| 高CO2气调储藏对大米食用品质调控效应的研究 |
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| 引用本文： | 杨维巧,雷桂明,刘 霞,李喜宏.高CO2气调储藏对大米食用品质调控效应的研究[J].保鲜与加工,2012,12(1):20-22. |
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| 作者姓名： | 杨维巧 雷桂明 刘 霞 李喜宏 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 基金项目： | 国家自然科学基金资助项目（31000826） |
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| 摘 要： | 以W45号大米为试材,定量控制储藏环境中的O2和CO2浓度,研究10℃和30℃条件下,高浓度CO2储藏6个月对大米不溶性直链淀粉含量及蒸煮品质的影响。结果表明:在低温10℃、O2浓度8%条件下,高浓度CO2可有效抑制大米不溶性直链淀粉含量的增加,CO2浓度作用效果20%10%2%,其中20%CO2气调储藏大米的不溶性直链淀粉含量与初始值相比仅增加了9.39%,显著低于对照(不充气处理);在高温30℃、O2浓度8%条件下,高浓度CO2调控大米不溶性直链淀粉的效应不显著;在10℃、30℃温度储藏条件下,高CO2处理均可显著提高大米的蒸煮品质,抑制大米的加热吸水率,增加米汤可溶性固形物含量,CO2浓度越高效果越明显,其中20%CO2处理在10℃条件下加热吸水率比对照下降了12.71%,米汤可溶性固形物含量比对照增加了24.56%。
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| 关 键 词： | 大米 气调储藏 高CO浓度 不溶性直链淀粉 蒸煮品质 |
Effects of Controlled Atmospheres with High CO2 Concentrations on Eating Quality of Rice |
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| YANG Wei-qiao
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LEI Gui-ming
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LIU Xia
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LI Xi-hong.Effects of Controlled Atmospheres with High CO2 Concentrations on Eating Quality of Rice[J].Storage & Process,2012,12(1):20-22. |
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| Authors: | YANG Wei-qiao LEI Gui-ming LIU Xia LI Xi-hong |
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| Institution: | ( College of Food Science and Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China ) |
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| Abstract: | This paper investigated the effects of high CO2 atmosphere control condition on the insoluble amylase content and the quality of cooked rice. The sample named W45 from Tianjin was storaged at 10℃ and 30 ℃ separately for 6 months in gas-controlled chambers, which could quantitatively regulate the content of oxygen and carbon dioxide. The results showed that, under the condition of 10℃and 8% 02, high-concentration CO2 could inhibit the increasing of insoluble amylase of rice, the effect of CO2 concentration was 20% 〉 10% 〉 2%, and the insoluble amylase content of rice, which storaged at 20% CO2 atmosphere control condition, increased by 9.39% compared to the initial value, the control （uninflated treatment） increased by 15.01% compared to the initial value. Under the storage condition of 30 ℃and 8% O2, there was no remarkable influence when high CO2 atmosphere charging at storage on insoluble amylase content. At 10℃ and 30℃ temperature storage conditions, the high CO2 treatment could effectively improve the cooking quality of rice, inhibit the heat water absorption rate of rice, increase the soluble solids content of rice water, the higher CO2 concentration the more obvious effects, and under the storage condition of 20% CO2 and 10℃, the heat water absorption rate of rice decreased by l 2.71% compared to control, the soluble solids content of rice water increased by 24.56% compared to control. |
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| Keywords: | rice atmosphere control high CO2 concentration insoluble amylase cooking quality |
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