Experimental Study on Fresh-Keeping Packaging of Rice Antistaling Agent

摘要

Regarding the main problems in the process of China's rice storage, with commercially available Northeast Wuchang rice as a test material, the in-depth study of the relationship between different packing types and rice preservation has been conducted by focusing on physical and chemical properties of rice. The accelerated high temperature experiments were carried out for rice packaging by using general packaging, vacuum packaging, chitosan packaging, bamboo charcoal packaging, vacuum plus chitosan packaging, and vacuum plus bamboo charcoal packaging. The rice moisture content, fatty acid content, reducing sugar content and protein content were measured every 7 days to investigate the influence of fresh-keeping packaging on rice nutritional quality. According to the experimental results, vacuum plus bamboo charcoal packaging is conducive to the preservation of rice and the fresh-keeping effect is obvious. The water content was reduced by 0.21%, the content of fatty acid was increased by 7.2 mg, the content of reducing sugar was increased by 0.15% and the content of protein was reduced by about 0.91%.