氮气气调解封后籼稻品质变化规律研究

    Study on the change rule of indica rice quality after nitrogen gas modified atmosphere sealing and unsealing

    • 摘要: 为探究氮气气调解封后籼稻在不同温度条件下储藏的品质变化,采用99% N2将籼稻气调包装后于25℃下储藏180 d后解封,分别将样品转移到低温(15℃)、常温(25℃)和高温(35℃)条件下继续储藏180 d,定期取样并对籼稻的理化品质、加工品质、淀粉微观结构、蒸煮品质及质构特性进行测定与分析。结果表明:气调解封后的180 d内,3种温度条件下稻谷的脂肪酸值、直链淀粉含量、吸水率、膨胀率、米饭的硬度和咀嚼性均呈上升趋势,水分含量、过氧化物酶(POD)活性、出糙率、整精米率、米汤pH值、米饭的黏性和弹性均呈下降趋势;15℃储藏的稻谷除直链淀粉含量和吸水率外,其余指标均优于25℃和35℃条件下的且稻谷籽粒结构保持相对致密完整;相关性分析结果显示稻谷的储藏温度与水分、POD活性、出糙率、整精米率和米饭的弹性均呈显著负相关,相关系数绝对值在0.51及以上;稻谷的储藏温度与脂肪酸值、米饭的硬度和黏性均呈显著正相关,相关系数在0.54及以上。氮气气调解封后,低温条件下储藏可通过延缓籼稻生化指标的变化减缓其品质劣变,研究结果为籼稻气调解封后的科学储藏提供理论依据。

       

      Abstract: To investigate the quality changes of indica rice stored under different temperature conditions after nitrogen modified atmosphere sealing and unsealing, the indica rice was packaged under 99% N2 and stored at 25 ℃ for 180 days before unsealing. Subsequently, the samples were transferred to low temperature (15 ℃), room temperature (25 ℃), and high temperature (35 ℃) conditions for an additional 180 days of storage. The physicochemical quality, processing quality, microscopic structure of endosperm, cooking quality, and textural characteristics of indica rice were measured and analyzed. The results showed that during 180 days after nitrogen modified atmosphere unsealing, the fatty acid value, amylose content, water absorption capacity, swelling rate, hardness, and chewiness of cooked rice increased under all three temperature conditions. Conversely, moisture content, peroxidase (POD) activity, brown rice rate, head rice rate, pH value of rice soup, adhesiveness, and elasticity of rice all showed a decreasing trend. Except for amylose content and water absorption rate of rice stored at 15 ℃, the other indexes were better than those stored at 25 ℃ and 35 ℃, with the grain structure remaining relatively dense and complete. Correlation analysis revealed that the storage temperature of rice had a significant negative correlation with moisture content, POD activity, brown rice rate, head rice rate, and elasticity of rice, with the absolute correlation coefficient of 0.51 and above. The storage temperature of rice showed a significant positive correlation with fatty acid value, hardness, and adhesiveness of rice, with correlation coefficient of 0.54 and above. After nitrogen modified atmosphere unsealing, low temperature storage could slow down the quality deterioration of indica rice by delaying changes in biochemical indexes. The research results provide a theoretical basis for the scientific storage of indica rice after nitrogen modified atmosphere unsealing.

       

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