大米的陈化与包装保鲜研究进展  

Research progress on aging and packaging preservation of rice

作　　者：郑海英 范小平[1] 黄苇[1] 郑经绍 ZHENG Hai-ying;FAN Xiao-ping;HUANG Wei;ZHENG Jing-shao(College of Food,South China Agricultural University,Guangzhou 510642,Guangdong,China;Xinxing Weifeng Agricultural Science and Technology Co.,Ltd.,Yunfu 527400,Guangdong,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]新兴县微丰农业科技有限公司,广东云浮527400

出　　处：《粮食与油脂》2023年第5期8-12,共5页Cereals & Oils

基　　金：2020年广东省级现代农业产业园项目“云浮市新兴县丝苗米产业园”(粤农农函﹝2020﹞515号)。

摘　　要：分析了大米的陈化机理及大米陈化过程中主要营养成分(淀粉、蛋白质、脂质)的变化,综述了不同包装方式(真空包装、气调包装、密封包装)及不同包装材料(复合包装、纳米包装)对大米保鲜的研究进展,以期为大米的储藏与包装保鲜技术提供参考。The aging mechanism of rice and the changes of main nutritional components(starch,pro⁃tein,lipid)during rice aging process were analyzed,and the research progress of different packaging methods(vacuum packaging,gas⁃conditioned packaging,sealed packaging)and different packaging ma⁃terials(composite packaging,nano packaging)on rice preservation were reviewed,in order to provide reference for the storage and packaging preservation technology of rice.

关 键 词：大米 陈化 包装 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]