大米保鲜剂保鲜包装实验研究

Experimental study on fresh-keeping packaging of rice antistaling agent

针对我国大米储藏过程中的主要问题,以市售东北五常大米为试材,从大米的物理性质和化学性质入手,深入探究了不同的包装方式与大米保鲜效果之间的关系.利用普通包装、真空包装、壳聚糖保鲜剂包装、竹炭保鲜剂包装、真空壳聚糖包装、真空竹炭包装等方式对大米进行加速实验,每隔7d对大米的含水量、含脂肪酸量、还原糖百分含量和蛋白质百分含量等指标进行测定,检验保鲜包装对大米营养品质的影响.根据实验结果,真空竹炭包装有利于大米的保鲜,效果明显.其含水量减少了0.21%;含脂肪酸量增加了7.2 mg;还原糖百分含量增加了0.15%;蛋白质百分含量减少了0.91%.

According to the main problems of rice storage in China,with commercial northeast Wuchang rice as test materials,starting from the physical and chemical properties of rice,the in-depth study of the relationship between different packing types and rice preservation. The experiment was carried out by using common packaging,vacuum packaging,chitosan preservative packaging,bamboo charcoal preservative packaging,vacuum chitosan packaging and vacuum bamboo charcoal packaging. The moisture content,fatty acid content,reducing sugar content and protein content of rice were measured every 7 days. According to the experimental results,vacuum bamboo charcoal packaging was conducive to the preservation of rice,and the effect was obvious. The water content was reduced by 0. 21%,and the content of fatty acid was increased by 7. 2 mg. The content of reducing sugar was increased by 0. 15% and the content of protein was reduced by 0. 91%.