| 张岭,李永富,史锋,黄金荣,王莉,罗小虎,陈正行.高温流化糙米储藏稳定性的研究[J].中国粮油学报,2019,34(4):7-12 |
| 高温流化糙米储藏稳定性的研究 |
| Study on Storage Stability of High-Temperature Air Fluidized Brown Rice |
| 投稿时间：2018-07-13 修订日期：2018-11-06 |
| DOI： |
| 中文关键词: 高温流化 糙米 储藏稳定性 不同包装方法 |
| 英文关键词:high-temperature air fluidization, brown rice, storage stability, different packaging methods |
| 基金项目:国家十三五重点研发计划（2017YFD0401103） |
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| 摘要点击次数: 798 |
| 全文下载次数: 280 |
| 中文摘要: |
| 高温流化处理改善了糙米的食用品质，但其皮层的完整性受损，导致高温环境下糙米储藏稳定性大幅下降，而过短的货架期制约糙米产品的流通。为了改善高温流化糙米（TBR）储藏稳定性，本实验在高温条件下，研究了真空、气调、抗坏血酸、吸氧剂、乙醇浸泡对TBR储藏稳定性的影响。结果表明，各组糙米样品在储藏期间的脂肪酸值（FFA）、己醛均呈上升趋势，其中采用乙醇浸泡和吸氧剂包装可分别延缓FFA和己醛的上升速率。与其他处理方式相比，乙醇浸泡结合吸氧剂的包装方式能将TBR的FAA和己醛同时控制在适宜储藏范围内，并维持良好的感官品质，有效解决了夏季高温条件下TBR储藏品质快速下降问题，为糙米产品的消费推广提供了技术保障。 |
| 英文摘要: |
| Although the high-temperature air fluidization can significantly improve the edible quality of brown rice, the storage stability of brown rice at high temperatures dropped due to the broken rice cortex after high-temperature air fluidization, which cause a short shelf life and restricted the circulation of brown rice. In order to improve the storage stability of high-temperature air fluidized brown rice (TBR) at high temperature(55℃), vacuum, modified atmosphere, ascorbic acid, oxygen absorbers and ethanol were used to soak TBR and the effects of them were compared．Results suggested that the fatty acid value and n-hexanal content of all samples increased continuously during storage. Ethanol soaking and oxygen absorber packaging could respectively retarded the increase rate of FFA and n-hexanal. Compared with other stabilization technologies, ethanol soaking combined with oxygen packaging could control the FFA and n-hexanal of TBR in suitable range and maintain sensory quality during storage. This technologies effectively inhibits the rapid decline of TBR storage quality under high temperature conditions, and provides technical support for the promotion of brown rice products. |
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