不同储存条件对成品大米品质变化的影响
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摘要
[目的]研究不同储存条件对成品大米品质变化的影响,为成品粮储存提供科学的理论依据。[方法]选用中作稻2号和隆粳968为试验品种,在常温储存和低温储存条件下分别测定2种大米中的水分、脂肪酸、蛋白质和直链淀粉含量,分析大米品质变化的影响因素及相互关系。[结果]常温储存下大米受冬春季节低温、低湿的影响,失水严重,5—8月随着外界环境温度的升高,大米的水分含量不断增加,呈现明显的吸水过程,容易滋生霉菌。低温储存下2种大米的水分含量降低较为缓慢,且总体降低幅度不大,保水储存效果明显。大米中脂肪酸含量在4月急剧增加,随着外界气温的升高,大米发霉严重。储存期间大米中蛋白质和直链淀粉含量的变化不明显。[结论]成品大米在储存期间要利用自然低温,同时控制好湿度,在高温季节要通过机械制冷等途径控制好储存环境的温度,达到保水保质的效果。
[Objective]To study the effects of different storage conditions on the quality changes of white rice and provide scientific theoretical basis for the storage of finished grains. [Method]Zhongzuo No.2 and Longjing 968 were selected as test varieties,water content, fatty acid content,protein content and amylose content in two cultivars of rice were determined under room temperature storage conditions and low temperature storage conditions. The influencing factors of rice's quality change and their relationship were analyzed. [Result] Rice stored at room temperature was affected by low temperature and low humidity in winter and spring, water loss was serious. From May to August, with the increase of ambient temperature, the water content in white rice continuously increased, showing an obvious process of water absorption. In this process, mold easily grew. Under low temperature storage conditions, the water content of white rice decreased slowly, the overall reduction was modest, water storage effect was obvious. The content of fatty acids in white rice increased sharply in April, the rice got badly molded as the outside temperature rose. Protein and amylose contents in white rice had no obvious change during the storage process.[Conclusion] White rice should be stored at natural low temperatures, and the humidity should be controlled. During the high-temperature season, the temperature of the storage environment should be controlled by using mechanical refrigeration and other means to achieve the water-saving and quality-keeping effects.
[Objective]To study the effects of different storage conditions on the quality changes of white rice and provide scientific theoretical basis for the storage of finished grains. [Method]Zhongzuo No.2 and Longjing 968 were selected as test varieties,water content, fatty acid content,protein content and amylose content in two cultivars of rice were determined under room temperature storage conditions and low temperature storage conditions. The influencing factors of rice's quality change and their relationship were analyzed. [Result] Rice stored at room temperature was affected by low temperature and low humidity in winter and spring, water loss was serious. From May to August, with the increase of ambient temperature, the water content in white rice continuously increased, showing an obvious process of water absorption. In this process, mold easily grew. Under low temperature storage conditions, the water content of white rice decreased slowly, the overall reduction was modest, water storage effect was obvious. The content of fatty acids in white rice increased sharply in April, the rice got badly molded as the outside temperature rose. Protein and amylose contents in white rice had no obvious change during the storage process.[Conclusion] White rice should be stored at natural low temperatures, and the humidity should be controlled. During the high-temperature season, the temperature of the storage environment should be controlled by using mechanical refrigeration and other means to achieve the water-saving and quality-keeping effects.
引文
[1] 苗靖子.淮南市地方储备粮存储模式及优化对策研究[D].武汉:武汉轻工大学,2016.
[2] 杨羽宇.我国粮食储备管理制度建设研究[D].成都:西安财经大学,2014.
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[4] 罗俊明,曹明威,罗悉达.浅谈粮食仓储管理现状及科学保粮发展趋势[J].科技经济导刊,2016(34):264.
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[8] 熊宁,刘坚,袁建,等.大米直链淀粉含量的测定:GB/T 15683—2008[S].北京:中国标准出版社,2009.
[9] 李征.粮食主产区地方国有粮企现状与收储网点布局初探[J].理论建设,2014(1):73-75,112.
[10] 黄俊.粮食企业管理中存储决策的分析与运用[J].边疆经济与文化,2009(1):27-28.
[11] 袁育芬,卫萍,高兰.我国储备粮食合理存储量之探讨[J].粮食流通技术,2005(4):1-3.
[2] 杨羽宇.我国粮食储备管理制度建设研究[D].成都:西安财经大学,2014.
[3] 赵学梅.粮食储藏损耗及其应对措施[J].农民致富之友,2018(7):241.
[4] 罗俊明,曹明威,罗悉达.浅谈粮食仓储管理现状及科学保粮发展趋势[J].科技经济导刊,2016(34):264.
[5] 刘小敏,杨林,尹成华,等.谷物及谷物制品水分的测定常规法:GB/T 21305—2007[S].北京:中国标准出版社,2008.
[6] 杜政,唐瑞明,龙伶俐,等.稻谷储存品质判定规则:GB/T 20569—2006[S].北京:中国标准出版社,2006.
[7] 中华人民共和国卫生部.食品中蛋白质的测定:GB 5009.5—2010[S].北京:中国标准出版社,2010.
[8] 熊宁,刘坚,袁建,等.大米直链淀粉含量的测定:GB/T 15683—2008[S].北京:中国标准出版社,2009.
[9] 李征.粮食主产区地方国有粮企现状与收储网点布局初探[J].理论建设,2014(1):73-75,112.
[10] 黄俊.粮食企业管理中存储决策的分析与运用[J].边疆经济与文化,2009(1):27-28.
[11] 袁育芬,卫萍,高兰.我国储备粮食合理存储量之探讨[J].粮食流通技术,2005(4):1-3.