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不同储藏温度及储藏时间对籼米品质变化研究

Study on the Quality Change of Indica Rice with Different Storage Temperature and Storage Time
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摘要 以安徽粮食批发交易市场有限公司现代粮食物流中心库储存的籼稻为原料,不同储藏年限的稻谷经过砻谷机制成糙米后用碾米机制成籼米,检测不同年份籼米的质量指标,测定脂肪酸值、蛋白质、品尝评分、直链淀粉等指标变化规律。 Indica rice with different storage years stored in Huifeng Food Reserve of Wuhu was used as raw material by using the mechanism of rice production,and rice milling machine.The quality indexes of rice in dif-ferent years were measured.Starch,tasting score and acidity indicator method were used to study the changes of fatty acid value,and to provide basis for studying the nutritional characteristics and performance of rice in differ-ent storage years.With the increase of storage time,the water and protein showed a gradual downward trend,while the fatty acid value showed a slow rise.
作者 谈军 曹川 马玉侠 TAN Jun;CAO Chuan;MA Yuxia(Anhui Modern Logistics Industrial Park,Hefei 230000,China;Anhui Food Engineering Vocational College,Hefei 230011,China;Suzhou Direct StockCo.Ltd of Central Reserve Grain,Suzhou 234000,Anhui,China)
出处 《粮食加工》 2019年第1期43-45,共3页 Grain Processing
关键词 稻谷 籼米 品质 储藏时间 rice indica rice quality storage time
作者简介 谈军,男,粮油质量高级检验师,主要从事粮油质量检验工作。
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