储藏温度对糙米糊化特性的影响
Effects of Storage Temperature on Pasting Properties of Brown Rice
朱立树 1叶向阳 1江洋1
作者信息
- 1. 杭州富义仓米业有限公司,浙江杭州 311199
- 折叠
摘要
[目的]研究储藏温度对糙米糊化特性的影响.[方法]采用快速黏度仪测定糙米在15、25和35 ℃ 3个温度条件下储存180 d期间的糊化特性.[结果]随着储藏时间的延长,糙米的峰值黏度、最低黏度等糊化特性指标都呈上升的趋势,温度越高变化差异越显著.糙米在不同储藏温度下的回生值随时间延长也显示出差异,15 ℃储藏条件下,糙米的糊化特性变化较小,因而低温储藏应作为糙米储藏的最佳条件.[结论]该研究可为糙米的安全储藏提供一定的理论依据.
Abstract
[Objective] The effects of storage temperature on pasting characteristics of brown rice were studied.[Method] Using rapid viscosity meter to determine pasting properties of brown rice under different storage temperature (15,25 and 35 ℃) for 180 d.[Result] With the prolongation of storage time,the peak viscosity and the lowest viscosity of brown rice showed an upward trend,and the higher the temperature,the more significant the difference was.The retrogradation value of brown rice at different storage temperatures also changed with time.Under the storage temperature of 15 ℃,the gelatinization characteristics of brown rice had smaller change,so low temperature should be the best condition for the storage of brown rice.[Conclusion] This paper provides a theoretical basis for the storage quality control of brown rice.
关键词
糙米/温度/储藏Key words
Brown rice/Temperature/Storage引用本文复制引用
基金项目
杭州市科技计划课题(20150432B59)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据