Study on Taste Quality of Post-drying Paddy

The degradation mechanism of post-paddy was studied.The higher is the paddy drying temperature,the faster is the drying rate.If the drying temperature exceed 45 ℃,the rice taste ratio is quickly decrease.When drying temperature exceeds 45 ℃,chaos arrangement starch and hard to dissolved cell wall and starch granular will appear inside rice.With drying temperature increasing,the fat acid content of rice increases,results in a higher degree of rice aging and restrains starch gelatinizing.Those are essence factor which lead to post-drying rice taste decrease.In order to protect post-drying rice taste quality,drying temperature for paddy should below 45 ℃.