不同储藏方式对南方籼米食味品质的影响

Effects of different storage methods on eating quality of milled long-grain nonglutinous rice in the southern area

为了探讨不同储藏方式对南方籼米食味品质的影响,以室温储藏为对照,主要理化特性为指标,综合评价低温(15℃)、充氮气调和双低(低氧低剂量)储藏对南方籼米(红地稻黄花粘)食味品质的影响。结果表明:低温和充氮气调储藏方式能更好地保持籼米中α-淀粉酶和脂肪酶活性,在α-淀粉酶的作用下,籼米内部的支链淀粉脱支从而使直链淀粉含量升高;低温和充氮气调能更好地抑制籼米中脂肪酸值的升高,大米脂肪酸值升高主要是由于脂类氧化分解造成的,而脂肪酶对大米脂肪酸值的影响较小;与室温对照组相比,3种储藏方式均有利于延缓米饭食味值的劣变,而食味品质最优的为充氮气调,低温储藏次之,双低储藏效果最差。

To investigate the effects of different storage methods on the eating quality of milled long-grain nonglutinous rice in the southern area,with storage at room temperature as the control,the main physicochemical characteristics as the index, we carried out the comprehensive evaluation of low temperature （15℃） storage,and nitrogen storage and double low storage （low oxygen and low dose） on the eating quality of milled long-grain nonglutinous rice in the southern area （red rice yellow sticky）. The results showed tha,t the low temperature and nitrogen storage mode could better keep the α-amylase and lipase activity in rice,the α-amylase could increase the internal rice amylose content. Low temperature and nitrogen could better inhibit the increase of fatty acid in rice. The increase of rice fatty acid was mainly due to lipid oxidation and decomposition. The lipase had a small impact on the rice fatty acid value. Compared with the control group at room temperature, all the three storage methods helped to delay the deterioration of eating quality of steamed rice, and filling nitrogen was the best method to keep the eating quality of rice,next was low temperature storage,double low storage was the last.