论文部分内容阅读
将高含水量(25±1)%的萌芽糙米分别用聚乙烯(PE)袋自然包装、充入CO2和N2包装,纸袋自然包装和纳米包装袋自然包装5种包装方式在25℃条件下储藏90 d,研究了这5种包装方式的萌芽糙米在贮藏过程中的霉菌总数、还原糖、可溶性蛋白、游离氨基酸、脂肪酶活力、脂肪酸、丙二醛及表面颜色(L*值、C*值和H°值)的变化。结果表明:PE袋气调包装和纳米包装袋自然包装的效果明显优于纸袋包装,其中PE袋充N2包装储藏效果最佳,PE袋充CO2包装和纳米包装效果次之。
The germinated brown rice with high water content (25 ± 1)% was naturally packed in polyethylene (PE) bags, packed in CO2 and N2, natural packaging in paper bags and natural packaging in nano-bags. Five kinds of packaging methods were stored at 25 ℃ The total number of molds, reducing sugar, soluble protein, free amino acids, lipase activity, fatty acids, malondialdehyde and surface color (L * value, C * value And H ° values). The results showed that the natural packing effect of PE bag and packaging bag was better than that of paper bag packing. Among them, PE bag filled with N2 packing had the best effect and PE bag filled with CO2 packing followed by nano packing.