摘要
研究挤压营养强化米的营养成分的贮藏稳定性。以实验室自制的挤压营养强化米为原料,研究其在不同的包装方式及不同的贮藏环境下各营养成分的变化情况。结果表明:不同的包装方式和不同的贮藏环境对挤压营养强化米的营养成分均有不同程度的影响,4℃、罐装贮藏条件是挤压营养强化米的最佳贮藏条件,在此条件下将挤压营养强化米贮藏180d,其VC和VD3的保存率可达80%以上,VB的保存率可达95%以上,酸价在1.0mg/g以下,水分含量在8%以下。
Vitamin-fortified extruded rice grains were packed in different packages and stored in different storage conditions,and the changes of vitamins,moisture content and acid value during storage were determined.Results showed that packages and storage conditions had effects on the changes of above indices in the rice during storage.The optimal storage conditions are that the vitamin-fortified extruded rice grains are stored at 4 ℃ in tinplate can.More than 80% of VC and VD3,95% of VB in the rice remained after stored under the optimal conditions for 180 d,with the acid value below 1.0 mg/g and the water contents below 8%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第10期283-287,共5页
Food Science
基金
西南大学博士基金项目(swu110012)
西南大学发展基金项目(swuf2007022)
关键词
挤压营养强化米
营养成分
贮藏环境
贮藏稳定性
vitamin-fortified extruded rice grain
nutrients
storage conditions
storage stability
