不同储藏方式对北方优质稻米食味值的影响

Influence of Different Storage Methods on Taste Value of Northern Quality Rice Varieties

[目的]为保证大米的口感,研究不同储藏方式对稻米食味值的影响.[方法]选取3种辽宁地区优质稻米品种为材料,用不同储藏方式对每个品种分别进行处理,为期11个月,利用日本进口SATAKE食味计进行食味值测定.[结果]不同储藏方式下,3个品种在食味上的差异很大,越光介于65 ～ 85,盐粳48介于61 ～ 80,而辽星1号介于50 ～69.除辽星1号的冷库精米的食味值变异系数大于冷库真空米的食味值变异系数外,不同储藏方式下食味值的波动情况均为冷库稻谷＜冷库真空米＜冷库精米＜大库精米＜大库稻谷＜大库真空米,即低温储藏下大米食味值的波动较小,并且以稻谷方式储藏的大米食味值波动也较小.[结论]研究可为稻米粮食的储藏提供参考.

[Objective] To ensure taste of rice and study influence of different storage methods on taste value of northern quality rice varieties.[Methods] Three quality rice varieties in Liaoning Province were selected,treated by different storage methods for 11 months,and the taste was tested with SATAKE taste testing device imported from Japan.[Results] There were significant differences in the taste between 3 rice varieties.For taste value,Yueguang was 65-85,Yanjing No.48 was 61-80,and Liaoxing No.1 was 50-69.Liaoxing No.1 had higher variation coefficient from cold storage of polished rice than from vacuum cold storage.For other storage methods,the fluctuation of taste value was cold storage rice ＜ cold storage vacuum rice ＜ cold storage polished rice ＜ ordinary polished rice ＜ ordinary vacuum rice.In other words,the taste value of rice had slight fluctuation at lower storage temperature and in the rice form.[Conclusion] This study is expected to provide certain reference for proper storage of rice.