初探加工精度对大米产品加工指标的影响  

Effects of process degree on the product quality of rice

作　　者：王萌[1] 贾健斌[1] 靳秔 谢文军 宋善武 马旭 孙志欣 

机构地区：[1]北京市粮食科学研究院,北京100053 [2]北京古船米业有限公司,北京100096

出　　处：《食品科技》2014年第12期174-177,共4页Food Science and Technology

基　　金：北京粮油产业技术创新平台项目

摘　　要：针对目前我国大米加工中出现的出米率较低、留胚少、食味和外观品质差、营养成分流失大等问题,通过调节小试碾米机碾米压力从而改变加工精度,比较不同加工精度和稻谷粒型对于新陈稻谷的出米率、留胚率、食味值的影响。试验证明,碾磨压力增加,大米的出米率降低、留胚率降低,食味值变化不明显;其中,长粒大米变化明显于圆粒。如将其产业化,可有效改变我国大米因传统过度加工导致的粮食浪费、能耗高等现状。In order to solve the problems in rice process, including low milled rice rate, low germ-remained level, poor quality of taste and appearance, huge loss of nutrition, in this research, the processing degree was altered by changing the pressure of the roller rice milling machine, and then we compared changes of milled rice rate, germ-remained rate and quality of taste with different grain. It showed that the milled rice rate and germ-remained rate decreased with the increasing of the process degree, while the quality of the taste presented non-significant change. The changes of long-grain rice were obvious than those with round-grain rice. If the research can be used in milling machines, the present situation of huge loss of the grains and high energy cost can be altered.

关 键 词：碾磨工艺 出米率 留胚率 适度加工 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]