摘要
通过测定不同加工精度籼米的留皮度、碾减率、外观、精白度、水分及容重,研究籼米留皮度和加工品质的变化规律,并进行相关性研究。结果表明:留皮度可反映大米糠层的保留程度,衡量大米加工精度与留皮度极显著相关(P<0.01)的变量有≤1/5粒数比、无皮粒数比、碾减率、整精米率和长度,与留皮度显著相关(P<0.05)的变量有碎米率、小碎米率和粒型(长宽比)。
By measuring bran degree,milling rate,appearance index,whiteness,moisture content and volume-weight index of different milling degree of indica rice,the degree change law of different bran degree and processing quality was studied,and correlation research was carried out.The results indicateed that bran degree can reflect the remaining degree about bran layer in rice and measure the milling degree of rice.The variables which are extremely relevant with the bran degree included bran degree≤1/5 grains ratio,bran-free grains ratio,degree of milling,polishing degree and the length.The variables which are relevant with the bran degree included broken kernel ratio,small broken kernel ratio and ration of length to width.
作者
任海斌
任晨刚
黄金
王满意
REN Hai-bin;REN Chen-gang;HUANG Jin;WANG Man-yi(Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,COFCO Nutrition&Health Research Institute Co.,Ltd.,Beijing 102209,China;The Jiangsu Province Center of Cooperation Innovation for Modern Grain Circulation and Security,Nanjing 210023,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2020年第11期90-94,共5页
Cereals & Oils
基金
国家重点研发计划(2017YFD0401101)。
关键词
加工精度
留皮度
相关性
milling degree
bran degree
correlation
