不同储藏温度对偏高水分糙米色泽及食味品质的影响

    Effect of different temperature on the quality of brown rice with high moisture content

    • 摘要: 旨在探讨不同储藏温度对偏高水分(水分含量为15.0%)糙米色泽及食味品质的影响。本研究将偏高水分糙米分别置于15℃、20℃和25℃条件下储藏90 d,对储藏期间其色泽、糊化特性、挥发性风味物质和品尝评分值等进行分析。试验结果表明:15℃储藏90 d的偏高水分糙米色泽亮黄,其糊化特性在储藏期间变化速率缓慢、幅度小,更好地的维持了糙米的蒸煮性和软糯口感;在储藏结束后检测到36种挥发性风味化合物,包括醛类化合物、醇类化合物、酮类化合物等,且在储藏结束后品尝评分值仍保持74分,处于宜存范围。因此,粮储企业在15℃储藏90 d内可使偏高水分糙米维持较好品质,研究结果为偏高水分糙米的安全储藏提供研究资料。

       

      Abstract: The purpose of this study was to investigate the effects of different storage temperatures on color and taste quality of brown rice with high moisture content (15.0%), and to provide research data for safe storage of brown rice with high moisture content. In this study, high moisture brown rice was stored at 15℃, 20℃ and 25℃ for 90 days, and its color, gelatinization properties, volatile flavor substances and taste score were analyzed during storage. The experimental results showed that high moisture brown rice stored at 15℃ for 90 days was bright yellow in color, and its gelatinization properties changed slowly and in a small range during storage. After storage, 36 kinds of volatile flavor compounds, including aldehydes, alcohols, ketones, etc. were detected, and the taste score remained 74 points after storage, which was in the suitable storage range. Therefore, grain storage enterprises can maintain good quality of brown rice with high moisture within 90 days of storage at 15℃.

       

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