万志华,张永林,宋少云,王旺平.包装方式对留胚米品质的影响[J].包装工程,2019,40(17):33-37.
WAN Zhi-hua,ZHANG Yong-lin,SONG Shao-yun,WANG Wang-ping.Effects of Packaging Ways on the Quality of Embryo Rice[J].Packaging Engineering,2019,40(17):33-37. |
| 包装方式对留胚米品质的影响 |
| Effects of Packaging Ways on the Quality of Embryo Rice |
| 投稿时间：2019-05-09 修订日期：2019-09-10 |
| DOI：10.19554/j.cnki.1001-3563.2019.17.006 |
| 中文关键词: 包装方式 留胚米 贮藏 品质 |
| 英文关键词: packaging ways embryo rice storage quality |
| 基金项目:粮食公益性行业科研专项经费资助项目（201313012） |
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| 中文摘要: |
| 目的 研究在3种贮藏温度条件下，4种包装方式对留胚米品质的影响。方法 以实验室自制留胚米（留胚率为85%）为实验材料，选用同一种包装材料，分别采用普通包装、真空包装、充CO2包装和充N2包装等4种方式，并在3种不同温度（5，25，35 ℃）条件下贮藏，以感官品质、含水率和脂肪酸含量为评价指标，定期抽样测量各指标的变化规律。结果 各种包装方式下的留胚米感官品质均随贮藏时间的增加而降低，含水率随贮藏时间的增加呈现先增加后降低的规律，脂肪酸含量随贮藏时间的增加而增加。普通包装的留胚米在5，25，35 ℃下贮藏的保质期分别为45，30，15 d；真空包装的留胚米在5 ℃下贮藏的保质期大于120 d，在25 ℃和35 ℃下贮藏的保质期分别为105 d和90 d；充CO2包装的留胚米在5 ℃和25 ℃下贮藏的保质期为90 d，在35 ℃下贮藏的保质期为60 d；充N2包装的留胚米在5，25，35 ℃下贮藏的保质期分别为90，75，60 d。结论 真空包装为最适宜的包装方式，其次为充CO2包装和充N2包装，普通包装方式的留胚米保质期相对最短。 |
| 英文摘要: |
| The work aims to investigate the effects of four different packaging ways on the quality of embryo rice at three storage temperatures. The laboratory-made embryo rice (embryo retention rate was 85%) was taken as experimental material, and the same packaging materials were used in the experiment. The packaging ways included ordinary packaging, vacuum packaging, CO2 packaging and N2 packaging, and the samples were stored at three different temperatures (5 °C, 25 °C and 35 °C). Taking sensory quality, moisture content and fatty acid content as evaluation indexes, the regularity of variation of each index was measured by periodic sampling. The sensory quality of embryo rice in various packaging ways decreased with the increase of storage time, the moisture content increased first and then decreased with the increase of storage time, and the fatty acid content increased with the increase of storage time. The shelf life of ordinary packaging stored at 5 ℃, 25 ℃ and 35 °C was 45 days, 30 days and 15 days, respectively. The shelf life of vacuum packaging stored at 5 °C was more than 120 days, and 105 days and 90 days, respectively at 25 ℃ and 35 °C. The shelf life of CO2 packaging stored at 5 ℃ and 25 °C was 90 days, and that of N2 packaging stored at 35 °C was 60 days. The shelf life of N2 packaging stored at 5 °C, 25 °C and 35 °C was respectively 90 days, 75 days and 60 days. The vacuum packaging is the most suitable packaging way, followed by CO2 packaging and N2 packaging. The embryo rice in the ordinary packaging way has the shortest shelf life. |
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