低温、准低温储藏对甬优15优质稻质构特性的影响研究  

Study on the effect of low temperature and quasi-low temperature storage on the texture characteristics of high-quality rice of Yongyou15

作　　者：毕文雅 张来林[2] 石天玉 董震 BI Wen-ya;ZHANG Lai-lin;SHI Tian-yu;DONG Zhen(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Henan University of Technology,Zhengzhou 450052,China;Jilin Business and Technology College,Changchun 130062,China)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037 [2]河南工业大学,河南郑州450052 [3]吉林工商学院,吉林长春130062

出　　处：《粮食与饲料工业》2021年第3期1-3,9,共4页Cereal & Feed Industry

基　　金：国家重点研发计划(2016YFD0401001-2),国家重点研发计划(Z2010)。

摘　　要：为了研究甬优15优质稻在储藏期间质构特性的变化,本研究利用TPA对不同储藏条件下的样品进行检测。结果表明,各个因素对米饭质构的硬度、弹性、黏性和咀嚼性的影响程度大小均为:储藏时间>水分>储藏温度;随着储藏时间的延长以及储藏温度的升高,米饭的质构特性呈下降趋势,口感变差;而水分偏高的米饭质构较好;综合考虑硬度、弹性、黏性和咀嚼性,可选择准低温和低温储藏方式储藏,且水分控制在14.5%、尽快销售加工,对甬优15的米饭质构影响最小。In order to study the changes in the texture characteristics of Yongyou15 high-quality rice during storage,this study used TPA to detect samples under different storage conditions.The results showed that the degree of influence of each factor on the hardness,elasticity,viscosity and chewability of rice texture was as follows:storage time>moisture content>storage temperature.With the extension of storage time and the increase of storage temperature,the texture characteristics of rice decreased,and the taste of rice became worse.The rice with higher water content has better texture.Considering the hardness,elasticity,viscosity and chewability,quasi-low temperature and low temperature storage methods can be selected,and the water content is controlled at 14.5%,which can be sold and processed as soon as possible,which has the least influence on the texture of the rice of Yongyou15.

关 键 词：稻谷 低温 准低温 米饭 质构特性 甬优15 储藏期 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS205[轻工技术与工程—食品科学与工程]