【摘要】 [目的]解决留胚米加工中保留胚芽难度大，营养与感官及适口性兼顾难等问题。[方法]提出平磨带主动碾磨与柔性刀组被动碾磨结合的平磨式留胚碾米机设计技术方案，利用米粒在平面内滚动磨削的方式达到精量层层碾磨的目的，采用多道柔性加工与适度碾磨原则相结合的加工方法，以保证高留胚粒率与良好米白度。以东北地区所产粳稻为试验原料，以留胚粒率与米白度作为作业质量指标，进行正交试验。[结果]加工留胚米的较佳工艺参数为：平磨线速度8 m/s，刀组橡胶弹簧负荷548.8 N，碾磨次数3，其中第1次碾磨采用180目平磨带，第2和第3次碾磨采用240目平磨带。[结论]采用优化工艺加工后成品米留胚粒率达到89.9%，米白度达到40.1%。更多还原

【Abstract】 [Objective] To address the challenges of retaining the germ in rice with remained germ, balancing nutrition, sensory qualities,and palatability. [Methods] A technical design proposal for a flat grinding type germ-remained rice milling machine is introduced, which combines active grinding with a flat grinding belt and passive grinding with a flexible blade group. The milling process involves rolling and grinding the rice grains on a flat surface to achieve precise, layer-by-layer grinding. The approach employs multiple flexible processing stages combined with appropriate grinding to ensure a high germ-remained rate and good whiteness of the rice. Northeast China-produced japonica rice is used as the test material, with germ-remained rate and rice whiteness as the quality indicators in orthogonal experiments.[Results] The optimal processing parameters for rice with remained germ are flat grinding belt speed of 8 m/s, rubber spring load of 548.8 N on the blade group, and three grinding times. The first time uses a 180 mesh flat grinding belt, and the second and third ones use a 240 mesh flat grinding belt. [Conclusion] After applying the optimized process, the final product achieves a germ-remained rate of 89.9%and a whiteness of 40.1%.更多还原