稻谷储藏过程中主要品质的变化研究  

Changes of main quality of paddy rice during storage

作　　者：张欣 施利利[1,2] 汤云龙 汪楠[1] 汪健 柳刚刚 张琴 漆国杰 ZHANG Xin1,2, SHI Li-li1,2, TANG Yun-long1, WANG Nan1, WANG Jian1, LIU Gang-gang1, ZHANG Qin1, QI Guo-jie1(1 .College of Agriculture and Resources ＆ Environment science, Tianjin Agricultural University, Tianjin 300384; 2.China-Japan Joint Center on Palatability and Quality of Rice in Tianjin, Tianjin 30038)

机构地区：[1]天津农学院农学与资源环境学院,天津300384 [2]天津中日水稻品质.食味研究中心,天津300384

出　　处：《食品科技》2018年第3期122-125,共4页Food Science and Technology

基　　金：天津市科技计划项目(14RCGFNC00102;16ZXZYNC00110);天津市大学生创新创业训练计划项目(201610061116;201610061117)

摘　　要：以4个水稻品种(系)的稻谷为供试材料,分别在常温和37℃下储藏3个月和6个月,测定在不同储藏条件下稻米的直链淀粉含量、游离脂肪酸值、RVA特性、米饭食味值和米饭理化特性。结果表明,大多数供试材料在储藏3个月后,其直链淀粉含量与对照相比无明显变化,在同一储藏温度下储藏至6个月时,所有供试材料的直链淀粉含量显著下降;随着储藏时间的延长,游离脂肪酸值显著增加;大多数供试材料在储藏后最高黏度有显著增加;高温储藏6个月时,所有供试材料食味值下降程度最多;高温储藏6个月的各供试样品的膨胀率明显高于高温储藏3个月的相应样品的膨胀率;在2种不同温度下储藏6个月时,各供试材料的米饭吸水率均较对照有所增加,但未达到显著水平;随着常温储藏时间的延长,供试材料的碘蓝值不断下降,随着储藏时间的延长,大多数供试材料的透光率与对照相比表现为增大趋势。Four rice varieties （or lines） of rice were used as material to be stored under normal temperature and 37 ℃ for 3 months and 6 months respectively. Amylose content, free fatty acid value, RVA properties, palatability value, physicochemical properties of cooking rice under different storage conditions were determined. The results showed that there was no obvious change in amylose content between CK and most of the test material in storage after 3 months, amylose content of all the test material stored under the same storage temperature for 6 months decreased significantly; The value of free fatty acids increased significantly with the increase of storage time. Most of the test materials had a significant increase in peak viscosity after storage. The palatability value of all the test materials decreased under the high temperature storage for 6 months. The swelling ratio of the samples under high temperature storage for 6 months were significantly higher than those of the corresponding samples under the high temperature storage for 3 months. The water absorption ratio of cooking rice stored under different temperatures for 6 months were higher than those of CK, but it did not reach a significant level. With the extension of storing time, blue value declined under the high temperature storage. As the storage time was extended, the transparency of most of the materials showed an increasing trend.

关 键 词：稻谷 储藏 理化性质 食味值 

分 类 号：TS205[轻工技术与工程—食品科学]