低水分稻谷减碎加工的对策  

Ways to Deal with the Milling and Breakage Reduction of Low-moisture Paddy

作　　者：谢健[1] 

机构地区：[1]国家粮食储备局武汉科学研究设计院,湖北武汉430079

出　　处：《粮食与饲料工业》2004年第8期6-8,共3页Cereal & Feed Industry

基　　金：2 0 0 0DIB5 0 182社会公益研究专项资金项目

摘　　要：探讨了低水分稻谷的加工特点 ,并以整精米率为评定指标 ,通过试验证明加工低水分稻谷时 ,采用多道碾白、糙米着水调质、低温升碾米并合理调整砻碾设备的工艺参数 ,可以减少出碎率 ,提高整精米率。The milling properties of low-moisture paddy are discussed, and the experiments, which have been done with the percentage of milled head rice as the evaluation index, give eloquent proof of that as low-moisture paddy is processed the breakage can be reduced and the percentage of milled head rice can be increased under the conditions of that multi-pass whitening, brown rice dampening, whitening with little temperature rise and the rational adjustment of the parameters of the rice huskers and whiteners are adopted and ensured.

关 键 词：稻谷 水分 加工 整精米率 碎米 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]