成品大米不同低温条件下储藏期评价研究  

Study on Evaluation of Different Low-Temperature Storage Period of Milled Rice

作　　者：田琳 祁智慧 张翔 赵馨宁 谢文军 唐芳 TIAN Lin;QI Zhi-hui;ZHANG Xiang;ZHAO Xin-ning;XIE Wen-jun;TANG Fang(Institute of Grain Storage and Logistics,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;National Engineering Research Center for Grain Storage and Transportation,Beijing 100037,China;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 100096,China;Beijing Guchuan rice Co.,Ltd.,Beijing 100096,China)

机构地区：[1]国家粮食和物资储备局科学研究院粮食储运研究所,北京100037 [2]粮食储运国家工程研究中心,北京100037 [3]北京农学院食品科学与工程学院,北京100096 [4]北京古船米业有限公司,北京100096

出　　处：《粮油食品科技》2023年第6期138-147,共10页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本科研业务费专项(ZX2203)。

摘　　要：通过两种成品大米在16、18和20℃三个准低温条件下,储藏6~12个月期间理化、外观、食味和糊化特性等品质指标的检测,结果显示:大米的脂肪酸值、黄粒米含量和回生值均随储藏温度升高和储藏时间延长而逐渐升高,食味值逐渐下降,尤其是在20℃条件下变化显著。多项品质指标之间存在显著的相关性,通过主成分分析法降维处理后,分别在优质籼稻和优质粳稻中提取4和3个主成分,主成分综合得分随着储藏温度的升高和储藏时间的延长逐渐下降。聚类分析结果显示,偏低水分籼米16℃储藏期8~12个月的品质与18℃的储藏期6~8个月和20℃储藏期6个月的品质相当,保持18℃储藏10~12个月的品质在20℃的储藏期约为8个月;偏高水分粳米保持16℃储藏10~12个月的品质,在18和20℃的储藏期约为6个月。为成品大米低温储藏实践中,温度条件的精细化控制提供参考。Through the detection of quality indicators such as physicochemical,appearance,taste and gelatinization of two kinds of milled rice under three quasi-low temperature conditions of 16,18 and 20 ℃ during storage for 6 to 12 months,the results showed that the fatty acid value,content of yellow-colored kernel and setback of rice starch all increased gradually with the increase of storage temperature and storage time,but the taste value decreased gradually,especially at 20 ℃.There were significant correlations among multiple quality indicators.After dimensionality reduction treatment by principal component analysis,4 and 3 principal components were extracted from indica rice and japonica rice,respectively.The comprehensive scores of the principal components decreased gradually with the increase of storage temperature and time.The results of cluster analysis showed that the quality of low-moisture indica rice stored at 16 ℃ for 8 to 12 months was equivalent to that at 18 ℃ for 6 to 8 months and at 20 ℃ for 6 months.And keeping the quality of 10 to 12 months at 18 ℃,the storage period at 20 ℃ was about 8 months.The quality of high-moisture japonica rice stored at 16 ℃ for 10 to 12 months was equivalent to that at 18 and 20 ℃ for 6 months.It provides a theoretical basis for the fine control of temperature conditions in the practice of low-temperature storage of milled rice.

关 键 词：成品大米 低温储藏 综合品质 主成分分析 聚类分析 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程] S-3[轻工技术与工程—食品科学与工程]