不同储藏方式对粳糙米加工及食用品质的影响

Effects of different storage ways on processing quality and edible quality of japonica rice

研究了在不同温度下,两种储藏方式对粳糙米的加工及食用品质指标变化规律的影响。研究结果表明:随着储藏时间延长和温度升高,气调组和常规对照组的粳糙米其整精米率、感官评价综合评分值、黏性等会下降或减少,粳糙米的糊化特性(峰值黏度、最低黏度、最终黏度)、硬度、弹性和色泽逐渐增大或增加,两种储藏方式的粳糙米品质指标在低温区变化相近,但在高温区气调组较常规组品质变化要缓慢些,如35℃储藏120d后的糙米,常规组的硬度增加了976.88g,弹性升高了0.08 mm,黏性降低了32.92g.s,气调组的变化量依次为765.91g、0.06mm、31.33g.s。因此,低温储藏应作为糙米储藏的最佳条件,在低温受限的地区可采用气调储藏,以缓解高温对糙米加工及食用品质的影响。

The effects of two kinds of storage ways at different temperature on variation of processing quality and edible quality of japonica rice were studied. The results showed that： with the increase of storage temperature and time, the whole refined rice rate and cooking quality （general scores of sensory evaluation）, viscosity and so on in japonica rice under controlled atmosphere storage with N2 and conventional storage all decreased, but pasting properties （peak viscosity, minimum viscosity and final viscosity）, hardness, elasticity and color all gradually increased. At low temperature the quality indexes changed nearly under the two storage ways, while at high temperature the change of controlled atmosphere group was a bit more slowly than the change of conventional group, for instance, storage at 35℃ for 120 days, the hardness of japonica rice increased for 976. 88 g, the elasticity raised for 0.08 mm and viscosity dropped/or 32. 92 g · s under conventional storage, while the variation quantity under controlled atmospherestorage with N2 were 765.91 g,0. 06 mm and 31.33 g · s, respectively. Therefore,low temperature should be the best condition for storage of japonica rice; controlled atmosphere storage could be used in the low-temperature-limited areas to alleviate the influence of high temperature on processing quality and edible quality of japonica rice.