Research Of The Effects Of Different Storage Methods On Millet Quality

Millet is rich in nutrition and it has good effect on food therapy, but millet sto rage stability is very poor after losing protective of millet shell. The study is to exp lore the change regulation of storage quality, nutritional quality and pasting propertie s of different moisture content(12.0%、13.2% and 14.1%) during the storage period o f 180 days of different storage temperature(15℃、22℃ and 30℃) and different atmo sphere modes(conventional, filling nitrogen and vacuum).During storage, millet conductivity, MDA content and fatty acid value showed a gradual upward trend, among them, the fatty acid value of millet increased most sig nificantly, for example, the fatty acid value of the moisture content of 14.2% of mil let increased from 50 mgKOH/100 g to a maximum of 270.52 mgKOH/100 g in end,but the conductivity increased smallest. Catalase activity and yellow pigment absorba nce value of millet decreases gradually, among them, catalase of activity millet was reduced more significantly. Low temperature and low moisture contenthas obviously inhibitory effect of the change trend, the effect of water content on the fatty acid v alue is particularly prominent. Atmosphere modes of nitrogen and vacuum was to be effective only in the same conditions of water and temperature conditions.In 180 d storage period, crude fat and amylose content of the millet showed a t rend of increase, and crude protein content of the millet is declining, and reduce int ensity is not obvious, amylopectin content is declining, amylose increment is less tha n amylopectin reduction, therefore the total starch content should be reduced. Reduce d sugar content of millet increased first and then decreased. It is seen from the resu lts of the study, the crude protein content that is not obvious influence under differe nt storage methods.Low temperature and low moisture content have a significant effe ct on crude fat content, amylose and amylopectin content and reducing sugar content of the millet, so that the change of the index is small, atmosphere modes can also delay the deterioration of the quality, but the effect is relatively weak.Peak viscosity of millet first decreased and then increased with the extension of storage time, the lowest viscosity and final viscosity increased on the whole, the pas ting temperature within a certain range(65℃~88℃) has no obvious change rule. Und er low temperature and low moisture content, the change of the paste characteristicsisnot obvious. Millet has good thermal stability, in the process of pasting, millet do esnot appear obvious attenuation, no rebound phenomenon obviously.In the 180 d storage period, temperature had the greatest influence on the chang e of various index of three different moisture content millet, the impact of atmosphe remodes is relatively weak. Under the same conditions of temperature and moisture content, nitrogen filling and vacuum are better than the conventional one. So, it will be better to ensure the quality of millet by controlling its storage temperature and m oisture content, and controlled atmosphere storage can delay its quality deterioration toa certain extent.