糙米的储藏技术及品质变化

Study the Storing Properties of Husked Rice, and Start the Work of Husked Rice Storage in China

较系统地介绍了国内外近 2 0年糙米储藏的研究概况以及糙米在储藏期间品质变化 ,为启动我国糙米储藏工程提供依据。常规储藏的糙米在储藏期间脂肪酸含量变化明显 ,水溶性酸的总酸度变化也较明显 ,糙米的过氧化氢酶活性、糙米发芽率会因储藏时间的延长而明显降低。糙米的菌相在常规储藏期间会有明显变化 ,其中霉菌增加明显 ,带菌量也有明显增加。害虫感染也易发生 ,主要感染的害虫有米象和玉米象等。低温储粮法是糙米的最佳储藏法 ,气调储藏法也是较好的方法 ,但糙米储藏的保质期要比低温法短得多。文中阐述了糙米储藏的优越性 ,提出随着我国低温粮仓的逐渐增加 ,以糙米为储藏方式应是发展趋势。

The general research conditions of husked rice storage at home and abroad over the Past 20 years and the quality change of husked rice during storing period were systematically presented, so as to provide basis for starting the work of husked rice storage in China. During storing period the husked rice under conventional storage usually has apparent degeneration in its fatty acid content, the total acidity of water-soluble acids also changes distinctly, and the catalase activity and the germination percentage of husked rice will reduce evidently with the extension of storing duration. During a conventional storing period, the bacterial phase of husked rice will change, in which mould fungi increase obviously, so does the bacterial population. Pest infestation also easily occurs, mainly rice weevil and corn weevil, etc. Low temperature storage is the best method for husked rice, air conditioning storage is also nice, however quality guarantee period of the latter will be much shorter than that of the former. With the advantages as elaborated by the authors, and with the increase of low temperature silos and/or warehouses in China, it is a trend to develop husked rice storage.