摘要
对13.5%、14.5%、15.5%、16.5%水分条件下储藏的糙米进行定期的RVA测定,糙米放入温度设定为25℃的恒温箱中储藏,储藏时间为6个月,每30d检测一次。结果表明:不同水分储藏样品的峰值粘度随着储藏时间延长不断增加,储藏水分越高,峰值粘度上升越快;水分、时间对峰值粘度影响极显著(p<0.01);峰值粘度与储藏时间、水分呈极显著二元线性关系。储藏样品的最低粘度随着储藏时间延长不断增加,水分含量越高最低粘度越高;水分、时间影响极显著;最低粘度与储藏时间、水分呈极显著二元线性关系。不同水分储藏样品的崩解值随着储藏时间延长变化不同;水分、时间影响显著性分别为0.029、0.000;回归方程显示,低水分储藏崩解值随着储藏时间延长而升高,高水分储藏崩解值与时间则成显著一元二次方程的关系。水分、时间对最终粘度影响显著性为0.000;最终粘度随时间、水分变化经曲线拟合呈显著二元线性关系,回归方程显著。储藏期间,糙米回生值随时间延长显著上升,储藏后期趋于下降;方差分析显示时间对回生值影响极显著,水分影响不显著,不同水分样品与储藏时间均呈极显著一元二次方程关系。含水率越高,糙米食味品质保持越好。
The brown rice quality properties of viscosity was studied to offer theoretical base for brown rice storage.The brown rice samples with 13.5%,14.5%,15.5%,16.5% moisture content were stored for 180d at 25℃.The viscosity was measured every month during the storage.The results indicated that the peak viscosity value increased with storage time changes.The high moisture content became,the high with the peak viscosity increased.The effect of storage time,moisture content on peak viscosity value were significant（p0.01）.The relationship of the storage time,moisture content and peak viscosity（Y）was Y=a＋bX1＋cX2.The hot viscosity value increased with storage time changed,the effect of storage time,moisture content on hot viscosity value were significant（p0.01）.The relationship of the storage time,moisture content and hot viscosity（Y）was Y=a＋bX1＋cX2.The breakdown value changed when the storage time prolonged.The effect of storage time and temperature on breakdown value was 0.000 and 0.029 separately.The relationship of the storage time（X）and breakdown value（samples at 16.5%,13.5%）（Y）was Y=a＋bX＋cX2 and Y=a＋bX.The final viscosity and setback value also changed with time changed.The effect of storage time and moisture content on final viscosity was significant（p0.01）.The relationship of the storage time,moisture content and final viscosity（Y）was Y=a＋bX1＋cX2.The effect of storage time on setback value was significant（p0.01）.The relationship of the storage time and setback value（Y）was Y=a＋bX＋cX2.High moisture content could maintain the brown rice taste.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第11期384-386,413,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划课题(2006BAD08B03-3)
关键词
水分
糊化特性
糙米
储藏
moisture content
pasting properties
brown rice
storage
