糙米储藏过程中品质变化研究进展
糙米中含有硒、谷维素、甾醇、γ-氨基丁酸等多种营养物质, 相对精米而言具有更高的营养价值。随着人们对食品中营养价值追求的提升, 糙米逐渐被大众所接受。然而, 糙米的耐储藏性能较差, 随着储藏时间和储藏条件的改变, 糙米的各种品质也会发生明显的变化。本文综述了糙米在储藏过程中各项生化指标的变化趋势, 包括蛋白质、脂质逐渐氧化, 脂肪酸值增加, 不溶性直链淀粉含量增加, 支链淀粉含量相对减少, 陈米臭味增加, 色泽变深等。米饭食用品质的变化表现为黏度下降、口感变劣、香味不纯, 本研究可以为糙米的仓储提供参考。
Compared with polished rice, brown rice has a higher nutritional value, which contains a variety of nutrients, such as selenium, oryzanol, cholesterol, γ-aminobutyric acid and so on. As people's pursuit of nutritional value in food, brown rice is gradually accepted by the public. However, brown rice has a poor storage ability, and its various qualities will change significantly when the storage time and conditions change. This review summarized the changes of biochemical indexes of brown rice during storage, such as the oxidation of protein and lipid, the increasing of fatty acid value, the increasing content of insoluble amylose, the decreasing content of amylopectin, the intensifying smell of rice and the darken color and so on. What’s more, the changes of rice edible quality showed a decrease in viscosity, a deterioration in taste and impure fragrance. Finally, this article can provide references for the storage of brown rice.
标题：糙米储藏过程中品质变化研究进展
英文标题：Research progress on quality changes of brown rice during storage
作者：
王毅 浙江大学食品科学与营养系
罗自生 浙江大学食品科学与营养系
中文关键词:糙米,储藏,品质变化,
英文关键词:brown rice,storage,quality change,
发表日期：2016-12-06
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