低支链淀粉品种米的储藏性和食味品质评价-豆柴文库

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第28卷增刊2农业工程学报Vol.28Supp.2
3042012年10月TransactionsoftheChineseSocietyofAgriculturalEngineeringOct.2012

Storabilityandsensoryqualitiesforricewithlowamylose
content

QiuShuo1,ShusoKawamura1,ChengXianli2
(1.GraduateSchoolofAgriculturalScience,HokkaidoUniversity,Hokkaido110866,Japan;
2.Stated-OwnedAssetsManagementBureau,ShenyangAgricultureUniversity,Liaoning110866,China)

Abstract:Changesofphysiologicalpropertiesandsensoryqualitiesforstoredricearecriticaltoacceptanceofconsumers.
Inthisresearch,effectsofstoragetemperaturesonthestorabilityandsensoryqualitiesforYumepirika(alowamylose
contentricevariety)wereinvesgated.Storabilityofroughricewassuperiortothatofbrownriceintermsofchangesin
freefatacidity.Inlowtemperaturestorage,therewere2.9and15.8mgincreaseinthefreefatacidityforroughriceand
brownrice,whichindicatedthatbrownricewasnecessarytobestoredinevenlowertemperature.Sensorytestshowed
thatbrownriceintheroomtemperaturestoragehadthelowestoverallflovarvalueandstickinessvalue.Withstoragein
thesuper-lowtemperatureandlowtemperaturefortwoyears,ricevitalityandsensoryqualitiesweremaintainedatsimilar
valuescomparedtothereferencesample.
Keywords:storage,temperature,qualitycontrol,freefatacidity,germinationrate,cookedricestickness,cookedrice
overallflavor
doi：10.3969/j.issn.1002-6819.2012.z2.053
CLCnumber:S511Documentcode:AArticleID:1002-6819(2012)-Supp.2-0304-05
QiuShuo,ShusoKawamura,ChengXianli.Storabilityandsensoryqualitiesforricewithlowamylosecontent[J].
TransactionsoftheChineseSocietyofAgriculturalEngineering(TransactionsoftheCSAE),2012,28(Supp.2):304－308.
(inEnglishwithChineseabstract)
邱硕，川村周三，程献丽.低支链淀粉品种米的储藏性和食味品质评价[J].农业工程学报，2012，28(增刊2)：
304－308.

showedincreasinginthepeakandconclusion
0Introductiontemperaturesthanthoseofmilledricestoredatlower
RiceisastaplefoodforAsiancountries,anditstemperatureof4℃[7].Aninitialincreaseinthepeak
stablesupplyisbecomingevenmoreimportant.Riceviscositywasnotedinthefirst6months,andasteady
isconsumedascookedrice,itisthereforenecessarytodecreasewas