水分对优质稻储藏品质的影响

为改善优质稻储藏入库前含水量,本研究以不同水分梯度(11.5%、12.5%、13.5%、14.5%、15.5%、16.5%)的优质稻为研究对象,通过放入15、20℃进行模拟储藏。研究储藏过程中其整精米率、发芽率、发芽势、脂肪酸值、峰值黏度的变化情况。结果表明:准低温下储藏,含水量为12.5%～14.5%范围内整精米率较好,含水量为14.5%以下,其发芽率、发芽势较好,含水量为12.5%～15.5%都能保证脂肪酸值在较好水平,含水量对稻谷糊化特性影响较显著,含水量较低时峰值黏度较低,含水量升高峰值黏度逐渐升高;准低温以下温度储藏对优质稻整精米率、发芽率、发芽势影响不大,温度越高脂肪酸值、降落数值增加越快,RVA糊化特性受温度影响较大,温度高峰值黏度变化快。

Effect of moisture content on storage quality of high quality rice

In order to improve the water content before storage of high-quality rice, this study studied the excellent rice with different water gradients(11.5 %, 12.5 %, 13.5 %, 14.5 %, 15.5 %, 16.5 %) and put it into 15 °C and 20 °C for simulation storage. The changes of the whole grain yield, germination rate, germination potential, fatty acid value and peak viscosity in the storage process were studied. The results show that: the temperature below the quasi-low temperature storage, the water content of 12.5 % ~ 14.5 % range of fine rice rate is good, the water content is 14.5 % or less, its germination rate, germination potential is good, the water content of 12.5 % ~ 15.5 % Can ensure that the fat acid value is at a better level, The water content has a significant effect on the pasteurization characteristics of rice, the peak viscosity is low when the water content is low, and the peak viscosity of the water content increases gradually. The temperature storage below the quasi-low temperature has little effect on the yield, germination rate, and germination potential of high-quality rice. The higher the temperature, the faster the fatty acid value and the lower the landing value. The mashing characteristics of RVA are greatly affected by the temperature, and the temperature peak value viscosity changes quickly.