摘要
甜高粱茎秆的贮藏关系到加工延长榨期,以达到糖分的充分利用。为延长甜高粱茎秆的贮藏期并确定最长存放时间,以新高粱9号(T601)茎秆收割后采取井型去叶去穗、带叶去穗堆放2种不同储存方式进行储藏试验,并研究了秸秆贮存过程中糖分、水分、湿度和温度等因素的变化规律。结果表明:甜高粱茎杆去叶去穗的各种贮藏方式温湿度都低于带叶去穗的各种贮藏方式,这样可以有效的减少霉变情况的产生,有利于贮藏。茎秆总糖含量与水分有密切的关系,糖分随着失水而升高,一般进入冻结期糖分上升速度减慢,解冻后又开始升高。根据各储藏方式对于秸秆形状变化可以初步确定,带叶去穗的贮藏方式最佳贮藏时间为2个月,而去叶去穗的贮藏方式能有效的延长贮藏期到5个月。
The storage of sweet sorghum stalks is related to the processing of extending virgin period to achieve full utilization of sugar. In order to extend the storage period of sweet sorghum stalks and determine the maximum storage time, after the harvest of the stem of the new NO.9 sorghum （T601）, we take well-type both pill up leaves and eras and only pill up ears two different storage methods for storage test and study the variation factors of sugar, moisture, humidity and temperature during the straw storage. The results showed that： the temperature and humidity of the both pill up leaves and eras of sweet sorghum stalks with a variety of storage methods are lower than only pill up ears, which can effectively reduce the production of mold and conducive to storage. The sugar content in stems is closely related with water, the sugar content increase as the water loss. In general, the rate of increase of sugar content slows down during freeze, and began to increase after thawed. According to the various storage methods for the straws shape changes can be initially determined, the best storage time of the storage method of both pill up leaves and eras is two months, whereas the storage method of only pill up ears can effectively extend the storage period to five months.
出处
《食品科技》
CAS
北大核心
2012年第6期215-218,共4页
Food Science and Technology
基金
国家自然科学基金地区基金项目(31060036)
新疆维吾尔自治区自然科学基金项目(200821175,2010211B27)
关键词
温度
湿度
水分
总糖含量
temperature
humidity
moisture
total sugar content
