摘要
因为时代的不同,人们对健康与环境保护的意识越来越强。所以,根据时代和人们的要求,环境和粮食成为了我国大环境方面的首要发展方向。粮食的贮存技术当然是重中之重。为了对小麦的贮存过程进行更深层次的了解,让检测出品质的数据相对稳定一些,对小麦的陈化在不同的贮存条件下产生的影响进行较为系统的分析,测试酸度、过氧化氢酶活性、色泽、发芽率、水分含量等一些指标的变化情况。结果表明,为了不让小麦在贮藏过程中的脂肪酸度、酸值升高,可以运用真空处理来起到防止氧化分解的作用,提高小麦的商业价值与营养价值,而且在0℃条件下采用真空处理的小麦贮藏品的品质是最好的。
Because of the different times, people＇s awareness of health and environmental protection is becoming stronger and stronger. Therefore, according to the requirements of the times and people, the environment and food has become the main direction of the development of China＇s environment. Grain storage technology is of course the most important. In order to make a deeper understanding of the storage process of wheat, so that the quality of the data is relatively stable, the effects of aging on different storage conditions were analyzed. The changes of some indexes such as acidity, catalase activity, color, germination rate and moisture content were measured. The results showed that, in order not to let the wheat increased fatty acid acidity during storage, vacuum treatment could be used to prevent the role of oxidative decomposition, to improve the commercial value and nutritional value of Wheat, and the wheat storage collection vacuum treatment under the condition of 0 ℃ was the best quality.
出处
《现代食品》
2016年第24期100-102,共3页
Modern Food
关键词
贮存条件
小麦
真空处理
Storage condition
Wheat
Vacuum treatment
