水分对低温储藏优质稻品质的影响
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摘要
为改善优质稻储藏入库前水分含量,本研究以不同水分梯度(11.5%、12.5%、13.5%、14.5%、15.5%、16.5%)的优质稻分别放入15℃和20℃进行模拟储藏。研究储藏过程中其出糙率、整精米率、黄粒米、垩白粒率、大米糊化特性以及大米品尝评分等加工及蒸煮品质变化情况。结果表明:含水量为13.5%～14.5%范围内出糙率较好,含水量为12.5%～14.5%范围内整精米率较好,含水量小于15.5%黄粒米能较好的控制,垩白粒率与水分含量关系不大,优质稻储藏半年即达到最佳食用品质且偏高水分优质稻食用品质稍好,含水量对稻谷糊化特性影响较显著,含水量较低时峰值粘度较低,含水量升高峰值粘度逐渐升高;准低温以下温度储藏优质稻,其出糙率、整精米率、黄粒米率、垩白粒率、米饭品尝评分与储藏温度无关,RVA糊化特性受温度影响较大,温度高峰值黏度变化快。
In order to improve the moisture content of high-quality rice storage before storage,high-quality rice with different water gradients(11.5%,12.5%,13.5%,14.5%,15.5%,and 16.5%)was placed in 15℃and 20 ℃ for simulated storage.The processing quality changes such as roughness,whole milled rice rate,yellow rice,chalky grain rate,rice gelatinization characteristics and rice taste score were studied during storage.The results showed that the moisture content could be better in range 13.5% ～14.5%,and the whole milled rice rate was better in range 12.5% ～14.5%,and the moisture content was less than 15.5%.The ratio of white grain to water content is not significant.The quality of rice in the high-quality rice storage reaches the best food quality in half a year,and the quality of the high-quality rice is slightly better.The water content has a significant effect on the gelatinization characteristics of rice.When the water content was low,the peak viscosity was lowered accordingly,and when the water content increases,the peak viscosity gradually increased.High quality rice was stored at temperatures below quasi-low temperature,and its roughness rate,whole rice rate,yellow rice rate,chalky rice rate and rice taste score were independent of the storage temperature.The gelatinization characteristics of RVA were greatly affected by temperature,and the viscosity at the peak value of temperature changed rapidly.
In order to improve the moisture content of high-quality rice storage before storage,high-quality rice with different water gradients(11.5%,12.5%,13.5%,14.5%,15.5%,and 16.5%)was placed in 15℃and 20 ℃ for simulated storage.The processing quality changes such as roughness,whole milled rice rate,yellow rice,chalky grain rate,rice gelatinization characteristics and rice taste score were studied during storage.The results showed that the moisture content could be better in range 13.5% ～14.5%,and the whole milled rice rate was better in range 12.5% ～14.5%,and the moisture content was less than 15.5%.The ratio of white grain to water content is not significant.The quality of rice in the high-quality rice storage reaches the best food quality in half a year,and the quality of the high-quality rice is slightly better.The water content has a significant effect on the gelatinization characteristics of rice.When the water content was low,the peak viscosity was lowered accordingly,and when the water content increases,the peak viscosity gradually increased.High quality rice was stored at temperatures below quasi-low temperature,and its roughness rate,whole rice rate,yellow rice rate,chalky rice rate and rice taste score were independent of the storage temperature.The gelatinization characteristics of RVA were greatly affected by temperature,and the viscosity at the peak value of temperature changed rapidly.
引文
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[19]刘严成,李素艳,郁伟.粳稻谷出米率与出糙率及整精米率关系探讨[J].粮食加工,2011,36(5):31-33LIU Y C,LI S Y,YU W.Discussion on the relationship be-tween rice yield and roughness and whole milled rice rate in japonica rice[J].Grain Processing,2011,36(5):31-33
[20]雷玲,孙辉,姜薇莉.稻谷在储藏中糊化特性变化的研究[J].粮油食品科技,2007(5):6-8Lei L,Sun H,Jiang W L.Study on the change of gelatinization characteristics of rice in storage[J].2007(5):6-8
[21]赵锡和,胡光华,李浩权,等.高水分稻谷常温储藏试验研究[J].粮油加工,2006(10):67-69ZHAO X H,HU G H,LI H Q,et al,.Experimental study on storage of high moisture rice at room temperature[J].Grain and Oil Processing,2006(10):67-69
[22]李晶波.浅谈稻谷在储藏过程中发热的预防及处理[J].农村实用科技信息,2012(5):27LI J B.Discussion on prevention and treatment of heat in rice during storage[J].Rural practical science and technology information,2012(5):27
[23]陈伊娜,祁正亚,凌育忠.优质籼稻保管探索[J].粮油仓储科技通讯,2010,26(06):51-53CHEN Y N,QI Z Y,LING Y Z.Exploration of high quality japonica rice storage[J].Grain and Oil Storage Technology Newsletter,2010,26(6):51-53.
[2]杨超,姜友军,付爱华.稻谷不同储藏年份及其品质变化规律探讨[J].粮食储藏,2018,47(2):32-34YANG C,JIANG Y J,FU A H.Discussion on the Different Storage Years of Rice and Their Quality Changes[J].Grain Storage,2018,47(2):32-34
[3]石翠霞,张越,高岩.不同储藏条件下稻谷新鲜度指标变化规律研究[J].粮食储藏,2018,47(2):39-42SHI C X,ZHANG Y,GAO Y.Study on the Change Law of Rice Freshness Index under Different Storage Conditions[J].Grain Storage,2018,47(2):39-42
[4]张欣,施利利,汤云龙.稻谷储藏过程中主要品质的变化研究[J].食品科技,2018,43(3):122-125ZHANG X,SHI L L,TANG Y L.Study on the changes of main quality during rice storage[J].2018,43(03):122-125
[5]王好,王若兰,黄亚伟.稻谷黄变的检测技术研究[J].食品工业,2018,39(1):250-253WANG H,WANG R L,HUANG Y W.Study on detection technology of rice yellowing[J].Food Industry,2018,39(1):250-253
[6]毕文雅.闽北优质稻最佳储藏条件研究[D].郑州:河南工业大学,2017BI W Y.Study on the best storage conditions of high quality rice in northern Fujian[D].Zhengzhou:Henan University of Technology,2017
[7]蒋晓杰,周旭.稻谷水分对出糙率与整精米率的影响[J].粮食与饲料工业,2016(7):1-2JIANG X J,ZHOU X.Effect of rice moisture on roughness and whole milled rice rate[J].Food and Feed Industry,2016(7):1-2
[8]李亚军,钱锋,毛尔华.不同储藏条件下大米RVA糊化特性变化的研究[J].食品科技,2016,41(3):174-177LI Y J,QIAN F,MAO E H,.Study on the change of gelatinization characteristics of rice RVA under different storage conditions[J].2016,41(3):174-177
[9]刘肖丽,叶耀根,袁效培.不同储存条件对稻谷品质的影响[J].粮食问题研究,2015(6):32-35LIU X L,YE Y G,YUAN X P.Effects of Different Storage Conditions on Rice Quality[J].Food Research,2015(6):32-35
[10]周延智,谢茹.优质稻在常规储藏条件下储藏特性的研究[J].粮食加工,2015,40(6):32-33ZHOU Y Z,XIE R.Study on the storage characteristics of high quality rice under normal storage conditions[J].Food Processing,2015,40(6):32-33
[11]孙婷琳,熊宁,许卫国.优质稻在储藏期间糊化温度的研究[J].粮食储藏,2015,44(1):28-32SUN T L,XIONG N,XU W G.Study on gelatinization temperature of high quality rice during storage[J].Grain Storage,2015,44(1):28-32
[12]廖斌,张桂莲.水稻垩白的研究进展[J].作物研究,2015,29(1):77-83LIAO B,ZHANG G L.Research progress in rice chalkiness[J].Crop research,2015,29(1):77-83
[13]王琳.粳稻谷出米率与整精米率、出糙率相关性的研究[J].粮食与食品工业,2014,21(6):65-67WANG L.Study on the correlation between rice yield and whole milled rice rate and roughness rate in japonica rice[J].Food and Food Industry,2014,21(6):65-67
[14]Tananuwong K,Malila Y.Changes in physicochemical properties of organic hulled rice during storage under different conditions[J].Food Chemistry,2010,125(1):179-185
[15]刘中良,郑建利,杨俊.不同淀粉型甘薯品种全粉糊化特性的比较[J].上海交通大学学报(农业科学版),2014,32(2):42-47LIU Z L,ZHENG J L,YANG J.Comparison of the Whole Powder Paste Properties of Different Starch Sweet Potato Varieties[J].Journal of Shanghai Jiaotong University(Agricultural Science),2014,32(2):42-47
[16]冯永建,王双林,刘云花.稻谷储藏安全水分研究[J].粮食储藏,2013,42(6):38-41FENG Y J,WANG S L,LIU Y H.Study on safe moisture of rice storage[J].Grain storage,2013,42(6):38-41+45
[17]HUANG Y C,LAI H M.Characteristics of the starch fine structure and pasting properties of waxy rice during storage.[J].Food Chemistry,2014,432-439
[18]李彤,吴晓娟,吴伟.稻谷陈化影响稻米蒸煮食用品质研究进展[J].粮食与油脂,2013,26(8):1-4LI T,WU X J,WU W.Research progress in rice aging affecting rice cooking quality[J].Food&Beverage,2013,26(8):1-4
[19]刘严成,李素艳,郁伟.粳稻谷出米率与出糙率及整精米率关系探讨[J].粮食加工,2011,36(5):31-33LIU Y C,LI S Y,YU W.Discussion on the relationship be-tween rice yield and roughness and whole milled rice rate in japonica rice[J].Grain Processing,2011,36(5):31-33
[20]雷玲,孙辉,姜薇莉.稻谷在储藏中糊化特性变化的研究[J].粮油食品科技,2007(5):6-8Lei L,Sun H,Jiang W L.Study on the change of gelatinization characteristics of rice in storage[J].2007(5):6-8
[21]赵锡和,胡光华,李浩权,等.高水分稻谷常温储藏试验研究[J].粮油加工,2006(10):67-69ZHAO X H,HU G H,LI H Q,et al,.Experimental study on storage of high moisture rice at room temperature[J].Grain and Oil Processing,2006(10):67-69
[22]李晶波.浅谈稻谷在储藏过程中发热的预防及处理[J].农村实用科技信息,2012(5):27LI J B.Discussion on prevention and treatment of heat in rice during storage[J].Rural practical science and technology information,2012(5):27
[23]陈伊娜,祁正亚,凌育忠.优质籼稻保管探索[J].粮油仓储科技通讯,2010,26(06):51-53CHEN Y N,QI Z Y,LING Y Z.Exploration of high quality japonica rice storage[J].Grain and Oil Storage Technology Newsletter,2010,26(6):51-53.