Abstract: In this research, rice milling technology for the germ-remained rice was explored based on the rice cultivars which were large area planting in northeast of China. Milling time, mesh number, rotational speed and length-width ratio of rice in milling were selected as the experimental parameters, while the quadratic orthogonal rotation experiments, response surface method and regression equation were used to analyze the variation of whiteness and rice germ reserved rate of germ-remained rice affected by the parameters. The results suggested that, the roller mesh number was an important element that affect the whiteness and germ reserved rate. Rotational speed and milling time were less important. Rise of length-width ratio would lead to rise of whiteness while the germ reserved rate decreased gradually. As a result, the best rice milling techniques is as follows: milling time 6 min, length-width ratio of rice 1.79, the roller mesh number 46#, rotational speed 830 r/min.

Key words: rice milling, germ reserved rate, whiteness, germ-remained rice

摘要： 以东北地区大面积种植的水稻品种为材料，以碾米工艺中碾磨时间、碾米辊目数、碾米辊转速以及米粒长宽比等因素作为试验工艺参数，采用二次旋转正交组合试验设计，利用响应面和回归方程进行分析，研究了经碾磨的留胚米的白度和留胚率在各参数影响下的变化规律。结果表明，碾米辊目数是影响留胚米的白度和留胚率的主要因素，碾米辊转速、碾磨时间次之；米粒长宽比越大，留胚米白度增加越高，但留胚率逐渐降低；碾磨的最佳工艺为碾磨时间6 min、米粒长宽比1.79、碾米辊目数46#、碾米辊转速830 r/min。

关键词: 碾磨工艺, 留胚率, 白度, 留胚米