不同包装方式对大米品质特性的影响

Study on Quality Characteristics of Rice by Different Packing Methods

为探究不同包装方式对大米在贮藏期间品质的影响,设计以高温高湿环境为背景探究真空包装、常规塑料袋包装及编织袋包装对大米为期63 d的贮藏试验。并定期对大米中的水分含量、脂肪酸值、总酸、质构特性进行测定。通过试验可知,在试验期内,3种包装中的大米脂肪酸值、总酸、还原糖含量随贮藏时间的延长而增大,水分含量随着时间先增大后趋于平缓,最大黏附力、咀嚼性、胶黏性随贮藏时间的延长而波动减小。在3种包装中优良排序为真空包装>常规塑料袋包装>编织袋包装,其中真空包装的实际贮藏效果最佳,能在一定程度上抑制大米的陈化,减缓大米的品质劣变。

In order to explore the impact of different packaging methods on the quality of rice during storage,63 day storage experiment was designed to explore the effects of vacuum packaging,conventional plastic bag packaging,and woven bag packaging on rice in a high-temperature and high-humidity environment,and regularly measure the moisture content,fatty acid value,total acid and texture characteristics of rice.The experiment showed that during the experiment period,the fatty acid value,total acid and reducing sugar content of rice in the three packages increased with the extension of storage time,and the moisture content first increased and then leveled off with time,and the maximum adhesion force,chewiness and adhesiveness will fluctuate and decrease with the extension of storage time.Among the three types of packaging,the excellent ranking was vacuum packaging>conventional plastic bag packaging>woven bag packaging.The actual storage effect of vacuum packaging was the best,which could inhibit the aging of rice to a certain extent and slow down the deterioration of rice quality.