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中国农学通报 ›› 2021, Vol. 37 ›› Issue (28): 121-127.doi: 10.11924/j.issn.1000-6850.casb2020-0741

所属专题: 水稻

• 食品·营养·检测·安全 • 上一篇    下一篇

人工加速老化对稻谷碾米品质、蒸煮品质和储藏品质的影响

苗雪雪(), 刘泽民(), 陶曙华, 余亚莹, 黄伟东, 周昆, 阳标仁   

  1. 湖南省农业科学院水稻研究所/农业部长江中下游籼稻遗传育种重点实验室,长沙 410125
  • 收稿日期:2020-12-02 修回日期:2021-07-13 出版日期:2021-10-05 发布日期:2021-10-28
  • 通讯作者: 刘泽民
  • 作者简介:苗雪雪,女,1989年出生,河南安阳人,助理研究员,硕士,研究方向为食品安全。通信地址:410125 湖南省长沙市芙蓉区马坡岭湖南省农科院实验大楼,Tel:0731-84693507,E-mail: miaoxuexue410@163.com
  • 基金资助:
    湖南省农业科技创新资金项目“粮食加工及保鲜储藏技术研究与中试”(2019JG02);湖南省自然科学基金“低温贮藏20年的水稻种子活力及化学成分变化特性”(2018JJ3304)

Effects of Artificial Accelerated Aging on Milling, Cooking and Storage Quality of Paddy Rice

Miao Xuexue(), Liu Zemin(), Tao Shuhua, Yu Yaying, Huang Weidong, Zhou Kun, Yang Biaoren   

  1. Hunan Rice Research Institute, Hunan Academy of Agricultural Sciences/ Key Laboratory of Indica Rice Genetics and Breeding in the Middle and Lower Reaches of the Yangtze River Valley, Ministry of Agriculture, Changsha 410125
  • Received:2020-12-02 Revised:2021-07-13 Online:2021-10-05 Published:2021-10-28
  • Contact: Liu Zemin

摘要:

为了解不同品种稻谷在储藏过程中碾米品质、食用蒸煮品质和储藏品质的变化,采用高温高湿人工加速老化法,对3个优质稻品种和3个杂交稻品种在100%相对湿度和40℃条件下分别处理0、1、3、5、7天。结果显示,随着老化时间的延长,不同品种稻谷的脂肪酸值含量均明显升高,但优质稻上升幅度明显大于杂交稻。稻谷糙米率、蛋白质总量和胶稠度的变化不大,优质稻的直链淀粉含量有所升高,所有稻谷的整精米率经老化处理后都有所降低,试验结果在一定程度上反映出不同储藏时间稻谷的安全性和品质的差异。稻谷在真空包装下品质变化速度小于网袋包装条件,说明真空包装可以适当延缓稻谷的陈化。研究结果可为今后稻谷耐储藏实践中延缓稻谷陈化和品质劣变提供技术参考。

关键词: 水稻, 人工老化, 品质, 陈化变质, 贮藏

Abstract:

Artificial accelerated aging with high temperature and high humidity was applied in this paper to explore the changes in milling, cooking and storage quality of different paddy rice varieties during storage. Three high-quality rice varieties and three hybrid rice varieties were used as materials to be stored at 100% relative humidity and 40℃ for 0, 1, 3, 5 and 7 d, respectively. The results showed that fatty acid value of rice were sensitive to the aging process and exhibited very obvious changes, but the increase in high-quality rice was significantly greater than that of hybrid rice. There was no significant difference in brown rice percentage, protein content and gel consistency during the process of accelerated aging. The amylose content of high-quality rice had an upward trend, and the head rice percentage of paddy rice had been reduced after aging treatment. The quality change of rice under vacuum packaging was less than that of mesh bag packaging, which showed that vacuum packaging could appropriately delay the aging of rice. This study provides a theoretical basis for delaying paddy aging during storage.

Key words: rice, artificial accelerated aging, quality, aging metamorphism, storage

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