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袁道骥,史韬琦,王月慧,丁文平,庄坤,黄雅琪,赵兆钧.水分对低温储藏优质稻品质的影响[J].中国粮油学报,2019,34(6):6-11

水分对低温储藏优质稻品质的影响

Effect of Moisture on Quality of Low Temperature Storage High Quality Rice

投稿时间：2018-09-14 修订日期：2018-12-26

DOI：

英文关键词:high quality rice, moisture, processing quality, temperature

基金项目:科技部国家重点研发计划项目(2016YFD0401005)；国家重点研发计划子课题(2016YFD0401005-3)

作者	单位	邮编
袁道骥	武汉轻工大学食品科学与工程学院	430023
史韬琦	武汉轻工大学食品科学与工程学院
王月慧^*	武汉轻工大学食品科学与工程学院	430023
丁文平	教育部大宗粮油精深加工重点实验室武汉轻工大学食品科学与工程学院
庄坤	武汉轻工大学食品科学与工程学院
黄雅琪	武汉轻工大学食品科学与工程学院
赵兆钧	武汉轻工大学食品科学与工程学院

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中文摘要:

为改善优质稻储藏入库前水分含量,本研究以不同水分梯度(11.5%、12.5%、13.5%、14.5%、15.5%、16.5%)的优质稻分别放入15℃和20℃进行模拟储藏。研究储藏过程中其出糙率、整精米率、黄粒米、垩白粒率、大米糊化特性以及大米品尝评分等加工品质变化情况。结果表明：水分含量为13.5%~14.5%范围内出糙率较好,水分含量为12.5%~14.5%范围内整精米率较好,水分含量小于15.5%黄粒米能较好的控制,垩白粒率与水分含量关系不大,优质稻储藏半年即达到最佳食用品质且偏高水分优质稻食用品质稍好,水分含量对稻谷糊化特性影响较显著,水分含量较低时峰值粘度较低,水分含量升高峰值粘度逐渐升高；准低温以下温度储藏优质稻,其出糙率、整精米率、黄粒米率、垩白粒率、米饭品尝评分与储藏温度无关,RVA糊化特性受温度影响较大,温度高峰值粘度变化快。

英文摘要:

In order to improve the moisture content of high-quality rice storage before storage, high-quality rice with different water gradients (11.5%, 12.5%, 13.5%, 14.5%, 15.5%, 16.5%) was placed in 15 °C and 20 °C for simulated storage. . The processing quality changes such as roughness, whole milled rice rate, yellow rice, chalky grain rate, rice gelatinization characteristics and rice taste score were studied during storage. The results show that the moisture content is better in the range of 13.5%~14.5%, the whole milled rice rate is better in the range of 12.5%~14.5%, and the moisture content is less than 15.5%. The ratio of white grain to water content is not significant. The quality of rice in the high-quality rice storage reaches the best food quality in half a year, and the quality of the high-quality rice is slightly better. The water content has a significant effect on the gelatinization characteristics of rice. The peak viscosity is lower when the moisture content is lower. Low, the moisture content increases, the peak viscosity gradually increases; the temperature below the quasi-low temperature storage high quality rice, its roughness rate, whole milled rice rate, yellow rice rate, chalk white grain rate, rice tasting score and storage temperature irrelevant, RVA gelatinization The characteristics are greatly affected by temperature, and the temperature peaks and the viscosity changes rapidly.

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