摘要
为探讨稻谷低温和准低温储粮品质变化规律,以“盐丰47”稻谷为试材,研究不同水分稻谷在不同温度下储藏270 d的品质变化,测定了脂肪酸含量、发芽率、新鲜度、出糙率、整精米率、黄粒米率和食味值,并分析了指标间的相关性。结果表明:“盐丰47”稻谷在15~19℃储藏270 d能保持较好的储藏、加工和食用品质;随着稻谷水分含量的升高,其脂肪酸含量和黄粒米率均升高,而新鲜度呈下降趋势;稻谷的出糙率、整精米率均与脂肪酸含量呈负相关,与新鲜度呈正相关;脂肪酸含量(Y1)、新鲜度(Y_(2))、整精米率(Y4)分别与储藏温度(T)、储藏时间(D)、水分含量(W)的拟和方程为Y1=0.096T+0.014D+0.788W+2.788、Y_(2)=-1.117T-0.77D-3.604W+165.039、Y4=-0.424T-0.033D-0.391W+83.864。综合考虑粮食储存品质和粮库经济效益,建议粳稻长期储存温度宜低于19℃。水分含量15.0%的粳稻具有更高的加工品质。
In order to discuss the grain quality change law of paddy stored at low temperature and quasi low temperature,the quality changes of different water contents of‘Yanfeng 47’paddy stored at different temperatures for 270 days.The fatty acid content,germination rate,fresh degree,husked rice yield,milled head rice yield,yellow-colored kernel and taste value were measured,as well as their correlations were analyzed.The results showed that:‘Yanfeng 47’stored at 15~19℃for 270 days could maintain better storage,processing and edible quality.Both fatty acid content and yellow-colored kernel rised with the increase of water content,while fresh degree showed a downward trend.The husked rice yield and milled head rice yield of paddy were negatively correlated with fatty acid content,but positively correlated with fresh degree.The fitting equations of fatty acid content(Y1),fresh degree(Y_(2))and milled head rice yield(Y4)with storage temperature(T),storage time(D)and water content(W)were Y1=0.096T+0.014D+0.788W+2.788,Y_(2)=-1.117T-0.77D-3.604W+165.039,and Y4=-0.424T-0.033D-0.391W+83.864,respectively.Considering the grain storage quality and the economic benefits of grain depots,the long-term storage temperature of Japonica rice should be lower than 19℃.Japonica rice with 15.0%water content had higher processing quality.
作者
李倩倩
姜俊伊
毕文雅
杨东
颉宇
石天玉
LI Qian-qian;JIANG Jun-yi;BI Wen-ya;YANG Dong;JIE Yu;SHI Tian-yu(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)
出处
《保鲜与加工》
CAS
2022年第5期9-16,共8页
Storage and Process
基金
国家重点专项“科技助力经济2020”。
关键词
稻谷
储藏
低温
准低温
品质
paddy
storage
low temperature
quasi low temperature
quality
