常温储藏对富硒稻谷与普通稻谷食味品质影响  

Effect of Normal Temperature Storage on the Edible Quality of Selenium-Enriched Rice and Ordinary Rice

作　　者：张子涵 王邓琳 王月慧[2] 丁文平 陈磊 庄坤[1,3] ZHANG Zihan;WANG Denglin;WANG Yuehui;DING Wenping;CHEN Lei;ZHUANG Kun(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430048,China;College of Modern Industry of Selenium Science and Engineering,Wuhan 430048,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430048,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430048 [2]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430048 [3]大宗粮油精深加工教育部重点实验室,湖北武汉430048

出　　处：《食品科技》2024年第6期158-165,共8页Food Science and Technology

基　　金：中央引导地方科技发展专项(2022BGE247);湖北省科技攻关计划项目(2023BBB146)。

摘　　要：为探究普通稻谷与富硒稻谷在储藏中食味品质变化的差异性,选取不同产地和不同富硒种植方式的稻谷作为研究对象,在25℃条件下储藏12个月,定期检测其米饭质构特性、蒸煮特性(米饭吸水率、膨胀体积、米汤pH值、米汤碘蓝值)、热力学性质及结晶度变化。结果表明,所有样品随着储藏时间的延长,米饭的硬度和咀嚼性增大,黏度和弹性减小,回复性无显著变化。富硒组的米饭质构特性和蒸煮特性整体均优于普通组。稻谷的吸热焓值(ΔH)和结晶度随储藏时间逐渐增大,富硒组变化小于普通组。主成分分析结果表明,储藏开始时,同种稻谷间富硒组和普通组无明显差异,随着储藏时间的延长,它们之间的差异增大,而且在相同储藏时间下,富硒稻谷的品质整体要优于普通稻谷。In order to investigate the differences in edible quality changes during storage between ordinary rice and selenium-enriched rice,rice from different locations and cultivated using various selenium-enrichment methods were selected.All samples were stored for 12 months under 25℃,and periodic assessments were conducted on rice texture characteristics,cooking properties(rice water absorption,rice expansion volume,rice soup pH,rice soup iodine bule value),thermodynamic properties,and crystallinity changes.The results showed that the hardness and chewiness of rice increased with the extension of storage time,while viscosity and elasticity decreased,and there was no significant change in the recovery of all samples.The rice texture characteristics and cooking properties of the selenium-enriched rice was superior to the control.The enthalpy of rice grains(ΔH)and crystallinity gradually increased with storage time,with a smaller change in the selenium-enriched rice compared to the control.Principal component analysis(PCA)results indicated that at the beginning of storage,there were no significant differences between the selenium-enriched and control of the same rice variety.However,as storage time increased,the differences between them became more pronounced.Furthermore,under the same storage conditions,selenium-enriched rice exhibited a better edible quality than regular rice.

关 键 词：富硒稻谷 储藏时间 食味品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]