In the present study, a variety of Suijing 18 rice was used as raw material, moderately milled rice (MMR) with bran degrees of 2.2%, 3.6%, and 6.9% was then prepared, respectively.This study evaluated the physicochemical properties of MMR, including appearance, germ retention rate, and nutrients, as well as its edible qualities, such as cooking characteristics and sensory evaluation, with brown rice and polished rice serving as control groups.Results indicated that an optimal balance between physicochemical characteristics and edible quality was exhibited under a 3.6% bran degree of MMR, and its remained germ rate was significantly higher than that of polished rice, and broken rice rate was lower than that of polished rice (P<0.05).Under 3.6% of bran degree, its contents of protein, fat, dietary fiber, and vitamin B1 were significantly higher than those of polished rice (P<0.05), while there was no significant difference between starch content and soup pH (P>0.05).On the basis of cooking analysis, water absorption rate, volumetric expansion rate, and soup solids of MMR with a 3.6% bran degree were intermediate between brown and polished rice, which were consistent with the trends of texture property and sensory evaluation.Among the three types of samples, MMR with a 3.6% bran degree exhibited the best edible quality.These findings provide theoretical references for practical applications in milled rice production, offering valuable insights for improving the product quality of MMR.
[1] 董蓓. 我国粮食总产量首次突破1.4万亿斤[N].光明日报, 2024-12-14(6).
DONG B.China’s total grain output has exceeded 1.4 trillion catties for the first time[N].Guangming Daily, 2024-12-14(6).
[2] 李贞玉. 加工精度对大米产品加工指标的影响[J].吉林农业, 2017(6):101.
LI Z Y.Effect of processing accuracy on processing index of rice products[J].Agriculture of Jilin, 2017(6):101.
[3] 杨柳. 籼米适度碾制加工技术与品质研究[D].郑州:河南工业大学, 2021.
YANG L.Study of reasonably processing technology and quality of Indica rice[D].Zhengzhou:Henan:Henan University of Technology, 2021.
[4] XIA W, LIU C M, LUO S J, et al.Effect of low temperature on the retrogradation behavior of rice gels with different milling degrees[J].Starch-Stärke, 2015, 67(11-12):1044-1052.
[5] 熊善柏, 董汉萍, 赵思明, 等.稻米加工与维生素损失[J].粮食与油脂, 2001, 14(5):2-3.
XIONG S B, DONG H P, ZHAO S M, et al.Rice processing and vitamin loss[J].Cereals & Oils, 2001, 14(5):2-3.
[6] SANDHU R S, SINGH N, KALER R S S, et al.Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars[J].Food Chemistry, 2018, 260:231-238.
[7] 田琳, 祁智慧, 谢文军, 等.京西稻适碾和精碾等级大米品质比较[J].食品科学, 2024, 45(14):142-150.
TIAN L, QI Z H, XIE W J, et al.Comparison of the quality of Jingxi rice between reasonably well milled and well milled grades[J].Food Science, 2024, 45(14):142-150.
[8] 张玉荣, 周显青, 姜锦川, 等.碾减率对大米理化特性及蒸煮食味品质的影响[J].河南工业大学学报(自然科学版), 2008, 29(4):1-5.
ZHANG Y R, ZHOU X Q, JIANG J C, et al.Effect of milling degree on the physicochemical, cooking and eating quality of milled rice[J].Journal of Henan University of Technology (Natural Science Edition), 2008, 29(4):1-5.
[9] ZHANG Y, LI F, HUANG K, et al.Structural changes of starch under different milling degrees affect the cooking and textural properties of rice[J].Food Chemistry:X, 2023, 17:100627.
[10] 黑龙江省农业科学院绥化分院水稻品种绥粳18简介[J].黑龙江农业科学, 2016(12):2.
Brief introduction of rice variety suijing 18 in Suihua branch of Heilongjiang academy of agricultural sciences[J].Heilongjiang Agricultural Sciences, 2016(12):2.
[11] 骆乐谈, 章红运, 石江, 等.不同甘薯品种(系)品质性状差异研究[J].北方农业学报, 2021, 49(6):22-34.
LUO L T, ZHANG H Y, SHI J, et al.Difference study on the quality traits of various sweet potato varieties(lines)[J].Journal of Northern Agriculture, 2021, 49(6):22-34.
[12] 周显青, 祝方清, 张玉荣, 等.不同储藏年限稻谷的蒸煮特性及其米饭的食味和质构特性分析[J].河南工业大学学报(自然科学版), 2020, 41(1):96-103.
ZHOU X Q, ZHU F Q, ZHANG Y R, et al.Analysis of the cooking quality of rice after different storage periods and the taste quality and texture characteristics of the cooked rice[J].Journal of Henan University of Technology(Natural Science Edition), 2020, 41(1):96-103.
[13] YE G D, GUAN L N, ZHANG M, et al.Study on the correlation between aroma compounds and texture of cooked rice:A case study of 15 Japonica rice species from Northeast China[J].Cereal Chemistry, 2025, 102(1):167-180.
[14] YιLMAZ TUNCEL N, ANDAC A E, POLAT KAYA H, et al.The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice:From brown rice to white rice[J].Food Chemistry, 2025, 464:141795.
[15] 夏龙照. 碾米过程中米粒破碎及裂纹扩展规律研究[D].郑州:河南工业大学, 2024.
XIA L Z.Study on regularities of grain breakage andcrack propagation during rice milling[D].Zhengzhou:Henan:Henan University of Technology, 2024.
[16] 刘静静, 王若兰, 李兴军, 等.氦气冷等离子处理对大米蒸煮品质及理化特性的影响[J].河南工业大学学报(自然科学版), 2020, 41(3):40-46.
LIU J J, WANG R L, LI X J, et al.Effect of helium cold plasma on the cooking and physicochemical properties of milled rice[J].Journal of Henan University of Technology(Natural Science Edition), 2020, 41(3):40-46.
[17] YANG L, FAN Y C, SONG S Y, et al.Frictional behavior of brown rice grain during moderate processing[J].Tribology International, 2021, 162:107123.
[18] 林俊帆, 赵俐淇, 贾玉凤, 等.碾磨度对红米蒸煮、糊化特性、抗氧化活性及其米饭质构、感官品质的影响[J].食品工业科技, 2020, 41(8):250-255.
LIN J F, ZHAO L Q, JIA Y F, et al.Effect of milling degree on cooking property, pasting property and antioxidant activity of red rice, texture and sensory properties of cooked red rice[J].Science and Technology of Food Industry, 2020, 41(8):250-255.
[19] 张阳, 曹伟伟, 刘文超, 等.砂辊粒度号对大米食用品质及血糖生成指数特性的影响[J].食品与发酵工业, 2025,51(22):214-221.
ZHANG Y, CAO W W, LIU W C, et al.Effects of sand rollers with different grit sizes on the eating quality and glycemic index characteristics of rice[J].Food and Fermentation Industries, 2025,51(22):214-221.
[20] KWANG P,SOOK K, OK K.Effect of milling ratio on sensory properties of cooked rice and on physicochemical properties of milled and cooked rice[J].Cereal Chemistry, 2001, 78(2):151-156.
[21] 张裕聪, 杨月月, 周童童, 等.不同亲水胶体对挤压重组米理化性质、食用品质和消化性的影响[J].食品科学, 2024, 45(15):40-48.
ZHANG Y C, YANG Y Y, ZHOU T T, et al.Effects of different hydrophilic colloids on physicochemical properties, eating quality and digestibility of extruded reconstituted rice[J].Food Science, 2024, 45(15):40-48.
[22] SHEN M, HUANG K, GUAN X, et al.Effects of milling on texture and in vitro starch digestibility of oat rice[J].Food Chemistry:X, 2023, 19:100783.
[23] SHI S J, PAN K Q, YU M, et al.Differences in starch multi-layer structure, pasting, and rice eating quality between fresh rice and 7 years stored rice[J].Current Research in Food Science, 2022, 5:1379-1385.
[24] 路乐乐, 沈琴, 郎双静, 等.加工精度对稻花香品质及方便米饭理化性质的影响[J].食品工业科技, 2025, 46(10):220-227.
LU L L, SHEN Q, LANG S J, et al.Effect of degree of milling on the quality of Daohuaxiang rice and physicochemical properties of instant rice[J].Science and Technology of Food Industry, 2025, 46(10):220-227.
