偏高水分闽北优质稻在储藏期间的品质变化研究  

QUALITY CHANGES OF HIGH-MOISTURE HIGH-QUALITY RICE IN THE NORTH OF FUJIAN PROVINCE

作　　者：毕文雅[1] 张来林[1] 林玉辉 渠琛玲[1] 郑凤祥 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]福建省储备粮管理有限公司,福建福州350001

出　　处：《河南工业大学学报（自然科学版）》2017年第4期42-46,共5页Journal of Henan University of Technology：Natural Science Edition

基　　金："十三五"国家重点研发计划课题(2016YFD0401005)

摘　　要：为探讨偏高水分对优质稻的影响,对3种含水量的闽北甬优15在不同温度下的储藏指标(发芽率、脂肪酸值、电导率)及加工指标(出糙率、整精米率、出米率、碎米率)进行研究。结果表明:甬优15的品质随着储藏时间的延长而下降。在储藏过程中偏高水分(14.5%)的优质稻储藏品质下降较快,但保证了优良的加工品质,含水量为13.1%和13.8%的闽北甬优15的储藏指标变化相近,含水量为13.8%和14.5%的闽北甬优15的加工指标变化相近,且15℃和20℃可以延缓优质稻储藏品质和加工品质的下降。Abstract： To discuss the influences of higher moisture content on the qualities of high-quality rice, we studied the storage qualities （germination rate, fatty acid value, conductivity）and processing qualities （husked rice yield, head rice yield,milled rice yield,broken rice yield） of Yongyou 15 with three different moisture contents in the north of Fujian province at different temperatures. Results showed that the quality of Yongyou 15 decreased with storage time. The storage qualities of high-quality rice with higher moisture content （14.5%） decreased rapidly, but the processing qualities were exeellent;Yongyou 15 samples with moisture content of 13.1% and 13.8% were similar in the storage quality changes; Yongyou 15 samples with moisture content of 13.8% and 14.5% were similar in processing quality changes; and lower temperature（ 15 ℃ and 20 ℃ ） could delay the decrease of storage qualities and processing quality of high-quality rice.

关 键 词：优质稻 含水量 储藏品质 加工品质 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]