糙米加湿调质过程中最佳一次加湿量的研究  

The Optimum Once Moisture Adding Amount for Brown Rice During Moisture Conditioning

作　　者：贾富国[1] 白士刚[1] 

机构地区：[1]东北农业大学,哈尔滨150030

出　　处：《中国粮油学报》2005年第6期1-3,共3页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省"十五"科技攻关项目(GB02B4040-1);黑龙江省教育厅科研项目(10511012)

摘　　要：本文以含水量12.5%的糙米为原料,采用不同一次加湿量将糙米加湿调质,并对试验样进行了碾米试验研究,测试了碾米加工的能耗、碎米率及裂纹率,研究证实糙米最佳一次加湿量在1.3%～1.5%之间可以避免加湿过程中产生的应力裂纹,而且可以降低碾米能耗30%左右、增加出米率、提高大米品质.The brown rice of moisture 12.5% was used as the experimental material. Moisture conditioning for brown rice was conducted by using different once moisture adding amounts. The energy consumption, broken rice rate, and percent cracked rice during rice milling of the experimental materials after the moisture conditioning were examined. When the once moisture adding amount for the conditioning is I. 3% - 1.5%, no cracked rice occurs during rice milling, the milling energy consumption is reduced about 30%, the white rice yields are raised, and the white rice quality is enhanced.

关 键 词：糙米 加湿调质 一次加湿量 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TU831.5[轻工技术与工程—食品科学与工程]