我国稻米加工起步于大规模采集野生稻的时期,最初是采用稻谷直接制成米的“稻出白”工艺,后来采用稻谷先制成糙米、糙米再制成米的“糙出白”工艺,两者构成了沿用几千年的古代稻米加工工艺;19世纪60年代开始,增加稻谷清理、白米整理等工段,构成了近代稻米加工工艺;到20世纪末,增加稻谷分级、下脚整理、稻壳整理、副产品整理、糙米精选、白米精选、白米色选、白米抛光等工序,构成现代稻米加工工艺;进入21世纪以来,新增了回砻谷净化、糙米净化、刷米与抛光组合、多道色选、留胚粒分选等工序,构成了当代稻米加工工艺;今后通过增加多等级大米联产、多等级大米与留胚米联产等专利加工工艺,将构成加工过程更加精准且智能化、低破碎、低能耗和环境友好的未来稻米加工工艺。

Rice processing in China started in the period when wild rice was collected on a large-scale. At first, the processing technology of making rice directly from paddy was adopted. Later, the processing technology of making paddy into brown rice, brown rice and then making rice was adopted. The two constitute the ancient rice processing technology that has been used for thousands of years. Beginning in the 1860s, paddy cleaning and white rice finishing were added to form modern rice processing technology. At the end of the 20th century, modern rice processing technology were formed when of paddy grading, impurity finishing, husk finishing, by-product finishing, brown rice thickness grading, white rice length grading, white rice color sorting and white rice polishing were added. Since the beginning of the 21st century, new processes have been added, such as re-husking paddy purification, brown rice purification, combination of white rice brushing and polishing, multi-step color sorting and germ-left rice kernel separating, which constitute the contemporary rice processing technology. In the future, the rice processing technology will be more accurate and intelligent, low crushing, low energy consumption and environmentally friendly by increasing the patent processing techniques such as multi grade rice co production, multi grade rice co production and embryo rice co production etc.