摘要
为明确籼粳杂交大米在不同包装内的品质变化规律,以甬优15大米为原料,研究在室温下(20~25℃),编织袋、PE袋、真空包装、牛皮纸袋4种包装对其大米及蒸煮米饭品质的影响。结果表明,随着贮藏时间的延长,籼粳杂交大米的脂肪酸值、直链淀粉含量、米饭硬度逐步增加,而大米新鲜度值、大米食味值、米饭黏度、米饭食味值等逐渐降低,各品质指标之间相关性显著(P<0.01),并经因子分析综合评价及感官验证,4种包装的贮藏效果依次为:真空>PE袋>编织袋>牛皮纸袋。以上结果表明,真空及阻隔性好的包装可有效延缓籼粳杂交米及其蒸煮米饭品质的下降,提高其贮藏品质。
In order to clarify the quality change of indica-japonica hybrid rice in different packaging,this experiment was conducted to study the effects of four packaging, woven bags, PE bags, vacuum packages and kraft paper bags, on the rice and steamed rice quality at room temperature(20~25 ℃) with YongYu 15 rice as raw material. The results showed that, with the extension of storage time, the fatty acid value, amylose content and rice hardness of indica japonica hybrid rice increased gradually, while the indexes of rice freshness value, taste value, viscosity and taste value of rice decreased gradually. The correlation between the quality indexes was significant(P<0.01). The results were evaluated by factor analysis and verified by sensory evaluation, the storage effects of the four kinds of packaging was as follows: Vacuum > PE bag > woven bag > kraft paper bag. The above results show that, the vacuum and barrier packaging could effectively delay the decrease of the quality of indica-japonica hybrid rice and its cooked rice, and improve its storage quality.
作者
朱麟
佟立涛
何悦
林旭东
凌建刚
ZHU Lin;TONG Li-tao;HE Yue;LIN Xu-dong;LING Jian-gang(Institute of Agricultural Products Processing,Ningbo Academy of Agricultural Science,National R&D Center for Vegetables Processing Technology,Ningbo Key Laboratory for Preservation Engineering of Agricultural Products,Ningbo,Zhejiang 315040,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100094,China)
出处
《粮油食品科技》
2022年第1期93-100,共8页
Science and Technology of Cereals,Oils and Foods
基金
宁波市农业科技创新工程项目(2019CXGC005)
宁波市公益类科技项目(202002N3087,2019C10021)
郑州区科技攻关项目(郑科[2018]74号)。
关键词
籼粳杂交稻
甬优系列
包装
贮藏
品质
食味值
indica-japonica hybrid rice
Yongyou series
packaging
storage
quality
taste value
