CAJ | 학술논문

研究不同贮藏温度(-18、0、4、10、22℃)对黑龙江五常大米米饭品质的影响,测定米饭的水分、焓变、硬度、黏性和感官品质.结果表明:贮藏温度对米饭水分含量影响较小,贮藏期间水分含量变化不显著;贮藏温度和时间对米饭焓变、硬度和黏性影响较大,在0、4℃和10℃贮藏米饭,焓变和硬度持续增加,14d分别达最大值,黏性持续降低,14d达到最小值,在-18℃贮藏,米饭焓变及质构上升较慢,黏性缓慢降低,米饭感官品质变化较小;在22℃贮藏,焓变、硬度及黏性变化较小,但2d后已全部腐烂.因此,米饭较适宜的贮藏温度不宜高于-18℃,在0～4℃范围内米饭宜老化.
연구불동저장온도(-18、0、4、10、22℃)대흑룡강오상대미미반품질적영향,측정미반적수분、함변、경도、점성화감관품질.결과표명:저장온도대미반수분함량영향교소,저장기간수분함량변화불현저;저장온도화시간대미반함변、경도화점성영향교대,재0、4℃화10℃저장미반,함변화경도지속증가,14d분별체최대치,점성지속강저,14d체도최소치,재-18℃저장,미반함변급질구상승교만,점성완만강저,미반감관품질변화교소;재22℃저장,함변、경도급점성변화교소,단2d후이전부부란.인차,미반교괄의적저장온도불의고우-18℃,재0～4℃범위내미반의노화.
Cooked rice was prepared from Wuchang rice harvested from Heilongjiang province.The quality properties of cooked rice:moisture content,enthalpy change (△Hr),textural attributes and sensory quality were monitored at intervals of 1 day during 14 days of storage at different temperatures (-18,0,4,10℃ and 22℃).Results showed that storage temperature had little effect on the moisture content of cooked rice,which exhibited no significant change over the whole storage at the same temperature.However,both storage temperature and time significantly affected the enthalpy change,hardness and stickness of cooked rice.A continuous increase in enthalpy change and hardness was observed in cooked rice stored at 0,4 or 10 ℃ and a maxirmum value was obtained for both indexes on the 14~(th) day.The stickness continued to decrease with prolonged storage time and reached a minimum value on the 14~(th) day.Cooked rice stored at-18℃ exhibited slowly increased enthalpy change and hardness and slowly decreased stickness,whereas no significant change was observed in sensory quality.Storage at 22℃ led to little changes in the above three indexes,but after 2 days,cooked rice completely spoiled.Therefore,the optimum storage temperature for cooked rice was 0-4℃,and lower temperature(-18℃) can inhibit starch retrogradation.