大米的气调保鲜  

Rice Fresh-Keeping by Modified Atmosphere

作　　者：高占争[1] 谢健[1] 

机构地区：[1]国家粮食储备局武汉科学研究设计院,湖北武汉430079

出　　处：《粮食与饲料工业》2007年第7期5-6,共2页Cereal & Feed Industry

摘　　要：加工好的大米成品在消费之前的保鲜直接影响着大米的食用品质。重点介绍了大米气调保鲜的机理、特点及影响因素。气调保鲜常用的气体如CO2、N2等,可以抑制真菌生长,窒息储粮害虫,延缓大米品质的劣变。密封在包装内的CO2逐渐被吸收,可以形成与抽真空相似的包装外观效果和保鲜效果。气调保鲜包装成本低,能延长大米的货架期,方便消费者选购。影响大米气调保鲜的因素有很多,其中气体和包装材料是很重要的影响因素。The edible quality of rice is affected directly by the storage before consumption. The mechanism, feature and effecting factors for rice fresh-keeping by modified atmosphere were introduced as important points. The gases usually used for fresh-keeping by modified atmosphere such as CO2, N2 and others can restrain the growth of fungi, suffocate the stored grain insects and postpone the deterioration of rice quality. CO2 and N2 sealed in packing film can be absorbed gradually by rice, so as to obtain a result of packing and preservation the similar to vacuum packing. The packing for fresh-keeping by modified atmosphere is cheap and can prolong the shelf-life of rice, which are convenient for consumers. The fresh-keeping purpose of modified atmosphere will be impacted by many factors, among which the gas and packing material are important.

关 键 词：大米 气调保鲜 影响因素 包装材料 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]