| 浸泡对早籼稻水分含量及蒸谷米品质的影响 |
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| 引用本文： | 苏东民,蒋宾. 浸泡对早籼稻水分含量及蒸谷米品质的影响[J]. 西部粮油科技, 2010, 35(4): 35-38 |
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| 作者姓名： | 苏东民 蒋宾 |
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| 作者单位： | 河南工业大学,郑州450002 |
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| 摘 要： | 以早籼稻为对象,通过改变浸泡时间和温度,测定分析浸泡条件对早籼稻的水分含量、蒸谷米VB1的含量以及蒸谷米品质的影响。结果显示,浸泡条件对蒸谷米品质影响明显,当浸泡温度为75℃、时间为3.5 h时,蒸谷米的品质最好,VB1含量最高。
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| 关 键 词： | 早籼稻 浸泡 水分含量 蒸谷米品质 |
Effects of Soaking Conditions on Moisture Content of Early Indica Rice and Quality of Parboiled Rice |
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| SU Dong-min,JIANG Bin. Effects of Soaking Conditions on Moisture Content of Early Indica Rice and Quality of Parboiled Rice[J]. China Western Cereals & Oils Technology, 2010, 35(4): 35-38 |
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| Authors: | SU Dong-min JIANG Bin |
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| Affiliation: | (Henan University of Technology, Zhengzhou 450052 , P.R.China) |
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| Abstract: | This paper focused on early Indica rice to study the effects of different conditions of soaking on the moisture content of paddy rice, the content of Vitamin B 1 and quality of parboiled rice. The experimental showed it is the optimum that the temperature of the best soaking is 75 ℃ and time is 3.5 h.The best quality of parboiled rice, the highest content of Vitamin B1. |
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| Keywords: | early indica rice soaking conditions moisture content Vitamin B1 quality of parboiled rice |
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