摘要
为提高秋收期间稻谷入仓率,在苏北地区进行了高水分稻谷(水分含量约为20%)的暂存实仓试验,跟踪测定稻谷暂存期间水分含量、脂肪酸值、出糙率、整精米率和米饭食味品质的变化情况。结果表明:在采用合理的储藏、控温技术的情况下,经60 d暂存,27号试验仓全仓稻谷水分含量为17.07%,下降了2.43%,31号试验仓全仓稻谷水分含量为16.43%,下降了3.67%,机械通风风机功率越大,稻谷水分下降越快;脂肪酸值缓慢上升;出糙率和整精米率略有上升;米饭食味品质基本没有变化。由此可见,新收获高水分稻谷经过初次烘干后可以安全暂存60 d,并能保持储粮品质和安全。
In order to improve the storage rate of paddy during autumn harvest,a temporary storage actual warehouse test of high moisture paddy(with moisture content of about 20%)was conducted in nothern Jiangsu region.The changes of quality indicators such as moisture content,fatty acid value,roughness rate,head rice rate,and rice taste quality were tracked and measured during the temporary storage of paddy.The results showed that,under the use of reasonable storage and temperature control techniques,after 60 d of temporary storage,the moisture content of paddy in the 27 experimental warehouse was 17.07% with a decrease of 2.43%,while the moisture content of paddy in the 31 experimental warehouse was 16.43% with a decrease of 3.67%.The higher the power of the mechanical ventilation fan,the faster the paddy moisture content decreased.The fatty acid value slowly increased.The roughness rate and head rice rate slightly increased.The taste quality of rice did not change significantly.It should that newly harvested high moisture paddy could be safely stored for 60 d after initial drying,while maintaining the quality and safety of stored grain.
作者
陈凤香
CHEN Feng-xiang(Shanghai Grain Science Research Institute Co.,Ltd.,Shanghai 200333,China;Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)
出处
《粮食与油脂》
北大核心
2024年第4期54-57,共4页
Cereals & Oils
关键词
高水分
稻谷
暂存
实仓
high moisture
paddy
temporary storage
actual warehouse
