Effect of different storage ways on storage and freshness retaining of coix seed
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摘要: 以兴仁薏仁米为实验材料,对其进行温度梯度、真空包装、降低水分含量及添加抗氧化剂处理,研究不同储藏方式对薏仁米水分含量、脂肪酸值和过氧化值的影响。结果表明:低水分含量储藏能显著抑制薏仁米脂肪酸值的升高,但对过氧化值的变化影响不大。抗氧化剂的添加提高了脂肪酸的含量,一定程度上抑制了过氧化值的升高,但对水分含量无显著影响,其中TBHQ效果最好,能将过氧化值控制在6.3 meq/kg以下。低于15℃的低温储藏和低温真空包装储藏是储藏薏仁米的有效方式,能在储藏过程中显著抑制脂肪酸值和过氧化值的升高并保持水分含量的稳定,可将薏仁米的储藏保鲜期由2个月延长为6个月或6个月以上。Abstract: The experiment selected Xingren coix seed as experimental material.In order to explore the effect of different storage ways on the moisture content,fatty acid value and peroxide value of coix seed,the coix seed was treated by the temperature gradient,vacuum packing,reducing moisture content and adding antioxidant.The results indicated that reducing moisture content could control the increase of fatty acid value dramatically,however it had little influence on peroxide value.Adding antioxidant increased the content of fatty acids,inhibited the increase of peroxide value in a certain extent,but it had no significant influence on moisture content,TBHQ had the best storage effect especially and could control the peroxide value below 6.3 meq / kg.Low temperature storage and vacuum packing combined with low temperature below 15 ℃ were effective methods,they could control the increase of fatty acid value and peroxide value and keep moisture content stable dramatically and prolong the storage life of coix seed from 2 months to 6 months or more than 6 months.
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Keywords:
- coix Seed /
- storage ways /
- preservation
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