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当前位置: 首页 > 文章 > 不同干燥方式对优质籼稻加工及食用品质的影响 湖南农业科学 2013 (21) 78-81
Position: Home > Articles > Influences of Different Drying Methods on Processing and Edible Quality of Quality Indica Rice Hunan Agricultural Sciences 2013 (21) 78-81

不同干燥方式对优质籼稻加工及食用品质的影响

作  者：
刘泽民;黄伟东;陶曙华;陈英姿;李成刚;凌伟其
单  位：
湖南省水稻研究所
关键词：
优质籼稻;常温自然干燥;烘干机干燥;热风就仓干燥;品质
摘  要：
为了探索适宜南方籼稻的干燥方式,试验以高水分优质籼稻湘晚籼13号为材料,研究了常温自然干燥、烘干机干燥和热风就仓干燥在不同温度(常温、40、50、60、70℃)下对优质籼稻加工及食用品质的影响。结果表明:随着干燥温度的升高,稻谷的裂纹率上升,出糙率和整精米率下降;稻米的直链淀粉含量增加,胶稠度略有下降,碱消值在高温(70℃)时也有所下降,其食味评分明显降低;相同的干燥温度下,热风就仓干燥稻谷的加工及食用品质优于烘干机干燥。在仓容条件允许的情况下,对于高水分优质稻谷,采用热风就仓干燥可以较好地保持其原有的加工及食用品质。
译  名：
Influences of Different Drying Methods on Processing and Edible Quality of Quality Indica Rice
作  者：
LIU Ze-min;HUANG Wei-dong;TAO Shu-hua;CHEN Ying-zi;LI Cheng-gang;LING Wei-qi;Rice Research Institute,Hunan Academy of Agricultural Sciences;Changsha Dahe Technology Developing Center;
关键词：
quality indica rice;;naturally dry at room temperature;;drying in the dryer;;hot air in-store drying;;quality
摘  要：
In order to find a optimum drying method for southern indica rice, the quality indica rice variety Xiangwanxian No.13 with high moisture was taken as material to study the influences of naturally drying at room temperature, drying in the dryer and hot air in-store drying at different temperatures(room temperature, 40℃, 50℃, 60℃ and 70℃, respectively) on processing and edible quality of it. The results showed that with increasing drying temperature, the crack rate of paddy increased, the brown-rice rate and the head-rice rate decreased; the content of amylose increased, the gel consistency decreased slightly, and the alkali spreading value decreased a little at high temperature(70℃), and its taste score decreased obviously; with the same drying temperature, the processing and edible quality of paddy with hot air in-store drying method were better than that with the method of drying in the dryer. If the storage conditions allowed, for quality paddy with high moisture, adopting the method of hot air in-store drying can maintain the processing and edible quality of paddy better.

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