不同储藏温度及储藏时间对籼米品质变化研究

Study on the Quality Change of Indica Rice with Different Storage Temperature and Storage Time

以安徽皖南某粮食储备库储存的籼稻为原料,将不同储藏年限的稻谷经过砻谷机制成糙米后用碾米机制成大米,检测不同年份大米的质量指标,测定不同储藏年份稻谷的脂肪酸值、蛋白质、淀粉、品尝评分,探讨脂肪酸值、直链淀粉等指标变化规律。

Indica rice with different storage years stored in Huifeng Food Reserve of Wuhu was used as raw material. By using the mechanism of rice production, and rice milling machine. The quality indexes of rice in different years were measured. Starch, tasting score and acidity indicator method were used to study the changes of fatty acid value, starch viscosity,and to provide basis for studying the nutritional characteristics and performance of rice in different storage years.