2017-2019年全国多谷杂粮米数据集

杂粮吸水量随时间的变化规律、感官评分、脂肪酶活度以及不同包装在不同温度下的残氧量变化。（1）赤小豆、绿豆吸水量随时间的变化规律；（2）预处理黑米、红米、燕麦在47℃存放过程中哈败味感官接受度数据；（3）未经处理的黑米、红米、糯米、大黄米、荞麦脂肪酶活动度测试数据；处理后的黑米、红米、燕麦脂肪酶活动度测试数据；（4）不同时间蒸汽处理对燕麦、红米、黑米的脂肪酶活动度的影响；（5）包装充氮存在在37℃、47℃残氧量随存放时间的变化

This dataset covers the variation patterns of water absorption over time, sensory scores, lipase activity, and changes in residual oxygen content of different types of packaging under various temperatures for coarse grains, with specific contents listed below:
(1) Variation patterns of water absorption over time for red adzuki beans and mung beans;
(2) Sensory acceptance data for rancid odor during storage at 47℃ for pre-treated black rice, red rice, and oats;
(3) Lipase activity test data for untreated black rice, red rice, glutinous rice, glutinous millet, and buckwheat; and lipase activity test data for pre-treated black rice, red rice, and oats;
(4) Effects of steam treatment with varying durations on the lipase activity of oats, red rice, and black rice;
(5) Changes in residual oxygen content over storage time for nitrogen-flushed packaging stored at 37℃ and 47℃.