调质对改善稻谷加工品质的效果试验  

EFFECT OF TEMPERING OF GRAIN ON IMPROVING ITS PROCESSING QUALITY

作　　者：张堃 叶真洪[2] 马勇[3] 王友良 王双林[2] 张华 吴军里[2] 

机构地区：[1]四川巴中国家粮食储备库,四川巴中市巴州区回风路636000 [2]国家粮食局成都粮食储藏科学研究所,610031 [3]四川省巴中市粮食局,四川巴中市巴州区回风路636000

出　　处：《粮食储藏》2008年第2期28-30,33,共4页Grain Storage

摘　　要：采用成套大米加工设备在相同的加工条件下对安全水分的稻谷调质前后及调质过程中加工品质试验表明:增加稻谷水分0.5个百分点,改善了稻谷加工的工艺品质,在加工的各个阶段,整精米率都得到了提高,成品米提高了4.9个百分点,同时大米的色泽、光洁度也有一定的改善。Grain of safe moisture was determined before and the processing quali productraised 4.9 Keywords. paddy, te content was empered rice proc after test. The results showed essing equipment. The that when the moistur processing quality e of grain increased was improved, the head rice yieldraised during processing stage, the rate of ,while color and smooth was also improved. mpering, processing quality of grain 0.5%, finished

关 键 词：稻谷 调质 加工品质 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]