CAJ | 학술논문

为了提高大米的品质，使大米能够有更长的保质期，本文研究了不同储藏温度、不同气调包装方式对储藏阻隔性包装材料的大米品质的影响。以水分、脂肪酸值和还原糖含量为指标，考察了小包装大米在不同储藏温度和气调包装方式下储藏相应时间后各指标的变化，其中采用低温、复合阻隔性材料充二氧化碳包装最能有效的保持大米的组织结构，较好的延缓大米的品质劣变。
위료제고대미적품질，사대미능구유경장적보질기，본문연구료불동저장온도、불동기조포장방식대저장조격성포장재료적대미품질적영향。이수분、지방산치화환원당함량위지표，고찰료소포장대미재불동저장온도화기조포장방식하저장상응시간후각지표적변화，기중채용저온、복합조격성재료충이양화탄포장최능유효적보지대미적조직결구，교호적연완대미적품질렬변。
For improving quality of rice and extending shelf lifeof rice, influence of stored rice quality with barrier property of packaging materials on different storage temperatures and gas packing methods were studied.Taking water content, fatty acid value and reducing sugar content as indexes, changes of small package of riceunder different storage temperatures and adjustable packing storage corresponding time were investigated.Results showed that low temperature, carbon dioxide composite barrier property material filling packaging most could effective to keep organization structure of rice and have good slow deterioration of rice quality.