优质冷鲜米加工技术研究  

Study on processing technology of high quality cold fresh rice

作　　者：郭亚丽 杨会宾 李志方 张朝富 程科 黄文雄 谢健 左家瑞 GUO Ya-li;YANG Hui-bin;LI Zhi-fang;ZHANG Chao-fu;CHENG Ke;HUANG Wen-xiong;XIE Jian;ZUO Jia-rui(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]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6期10-13,共4页Cereal & Feed Industry

基　　金：湖北省揭榜制粮食科技项目“优质冷鲜米加工成套技术装备”。

摘　　要：为了避免大米加工过程中米粒温升较高导致的口感下降、出米率降低或是储存时间缩短带来的隐患,通过干燥、存储、加工、包装等大米加工全过程关键技术研究,开发完成优质冷鲜米加工成套技术,有效降低优质冷鲜米加工过程中的米粒温升,避免由此造成的产品品质下降与数量损失,更加高效地保全产品营养。In order to avoid the hidden dangers caused by the decrease of taste,the decrease of rice yield or the shortening of storage time caused by the high temperature rise of rice in the process of rice processing,through the research of key technologies in the whole process of rice processing such as drying,storage,milling and packaging,the complete set of technologies for processing high-quality cold fresh rice are developed to effectively reduce the temperature rise of rice in the process of high-quality cold fresh rice processing.Avoid the resulting decline in product quality and quantity loss,and more efficiently preserve product nutrition.

关 键 词：优质冷鲜米 碾米 温升 碎米率 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]