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1、水分含量對優(yōu)質(zhì)稻儲藏品質(zhì)的影響袁道驥1黃雅琪1王月慧1,2*丁文平1莊坤1趙兆鈞1史韜琦1(武漢輕工大學(xué)食品科學(xué)與工程學(xué)院1,武漢430023)(教育部大宗糧油精深加工重點實驗室2,武漢430023)摘要:為改善優(yōu)質(zhì)稻儲藏入庫前含水量,本研究以不同水分梯度(11.5%、12.5%、13.5%、14.5%、15.5%、16.5%)的優(yōu)質(zhì)稻為研究對象,通過放入15、20℃進行模擬儲藏。研究儲藏過程中其整精米率、發(fā)芽率、發(fā)芽勢、脂肪酸值、峰值黏度的變化情況。結(jié)果表明:準(zhǔn)低溫以下溫度儲藏,含水量為12.5%~14.5%范圍內(nèi)整精米率
2、較好,含水量為14.5%以下,其發(fā)芽率、發(fā)芽勢較好,含水量為12.5%~15.5%都能保證脂肪酸值在較好水平,含水量對稻谷糊化特性影響較顯著,含水量較低時峰值黏度較低,含水量升高峰值黏度逐漸升高;準(zhǔn)低溫以下溫度儲藏對優(yōu)質(zhì)稻整精米率、發(fā)芽率、發(fā)芽勢影響不大,溫度越高脂肪酸值、降落數(shù)值增加越快,RVA糊化特性受溫度影響較大,溫度高峰值黏度變化快。關(guān)鍵詞:優(yōu)質(zhì)稻水分溫度中圖分類號:TQ646文獻標(biāo)識碼:A文章編號:1003-0174()Effectofmoisturecontentonstoragequalityofhighqua
3、lityriceYuandaoji1Huangyaqi1Wangyuehui1,2Dingwenpin1Zhuangkun1Zhaozhaojun1Shitaoqi1(CollegeofFoodScienceandEngineering,WuhanPolytechnicUniversity1,Wuhan430023)(KeyLaboratoryofBulkGrainandOilDeepProcessing,MinistryofEducation2,Wuhan430023)Abstract:Inordertoimproveth
4、ewatercontentbeforestorageofhigh-qualityrice,thisstudystudiedtheexcellentricewithdifferentwatergradients(11.5%,12.5%,13.5%,14.5%,15.5%,16.5%)andputitinto15°Cand20°Cforsimulationstorage.Thechangesofthewholegrainyield,germinationrate,germinationpotential,fattyacidval
5、ueandpeakviscosityinthestorageprocesswerestudied.Theresultsshowthat:thetemperaturebelowthequasi-lowtemperaturestorage,thewatercontentof12.5%~14.5%rangeoffinericerateisgood,thewatercontentis14.5%orless,itsgerminationrate,germinationpotentialisgood,thewatercontentof1
6、2.5%~15.5%Canensurethatthefatacidvalueisatabetterlevel,Thewatercontenthasasignificant基金項目:科技部國家重點研發(fā)計劃項目(2016YFD0401005);國家重點研發(fā)計劃子課題(2016YFD0401005-3)收稿日期:2018-10-29作者簡介:袁道驥,男,1994年出生,碩士,谷物資源開發(fā)通信作者:王月慧,女,1971年出生,副教授,食品化學(xué)及谷物科學(xué)effectonthepasteurizationcharacteristicso
7、frice,thepeakviscosityislowwhenthewatercontentislow,andthepeakviscosityofthewatercontentincreasesgradually.Thetemperaturestoragebelowthequasi-lowtemperaturehaslittleeffectontheyield,germinationrate,andgerminationpotentialofhigh-qualityrice.Thehigherthetemperature,t
8、hefasterthefattyacidvalueandthelowerthelandingvalue.ThemashingcharacteristicsofRVAaregreatlyaffectedbythetemperature,andthetemperaturepeakvaluevi