大米贮藏保鲜技术研究进展
大米(Oryza sativa L.)营养物质丰富, 是人类最重要的粮食作物之一。大米经长时间贮藏后, 其中的淀粉、蛋白质、脂肪等组分会发生各种变化, 使其食用品质下降。大米贮藏保鲜技术能够在一定程度上抑制大米生虫、霉变和陈化现象的发生, 延长大米的贮藏期。本文从贮藏温度和相对湿度的控制、电离辐射保鲜、介电加热保鲜、涂膜保鲜、包装保鲜和保鲜剂保鲜等方面, 概述了大米贮藏保鲜技术的研究和应用现状。目前, 大米的贮藏方式落后, 贮藏保鲜技术大多仅处于实验室研究阶段、较难实现工业化应用, 有关大米贮藏保鲜方面的研究还不够全面和深入是大米贮藏保鲜中主要存在的问题。大米复合保鲜和大米品种的优选优育、从分子水平上对大米进行保鲜是大米贮藏保鲜技术的发展趋势。
Rice (Oryza sativa L.) is one of the staple foods for human beings as it is rich in nutrients. However, occurance of various biological and biochemical changes of starch, protein, fat and other components in rice during long period storage result in the decline of rice edible quality. To an extent, rice storage technology can inhibits the growth of insect pests, mildew and aging process of rice. Research advances on rice storage technology, including the control of storage temperature and relative humidity, ionizing radiation, dielectric heating, coating preservation, packaging technology and preservation with fresh keeping agents, were reviewed in this paper. Present storage technology of the rice is, overall, outdated. And most technologies for rice storage are in the stage of laboratory research and still far away to be applied in the rice industry. In addition, research on rice storage is not comprehensive and extensive. Trends of technological development for rice storage include but not limited to the application of compound preservation technology, selection of best rice variety for storage, and implementation of rice preservation at molecular level.
标题：大米贮藏保鲜技术研究进展
英文标题：Research advances on rice storage technology
作者：
段小明 渤海大学食品科学研究院,辽宁省食品安全重点实验室
戴慧媛 沈阳农业大学食品学院
冯叙桥 1.渤海大学食品科学研究院,辽宁省食品安全重点实验室;2.沈阳农业大学食品学院
张蓓 渤海大学食品科学研究院,辽宁省食品安全重点实验室
蔡茜彤 渤海大学食品科学研究院,辽宁省食品安全重点实验室
范林林 渤海大学食品科学研究院,辽宁省食品安全重点实验室
中文关键词:大米,贮藏,保鲜技术,进展,
英文关键词:rice,storage,preservation technology,progresses,
发表日期：2013-12-04
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