稻谷烘干前后品质变化规律研究

Study on the Change Law of Rice Quality Before and After Drying

东北地区稻谷收获时的水分一般在18%左右,但因为收购量大,自然晾晒不能满足仓储工作的需要,这给粮食安全储藏带来隐患,必须经过烘干快速降水处理。经对东北粳稻谷在烘干前后的稻谷水分、出糙率、整精米率和脂肪酸值进行试验研究,结果表明,东北稻谷烘干后,平均降水2.5%,降水幅度小,对品质影响也不大。稻谷烘干后比烘干前,出糙率呈升高趋势,平均升高0.2%;35%的稻谷整精米率呈升高趋势,65%的稻谷整精米率呈降低趋势,平均降低0.6%;脂肪酸值呈升高趋势,平均升高1.2 mg/100 g左右,对掌握烘干情况提供科学数据,为安全储存提供数据支撑。

The moisture content of rice harvested in Northeast China is generally about 18%,but due to the large amount of purchase,natural drying can not meet the needs of storage.This brings hidden dangers to food security storage,which must be treated by drying and rapid precipitation.The water content,roughness of northeast japonica rice before and after dryingThe results showed that after rice drying in Northeast China,the average precipitation was 2.5%,the precipitation range was small,and the quality was also affectednot big.Compared with that before drying,the roughness of rice increased by 0.2%on average,ranging from 0%~0.6%;the head rice rate of 35%rice increased.The head rice rate of 65%rice showed a decreasing trend,with an average decrease of 0.6%;the fatty acid value showed an increasing trend,with an average increase of about 1.2 mg/100 g.This experiment studied the quality changes of rice before and after drying,provided scientific data for mastering the drying situation and provided data support for safe storage.