摘要
通过在实验室条件下对优质粳稻收获后入仓前不同气候条件(晴朗、阴天和雨天)的模拟,研究刚收获的高水分南粳9108在不同气候条件下的黄变规律,并对黄变过程中的品质变化进行了测定。结果表明,晴朗天气条件下60%RH,25℃、30℃时,优质粳稻35 d内不发生黄变,若发热达到40℃,35 d发生黄变,50℃时,15~20 d发生黄变。黄变过程中,黄度值数范围为28.02~31.02,脂肪酸值小于25 mgKOH/100g,出糙率大于81%,整精米率低于55%。在阴天条件下80%RH,25℃、30℃时,35 d内未有黄变,发热达40℃时,20~25 d发生黄变,50℃,15 d发生黄变。雨天条件下90%RH,25℃、30℃时,35 d内有黄变,发热达40℃时,15~20 d发生黄变,50℃时,10~15 d发生黄变。黄变过程中,黄度值数范围为28.03~32.69,脂肪酸值变化较明显,由宜存状态变成接近重度不易存状态,出糙率次之,粳稻等级由1等降为2等,整精米率低于50%,小于优质粳稻3级的要求。
Through the simulation of different climatic conditions(clear,cloudy day and rainy day)before the storage of high-quality japonica rice under laboratory conditions,the yellowing of freshly harvested high-quality japonica rice cultivar Nanjing 9108 under different climates was studied,and the yellowing was observed.The quality changes in the process were measured.The results showed that yellowing did not occur in 35 days at 25℃and 30℃under sunny conditions,and in the process of yellowing,the yellow-coloured index from 28.02 to 31.02,the fatty acid value was less than 25 mg KOH/100g,the husked rice yield was more than 81%,and head rice yield was less than 55%.Under rainy conditions,80%RH,25℃and 30℃,there was no yellowing in 35 days.the heat reached 40℃,yellowing occured in 20 to 25 days.the heat reached 50℃,yellowing occurred in 15 days.90%RH,25℃and 30℃,yellowing occurred in 35 days.the heat reached 40℃,yellowing occurred in 15 to 20 days,the heat reached 40℃,yellowing occurred in 15 days;During the yellowing process,the yellow-coloured index from 28.03 to 32.69,the change of fatty acid value was obvious and,followed by the husked rice yield,the first grade of Japonica rice was reduced to the second grade,and the head rice yield was lower than 50%,which was less than the requirement of the third grade of high quality Japonica rice.
作者
任芳
黄亚伟
王若兰
胡玉兰
姜江
何学书
REN Fang;HUANG Ya-wei;WANG Ruo-lan;HU Yu-lan;JIANG Jiang;HE Xue-shu(College of Grain Oil and Food Science,Henan University of Technology,Zhengzhou Henan 450001;Guizhou Bozhou Red Food Co.,Ltd. Zunyi Guizhou 563000)
出处
《粮油食品科技》
2019年第4期50-56,共7页
Science and Technology of Cereals,Oils and Foods
基金
“十三五”国家重点研发计划项目(2016YFD0401005)
关键词
优质粳稻
黄变
黄度值
脂肪酸值
high quality japonica rice
yellowing
quality change
