控温储存对籼米品质的影响  

Effect of temperature-controlled storage on milled rice quality

作　　者：钟国才[1] 陈威[1] 劳传忠[1] 粱兰兰[1] 陈嘉东[1] 周新龙 

机构地区：[1]广东省粮食科学研究所,广州510050 [2]增城市新塘粮食管理所,广州511340

出　　处：《食品科技》2014年第3期112-116,共5页Food Science and Technology

基　　金：广州市重大科技专项计划项目(2010U1-E00771)

摘　　要：从实仓储存的角度入手,探讨控温对大米品质指标的影响规律。研究结果表明,大米在控温储存360 d后,大米的组成成分直链淀粉、粗蛋白、表面脂肪的含量等变化不明显,大米酸值的升高和米饭的适口性下降亦不明显;控温储存大米粉的热特性指标起始温度、结束温度、峰值温度和热焓值均低于常规储存大米,随着储存时间的延长,控温和常规储存大米的起始温度均略有升高,控温储存大米的热焓值变化不大,控温组的峰值黏度和最终黏度呈现上升趋势;随着储存时间的延长,米饭的硬度增加,控温储存大米的蒸煮米饭的硬度低于常规储存大米,黏度则反之。研究证实了控温对大米品质的保鲜具有明显的效果,为开发通过控制大米储存温度保持大米品质的技术提供依据。In this article, the effect of temperature-controlled storage in the warehouse on rice quality were investigated. The results showed that, after storage in temperature-controlled warehouse for 360 d, the change of composition of rice amylose content, crude protein, fat content of rice was not significant, the acid value of rice increased and the palatability of cooked rice decreased but not significantly; Thermal characteristics including initial temperature, end temperature, peak temperature and enthalpy values of rice stored in temperature-controlled warehouse were lower than that of rice under conventional storage condition, along with the extension of storage time, the initial temperature increased slightly, enthalpy values changed little, the peak and final viscosity rised with the extension of storage duration; Hardness of rice stored in temperature-controlled warehouse is lower than that of storage rice stored under the conventional condition, viscosity vice versa. In summary, the study confirmed that the effect of storage temperature on the rice quality are significant, which provide the technical basis for the development of technology of keeping the rice quality by controlling storage temperature.

关 键 词：控温储存 籼米 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]