防过碾碾米工艺与设备——大米适度加工关键新技术研究(2)  

Rice milling technology and equipment for reasonably well milled——Research on key new technologies of rice reasonably well milled(2)

作　　者：亓盛敏 万文胜 黄婷 周娜 程科 郭亚丽 QI Sheng-min;WAN Wen-sheng;HUANG Ting;ZHOU Na;CHENG Ke;GUO Ya-li(COFCO Nutrition and Health Research Institute Co.,Ltd,Beijing 102209,China;China Grain Wuhan Scientific Research and Design Institute Co.,Ltd/Grain Processing Engineering Centre,National Food and Strategic Reserves Administration,Wuhan 430079,China)

机构地区：[1]中粮营养健康研究院有限公司,北京102209 [2]国粮武汉科学研究设计院有限公司//国家粮食和物资储备局谷物加工工程中心,湖北武汉430079

出　　处：《粮食与饲料工业》2023年第1期1-2,15,共3页Cereal & Feed Industry

基　　金：湖北省揭榜制粮食科技项目“留胚米及普通白米共线生产成套技术中试生产线建设”。

摘　　要：针对糙米多道碾白后,有一部分米粒已达到产品加工精度要求,但传统碾米工艺中,所有米粒都需经过后续碾米机碾白,造成过碾的现状,研发了全新防过碾碾米工艺,将已达到加工精度的米粒及时分离出来,既减轻设备、消耗品的磨损,节省能耗,也防止了已达加工精度的大米重复碾磨,造成过碾。After many times whitening of brown rice,some rice have reached the milling degree,but in the traditional rice milling process,all rice grains need to be whitened by a follow-up rice milling machine,resulting in the status of over-milling.A new anti-over-milling process has been developed to separate the rice grains that have reached the milling degree in time,which not only reduces the wear of equipment and consumables,but also saves energy consumption.It also prevents the rice which has reached the milling degree from being repeatedly ground,resulting in over-grinding.

关 键 词：大米 适度加工 碾米 色选机 过碾 加工精度 碎米率 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]