剥皮调质小麦水分变化及迁移的研究  

Study on water variation and migration of peeling tempering wheat

作　　者：陈成 

机构地区：[1]河南工大设计研究院,河南郑州450001

出　　处：《粮食与饲料工业》2018年第3期1-6,共6页Cereal & Feed Industry

基　　金：国家自然科学基金项目(31271815;31301594);现代农业产业技术体系建设专项(CARS-14);"十二五"国家科技支撑计划课题(2012BAD34B01)

摘　　要：选取3种不同硬度的国产优质小麦,剥皮处理后进行调质,研究不同剥皮率对调质过程中小麦水分状态变化和迁移规律。研究结果表明:剥皮率小于6%时,剥皮率增加3%可缩短润麦时间1h;大于6%时,影响不显著;不同硬度小麦的调质结束时间依次相差1h,硬麦调质时间最长。剥皮调质较为适宜的剥皮率是6%。Three kinds of domestic high quality wheat with different hardness were tempering processed after peeling treatment. The effect of different peeling rate on the change of moisture status and the migration of wheat during the tempering process was studied. The results showed that when the peeling rate was less than 6 %, the rate of skin peeling increased by 3%, which could shorten the tempering time by 1 h, and the effect was not significant when the peeling rate was more than 6%. Different durations of wheat had a difference of 1 h in turn, and the duration of hard wheat was the longest. The appropriate peeling rate for peeling tempering was 6%.

关 键 词：小麦 剥皮 调质 核磁 水分 

分 类 号：TS211.41[轻工技术与工程—粮食、油脂及植物蛋白工程]