鲜食糯玉米剥皮工艺对比试验  

A Research on Comparative Tests of Technologies of Husking Fresh Glutinous Corn

作　　者：邓宇[1] 庞爱国[1] 李博[1] 任洪忱[1] 邢占强[1] 张海滨[1] 

机构地区：[1]黑龙江省农业机械工程科学研究院,哈尔滨150081

出　　处：《农业科技与装备》2012年第2期27-29,共3页Agricultural Science & Technology and Equipment

摘　　要：针对我国北方鲜食糯玉米机械剥皮困难的情况，对比分析4种不同剥皮工艺对糯玉米苞叶剥净率和玉米伤籽率的影响。试验结果表明，经热烫工艺处理后，鲜食糯玉米的苞叶剥净率最高；热烫喂入工艺和切根喂入工艺的玉米伤籽率较低。综合分析，确定热烫喂入工艺为最优工艺。On the ground that there exists a universal difficulty in mechanically husking fresh glutinous corn in northern China, through comparative analysis of the effects of four different glutinous corn husking processes on husking rate of the leafy husks and damage rate of corn seeds, the conclusion is induced. In the process of heating, the husking rate of fresh glutinous corn is higher than that in any other three processes; and its damage rate of corn seeds is almost equal to that in the process of root cutting and is superior to that in the process of natural feeding or steam wilting. Heating technology is suitable for husking fresh glutinous corn, which is a potential technology of development.

关 键 词：剥皮工艺 鲜食糯玉米 剥净率 伤籽率 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]