摘要
以稻谷粤农丝苗为原材料,置于4种不同储藏模式下,具体如下:(1)15℃储藏240d。(2)30℃储藏240d。(3)以15℃为开端,与30℃交替储藏(60d交替1次)至240d。(4)以30℃为开端,与15℃交替储藏(60d交替1次)至240d。每隔60d检测1次,比较上述4种储藏模式下,稻米蒸煮品质和α-淀粉酶活力的变化趋势。研究结果表明:随着时间的延长和储藏温度的升高,稻米品质下降;在实验时间内,以低温为开端的变温模式的稻米品质要优于以高温为开端的变温模式,但差距逐渐减小。
Rice seedlings of Cantonese silk were used as raw materials and placed in 4 different storage modes, specifically:1.15℃ for 240 d,2.30℃ for 240 d,3.Start at 15℃,and alternate with 30℃(once every 60 d) To 240 d, 4.Start at 30℃, alternately store at 15℃(alternately at 60 d)to 240 d,and test every 60 d. Compare the cooking quality and α-amylase activity of rice under the four storage modes above.Trend. The results show that: with the increase of time and storage temperature, the quality of rice decreases;in the experimental time,the quality of rice in the temperature-changing mode beginning with low temperature is better than the temperature-changing mode beginning with high temperature,but the gap gradually decreases small.
作者
贾温倩
舒在习
Jia Wenqian;Shu Zaixi(School of Food Science and Engineering, Wuhan Polytechnic University,Wuhan,Hubei 430023)
出处
《粮食科技与经济》
2020年第1期49-51,82,共4页
Food Science And Technology And Economy
基金
“十三五”国家重点研发计划(2016YFD0401604)。
关键词
储藏
温度变化
品质
storage
temperature change
quality
