储藏调控方法对留胚米品质的影响  

Effect of storage control method on quality of germ-left rice during storage

作　　者：严松[1] 孟庆虹[1] 高扬[1] 张志宏[1] 袁超[1] 王丽群[1] 卢淑雯[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《食品与机械》2016年第8期119-123,共5页Food and Machinery

基　　金：哈尔滨市应用技术研究与开发项目(编号:2015RQQYJ079);农业部公益性行业(农业)专项(编号:201403063);现代农业产业技术体系建设专项资金资助项目(编号:CARS-01-34);黑龙江省农业科学院引进博士人员科研启动金(编号:201507-47)

摘　　要：为了提高留胚米的贮藏品质,研究几种包装材料和贮藏参数对留胚米储藏品质的影响。选择微波强度、气调方式、环境温度为参数,以临界储藏时间(对应胚芽米中脂肪酸含量35mg KOH/100g干基)作为胚芽米贮藏品质评价指标,采用响应曲面法研究影响参数对留胚米储藏时间的影响,优化出最佳的储藏调控参数。结果表明:透明塑料袋和铝箔袋包装的储藏时间基本一致,都优于纸袋包装。留胚米储藏调控方法对储藏时间的影响程度依次为:环境温度>气调方式>微波强度。随着微波强度、CO_2含量的增加和环境温度降低,胚芽米临界储藏时间呈现出逐渐增加的趋势。当微波强度为500J/g,气调方式N_2和CO_2含量比为30:70,环境温度为3℃时,储藏时间取最大值为374d。Germ-left rice contains a large amount of nutritional ingredients, but its quality degradation easily occurs. In order to improve the storage quality of germ left rice, the effects of several packing material and storage parameters on storage time of germ-left rice were investigated. Microwave intensity, gas regulating mode and ambient temperature were selected as influencing parameters, and critical storage duration （responding to fat acid content of 35 mg KOH/100 g DB in germ-left rice） as the indicator on quality evalua- tion. Response surface methodology was used to analyze the effect regulation of storage parameters on the storage time of the germ-left rice, to obtain the optimal parameters of the storage control. Results showed that the storage time of transparent plastic bag and aluminum foil bag packaging germ-left rice were basically the same, which were both longer storage duration than the paper bag packing. The influence degree of the factors affect the storage time： ambient temperature〉 gas regulating mode 〉 microwave intensity. The critical storage duration extend with the increase of microwave intensity and CO2 content and the decrease of the ambient temperature. Optimal storage conditions were developed as microwave intensity of 500 J/g, the content ratio of Nz and CO2 of 30 ： 70, the ambient temperature of 3℃ to achieve the highest storage duration of 374 d.

关 键 词：留胚米 储藏时间 微波强度 气调方式 环境温度 

分 类 号：TS212.43[轻工技术与工程—粮食、油脂及植物蛋白工程]