为了避免大米加工过程中米粒温升较高导致的口感下降、出米率降低或是储存时间缩短带来的隐患,通过干燥、存储、加工、包装等大米加工全过程关键技术研究,开发完成优质冷鲜米加工成套技术,有效降低优质冷鲜米加工过程中的米粒温升,避免由此造成的产品品质下降与数量损失,更加高效地保全产品营养.
In order to avoid the hidden dangers caused by the decrease of taste,the decrease of rice yield or the shortening of storage time caused by the high temperature rise of rice in the process of rice processing,through the research of key technolo-gies in the whole process of rice processing such as drying,storage,milling and packaging,the complete set of technologies for processing high-quality cold fresh rice are developed to effectively reduce the temperature rise of rice in the process of high-qual-ity cold fresh rice processing.Avoid the resulting decline in product quality and quantity loss,and more efficiently preserve product nutrition.