不同加工精度下圆粒晚粳稻的品质分析  

Quality Analysis of Round-grain Late Japonica Rice with Different Processing Precision

作　　者：张洁[1] 夏龙照 刘洁[1] 安红周[1] 方孟军 陈英明 董能华 邵震宇 ZHANG Jie;XIA Longzhao;LIU Jie;AN Hongzhou;FANG Mengjun;CHEN Yingming;DONG Nenghua;SHAO Zhenyu(Grains&Oils Foods College,Henan University of Technology,450001 Zhengzhou,China;Ningbo Lvnong Milling Co.,Ltd.,315299 Ningbo Zhejiang,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]宁波绿农米业有限公司,浙江宁波315299

出　　处：《粮食加工》2024年第3期1-6,14,共7页Grain Processing

基　　金：大米加工节粮减损技术开发与食用品质研究(003H2023LY003)。

摘　　要：为探究加工精度对圆粒晚粳稻品质的影响,调整碾磨压力得到理论值为2.00%、4.00%、6.00%、8.00%、10.00%、12.00%、14.00%、16.00%的碾减率样品,对不同加工精度下的稻米进行品质分析。结果表明:在加工过程中碾减率从0%到16.83%,留皮度逐渐从99.31%降低到0.30%,白度值从20.5%增加到40.3%,整米率从99.84%减少88.44%,碎米率从0.37%增加18.87%。在留皮度达到0.65%时,继续碾磨糙出白率没有差异。留皮度分别为6.04%和2.15%的适碾米破裂强度无明显差异。碾减率与所测的加工指标均呈极显著相关(P<0.01)。随着大米加工精度的提高,表皮层中影响大米口感的物质被去除,因此感官评价得分提高,但过度碾白会使大米的完整性被破坏,导致风味不佳。In order to investigate the effect of processing on the quality of Japonica rice,round-grained late Japonica rice was selected as raw material.The milling pressure was adjusted to obtain samples with theoretical degree of milling of 2.00%,4.00%,6.00%,8.00%,10.00%,12.00%,14.00%and 16.00%,and the qualities of japonica rice samples were analyzed.The results showed that during processing the degree of milling went from 0%to 16.83%,the bran retention decreased from 99.31%to 0.30%,the whiteness increased from 20.5%to 40.3%,the whole rice rate decreased from 99.84%to 88.44%and the broken rice rate increased from 0.37%to 18.87%.From the bran retention degree of 0.65%,there is no significant difference on rate of milled rice rate for continued milling.There was no significant difference in the rupture strength of medium milled rice at 6.04%and 2.15%of bran retention.The degrees of milling were highly significantly correlated with the measured processing qualities(P<0.01).As the degree of milling increased,substances in the bran that affected the taste of the rice were removed,and therefore the sensory evaluation scores increased.However,over milling of rice can destroy the integrity of the rice,resulting in poor flavor.

关 键 词：粳稻 加工精度 留皮度 碾减率 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]