实验室测定大米中碎米含量的影响因素分析  

Factors affecting the content of broken rice determined in laboratory

作　　者：张晓燕 杨静 邓树华 黄卫 沈娜 黄力 Zhang Xiaoyan;Yang Jing;Deng Shuhua;Huang Wei;Shen Na;Huang Li(Hunan Grain and Oil Product Quality Monitoring Center,Changsha,Hunan 410201)

机构地区：[1]湖南省粮油产品质量监测中心,湖南长沙410201

出　　处：《粮食科技与经济》2023年第1期80-82,108,共4页Food Science And Technology And Economy

摘　　要：碎米是稻谷制成精米过程中产生的副产品,其含量大小不但关系到大米的蒸煮品质和米饭的口感,也关系到粮食贸易者的经济效益。文章从实验室温湿度、小碎米定义、取样量3个因素,考察对大米中小碎米含量、碎米总含量测定结果的影响。结果表明,实验室温度20~25℃,湿度50%~60%;小碎米定义为长度不大于该批次试样平均长度的1/4,过孔径2.0 mm圆孔筛,留存在孔径1.0 mm圆孔筛上的不完整米粒;取样量不低于25 g时,大米小碎米含量、碎米总含量重现性好且准确可靠。Broken rice is a by-product produced in the process of making polished rice from rice.Its content is not only related to the cooking quality of rice and the taste of rice,but also to the economic benefit of grain traders.The influence of laboratory temperature and humidity,the definition of small broken rice and sampling quantity on the content of small broken rice and the total amount of broken rice were investigated.The results showed that when the laboratory temperature is 20~25℃,and the humidity is 50%~60%,the small broken rice is defined as the length of the sample is not more than a quarter of the average length of this batch of samples,through 2.0 mm round hole screen,retained in the pore size of 1.0 mm round hole screen of broken rice,the sampling volume is not less than 25 g,the content of small broken rice and the total amount of broken rice are determined.The results were reproducible,accurate and reliable.

关 键 词：大米 碎米含量 实验室温湿度 小碎米定义 取样量 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]