白米的加工精度对食味及经济性的影响  

The Effect of the Processing Precision of White Rice on the Taste and Economy

作　　者：刘厚清 景梦瑶 周涛[1] LIU Houqing;JING Mengyao;ZHOU Tao(SATAKE Manufacture（Suzhou）Co.Ltd,Suzhou 215129 Jiangsu,China)

机构地区：[1]佐竹机械(苏州)有限公司,江苏苏州215129

出　　处：《粮食加工》2018年第5期36-41,共6页Grain Processing

摘　　要：通过对东北产三个品种的稻谷进行加工精度试验,考察加工精度与出米率、抗压强度、水浸裂纹率、新鲜度、米饭口感、感官评价及加工企业经济效益之间的关系;论证了白米的加工精度超过"适度"范围后,不但对米饭食味值没有改善而且生产企业经济效益也明显下降;对大米消费者"好吃"概念进行了科学解读,引导消费者正确认识白米的好看不等于米饭的好吃,白米的适度加工,既为国家节约资源,为企业增加效益,也为消费者提供更"好吃"的大米。白米的加工精度超过"适度"范围后,不但食味没有提高,同时经济指标也明显下降。When consumers pursue ＂eat well＂, the concept of ＂tasty＂ will come to mind. What is the evaluation method of ＂tasty＂.For example, whether the white rice we eat everyday is delicious or not. Is it the brighter and brighter it is？ The answer is ＂No＂, the processing precision of white rice exceeds the ＂moderate＂range, not only the taste has not improved, but also the economic indicators also significantly decreased.

关 键 词：白米 加工精度 白度 食味 经济性 

分 类 号：TS212.41[轻工技术与工程—粮食、油脂及植物蛋白工程]