糙米籽粒碾白与破碎特性研究  

Study on milling and crushing characteristics of brown rice

作　　者：汤荣 杨柳 崔波 范雨超 张永林 宋少云 TANG Rong;YANG Liu;CUI Bo;FAN Yu-chao;ZHANG Yong-lin;SONG Shao-yun(Changchun Institute of Engineering,Changchun 130103,Jilin,China;College of Mechanical Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Hubei Grain and Oil Machinery Engineering Technology Research Center,Wuhan 430023,Hubei,China)

机构地区：[1]长春工程学院,吉林长春130103 [2]武汉轻工大学机械工程学院,湖北武汉430023 [3]湖北省粮油机械工程技术研究中心,湖北武汉430023

出　　处：《粮食与油脂》2023年第10期52-55,共4页Cereals & Oils

基　　金：湖北省自然科学基金(2022CFB944);湖北省教育厅中青年人才项目(Q20211609);江苏省食品先进制造重点实验室开放基金(2021FM-03);武汉轻工大学杰出青年科学基金(2020J06)。

摘　　要：以籼米、粳米、糯米为对象,进行了糙米不同碾白时间的试验,进而分析了在不同碾白时间下,糙米的留皮度和抗挤压破裂力的变化规律。结果表明:随着碾白时间的增加,3种糙米的留皮度降低、抗挤压破裂力轻微下降。在快速磨损阶段,糙米表面较突出的皮层被快速磨去,粳米和籼米主要集中在籽粒腹部和背部,糯米从四周向中心区域扩展;在平缓磨损阶段,碾白区域覆盖糙米表层。碾白时间为5~15 s时,糙米籽粒的留皮度快速减小;随着碾白时间持续增加,留皮度减小的速率逐渐降低。Taking indica rice,japonica rice and glutinous rice as the objects,the experiments of differ-ent milling time of brown rice were carried out,and then the changes of skin retention and extrusion cracking resistance of brown rice under different milling time were analyzed.The results showed that with the increase of milling time,the skin retention of the three kinds of brown rice decreased,and the extru-sion cracking resistance decreased slightly.In the rapid wear stage,the prominent cortex on the surface of brown rice was quickly worn away,japonica rice and indica rice were mainly concentrated in the abdo-men and back of grain,and glutinous rice expanded from the surrounding to the central region.In the gentle wear stage,the milled area was covered with brown rice surface.When the milling time was 5~15 s,the skin retention of brown rice grain decreased rapidly.With the continuous increase of milling time,the rate of skin retention decreased gradually.

关 键 词：糙米 留皮度 皮层 破碎特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]