发芽糙米在不同储存温度下品质变化的研究  

Study on the quality changes of storage of germinated brown rice at different temperatures

作　　者：唐淑芬[1] 周玉东[1] 姚妙爱[1] 邵伯进[1] 

机构地区：[1]江苏财经职业技术学院粮食工程与管理系,江苏淮安223003

出　　处：《粮食与饲料工业》2013年第3期1-3,共3页Cereal & Feed Industry

基　　金：淮安市科技局项目(SN1076)

摘　　要：采用模拟发芽糙米在打开包装的状态,通过比较发芽糙米水分、脂肪酸值、直链淀粉、γ-氨基丁酸、霉菌含量和细菌总数的变化,研究发芽糙米在5℃、常温(秋季)、35℃3种不同储存温度下品质的变化。结果表明:发芽糙米在存放过程中,温度对其水分、直链淀粉含量影响较小;但是对其γ-氨基丁酸、霉菌含量和细菌总数影响显著。发芽糙米在高温下储存,品质极易变坏,低温有利于发芽糙米的储存。By the simulation of germinated brown rice in the open state, through the comparison of moisture, fatty acid value, amylose, 7-GABA content and total bacteria, the quality change of germinated brown rice at 3 different storage temperature （ 5℃, room temperature（autumn） and 35℃） were studied. The results showed that： germinated brown rice during storage, temperature had little effect on amylose and water content,but the effect onT-GABA, mould content and total bacteria was significant. Germinated brown rice stored at high temperature, the quality was deteriorating, so it should be stored at low temperature.

关 键 词：发芽糙米 储存温度 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]