早籼配制米配方及加工技术  

Blending Recipe and Processing Technology of Milled Early Long-Grain Non-glutinous Rice

作　　者：陈能[1] 谢黎虹[1] 罗玉坤[1] 

机构地区：[1]中国水稻研究所,浙江杭州310006

出　　处：《粮食与饲料工业》2006年第10期7-8,共2页Cereal & Feed Industry

基　　金：浙江省科技计划项目(991100240699-022-04-03)

摘　　要：为改善低质早籼米品质，在分析浙江省主栽早籼基米米质基础上采用籼米之间配制技术。配方研究是以控制直链淀粉含量为核心。以长宽比相近为原则，通过调整不同直链淀粉含量品种的搭配比例，达到直链淀粉含量15％～20％且改善其早籼米饭过硬或过粘的食味特性的目的。对配方米的米质和食味的鉴定结果表明配制米米质和食味品质明显好于单一早籼基米。在配米生产工艺上采用原料搭配或成品搭配，使配米精度优于1％。混合均匀度变异系数CV≤10％。In order to improve the quality of milled early long-grain non-glutinous rice, a milled rice blending method was adopted based on analyzing quality of milled early long-grain non-glutinous rice produced in Zhejiang. The blending recipes were researched under the principle of controlling amylose content to 15% -20% and similar rice shape through adjusting the blending proportion of rice varieties with different amylose contents. The results showed that the quality and taste of blended rice were significantly better than those of single basic rice. The paddy or milled rice was so blended during production process that the blending precise was higher thanl % and the coefficient of variance CV≤10%.

关 键 词：早籼米 配米 米质 食味品质 生产工艺 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]