耐储性。
The changes of the quality of six fragrant rice varieties during storage were explored by studying the changes of appearance color, moisture, fatty acid, gelatinization properties and protein content of the fragrant rice during the high temperature storage at 37 ℃for 180 days. The results showed that the fatty acid value of rice increased gradually during storage, the protein content changed little,and the moisture showed a downward trend. However, the variation trend of different varieties in the storage process was different. Two varieties, L6 B and Daohuaxiang, showed a better storage property through compared the changes of fatty acid, color difference and gelatinization property value.
作者
李肖肖
王芳
王汝华
李志彬
LI Xiaoxiao;WANG Fang;WANG Ruhua;LI Zhibin(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;National Center for Japonica Rice Engineering and Technology,Tianjin 300457,China)
出处
《天津农业科学》
CAS
2020年第1期23-27,共5页
Tianjin Agricultural Sciences
基金
天津市水稻现代农业产业技术体系（ITTRRS2018008）
关键词
香稻
储藏
脂肪酸
糊化特性
fragrant rice
storage
fatty acid
gelatinization properties
