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稻谷不耐高温,易劣变,籽粒胶体结构疏松,每经过一次高温,就会引起品质明显下降。特别是在夏季,高温高湿气候和高水分稻谷条件下,稻谷籽粒内部的脂肪中的游离脂肪酸会不断增多,进一步氧化生成难闻的戊醛、已醛等挥发性化合物;淀粉中的糊精减少,粘度下降;蛋白质水解变性,游离氨基酸上升,酸度增加;粮食颗粒组织硬化,柔韧性变弱,米质变脆,导致米饭色香味消失。为降低稻谷在储藏期间的品质变化,采取新保管技术储藏稻谷势在必行。
Rice is not heat-resistant, easy to change, loose colloidal structure of grain, once through a high temperature, it will cause a significant decline in quality. Especially in the summer, hot and humid climates and high moisture paddy conditions, free fatty acids in the fat inside the rice kernels will continue to increase, further oxidation to generate bad compounds such as valeraldehyde, aldehydes and other volatile compounds; starch dextrin Decrease in viscosity and decrease in viscosity; proteolytic denaturation, increase in free amino acids, increase in acidity; grain grain tissue hardening, weakened flexibility, rice quality becomes brittle, resulting in the disappearance of rice color and scent. In order to reduce the quality change of rice during storage, it is imperative to adopt new custody technology to store it.