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 storage temperatures on the color and flavor quality of brown rice with high moisture content

    • 摘要: 偏高水分糙米(水分含量15.0%)在储藏过程中易受环境因素影响,为探究不同储藏温度对其色泽及食味品质的影响,将偏高水分糙米分别置于15、20、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等进行分析。结果表明:15℃储藏90 d的偏高水分糙米保持色泽亮黄,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仍保持74分,处于宜存范围(≥70分)。因此,粮储企业在15℃储藏90 d可使偏高水分糙米维持较好的品质,研究结果为偏高水分糙米的安全储藏提供理论支持。

       

      Abstract: Brown rice with high moisture content(with a moisture content of 15.0%) is susceptible to environmental factors during the storage process. In order to investigate the effects of different storage temperatures on the color and flavor quality of high-moisture brown rice, high-moisture brown rice was stored at 15, 20, and 25 ℃, respectively for 90 d, and its color, pasting characteristics, volatile flavor substances and taste score values were analyzed during the storage period. The results showed that the color of high-moisture brown rice stored at 15 ℃ for 90 d was bright yellow. Its pasting characteristics changed slowly and with a small amplitude during the storage period, which better maintained the cookability and softness of brown rice. After the storage ended, 36 kinds of volatile flavor compounds were detected, including aldehydes, alcohols, ketones compounds, etc., and the tasting score value still remained at 74 points after the storage ended, which was within the suitable storage range. Therefore, grain storage enterprise can maintain the better quality of high-moisture brown rice within 90 d of storage at 15 ℃. The results of this study provide theoretical support for the safe storage of high-moisture brown rice.

       

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