糯米粉储藏特性的研究

研究了糯米粉在20℃、25℃、30℃及35℃温度下,以真空、CO2气体封入、N2气体封入、自然空气封入4种包装(气体)条件下,储藏6个月,分析糯米粉储藏品质的变化情况。结果表明,储藏温度越高,糯米粉品质劣变越严重,60d为最佳储藏期限。在高温35℃条件下气调储藏组(真空、CO2气体封入、N2气体封入)较常规储藏(自然空气封入)对糯米粉储藏品质的劣变起到抑制作用,但不同气调储藏方式对糯米粉储藏品质影响的差异不明显。

Storage characteristic of glutinous rice flour

To study the change of glutinous rice flour quality, the glutinous rice flour were sealed by vacuum, CO2, N2 and air for six months at the temperature of 20℃, 25℃, 30℃ and 35℃, respectively. Result showed that the glutinous rice flour quality became worse as the storage temperature increased, and 60 d was the optimum storage period. At 35℃, the glutinous rice flour quality of the controlled atmosphere storage （vacuum, CO2, N2） group was better than the conventional storage （air） group. That is to say, the deterioration of glutinous rice flour quality was inhibited by controlled storage atmosphere, but the effect of different controlled atmosphere on glutinous rice flour quality was not obvious.