不同储藏温度及破碎粒率对美国大豆储藏品质的影响  

Effects of Different Storage Temperatures and Broken Grain Rates on the Storage Quality of American Soybean

作　　者：张艺林 薛飞燕 ZHANG Yilin;XUE Feiyan(Sinograin Xinzheng Reserve Depot Co.,Ltd.,Xinzheng 451100,China;School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]中央储备粮新郑直属库有限公司,河南新郑451100 [2]河南工业大学粮食和物资储备学院,河南郑州450001

出　　处：《现代食品》2024年第19期4-8,共5页Modern Food

摘　　要：进口大豆在收割、运输和储藏等过程中,各种外界因素的影响会导致其破碎粒增加,不仅会影响大豆的品质,还会降低其加工效率,从而造成一定的经济损失。以美国大豆为研究对象,设置3种不同的破碎粒率(12%、15%和18%),将其分别放置在常温和35℃的恒温培养箱中进行储藏,研究不同温度及破碎粒率对美国大豆储藏品质的影响。结果表明,在35℃储藏条件下,美国大豆的品质变化更明显。破碎粒率越高,美国大豆的粗脂肪酸值和过氧化值越高;但不同破碎粒率的美国大豆的水分、脂肪含量没有明显变化,说明破碎粒率对两者的影响较小。In the process of harvesting,transportation and storage of imported soybeans,the influence of various external factors will lead to the increase of broken grains.This will not only affect the quality of soybeans,but also reduce their processing efficiency,resulting in certain economic losses.Taking American soybean as the research object,three different crushing grain rates(12%,15% and 18%) were set up and stored in a constant temperature incubator at room temperature and 35 ℃,respectively,to study the effects of different temperatures and crushing grain rates on the storage quality of American soybean.The results showed that the quality of American soybean changed more significantly at 35 ℃.The higher the broken grain rate,the higher the crude fatty acid value and peroxide value of American soybean.However,there was no significant change in the moisture and fat content of American soybean with different crushing grain rates,indicating that the crushing grain rate had little effect on the two.

关 键 词：大豆 储藏温度 破碎粒率 品质变化 

分 类 号：S565.1[农业科学—作物学]