摘要
以四种不同种类的黑米为原料,对比探究黑米随着储藏时间的延长其理化指标和食用品质的变化和影响,探索黑米明确的保鲜期,为储藏不同时期的黑米加工提供参考。结果表明,四种黑米的理化指标及食用品质变化的趋势大致相同,具体为:总花色苷的含量、水分含量、结合水含量、总酚含量随着随储藏时间的延长总体呈现下降的趋势,脂肪酸值、颜色变化的L、a、b、ΔE值随储藏时间的延长总体呈现增加的趋势;黏着性、弹性和回复性呈现下降趋势,而峰值黏度、峰谷黏度、崩解值、回生值、咀嚼性和硬度呈现上升趋势。此外,粮田黑1501和粮田黑1505的各指标变化相对较低且平缓,而粮田黑1405和粮田黑1301的却较为明显,且粮田黑1405的相对而言最剧烈,粮田黑1501最平缓。实验数据说明总花色苷含量显著影响储藏黑米理化和风味品质的变化,黑米花色苷一定程度能有效减缓黑米理化和食用品质的劣变,大部分黑米的保鲜期为150 d。
Four different kinds of black rice wereused as the raw materials to compare and explore the changes and effects of physical and chemical indexes and eatablequality of black rice with the extension of storage time to explore the clear preservation period of black rice and provide references for the processing of black rice in different periods of storage.The results indicatedthat the physical and chemical indicators and edible quality change trends of the four types of black rice were roughly the same,specifically,total anthocyanin content,moisture content,bound water content,and total phenol content as the storage time prolonged.The L,a,b,andΔE values of fatty acid value and color change showed an overall increasing trend with the extension of storage time;adhesiveness,elasticity and recovery showed a decrease trend,and peak viscosity,peak-valley viscosity,disintegration value,retrogradation value,water absorption,chewiness and hardness showed an upward trend.In addition,the changes in the indicators of Liangtianhei 1501 and Liangtianhei 1505 wererelatively low and gentle,while those of Liangtiangei 1405 and Liangtiangei 1301 weremore obvious,and Liangtiangei 1405 was relatively the most severe.Liangtianhei 1501 wasthe gentlest.The test data indicatedthat the total anthocyanin content significantly affected the changes in the physical,chemical and flavor quality of stored black rice,and black rice anthocyanins can effectively slow down the deterioration of the physical,chemical and edible quality of black rice to a certain extent.The shelf life of most black rice was 150 days.
作者
陈涛
孙术国
唐倩
林亲录
肖华西
任灼
Chen Tao;Sun Shuguo;Tang Qian;Lin Qinlu;Xiao Huaxi;Ren Zhuo(Food Science and Engineering of Central South University of Forestry and Technology 1,Changsha 410004;Hunan Xiang Grain Machinery Manufacturing Co.,Ltd.2,Changsha 410004)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第6期114-121,142,共9页
Journal of the Chinese Cereals and Oils Association
基金
长沙市科技计划项目(kq1907098)
长株潭国家自主创新示范区专项(2018XK2007)
长沙市食品贮藏保鲜工程技术研究中心(kq1901146)
高效低耗智能化碾米装备关键技术研究及产业化(kq1804040)。
关键词
黑米
储藏
理化指标
食用品质
black rice
storage
physical and chemical index
edible quality
