成品大米储藏技术研究进展  

Research Progress on Storage Technology of Milled Rice

作　　者：韩志强 张峰 王宁 陈雁[2] 戴诗渝 闫喜龙 HAN Zhiqiang;ZHANG Feng;WANG Ning;CHEN Yan;DAI Shiyu;YAN Xilong(Zhongshan Grain Reserve Management Co.,Ltd.,Zhongshan 528400,China;School of Civil Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]中山市粮食储备经营管理有限公司,广东中山528400 [2]河南工业大学土木工程学院,河南郑州450001

出　　处：《现代食品》2024年第23期36-40,共5页Modern Food

基　　金：国家自然科学基金(12072107)。

摘　　要：成品大米是稻谷经过加工后获得的最终产品,属于全球主要的口粮之一。稻谷经脱壳后,大米胚乳直接暴露在外界环境中,稳定性较差,相对于原粮储藏,成品大米更容易受到虫害侵袭、氧化变质以及环境温湿度的影响,导致营养价值和食用品质下降。本文概述了储藏前处理方法(微波处理和充氮气调)、储藏过程中(外包装、储藏环境条件)及出仓缓苏过程对大米品质的影响,通过探讨成品大米储藏期间存在的问题及未来发展方向,以期为改善成品大米的储藏品质提供一定参考。Finished rice is the final product obtained from rice after processing and is one of the main food rations in the world.After husking,rice endosperm is directly exposed to the external environment and has poor stability.Compared with raw grain storage,finished rice is more susceptible to insect infestation,oxidation deterioration and environmental temperature and humidity,resulting in a decline in nutritional value and edible quality.This paper summarized the effects of pre-storage treatment methods(microwave treatment and nitrogen adjustment),storage process(outer packaging,storage environment conditions)and storage process on the quality of rice.By discussing the existing problems during storage of finished rice and the future development direction,it was hoped to provide some reference for improving the storage quality of finished rice.

关 键 词：成品大米 储藏品质 微波处理 气调储藏 缓苏 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]