圆粒晚粳稻的适度碾米工艺节粮降耗分析

The reduction on loss of grain and energy by medium milling of round-grain late japoni-ca rice

为了探究不同加工精度及碾米工艺对稻米加工的损失和能耗的影响,以圆粒晚粳稻为研究对象,在适碾(留皮度3.00%~3.50%)和精碾(留皮度0.65%~0.75%)范围内对不同碾米工艺的样品指标进行分析,从节粮、减损、降耗等多维度确定碾米工艺。结果表明:以实验精米机的结果为依据,加工适碾米比精碾米降低胚乳损失1.65~2.76百分点、胚损失27.03~34.80百分点以及碎米率3.67~17.84百分点,提高留胚粒率27.00~35.00百分点,节省单位能耗1.20~12.60 kJ/kg。不同碾米工艺加工相同精度的适碾米,使用流量32.38 kg/h比其他工艺降低胚乳损失0.17~1.30百分点、胚损失7.09~12.16百分点以及碎米率2.79~8.58百分点,提高留胚粒率5.75~12.25百分点。不同碾米工艺加工相同精度的精碾米,使用流量26.80 kg/h与其他工艺相比,降低胚乳损失0.18~1.58百分点、胚损失2.02~4.39百分点以及碎米率1.50~19.52百分点,提高留胚粒率2.00~4.25百分点。因此,不仅加工精度会影响大米加工品质、食用品质和能耗,而且相同加工精度不同碾米工艺也存在差异。通过合适的碾米工艺对稻米进行适度加工,可以实现保证食用品质并保留风味的同时,达到节粮减损、降低能耗的目的。

In order to investigate the effects of different processing accuracy and milling processes on losses and energy consumption due to rice processing,round-grain late-Japonica rice was moderately milled(bran retention of 3.00%-3.50%)and well milled(bran retention of 0.65%-0.75%)to explore grain saving,loss reduction and consumption reduction.For the experimental machine,the medium milled rice reduced the endosperm loss of 1.6-2.76 percentage points,embryo loss of 27.03-34.80 percentage points,and the rate of broken rice of 3.67-17.84 percentage points than that of well milled rice,increased the ratio of germ-remained kernels by 27.00-35.00 percentage points,and saved the unit energy consumption of 1.20-12.60 kJ/kg.For the medium milled rice,the flow rate of 32.38 kg/h compared with other rice milling techniques to reduce endosperm loss by 0.17-1.30 percentage points,embryo loss by 7.09-12.16 percentage points,and the rate of broken rice by 2.79-8.58 percentage points,and to increase the ratio of germ-remained kernels by 5.75-12.25 percentage points.For the well milled rice,the flow rate of 26.80 kg/h compared with other rice milling processes to reduce the endosperm loss of 0.18-1.58 percentage points,embryo loss of 2.02-4.39 percentage points,and the rate of broken rice of 1.50-19.52 percentage points,and to improve the ratio of germ-remained kernels of 2.00-4.25 percentage points.So not only the degrees of milling but also the technology could lead to different rice processing quality,food quality and energy.For the same degrees of milling,the higher was the flow rate,the lower was the energy consumption.The medium milling of rice through the appropriate technique could achieve the purpose of saving grain loss and reducing energy consumption while maintain high food quality and preserve the volatile components.