北方粳稻留胚米碾磨工艺的研究  

Research on the Milling Processing with Germ-remained Japonica Rice of Northern China

作　　者：王少元[1] 孟庆虹[1,2] 严松[1] 张志宏[1] 高扬[1] 袁超[1] 卢淑雯[1] 河野元信 

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086 [2]哈尔滨商业大学食品工程学院,哈尔滨150076 [3]SATAKE株式会社

出　　处：《中国稻米》2014年第5期31-35,共5页China Rice

基　　金：公益性行业(农业)科研专项经费项目"活性稻米;杂粮等食品加工关键技术及装备研究与示范"(201403063);黑龙江省农业科技创新工程青年基金项目"黑龙江省粳稻制备留胚米的碾米工艺研究";哈尔滨市科技创新人才研究专项资金项目(2012RFQYN118);现代农业产业技术体系建设专项资金资助项目(CARS01-34)

摘　　要：以东北地区大面积种植的水稻品种为材料,以碾米工艺中碾磨时间、碾米辊目数、碾米辊转速以及米粒长宽比等因素作为试验工艺参数,采用二次旋转正交组合试验设计,利用响应面和回归方程进行分析,研究了经碾磨的留胚米的白度和留胚率在各参数影响下的变化规律。结果表明,碾米辊目数是影响留胚米的白度和留胚率的主要因素,碾米辊转速、碾磨时间次之;米粒长宽比越大,留胚米白度增加越高,但留胚率逐渐降低;碾磨的最佳工艺为碾磨时间6 min、米粒长宽比1.79、碾米辊目数46#、碾米辊转速830 r/min。In this research, rice milling technology for the germ-remained rice was explored based on the rice cultivars which were large area planting in northeast of China. Milling time, mesh number, rotational speed and length-width ratio of rice in milling were selected as the experimental parameters, while the quadratic orthogonal rotation experiments, response surface method and regression equation were used to analyze the variation of whiteness and rice germ reserved rate of germ-remained rice affected by the parameters. The results suggested that, the roller mesh number was an important element that affect the whiteness and germ reserved rate. Rota- tional speed and milling time were less important. Rise of length-width ratio would lead to rise of whiteness while the germ reserved rate decreased gradually. As a result, the best rice milling techniques is as follows： milling time 6 min, length-width ratio of rice 1.79, the roller mesh number 46#, rotational speed 830 r/min.

关 键 词：碾磨工艺 留胚率 白度 留胚米 

分 类 号：S511.092[农业科学—作物学]