| 苦荞米及萌动苦荞米加工工艺研究 |
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| 引用本文： | 李红梅,胡俊君,李云龙,陕方,边俊生.苦荞米及萌动苦荞米加工工艺研究[J].食品工业科技,2011(12):362-364. |
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| 作者姓名： | 李红梅 胡俊君 李云龙 陕方 边俊生 |
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| 作者单位： | 山西省农业科学院农产品加工研究所,山西太原,030031 |
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| 基金项目： | 国家现代农业燕麦荞麦产业技术体系项目(CARS-08-D-2); 山西省农业科学院攻关课题(YGG1029) |
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| 摘 要： | 研究了苦荞米及萌动苦荞米加工过程中浸泡和蒸煮时间对熟化度,以及熟化后苦荞含水量对脱壳率和整米率的影响。结果表明：苦荞浸泡时间≥4h,蒸煮≥30min和浸泡时间≥5h,蒸煮≥20min的各处理,熟化度都能达到100%;当熟化后的苦荞水分含量在24.0%～26.0%时,脱壳率达到100%,整米率〉90%。萌动苦荞米与苦荞米的加工工艺,可以采用相同的熟化条件和脱壳条件。苦荞及萌动苦荞脱壳工艺条件的研究为苦荞米及萌动苦荞米的加工提供了一定的科学依据。
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| 关 键 词： | 苦荞 脱壳 熟化度 整米率 |
Study on tartary buckwheat grain and germinated tartary buckwheat grain processing |
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| LI Hong-mei,HU Jun-jun,LI Yun-long,SHAN Fang,BIAN Jun-sheng.Study on tartary buckwheat grain and germinated tartary buckwheat grain processing[J].Science and Technology of Food Industry,2011(12):362-364. |
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| Authors: | LI Hong-mei HU Jun-jun LI Yun-long SHAN Fang BIAN Jun-sheng |
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| Affiliation: | LI Hong-mei,HU Jun-jun,LI Yun-long,SHAN Fang,BIAN Jun-sheng (Institute of Agro-Products Processing Science and Technology,Shanxi Academy of Agricultural Sciences,Taiyuan 030031,China) |
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| Abstract: | The effect of soaking time and steaming time on maturation degree and tartary buckwheat moisture on hulling rate and the rate of whole rice after maturation in tartary buckwheat and germinated tartary buckwheat processing were conducted. The results showed that the maturation degree could reach 100% under the condition of above 4h soaking time with over 30min steaming time or above 5h soaking time with over 20min steaming time. When matured tartary buckwheat and germinated tartary buckwheat moisture was in ... |
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| Keywords: | tartary buckwheat hulling maturation degree the rate of whole rice |
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