稻谷加工工艺改进  

Improvement of Paddy Rice Processing Technology

作　　者：严帝 YAN Di(Yuxi Food and Drug Testing Institute,Yuxi 653100,China)

机构地区：[1]玉溪市食品药品检验所,云南玉溪653100

出　　处：《食品安全导刊》2022年第8期119-121,共3页China Food Safety Magazine

摘　　要：我国的稻谷加工企业生产规模小,加工工艺不完善,副产品利用率低。对此,本文从稻谷品质、工艺设计及副产品方面对稻谷加工工艺进行改进,以期提高优质大米的出品率,提高副产品的综合利用率,降低加工成本。China’s rice processing enterprises have small production scale,imperfect processing technology and low utilization rate of by-products.Therefore,this paper improves the rice processing technology from the aspects of rice quality,process design and by-products,in order to improve the yield of high-quality rice,improve the comprehensive utilization of by-products and reduce the processing cost.

关 键 词：稻谷品质 工艺设计 副产品 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]