期刊论文

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

中文

中国粮油学报

1003-0174

2019

34

6

6-11

10.3969/j.issn.1003-0174.2019.06.003

国家重点研发计划(2016YFD0401005).

本校为第一机构

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及蒸煮品质变化情况.结果表明:含水量为13.5% ~ 14.5%范围内出糙率较好,含水量为12.5% ~ 14.5%范围内整精米率较好,含水量小于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,含水量对稻谷糊化特性影响较显著,含水量较低时峰值粘度较低,含水量升高峰值粘度逐渐升高;准低温以下温度储藏优...

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%, and 16.5%) was placed in 15 ℃ and 20 ℃ 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 showed that the moisture content could be better in range 13.5%~14.5%, and the whole milled rice rate was bette...