糙米储藏过程外观和品质的变化  

Changes in the appearance and quality of brown rice during storage

作　　者：包金阳[1,2] 孙辉[1] 陆启玉[2] 姜薇莉[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]河南工业大学,河南郑州450001

出　　处：《粮油食品科技》2013年第3期53-56,共4页Science and Technology of Cereals,Oils and Foods

基　　金："十一五"国家科技支撑计划项目(2009BADAOB02)

摘　　要：糙米外观和加工食用品质是衡量糙米储存效果的重要指标。研究了不同水分含量的同一种糙米样品在15℃、20℃和30℃三个温度下模拟储存过程中的品质变化。结果表明:糙米储存过程中发生的表面"起糠"现象随水分含量增大、储存温度升高和储存时间延长逐渐加剧,可以作为品质快速判定的一种手段;糙米水分含量是影响整精米率的主要因素,在一定水分含量范围内(<17.5%),储存温度对食味品质的影响相对更大。The processing quality and taste of cooked rice,as well as the kernel appearance,are the key factors to evaluate the quality of brown rice after storage.The changes in the quality during storage at 15 ℃,20 ℃ and 30 ℃ respectively were studied.The results showed that some defects appeared on the kernel surface and became more and more severe during the storage,especially when the samples with higher moisture or in the higher temperature and longer storage,which could be a quick detection of quality.The moisture content of brown rice played an important role in head yield,but the storage temperature affected more on the taste of cooked rice when the moisture content in a certain range of less than 17.5%.

关 键 词：糙米 储藏 籽粒外观 整精米率 食味品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]