粳稻谷粒不同水分含量对整精米率的影响  

EFFECT OF RICE MOISTURE CONTENT ON THE RATE OF WHOLE MILLED RICE

作　　者：孙有泉[1] 世荣[1] 刘吉新[1] 赵国珍[1] 春原嘉弘 

机构地区：[1]云南省农科院,日本热带农业研究中心

出　　处：《西南农业学报》1995年第4期1-4,共4页Southwest China Journal of Agricultural Sciences

摘　　要：本文通过对粳稻云粳九号，合系１５号及合系３４号谷粒水分含量对整精米率影响的研究，明确了谷粒水分含量在１４％时，整精米率最高，且谷粒水分含量间及品种间整精米率差异极显著。水分含量过高（１６％）或过低（１３％）都容易造成碾精过程中产生较多的碎米，从而降低整精米的产量，也影响大米的商品价值。A study on effect of rice meiatore content on the rate of whole milled riee was conducted with Yunnan Keng rice, Yunjing No. 9,Hexi No. 15 and Hexi No. 34. The results showed that the highest rate of whole milled rice were gained when the milling rice moisture content was 14% in all varieties. Significant differences among the rice moisture Contents and among the varieties were found The rate of whole milled rice decreased when moisture content was too high or too low. That consequently reduced the head grain yield.and its comertial value.

关 键 词：碾米 谷粒 水分含量 整精米率 粳稻 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]