Effect Of Moisture Content On Storage Quality Of High Quality Rice

In order to improve the moisture content of high-quality rice before storage,the high-quality rice with different water gradients(11.5%,12.5%,13.5%,14.5%,15.5%,16.5%)was placed in 15 ? and 20? for simulated storage..The quality of rice was stored for 360 days,and the processing quality of high quality rice(roughness,whole milled rice rate,yellow rice,white grain rate)and storage quality(fatty acid value,reducing sugar,germination rate,and falling value)were measured every 60 days.,the peak viscosity of rice noodles),the quality of food(the content of thiol,sensory score of rice food meter,tasting score),the microstructure(differential scanning calorimeter,x-diffraction)changes,the experimental results show that:1.During the storage of high-quality rice,with the prolongation of storage time,the roughness of high-quality rice slowly decreases.When the moisture content is 13.5%?14.5%,the roughness can be guaranteed at a good level;the moisture content is 12.5%-14.5.The whole milled rice rate is better in the range of%,and the moisture content is less than 15.5%.The yellow grain rice can be well controlled.The white grain rate has little relationship with the water content.The high quality rice storage reaches the best edible quality and the high moisture high quality rice in half a year.The eating quality is slightly better;the high-quality rice is stored at a temperature below the quenching temperature,and the roughness,the whole milled rice rate,the yellow rice rate,and the white grain rate are independent of the storage temperature.2.With the prolongation of storage time,the fatty acid value shows a gradual upward trend.The moisture content of 12.5%?15.5%can ensure the relative good level of fatty acid,and the fatty acid value within 1 year of storage is still within the safe storage range(less than 30mg)./100g),and the lower the temperature,the slower the rise of the fatty acid value;the moisture content has a significant effect on the reducing sugar.When the moisture content is 11.5%,the reducing sugar is relatively higher than other waters,and the moisture content is 12.5%?14.5%,which can guarantee The reducing sugar was at a relatively good level;with the prolonged storage time,the germination rate showed a gradual decline,the water content was 11.5%?14.5%,and the germination rate decreased slowly.When the moisture content was 15.5%and 16.5%,the germination rate was germinated.The rate is relatively poor;the water content of high-quality rice has significant influence on the falling value,the water content is high,the falling value is high,and the a-amylase activity is low.The influence of water on the gelatinization characteristics of rice is found through the analysis of parameters related to the gelatinization characteristics of high quality rice RVA.Significantly,the peak viscosity is lower when the moisture content is lower,and the peak viscosity is gradually increased when the moisture content is increased;the difference between the temperature below the quasi-low temperature and the reducing sugar and the germination rate is not,A high value high temperature drop,low a-amylase activity,temperature effects on the pasting properties of rice more significant,peak viscosity increase is slow at lower temperatures,at higher temperatures peak viscosity increased rapidly.3.With the prolongation of storage time,the content of sulfhydryl groups decreased gradually,and the effect of water on the content of sulfhydryl groups was less.The high-quality rice stalks with a water content of 11.5%had a rapid decline rate,while the other water content had a small difference in the content of glutinous bases.The content has a significant effect,and the higher the temperature,the faster the sulfhydryl group declines.Due to the post-ripening effect of high-quality rice,the quality of freshly harvested high-quality rice is not optimal.After the high-quality rice is finished,the taste quality is best after 180 days,and then the storage quality is prolonged.It began to decline gradually.4.Differential scanning calorimetry was used to determine the changes of DSC parameters of high-quality rice with different storage conditions.The temperature below quenching temperature and moisture content was 12.5%?14.5%,which could effectively control high-quality rice gelatinization.The initial temperature and the required enthalpy can better delay the aging of high-quality rice and ensure its eating quality.The crystal form change of rice starch was determined by x-RD.It was found that the rice starch crystal form of high quality rice did not change with the prolongation of storage time.The moisture content of rice starch was 12.5%?14.5%.