稻谷储存水分和温度对真菌生长和稻谷主要品质的影响探讨  

Effects of Storage Water and Temperature on Fungal Growth and Main Quality of Rice

作　　者：苏升畅 Su Shengchang(Dehong Grain and Oil Products Quality Supervision and Inspection Station,Dehong 678400,China)

机构地区：[1]德宏州粮油产品质量监督检验站,云南德宏678400

出　　处：《现代食品》2018年第11期82-84,共3页Modern Food

摘　　要：分析稻谷含水量和储存温度对稻谷品质的影响,有助于提升稻谷的发芽率,对增强稻谷的食用品质具有重要帮助。本文采取实验的方式,将不同含水量的稻谷置于不同的温度下储存6个月。结果显示,随着稻谷含水量的增加和储存温度的升高,稻谷的发芽率出现显著下降,真菌生长迅速,且脂肪酸水平异常升高,据此认为,为了提升稻谷的品质,应尽量将稻谷置于低温环境下保存。The analysis of the effect of rice water content and storage temperature on the quality of rice is helpful to improve the rate of rice germination and to enhance the quality of rice.In this paper,the experiment was carried out to store rice with different water content for 6 months at different temperatures.The results showed that with the increase of water content and the increase of storage temperature,the germination rate of rice decreased significantly,the growth of fungi was rapid and the level of fatty acid increased.The quality of the valley should be kept as low as possible.

关 键 词：稻谷品质 储存温度 真菌 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]