CAJ | 학술논문

以2013年产武运粳24号大米为试验样品，在30℃的储藏环境下研究其还原糖、微观结构变化，并结合质构特性评价该品种大米的储藏品质，比较编织袋、自然密闭和抽真空3种包装方式对大米储藏品质的影响。结果表明：自然密闭储藏及抽真空储藏的大米还原糖含量随储藏时间的延长缓慢增加，编织袋包装的大米还原糖含量呈先上升后下降的趋势。3种包装方式储藏的大米其蒸煮米饭的黏硬度比、弹性皆随储藏时间延长而下降，硬度呈先上升后下降的趋势，编织袋包装的大米变化最为明显。储藏150 d后，大米胚乳细胞内断面增多，细胞间断面减少，多面体片状结构和辐射状细胞层次变得模糊，复粒崩解，暴露出内部的小淀粉颗粒，结构变得松散、无序。因此，抽真空储藏是保鲜大米的最佳手段，在节约成本前提下，可考虑使用复合袋包装材料对大米进行自然密闭储藏包装。
이2013년산무운갱24호대미위시험양품，재30℃적저장배경하연구기환원당、미관결구변화，병결합질구특성평개해품충대미적저장품질，비교편직대、자연밀폐화추진공3충포장방식대대미저장품질적영향。결과표명：자연밀폐저장급추진공저장적대미환원당함량수저장시간적연장완만증가，편직대포장적대미환원당함량정선상승후하강적추세。3충포장방식저장적대미기증자미반적점경도비、탄성개수저장시간연장이하강，경도정선상승후하강적추세，편직대포장적대미변화최위명현。저장150 d후，대미배유세포내단면증다，세포간단면감소，다면체편상결구화복사상세포층차변득모호，복립붕해，폭로출내부적소정분과립，결구변득송산、무서。인차，추진공저장시보선대미적최가수단，재절약성본전제하，가고필사용복합대포장재료대대미진행자연밀폐저장포장。
This paper was established to measure the changes of rice quality in the processing of storage.The Wuyunjing 24#purchased in 2013 was chosen as the sample in the experiment.Reducing sugar content and microstructure changes were analyzedaccordingly in the temperature of 30℃during rice storage.In the meantime,the quality of the sample was evaluated accordingto the 2 indicators and the texture properties of rice.3 packing methods (woven bag packaged,airtight packaged andvacuum packaged)were applied to investigate their effects on the quality of stored rice.The results showed that:the reducingsugar content of stored rice increased slowly with time extended in naturally confined hypoxia and vacuum storage;while an upwardtrend was found at first and then downward trend occurred in the reducing sugar content of stored rice with woven bagspackaged and storage time extended.For all the samples,the ratio of sticky and springiness length of cooking rice decreasedwhile its hardness increased first and reduced afterwards in the extension of storage time.Besides,significant changes were observedin the woven bag packed rice.After 150 days of storage,increasing cross sections in the endosperm cell of the sampleswere obtained.What’s more,surface of discontinuity reduced between cells,polyhedral sheet structure and the radiant hierarchicalstructure in the cell became vague and indistinct.At the same time,the broken compound starch granules were developed,resulting in the exposing of small sized starch granules.Thus,looseness and disorder of the structure turned out in theend.Given the result,vacuum packaged storage is considered as the best way to keep rice fresh.In addition,composite materialscan be used in airtight package for rice to store in order to achieve cost saving.