大米加工精度检测方法研究进展  

Research progress in methods for detecting milling degree of rice

作　　者：吴建永[1] 刘成梅[1] 刘伟[1] 罗达文 李中强[1] 

机构地区：[1]食品科学与技术国家重点实验室南昌大学,江西南昌330047

出　　处：《食品工业科技》2015年第18期395-399,共5页Science and Technology of Food Industry

基　　金：江西省赣鄱英才555工程领军人才(18000007)

摘　　要：加工精度显著影响大米产率和营养,但是加工精度的检测方法众多且尚未统一。本文整理了科学研究和市场贸易中常用的检测方法,通过分析这些方法的原理将它们系统归为重量表征法、外观表征法和糠层成分表征法三大类,并比较了各类方法的优缺点,为大米加工精度的测定方法研究提供理论依据。开展用仪器识别米粒外观的研究将促进大米加工精度检测方法的发展。Milling degree significantly affects the yield and nutrition of rice. Many detection methods of milling degree have been reported but no unified method had been established. This review summarized the detection methods that commonly used in research and market and classified them into three groups according to their measuring principle,namely weight characterization,appearance characterization and bran component characterization. In order to provide a theoretical basis for the future study of detection method of rice milling degree,the advantages and disadvantages of each detection method were also evaluated. Research using instrument to identify grain appearance will promote the development of the detection method for detecting milling degree of rice.

关 键 词：大米 加工精度 检测方法 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]