Effect of Different Stabilization Treatments on Storage Stability of Highland Barley Grain
In order to clarify the effects of different stabilization treatments on the storage characteristics of highland barley grains,untreated highland barley was used as the control,compared the changes in lipase activity,fatty acid value,peroxidation value and malondialdehyde value of highland barley grains treated by superheated steam,farinfrared and microwave during storage to clarify the differences in the effects of different stabilization treatments and determine the optimal method for stabilizing highland barley grains.The results showed that when superheated steam treatment condition is 190 ℃,70 s,the far-infrared treatment conditions were the surface fire and the bottom fire were both 150 ℃ and baked for 40 min,the microwave treatment conditions were 800 W and 150 s.Under this conditions,the lipase activity of highland barley grain decreased to a low level.During accelerated storage,the water content of control and stabilization treatments highland barley gradually increased in the first 30 days,and gradually decreased and tended to be balanced after 30 days,the lipase activity,fatty acid value,total number of colonies and the total number of molds all showed an increasing trend,and the fatty acid value of the control increased significantly(P＜0.05),and maintained a high lipase activity.The peroxide value of the control,far infrared,and microwave treated highland barley increased continuously during storage,while the superheated steam treatment remained relatively stable.The malondialdehyde content did not change significantly in the first 20 days(P＞0.05),and the malondialdehyde content of control began to increase rapidly after 20 days.The effect of superheated steam treatment on inhibiting lipase activity,fat oxidation and bacteria reduction of highland barley grains was relatively good,followed by far infrared and microwave.Therefore,superheated steam treatment(190 ℃,70 s)was determined to be an effective way to stabilize highland barley grains.This result provides a reference for improving the storage stability of highland barley grains.
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