不同收获期稻谷及时干燥与延时干燥后品质对比研究  

Study of rice quality compared immediately drying with deferred drying in different harvest time

作　　者：张慧明[1] 郑先哲[1] 宋翔宇[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030

出　　处：《东北农业大学学报》2012年第8期30-33,共4页Journal of Northeast Agricultural University

基　　金："十二五"农村领域国家科技计划(2011BAD20B08-1-4)

摘　　要：为明确及时干燥在收获期内对稻谷品质的影响规律,分析稻谷在收获期及时干燥和延时干燥后整精米率、食味品质、质构特性的差异,对比及时干燥与延时干燥工艺的优劣。结果表明,在常规收获期对稻谷进行及时干燥与延时干燥后整精米率差异不显著,及时干燥稻米食味品质优于延时干燥,而霜降后收获两种干燥方式食味值差异不显著。稻谷在含水率19.64%时,整精米率、食味值均达到最高值,及时干燥处理后分别为72.22%、82.58。In order to make sure the effect of immediately drying on rice quality during harvest time,the difference of head rice rate,taste quality and texture characteristic between immediately drying and deferred drying were analysed,and the trait for this two technologies were compared.The experiment suggested that the difference of head rice rate between immediately drying and deferred drying was not significant during the common harvest time,the taste quality for immediately drying was superior to that for deferred drying.The difference of taste value between this drying technologies was not significant for the harvest time after hoar frost falls.When the moisture content was 19.64%,head rice rate and taste value were max for immediately drying,and the max were 72.22% and 82.58.

关 键 词：及时干燥 延时干燥 整精米率 食味品质 收获期 

分 类 号：S767.5[农业科学—森林保护学] X172[农业科学—林学]