【摘要】 整精米率是评价稻谷等级和影响农民收入的一个重要指标,而加工技术对稻谷整精米率有很大的影响。以3种长粒型稻谷为研究对象,探讨了加工过程中原料水分含量、加工稻谷流量和碾米压力等因素对其整精米率的影响。结果表明:当稻谷水分含量为15%时,其整精米率最高;加工时设备压力设置以正常压力下稻谷的整精米率最高;稻谷流量以正常流量的整精米率最高,增加或减小压力和流量,都不利于整精米率的提升。此外碾米级数、流量和压力的增加会导致米温的大幅度提升,不利于加工后大米的储存,米温过高整精米率也会下降。因此,长粒型优质稻谷的最优加工工艺是加工前稻谷水分含量为15%,适宜流量为正常流量,适宜碾米压力为正常压力,此加工工艺下获得的整精米率最高。更多还原

【Abstract】 Head rice rate is an important index to evaluate rice grade and to affect farmers’ income.The processing technology has a great influence on head rice rate.In this paper,three kinds of long-grain rice were used as the research object,and parameters affecting head rice rate such as rice moisture,the flow rate and pressure of the processing equipment during the processing were discussed.Results show that rice moisture has a direct impact on head rice rate.The highest head rice rate was obtained when moisture content was set as 15%.And the normal pressure and flow rate are finally found the optimal treatments.The increase or decrease of pressure and flow rate is not conducive to the improvement of head rice rate.In addition,the increase of milling times,flow rate and pressure will also lead to a substantial increase of rice grain temperature,which is not good to the storage of rice after processing.If grain temperature is too high,the head rice rate will also decrease.Therefore,adjusting moisture content of rice to 15% and matching the appropriate flow rate and pressure before processing can help to obtain a highest head rice rate.更多还原