在不同的储存温度下,不同初始水分含量下,中国高品质印加大米的质量变化
Dongyi Zhu1, Tingting Wang1, Xiuying Liu1,2
1College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Frontiers in nutrition
|March 26, 2024
概括
在较低的温度和水分水平下储存高质量的大米显著减缓了老化. 这项关于印加大米的研究表明,控制这些因素可以保持脂质代谢,酶活性和感官质量,以便更好地储存谷物.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 收获后技术 收获后技术
背景情况:
- 高质量的印加大米种植在中国正在扩大.
- 了解这些大米品种的储存特性至关重要.
- 目前对高品质印加大米的长期储存知识有限.
研究的目的:
- 调查储存温度和水分含量对高品质印加大米 (西第1号) 质量的影响.
- 为了评估储存期间脂质代谢,酶活动,脂肪酸概况和感官属性的变化.
- 确定最佳的储存条件,以保持大米的质量.
主要方法:
- 在不同温度下 (15°C,20°C,25°C,30°C) 储存了360天的水分含量 (13.5%,14.5%,15.5%) 不同的米样本 (Xiadao No.1).
- 评估的参数包括脂肪酸含量,米含量,米硬度,总脂肪,非粉脂质,过氧化酶活性,催化酶活性和感官评分.
- 进行统计分析以确定变化的趋势和意义.
主要成果:
- 长时间储存导致脂肪酸价值,甲和硬度增加,而总脂肪,非粉脂质,酶活动和感觉评分下降.
- 更高的储存温度和水分含量加快了这些质量退化趋势.
- 酸含量通常随着储存时间的延长而下降.
- 在不利的条件下,脂肪酸值和感官评分的具体门在不利的条件下更快地达到.
结论:
- 降低储存温度和初始水分含量有效地抑制了优质大米的老化过程.
- 最佳的储存条件包括低温和低湿度,以保持大米的质量.
- 调查结果为粮食储存企业提供了宝贵的见解,以优化高质量大米的储存策略.
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