大米加工精度与碾白程度检测的研究  

Research on Detection of Rice Milling Degree and Bran Removal Degree

作　　者：刘建伟[1] 徐润琪[1] 张萃明[1] 三轮精博[2] 后藤清和[2] 

机构地区：[1]西华大学食品工程系,成都610039 [2]岐阜大学农学部

出　　处：《中国粮油学报》2004年第3期5-8,61,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家留学基金委资助访问研究项目 (学号 :99851 0 2 3)

摘　　要：本研究对不同品种稻谷进行碾米实验 ,测定碾米全过程的不同碾白程度米粒样品的糙出白率、碾白率、大米白度、表面色及染色后呈色 ,分析和比较了各测定值的特性及其相互关系 ,结果表明 :用碾白率表示碾白程度和加工精度较准确 ,米粒染色后呈色测定的a值和b值与碾白率的关系反映了糙米籽粒结构的特征 ,可以根据碾白是否到达或超过临界碾白率来检测大米加工精度和碾白程度。Using different sorts of rice for rice milling the milling yield,real milling yield,whiteness,surface color as well as the coloration test value after dyeing of rice samples were detected.Analyzing and comparing the specific properties and their interrelations of the measured values,the result indicates that real milling yield is the best index for accurately representing degree of bran removal and degree of milling. The relation between the coloration test value (a and b) after dyeing and the real milling yield reflects seed structural feature of brown rice.So the degree of milling and degree of bran removal can be detected by judging if the rice milling reaches or exceeds the critical real milling yield or not.

关 键 词：大米 加工精度 碾白程度 质量检测 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]