大米储藏品质理化指标的比较研究  

Comparative study of physical and chemical indexes in storage quality of rice

作　　者：孔凌[1] 包清彬[1] 苏欣[1] 罗小虎[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《食品科技》2009年第6期146-150,共5页Food Science and Technology

摘　　要：选用新鲜大米为原料,在室温和39℃恒温两种储藏条件下,比较研究大米脂肪酸、α-淀粉酶活性、浸渍吸水率、浸泡液pH、加热吸水率、膨胀容积、米汤pH、米汤碘蓝值、米汤光透率差、米汤溶出固形物等10个大米储藏品质理化指标。结果表明,它们之间有很强的相关性。其中大米脂肪酸、浸泡液pH、加热吸水率、膨胀容积、米汤溶出固形物测定方法简单,在大米储藏过程中变化较显著,更利用实际应用。Selected fresh rice as raw material and preserve them in two situations, one is storing at room temperature, the other is storing at 39 degrees celsius temperature, ten biotechnology indexes in storage quality of rice have been studied comparatively, including fatty acid, activity of α-amyalse, soakage water absorbing capacity, pH of marinated liquid, heating water absorbing capacity, inflated volume, pH of rice water, rice water iodine blue number, rice water magin of light transmittance, rice water stripping solids. The results showed that the correlation among them is very strong. Determination methods of fatty acid, pH of marinated liquid, heating water absorbing capacity inflated volume and rice water stripping solid are simple. By the way the five indexes change obviously in storage quality of rice and are beneficial to practical application.

关 键 词：大米 储藏品质 理化指标 

分 类 号：TS201.1[轻工技术与工程—食品科学]