摘要
鉴于包装方式对大米品质会产生不同的影响,设计以高温高湿作为研究因素探讨包装方式对大米品质的影响,并就其变化规律作出归纳,从而实现对包装方式的客观对比。结果发现,米饭蒸煮后的硬度同大米的贮存期时间呈正相关,而米饭所具有的的弹性、黏着度以及凝聚性等则与贮存期呈负相关,尤其是黏着度下降幅度较大。就蒸煮特性而言,随着大米贮藏时间的增长,大米的吸水率上升,米汤的pH值和碘蓝值下降,表明大米贮藏得越久,其米汤的酸度越大。包装能有效缓解大米陈化等问题,其优良排序为:真空聚苯二甲酸乙二醇酯(polyethylene terephthalate,PET)包装>普通PET包装≈普通共挤膜包装,真空PET包装的保鲜效果最佳,普通PET和普通共挤膜包装效果无显著差异。
In view of the fact that packaging have different effects on rice quality,high temperature and high humidity were used as research factors to explore the impact of packaging methods on rice quality.And made a summary of its changes,so as to achieve an objective comparison of packaging methods.The results showed that the hardness of rice after cooking was positively correlated with the storage period of rice,while the elasticity,viscosity and cohesiveness of rice were negatively correlated with the storage period,especially the decrease of viscosity.In terms of cooking characteristics,the water absorption rate of rice increased with the storage time of rice increases.And the pH value and iodine blue value of rice soup decreased which indicated that the longer the rice was stored,the greater the acidity of the rice soup.Moreove,packaging could effectively alleviate the problems of rice aging.So the ranking according to its packaging results was:Vacuum polyethylene terephthalate(PET)packaging>ordinary PET packaging≈ordinary co-extruded film packaging.Vacuum PET packaging had the best preservation effect,and there was no significant difference between ordinary PET and ordinary co-extruded film packaging.
作者
陆益钡
朱乐天
吕春霞
杨华
张慧恩
曹少谦
戚向阳
LU Yibei;ZHU Letian;LYU Chunxia;YANG Hua;ZHANG Huien;CAO Shaoqian;QI Xiangyang(College of Biological&Environmental Sciences,Zhejiang Wanli University,Ningbo 315100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第14期88-93,共6页
Food and Fermentation Industries
基金
宁波市公益项目(2019C10079)
海曙区农业科技项目(201804F018)
宁波市科协会企项目(Z2019-2)。
关键词
大米
包装方式
贮藏
rice
packaging methods
storage
