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玉米霉变程度与敏感品质变化关系研究 预览

Relationship Between the Degree of Maize Mildew and the Changes of Sensitive Quality
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摘要 玉米收获时含水量较高,若无烘干设施,需要短期堆存或运输至烘干场地,在此过程中极易霉变。本研究将含水量为26%、23%、20%和17%的玉米分别在高温环境(25~35℃)和低温环境(15~25℃)条件下存储,检测其在存储过程中霉菌菌落总数、色泽、糊化特性、脂肪酸值和容重等品质指标的变化,并找出品质与玉米霉变程度之间的关系。结果表明,玉米霉变过程中,带菌量急剧上升;色泽指标L^*值和b^*值有所下降;玉米容重也呈现下降趋势;脂肪酸值发生显著变化,26%、23%、20%和17%含水量的玉米分别在初期、16、20、24、40 d就达到国标的重度不宜存状态;峰值黏度、最低黏度、最终黏度、衰减值和回升值也出现不同程度的下降。 The moisture content of maize was highwhen harvesting.The maize with high moisture content would mildew during short-term storage or transporting to the drying site if there were not drying facilities.In this paper,maize with moisture content of 26%,23%,20%and 17%was stored under the conditions of high temperature environment(25~35℃)and low temperature environment(15~25℃)respectively,and the changes of the total number of mold colonies,color,gelatinization,fatty acid value and bulk density of high moisture maize in stored process were detected in order to define the relationship between the qualities and the degrees of maize mildew.The results showed that the amount of mold increased sharply during the mildew process,the L^*value and b^*value of the color index decreased,and the bulk density presented declining trend.The fatty acid value changed evidently,and the maize with moisture content of 26%,23%,20%and 17%moisture reached the severe unsuitable state according to national standards.Along with the mildew process,the gelatinization characteristics of maize,such as peak viscosity,minimum viscosity,final viscosity,breakdown and setback,also declined with different degrees.
作者 渠琛玲 万立昊 李慧 王若兰 Qu Chenling;Wan Lihao;Li Hui;Wang Ruolan(College of Grain Oil and Food Science,Henan University of Technology,Zhengzhou 450001)
出处 《中国粮油学报》 EI CAS CSCD 北大核心 2019年第11期76-80,共5页 Journal of the Chinese Cereals and Oils Association
基金 “十三五”国家重点研发计划(2016YFD0400104-5)。
关键词 玉米 霉变 品质 maize mildew quality
作者简介 渠琛玲,女,1982年出生,副教授,粮食储藏。
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