使大米变陈为“新”的方法大米贮藏时间过长会变质，产生糠味和令人不侠的酸味，而且粘度降低，质地变硬，失去光泽。陈米味产生是由于脂质氧化生成脂肪酸并分解，生成羰基化合物，其中戊醛和乙醛含量增加之故。粘度降低、变硬主要是米细胞膜和组织硬化，阻碍水分浸透，影... The method of making rice into a “new” rice storage time is too long will deteriorate, produce bran smell and tasteless sour, and lower viscosity, hard texture, tarnished. Chen rice taste is due to lipid oxidation and decomposition of fatty acids to generate carbonyl compounds, which increased the content of valeraldehyde and acetaldehyde so. Viscosity reduction, hardening is mainly the cell membrane and tissue hardening, hinder the penetration of water, shadow ...