优质稻保质保鲜储藏关键技术与装备研究进展  

Research progress on key technologies and equipment for quality preservation and fresh – keeping storage of high quality paddy

作　　者：王若兰[1] 渠琛玲[1] 何荣[2] 王月慧[3] 田国军 张源泉 WANG Ruo-lan;QU Chen-ling;HE Rong;WANG Yue-hui;TIAN Guo-jun;ZHANG Yuan-quan(College of Food Science and Technology,Henan University of Technology,Zhengzhou Henan 450001;Nanjing University of Finance & Economics,Nanjing Jiangsu 210003;Wuhan Polytechnic University,Wuhan Hubei 430023;Hubei Grain,Oil &Food Quality Supervision and Inspection station,Wuhan Hubei 430206;Hunan Grain Group Co.,Ltd.,Changsha Hunan 410008)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]南京财经大学,江苏南京210023 [3]武汉轻工大学,湖北武汉430023 [4]湖北省粮油食品质量监督检测中心,湖北武汉430206 [5]湖南粮食集团有限责任公司,湖南长沙410008

出　　处：《粮油食品科技》2019年第4期62-67,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划项目(2016YFD0401005)

摘　　要：优质稻因营养丰富、口感好,但优质稻的储藏期限明显低于普通稻谷,在常规储存条件下,安全储藏期通常不超过一年半。针对常规储藏条件下易变黄、生霉结块、品质口味变差等突出问题,通过对优质稻储藏品质特性的研究,探索优质稻黄变的环境条件,建立优质稻黄变的检测方法,研发新型粮堆结露结块防控和处理技术,明确不同储藏条件下优质稻的保质储存周期,并将优质稻低温储藏工艺集成示范。High quality paddy is rich in nutrition and good taste,but the storage period of high quality paddy is obviously lower than that of common paddy.Under conventional storage conditions,the safe storage period usually did not exceed 1.5 years.Aiming at the problems of yellowing,mildew,caking,quality and taste deterioration under conventional storage conditions,the storage quality characteristics of high quality paddy was studied to explore the effect of environment on yellowing high quality paddy.The detection method for yellowed paddy was established.Thenew control and treatment technology for condensation and caking were developed.Shelf life of high-quality paddy in different storage conditions was defined.The storage process for high-quality paddy in low temperature was integrated into demonstration.

关 键 词：优质稻 黄变 结露 保质保鲜 工艺优化 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] S379.7[轻工技术与工程—食品科学与工程]