低温条件下糙米储藏品质和微观结构变化的研究

Study on the Storage Quality and Microstructural Changes of Brown Rice under Low-Temperature Conditions

张江南 ¹李瑞敏 ²渠琛玲 ³张忠杰 ²尹君¹

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作者信息

1. 河南工业大学粮食和物资储备学院,河南郑州 450001;国家粮食和物资储备局科学研究院粮食储运研究所,北京 100037
2. 国家粮食和物资储备局科学研究院粮食储运研究所,北京 100037
3. 河南工业大学粮食和物资储备学院,河南郑州 450001
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摘要

以3种不同初始含水量(13.5%、15.5%、17.9%)的糙米为研究对象,在低温15℃储藏下,对比10%O2+90%N2气调组和空气自然密封组,研究低温条件下不同含水量糙米储藏品质和微观结构的变化.结果表明:低温15℃储存的糙米,含水量越高,则脂肪酸值越大,发芽率越低,食味值越小,微观结构越差;低温气调储藏能延缓糙米脂肪酸值的上升和发芽率的降低,在一定程度上可保持糙米的品质,可为糙米保质保鲜储藏提供新方案.

Abstract

The changes in storage quality and microstructure of brown rice with different moisture contents were investigated under low-temperature conditions.Three types of brown rice with different initial moisture contents of 13.5%,15.5%,and 17.9%were studied under two storage conditions:10%O2+90%N2 controlled atmosphere storage and air-natural sealing storage at 15℃.The results showed that,at 15℃,higher initial moisture content led to greater fatty acid values,lower germination rates,lower flavor values,and poorer microstructure in brown rice.Low-temperature controlled atmosphere storage delayed the increase in fatty acid values and the reduction in germination rates,thereby maintaining the quality of brown rice to some extent.This study provides a potential solution for the quality preservation and freshness storage of brown rice.

关键词

糙米/低温储藏/气调储藏/初始含水量/品质/微观结构

Key words

brown rice/low temperature storage/air-conditioned storage/initial moisture content/quality/microstructure

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出版年

2025

粮油食品科技

国家粮食局科学研究院

粮油食品科技

北大核心

影响因子：0.684

ISSN：1007-7561

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