摘要
通过脂肪酸、食味值、糊化特性、蒸煮特性、霉菌对不同水分含量的大米贮藏品质及货架期进行研究。结果表明:在一定范围内,含水量越高,脂肪酸值越大,食味值越小,蒸煮品质越差,霉菌及细菌总数越大;在37℃、相对湿度95%下,水分含量为13.80%、14.54%、15.25%、16.30%大米的货架期分别为90、60、60、30 d,且13.05%含水量的大米货架期达到120 d。根据大米货架期、贮藏过程中大米的食味品质、霉菌和细菌总数,大米适宜贮藏水分含量在13.80%~14.54%。
The storage quality and shelf life of rice with different moisture content were studied by fatty acid,taste value,pasting property,cooking property and mold.The results showed that in a certain range,the higher the water content,the greater the fatty acid value,the smaller the taste value,the worse the cooking quality,and the greater the total number of mold and bacteria;The shelf life of rice with water content of 13.80%,14.54%,15.25%and 16.30%at 37℃and relative humidity of 95%was 90,60,60 and 30 d respectively,and the shelf life of rice with water content of 13.05%reached 120 d.According to the food quality,the total number of molds and bacteria of rice during the shelf life and storage,the suitable storage water content of rice was 13.80%-14.54%.
作者
陈冰洁
乔勇进
王晓
王春芳
刘晨霞
CHEN Bing-jie;QIAO Yong-jin;WANG Xiao;WANG Chun-fang;LIU Chen-xia(Institute of Crop Breeding and Cultivation,Shanghai Academy of Agriculture Sciences,Shanghai 201403,China;Agri-Food Storage and Processing Engineering Technology Research Center of Shanghai,Shanghai 201403,China)
出处
《粮食与油脂》
北大核心
2022年第12期104-108,113,共6页
Cereals & Oils
基金
上海市科技兴农重大推广项目[沪农科推字(2018)第1-1号]
上海市农产品保鲜加工专业技术服务平台(18DZ2291300)。
关键词
大米
水分含量
贮藏品质
货架期
rice
water content
storage quality
shelf life
