摘要
选取2015年黑龙江产红豆为试验材料,设置11.1%、12.8%和14.9%三种水分,采用常规密闭、充氮气和真空三种储藏方式,研究在15℃、22℃和30℃三种储藏温度下储藏180d时,红豆品质的变化规律。结果表明,在整个储藏期内,红豆发芽率呈现逐渐降低的趋势,电导率数值、脂肪酸值和丙二醛含量呈现逐渐升高的趋势。含水量越高、储藏温度越高,四种指标值变化越明显。充氮气和真空储藏能有效减缓指标数值的变化,更好地保持红豆品质。含水量、储藏温度、储藏方式和储藏时间等四种因素对红豆发芽率的影响程度从大到小依次为:储藏时间、含水量、储藏温度、储藏方式;对红豆电导率的影响程度从大到小依次为:储藏时间、含水量、储藏温度、储藏方式;对红豆脂肪酸值、丙二醛含量的影响程度从大到小依次为:储藏时间、含水量、储藏方式、储藏温度。
We selected the red bean harvested in 2015 in Heilongjiang province as test material,and set three moisture contents of 11.1%,12.8% and 14.9%,three kinds of storage methods,conventional sealing,nitrogen and vacuum were used at the storage temperature of 15,22 and 30℃for 180 d.During the whole storage period,the germination rate of red bean showed a decreasing trend,and the conductivity value,fatty acid value and MDA content increased gradually.The higher the water content was,the higher the storage temperature,the more obvious the four indicators.Nitrogen and vacuum storage can effectively slow down the change of dependent variable,and keep the quality better.The effects of four factors（water content,storage temperature,storage mode and storage time）on the germination rate of red bean were as follows from high to low：storage time,water content,storage temperature,storage mode;the influence degree of the four factors on the conductivity of red bean was as follows from high to low：storage time,water content,storage temperature,storage mode;the effects of four factors on the fatty acid value and MDA content of red bean were as follows from high to low：storage time,water content,storage method,storage temperature.
出处
《粮食与饲料工业》
CAS
2017年第10期13-18,共6页
Cereal & Feed Industry
关键词
储藏条件
红豆
品质
storage conditions
red bean
storage quality
