粮油食品科技

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储藏粳米垩白变化规律分析研究
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Research on variation of chalkiness of japonica rice after storage
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    摘要:

    为了比较不同储存条件对成品大米垩白程度的影响,以“辽星”粳稻大米为样品,设定10、15、20、25℃以及常温条件等五个温度进行控温、湿度储存实验。经过6个月储存,在所有储存温度条件下,垩白粒率和垩白度均呈上升趋势,且温度越高,上升幅度越大;低温条件下,垩白粒率和垩白度的增加幅度较小。25℃条件下变化明显,垩白粒率由6.1%上升到22.6%,垩白度由2.2%上升到5.7%。粳稻大米的垩白粒率和垩白度与储藏时间呈现显著的相关性。

    Abstract:

    The effects of different storage conditions on milled rice chalkiness were compared. The sample Japonica rice Liao Xing was stored at 5 different temperature levels, 10℃, 15℃, 20℃, 25℃ and room temperature, respectively. The results showed that in all of the tests the chalky rice rate and chalkiness degree were all in the trend of increase after 6 months. As the storage temperature increased, the value of chalky rice rate and chalkiness degree increased faster, while the increasing extent less at lower temperature. At 25℃,chalky rice rate changed obviously from 6.1% to 22.6%,chalkiness degree from 2.2% to 5.7%. The results indicated that chalky rice rate and chalkiness degree were significant correlation with storage time.

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丁 秋,贾 然,费明怡,赵会义,曹 阳.储藏粳米垩白变化规律分析研究[J].粮油食品科技,2016,24(4):99-101.

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  • 在线发布日期: 2016-07-28
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