| 郭念国,曹佰亿,黄清,来睿,安红周.不同加工精度大米的白度与食味值统计分析研究[J].中国粮油学报,2025,40(8):18-23 |
| 不同加工精度大米的白度与食味值统计分析研究 |
| Statistical Analysis of Whiteness and Taste Value of Milled Rice in Different Milling Degree |
| 投稿时间：2024-10-30 修订日期：2025-06-03 |
| DOI： |
| 中文关键词: 大米 加工精度 白度 食味值 统计分析 |
| 英文关键词:white rice milling degree whiteness taste value statistical analysis |
| 基金项目:大宗粮食加工制品保质保鲜的相关预测与精准控制(222103810059)；粳米适度加工技术的统计方法与指标体系构建研究（2023STY56） |
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| 中文摘要: |
| 探索大米白度与食味值间的相关关系，为大米适度加工技术提供一定的参考。以本溪辽粳、吉林超级稻和原阳新丰2号为原料，研究了碾减率分别为 0%、2.0%、4.0%、6.0%、8.0%、10.0%、12.0%、14.0%等不同加工精度下白度与食味值间的关系。发现不同加工精度（留皮度）的三种大米的食味值随加工白度的增加而增加，但边际效用是递减的；三种米的食味值整体上无显著性差异，但基于白度的回归模型显示，本溪辽粳与吉林超级稻之间的食味值有显著差异；食味值与白度的倒数线性相关度更强。通过白度和大米品种对食味值进行回归预测，吉林超级稻和原阳新丰2号预测较好，但本溪辽粳也均落入了模型的95%预测区间内。现实生产中，可以使用白度值食味值预测。 |
| 英文摘要: |
| This study investigated the correlation between rice whiteness and taste value to provide references for optimizing rice processing technologies. Using Benxi Liaojing, Jilin Super Rice, and Yuanyang Xinfeng No.2 as materials, the relationship between whiteness and taste value was examined at milling reduction rates of 0%,2.0%,4.0%,6.0%,8.0%,12.0%, and 14.0%. Key findings include: The taste values of all three rice varieties increased with higher whiteness (reduced bran retention),but the marginal improvement diminished progressively. While no significant overall differences in taste values were observed among the varieties, the whiteness-based regression model indicated a notable disparity between Benxi Liaojing and Jilin Super Rice. Taste values demonstrated stronger inverse linear correlation with whiteness compared to other relationships.Predictive models using whiteness and variety showed good accuracy for Jinlin Super Rice and Yuanyang Xinfeng No.2, with Benxi Liaojing predictions still falling within the 95% confidence intervals. These findings suggest that whiteness measurement can serve as a practical indicator for predicting taste value in industrial rice processing. |
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