Quality Analysis of Round-grain Late Japonica Rice with Different Processing Precision
In order to investigate the effect of processing on the quality of Japonica rice,round-grained late Japonica rice was selected as raw material.The milling pressure was adjusted to obtain samples with theoretical degree of milling of 2.00%,4.00%,6.00%,8.00%,10.00%,12.00%,14.00%and 16.00%,and the qualities of japonica rice samples were analyzed.The results showed that during processing the degree of milling went from 0%to 16.83%,the bran retention decreased from 99.31%to 0.30%,the whiteness increased from 20.5%to 40.3%,the whole rice rate decreased from 99.84%to 88.44%and the broken rice rate increased from 0.37%to 18.87%.From the bran retention degree of 0.65%,there is no significant difference on rate of milled rice rate for continued milling.There was no significant difference in the rupture strength of medium milled rice at 6.04%and 2.15%of bran retention.The degrees of milling were highly significantly correlated with the measured processing qualities(P<0.01).As the degree of milling increased,substances in the bran that affected the taste of the rice were removed,and therefore the sensory evaluation scores increased.However,over milling of rice can destroy the integrity of the rice,resulting in poor flavor.
Japonica ricemilling degreebran degreedegree of milling
NETL
NSTL
万方数据
