摘要
本文模拟准低温储藏条件储藏大米,对大米糊化特性进行研究。研究结果表明,大米峰值黏度、大米最终黏度随储藏时间的延长先降后增,在20℃和25℃储藏的大米峰值黏度、最终黏度显著高于在15℃储藏的大米峰值黏度、最终黏度;大米回生值随储藏时间的延长先升后降,最高达到700.67,在试验温度范围内变化不明显;大米崩解值随着储藏时间的延长先降后增,最高达到1 951.67,在试验温度范围内变化规律不明显。因此,低温储藏能够延缓大米品质变化。
The gelatinization properties of rice were investigated under the simulated quasi-low temperature conditions. The results showed that both peak viscosity values and final viscosity values firstly decreased and then increased with increasing storage time. The peak viscosity values and final viscosity values of rice were obviously higher at 20 and 25 ℃ than at 15℃. The rice retrogradation values firstly increased and then decreased with increasing storage time, reaching the maximum of 700.67 after 3 months of storage. The disintegration values of rice firstly decreased and then increased with increasing storage time, reaching the maximum of 1951.67 after 3 months of storage. There was no significant different for rice retrogradation values and disintegration values within the experimental temperature range. The results showed that low temperature storage can delay the rice quality deterioration.
作者
张育濮
吕建华
张杰
张娟
高杰
梁欣巨
Zhang Yupu;Lv Jianhua;Zhang Juan;Gao Jie;Liang Xinju(Henan University of Technology,Zhengzhou,Henan 450001;Guangdong Grain Group Co.,Ltd.,Guangzhou,Guangdong 510180)
出处
《粮食科技与经济》
2018年第2期89-91,共3页
Food Science And Technology And Economy
基金
粮食公益性行业科研专项(201513001)
关键词
准低温
大米
储藏
糊化特性
quasi low temperature
rice
storage
gelatinization properties
