稻米真空保鲜储藏技术研究

Experimental study on the technology to keep the rice fresh under vacuum conditions

通过稻米常规储藏和真空储藏的对比试验,研究了稻米真空保鲜储藏原理和品质劣化机理。在真空储藏和常规条件下,稻米的食味都下降,但在真空条件下,稻米中的脂肪酸、含水率和淀粉的理化性质变化幅度比常规条件下的小,因此真空储藏比常规储藏更好保持稻米的食味。研究发现稻米的含水率越高,储藏期间食味变化率越大。真空储藏能够减少黄粒米产生,抑制霉菌、害虫生长。研究得出了各种含水率稻米的合理真空储藏参数,经生产性试验验证可行。

The mechanism of the keeping rice fresh under vacuum conditions and the degradation of the rice quality were studied comparing the convention and vacuum stored conditions (VSC). An investigation was carried out to observe the effect of vacuum on the quality of rice during prolonged storage. The rice taste was decreasing under both vacuum and convention stored conditions (CSC). However, the contents of the physicochemical components including fat acid, moisture and amylose were in subtle change under VSC, and the great changes for those components would appear under CSC. Therefore, it may be better to keep rice taste under VSC. The higher the rice moisture content is, the bigger its taste changes. There is less yellow kernels to appear under VSC, which almost controls insects, pests and fungal invasion that are associated with quality deterioration during storage. The reasonable storage parameters involving in various moisture contents were obtained. The storage technology has been applied in actual production. The application proves to be feasible.