| 低水分稻谷减碎加工的对策 |
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| 引用本文： | 谢健.低水分稻谷减碎加工的对策[J].粮食与饲料工业,2004(8):6-8. |
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| 作者姓名： | 谢健 |
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| 作者单位： | 国家粮食储备局武汉科学研究设计院,湖北,武汉,430079 |
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| 基金项目： | 2 0 0 0DIB5 0 182社会公益研究专项资金项目 |
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| 摘 要： | 探讨了低水分稻谷的加工特点，并以整精米率为评定指标，通过试验证明加工低水分稻谷时，采用多道碾白、糙米着水调质、低温升碾米并合理调整砻碾设备的工艺参数，可以减少出碎率，提高整精米率。
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| 关 键 词： | 稻谷 水分 加工 整精米率 碎米 |
| 文章编号： | 1003-6202(2004)08-0006-03 |
| 修稿时间： | 2004年5月29日 |
Ways to Deal with the Milling and Breakage Reduction of Low-moisture Paddy |
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| Xie Jian.Ways to Deal with the Milling and Breakage Reduction of Low-moisture Paddy[J].Cereal & Feed Industry,2004(8):6-8. |
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| Authors: | Xie Jian |
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| Abstract: | The milling properties of low-moisture paddy are discussed, and the experiments, which have been done with the percentage of milled head rice as the evaluation index, give eloquent proof of that as low-moisture paddy is processed the breakage can be reduced and the percentage of milled head rice can be increased under the conditions of that multi-pass whitening, brown rice dampening, whitening with little temperature rise and the rational adjustment of the parameters of the rice huskers and whiteners are adopted and ensured. |
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| Keywords: | paddy moisture milling percentage of milled head rice broken rice |
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