摘要
本文针对荞麦在收获后到食用时品质下降过快的问题 ,在理论分析的基础上 ,采用真空袋装方法对荞麦米就储藏期间的品质保持问题进行了研究。试验结果表明 :真空袋装能有效地抑制荞麦米储藏期间游离脂肪酸浓度的增长。真空度保持在 80Kpa以上时 ,其游离脂肪酸浓度下降为同期常规储藏的 4 2 %左右 :在荞麦米的色泽保持方面 ,避光条件下 ,真空袋装能很好地保持荞麦米原有色泽 ,但在光照条件下 ,它的护绿效果却很不明显 ,只略好于常规储藏。
The experiment is designed for a purpose to keep the quality of buckwheat,grains during storage.On the basis of a theoretical analysis,the question with the use of vacuutn packag was studied.The results of the experirnent show:Vacuum packing is the most efficient way of checking the free fatty acid in buckwheat grains.With vacuum being kept above 80Kpa,the concentration of free fatty acid in the samples may decrease to 42% of common storage.Vacuun package is effective on keeping green without any light.but if with light,its effect on this color is not obvious,winich is less better than common storage.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2003年第1期56-59,共4页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
