摘要
将水分含量为12%、14%、16%的苦荞麦,分别进行常规包装、真空包装后在10℃、常温(25～30℃)、40℃的条件下储藏80d,每20d测定一次苦荞麦的色度,研究苦荞麦在不同储藏条件下色度的变化规律。结果表明:储藏温度和荞麦水分含量对荞麦色度的变化影响较大,而储藏时间和包装条件对色度变化的影响不明显。在储藏温度为40℃、苦荞麦水分含量为16%时,储存20d后苦荞麦的颜色变化最明显,△L*值降低达14%,△a*值增大达19%,荞麦米失去原有的淡绿色,向红褐色变化。苦荞麦在干燥(水分为12%)、低温环境条件下储藏,有利于苦荞麦原色度的保持。
Bitter buckwheat at different moisture content of 12%, 14%, 16%, different storage conditions in the change of color is researched, measured every 20 days at the condition of 40 ℃, storage 80 days, respectively conventional packaging, vacuum packaging after 10 ℃, at room temperature （25-30 ℃）. The results showed that the storage temperature and moisture content have a greater impact on the change of color on Buckwheat, packaging, storage time and conditions are not obvious. Buckwheat lose light green, mahogany to change, △L^＊ value decreased by 14%,△a^＊ values increased by 19%, the color of buckwheat greatest change at the condition of temperature of 40 ℃, moisture content of 16%, storage for 20 days. dryness and Low temperature environment conditions are good for maintaining the color of bitter buckwheat.
出处
《食品科技》
CAS
北大核心
2008年第8期228-232,共5页
Food Science and Technology
关键词
苦荞麦
色度
储藏
bitter buckwheat
color
storage
