食品科学

• 基础研究 • 上一篇    下一篇

温度动态变化对不同水分含量稻谷主要品质变化的影响

曹 俊1,蒋伟鑫1,刘 欣1,陈文若1,戴炳业2,董 文2,陈银基1,*   

  1. 1.南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏 南京 210023;
    2.中国农村技术开发中心,北京 100045
  • 出版日期:2016-09-15 发布日期:2016-09-22

Effects of Dynamic Temperature Changes on Main Quality Attributes of Paddy Rice with Different Moisture Contents

CAO Jun1, JIANG Weixin1, LIU Xin1, CHEN Wenruo1, DAI Bingye2, DONG Wen2, CHEN Yinji1,*   

  1. 1. Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University
    of Finance and Economics, Nanjing 210023, China; 2. China Rural Technology Development Center, Beijing 100045, China
  • Online:2016-09-15 Published:2016-09-22

摘要:

目的:研究低温(10 ℃左右波动)、中温(20 ℃左右波动)和高温(30 ℃左右波动)动态储运条件下稻谷的糊化特性、表面颜色以及直链淀粉含量的变化情况,为稻谷动态储运提供数据支持和理论依据。方法:将稻谷水分含量调节为14%、16%、18%、20%、22%,分别在低温(0 ℃左右波动)、中温(20 ℃左右波动)和高温(30 ℃左右波动)3 个温度条件下动态储运2 个月,每15 d进行一次品质测量。结果:稻谷的峰值黏度、热浆黏度、最终黏度、崩解值、色度a*值和b*值随着储运时间的延长呈上升趋势;色度L*值随着储运时间的延长则呈下降趋势;回生值随着储运时间的延长先增加后降低或平缓;直链淀粉含量随储运时间的延长基本不发生明显变化,仅在高温后期有所降低。初始水分含量对峰值黏度、热浆黏度、色度a*值和b*值影响显著(P<0.05);对最终黏度和色度L*值影响显著(P<0.01,P<0.05);对崩解值和回生值影响不显著。温度对峰值黏度、最终黏度、崩解值、回生值和色度a*值影响显著(P<0.01,P<0.05);对热浆黏度影响显著(P<0.05);对色度L*值和a*值影响不显著。峰值黏度与稻谷回生值呈显著正相关(r = 0.571,P<0.01),回生现象越明显,稻谷的食用品质越差,直链淀粉含量与糊化特性各指标都呈极显著负相关(P<0.01)。结论:低温可以降低高水分稻谷品质的变化;温度动态变化的长时间运输过程中(30 d以内)稻谷初始水分含量应严格控制在16%以下。

 

关键词: 高水分, 稻谷, 糊化特性, 色度, 直链淀粉

Abstract:

The objective of this study was to explore the changes in pasting properties, surface color and amylose content
of paddy rice with different moisture contents during simulated transportation at low, middle and high temperatures (which
fluctuated around 10, 20 and 30 ℃ , respectively and consequently to provide data support and theoretical basis for the
storage and transportation of paddy rice. For this purpose, newly harvested samples of paddy rice were adjusted to 14%,
16%, 18%, 20% and 22% moisture levels and thereafter stored at the above three temperatures for the measurement of
quality traits every 15 days for up to 2 months. Peak viscosity, hot paste viscosity, final viscosity, breakdown, and color
parameters a* and b* of paddy rice rose with prolonged storage time, whereas color parameter L* decreased. In addition,
setback increased firstly and then decreased to remain stable. Amylose content did not change significantly, except for a
decreasing pattern at the late stage of storage at high temperature. Peak viscosity, hot paste viscosity, and color parameters
a* and b* were affected significantly by initial moisture content (P < 0.05), and it also had a significant effect on final
viscosity and color parameter L* (P < 0.01, P < 0.05) but did not significantly influence breakdown or setback. Peak
viscosity, final viscosity, breakdown and setback and color parameter a* (P < 0.01, P < 0.05) as well as hot paste viscosity
(P < 0.05) were significantly impacted by storage temperature, while it had no significant influence color parameters L* or a*.
Moreover, peak viscosity and setback were positively correlated with each other. The more obvious the setback phenomenon
was, the poorer the eating quality of rice was. Amylose content was negatively correlated with each of the pasting properties
(P < 0.01) Therefore, low temperature can decrease the quality changes of high-moisture paddy rice. The initial moisture
content of paddy rice should be strictly controlled at 16% or a lower level for long-time (30 d) transportation due to dynamic
variations of temperature and humidity.

Key words: high moisture, paddy rice, pasting properties, surface color, amylose

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