Research Of The Storage Of Daohuaxiang Rice Bran And Its Products

The research is focus on rice bran and its products of Dao Huaxiang(DH).Adjusting the newly processed rice bran of DH into six different conditions(temperature:10℃、15℃、20℃、25℃、30℃、35℃,humidity:75%)for 80 days storage.Each 10 days to measure the moisture content、fat content、acid value(AV)、peroxide value(POV)、characteristic value of electronic nose and sensory evaluation indicators.Adjusting the newly processed rice bran products of DH into senven different and mentioned conditions for 12 months storage.Each 1.5 months to measure the particle size distribution 、color difference value(ΔE)、characteristic value of electronic nose、moisture content、protein content、fat content、acid value、peroxide value and sensory evaluation indicators.The change of quality were studied in rhe different storage xonditions,exploring the key indicators which can reflect the storage quality of rice bran and its products,establishing the storage shelf life prediction model。At the same time,a large number of indexes data were analyzed by principal component analysis and correlation analysis method, exploring the relationship between each other.The results show that :1.During the period of storage,the fat content and moisture content of rice bran did not change significantly during the exoerimenta l period.The changes of AV,POV and characteristic value of electronic nose have the same trend.During the storage,as time be extended,they get more and more rise.And the higher the temperature,the greater the increase of AV and POV.2.During the period of storage,the change of protein content and fat content is not obvious.With the extension of storage time,ΔE、moisture content、AV、POV and characteristic value of electronic nose is on the rise;ΔL、Δa、Δb and average particle size is on the decline.And the quality change of low temperature storage sample is significantly less than high temperature storage sample.3.Because the comprehensive evaluation standards of rice bran is not developed in China,on the experiment,the standards of storage shelf life for rice b ran of DH is that:comprehensive sensory acceptance≥60%,AV≤21mg/g,POV≤0.45g/100 g.And,the standards of storage shelf life for rice bran products of DH is that :comprehensive sensory score≥65,AV≤12.87mg/g,POV≤1.46g/100 g.5.It is studied by regression analysis and chemical reaction kinetics model,establishing the prediction models of shelf life on rice bran and its prodcts of DH:4.9592 0.0313eXY-=温度保质期and 19.1 0.26eXY-=温度保质期.6.It is studied by correlation analysis and principal component analysis method.The results showed that the moisture content,AV,POV,color value,the influence of the electronic nose characteristic value of rice bran products,the largest of the first principal component,and the higher the temperature,the worse quality of rice bran.