加工精度对吉林长粒香米品质的影响

Effects of Different Processing Precision on the Quality of Changxiang Rice in Jilin Province

为了探究加工精度对吉林长粒香米品质的影响,以吉林长粒香大米为研究对象,将其加工为5种不同精度的试样,研究加工精度对样品中所含水分、蛋白质、脂肪、维生素以及矿物质等成分的影响。结果表明,随着加工精度的提高,大米所含的水分基本不变,蛋白质、脂肪、B族维生素和矿物质的含量均有一定程度的降低。对大米进行适碾磨可以保留大米中的营养成分,同时,还能起到节约能源和提高出米率的作用。

In order to explore the effects of processing precision on the quality of Jilin long grain fragrant rice,processing it into 5 different precision samples to investigate the effect of processing precision on components such as moisture, protein, fat, vitamins, and minerals in samples. The results showed that with the improvement of processing precision, the water content of rice remained basically unchanged, and the content of protein, fat, vitamin B group and minerals decreased to a certain extent. Appropriate milling of rice can retain the nutrients in the rice. At the same time, it can also save energy and improve the rice yield.