储藏后对不同加工精度大米食用品质变化规律的研究.pdfVIP

70 粮食与油脂 2016 年第 29 卷第 12 期 储藏后对不同加工精度大米食用品质变化规律的研究 宋　婷，白　晶，翟爱华 （黑龙江八一农垦大学食品学院，　黑龙江大庆　163319 ） 摘　要：选用新收获的粳稻为原料，用试验室碾米机对脱壳糙米碾磨一次，将大米置于室温和4 ℃ 条件下储藏6 个月。为研究储藏期间大米内部食用品质的变化，对不同贮藏温度下的大米的直链 淀粉、脂肪酸值、米饭硬度、和食味值等指标进行测定。结果表明：贮藏过程中，大米的直链淀粉含 量和食味值降低，脂肪酸值以及米饭硬度增加，米饭黏度和弹性降低。贮藏温度越高，品质变化越 明显。直链淀粉和脂肪酸值对大米的质构品质有显著性影响。大米随着储藏时间的延长其内部 食用品质发生了显著变化，低温4 ℃储藏可在一定程度上延缓大米品质的变化。 关键词：储藏品质；质构品质；食味值 Change regularity of different precision of milled rice edible quality after storage SONG Ting ，BAI Jing ，ZHAI Ai-Hua （College of Food Science ，Heilongjiang Bayi Agricultural University ，DaQing 163319 ， Heilongjiang ，China ） Abstract ：With fresh rice as raw material ，the laboratory rice milling machine was used to mill hulled rice ，then milled rice left at room temperature and 4 ℃ storage for six months.In order to grasp the variation of internal edible quality of rice ，various index of the amylose ，fatty acid value ，hardness of steamed rice ，viscosity and elasticity under different storage temperature were measured. The results showed that during the storage time ，the content of amylase and taste value decreased ，the fatty acid value and the hardness of rice has increased gradually. While the viscosity of rice and elastic decreased gradually. The higher storage temperature was more obvious the quality changed. The amylase and fatty acid value affected the rice cooking quality and taste quality significantly. With the prolongation of storage time ，eating quality of rice inside had significant changes. Stored at low 4 ℃ temperatures could delay the change in the quality of rice to some extent. Key words ：storage quality ；texture quality ；taste value 中图分类号：TS210.7 文献标识码：A