不同糙米调质工艺对整精米率的影响  

Effect of Different Conditioning Process on Head Rice Yield of Brown Rice

作　　者：刘小鸣[1] 翟爱华[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2013年第5期54-58,共5页journal of heilongjiang bayi agricultural university

基　　金：高端配方米加工及副产物综合精深加工技术产业化示范(HNK11KF-01)

摘　　要：为解决五常稻花香大米由于粒型较长且贮藏后水分降低所导致在加工过程中产生碎米率过大的问题。将采用加湿调质工艺,以糙米初始含水率、润糙时间、加湿量为单因素研究对整精米率的影响。在此基础上通过二次回归正交旋转组合设计,利用Origin软件建立整精米率的数学模型,优化试验数据。在糙米初始含水率为14.9%,单次加水量为1.55%,润糙时间为110 min条件下,整精米率为67.68%。与未加湿调质的相比较,整精米率提高了约12%。In order to solve the problems of low head rice yield due to longer grain type and storing in low moisture when milling Daohuaxiang rice of Wuchang city,the moisture conditioning process was used to study the effect of brown rice initial moisture content,conditioning time and humidification amount on the head rice yield. Based on the tests,composite tests of quadratic orthogonal rotation were designed and the experimental data was analyzed by software Origin,at last gained optimally designed experiment. When brown rice initial moisture was 14.9%, added moisture was 1.55%, conditioning time was 110 min, head rice yield was 67.68%.Compared with untreated samples,head rice yield increased about 12%.

关 键 词：稻花香 加湿调质 整精米率 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]