食品与机械2025，Vol.41Issue(5)：77-82,6.DOI:10.13652/j.spjx.1003.5788.2024.80793
平磨式留胚碾米机的设计与试验
Design and test of flat grinding type germ-remained rice milling machine
摘要
Abstract
[Objective]To address the challenges of retaining the germ in rice with remained germ,balancing nutrition,sensory qualities,and palatability.[Methods]A technical design proposal for a flat grinding type germ-remained rice milling machine is introduced,which combines active grinding with a flat grinding belt and passive grinding with a flexible blade group.The milling process involves rolling and grinding the rice grains on a flat surface to achieve precise,layer-by-layer grinding.The approach employs multiple flexible processing stages combined with appropriate grinding to ensure a high germ-remained rate and good whiteness of the rice.Northeast China-produced japonica rice is used as the test material,with germ-remained rate and rice whiteness as the quality indicators in orthogonal experiments.[Results]The optimal processing parameters for rice with remained germ are flat grinding belt speed of 8 m/s,rubber spring load of 548.8 N on the blade group,and three grinding times.The first time uses a 180 mesh flat grinding belt,and the second and third ones use a 240 mesh flat grinding belt.[Conclusion]After applying the optimized process,the final product achieves a germ-remained rate of 89.9％ and a whiteness of 40.1％.关键词
稻谷/胚芽/留胚粒率/留胚碾米机/平磨Key words
rice/germ/germ-remained rate/germ-remained rice milling machine/flat grinding引用本文复制引用
任洪忱,徐爱迪,孙冰华,金德海,李菁,孙大明,闫景凤..平磨式留胚碾米机的设计与试验[J].食品与机械,2025,41(5):77-82,6.基金项目
国家重点研发计划(编号:2021YFD2100900) （编号:2021YFD2100900）
