摘要
通过研究成品粮大米在不同的温度(15、20、25℃)及相对湿度(RH:60%、70%)条件下随着储藏时间(30、60、90 d)的延长大米的基本理化特性变化情况,从而建立成品粮大米储藏新标准。试验主要探讨了大米在储藏过程中大米的含水率、白度、脂肪酸值、菌落总数、糊化特性的变化情况。结果表明,大米的含水率先增高随后趋于稳定,大米白度在储藏过程中慢慢下降,菌落总数、脂肪酸值、峰值黏度和衰减值随着储藏时间延长及温湿度增高显著增加。
In order to establish a new standard for finished food rice,the effects of temperature and humidity (temperature:15,20,25℃and relative humidity:60%,70%)and storage time (30 days,60 days,and 90 days)on the basic physical and chemical characteristics of rice were studied.The moisture content,whiteness values,fatty acid value,total number of colonies,pasting property of rice were mainly measured.The results showed that the moisture content of rice increased first and then stabilized. The whiteness of rice slowly decreases during storage.The total number of colonies,fatty acid value, pasting property,and breakdown of rice increased significantly with the extension of storage time and the increase of temperature and humidity.
作者
李潮鹏
郑学玲
张杰
李昭
LI Chaopeng;ZHENG Xueling;ZHANG Jie;LI Zhao(Henan University of Technology,Zhengzhou 450001)
出处
《食品科技》
CAS
北大核心
2018年第12期186-190,共5页
Food Science and Technology
关键词
成品粮
大米
储藏条件
大米理化特性
processed grain
rice
storage condition
rice physical and chemical properties
作者简介
李潮鹏(1994-),男,研究方向为谷物化学与品质;通信作者:郑学玲
