通过贮存实验,对不同材料袋包装的糯米粉进行了加速试验,以含水率、脂肪酸值、霉菌和酵母菌菌落数、色泽为主要评价指标,研究了包装材料对袋装糯米粉品质的影响。实验结果表明,在相对湿度为90%,温度为37 ℃条件下,随着贮存时间的延长,糯米粉的含水率、脂肪酸值、霉菌和酵母菌菌落数、黄度增加,白度下降;包装材料的透湿、透氧率越大,对糯米粉品质评价指标的影响越明显,品质下降越显著。

Glutinous rice flour packaged with different materials was tested using accelerated storage testing method. Moisture content, fatty acid, color and clump count of mould and saccharomycetes were selected as quality evaluation index of glutinous rice flour. The results showed that when relative humidity is 90% and temperature is 37 ℃, along with the increase of storage time, the value of moisture content, fatty acid, yellowness index and clump count of mould and saccharomycetes increase, and whiteness decrease; the higher the water vapor transmission rate and oxygen permeability, the more significant the influence on glutinous rice quality.