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Method for rapidly identifying milled rice rate of indica type rice variety

A technology for the rate of whole and milled rice and indica rice varieties, which is applied in the field of rapid identification of the milled rice rate of indica rice varieties, can solve the problems such as the loss of reference value of the value of the milled rice rate and the great difference in the milled rice rate, and achieves convenient operation, accurate judgment basis, and improved The effect of efficiency

Inactive Publication Date: 2013-06-19
CHINA NAT RICE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional determination method requires rice to be harvested and stored in the sun for three months. There is no clear regulation on the specific drying method. Because the drying methods used in daily rice varieties are different after harvest, even if the same variety, the obtained rice rate is often very different. Large, making the value of the polished rice rate lose the reference value

Method used

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  • Method for rapidly identifying milled rice rate of indica type rice variety
  • Method for rapidly identifying milled rice rate of indica type rice variety
  • Method for rapidly identifying milled rice rate of indica type rice variety

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Accurately weigh 8 portions of freshly harvested long-grain fresh indica rice, 30g each, and spread them evenly in a 10cm diameter non-lid petri dish. Place 2 portions in a 48℃ oven and bake for 6.2 hours. Bake in 52℃ oven for 5.8 hours, 2 parts into 58℃ oven for 4.2 hours, and the remaining 2 parts into 62℃ oven for 3.8 hours. After drying, according to the national standard method (GB / T 21719-2008) Measure the rice polishing rate, and find that the rice polishing rates of baking in 48℃ oven for 6.2 hours, 52℃ oven for 5.8 hours, 58℃ oven for 4.2 hours and 62℃ oven for 3.8 hours are 59.2%, 58.6%, respectively. 46.1%, 44.1%.

Embodiment 2

[0034] Accurately weigh 8 portions of freshly harvested medium and long-grain fresh indica rice, 30g each, and spread them evenly in a 10cm diameter non-lid petri dish. Place 2 portions in a 49℃ oven for 8.1 hours, 2 portions Bake in a 51℃ oven for 7.9 hours, 2 parts in a 59℃ oven for 4.1 hours, and the remaining 2 parts in a 61℃ oven for 3.9 hours. After drying, follow the national standard method (GB / T 21719-2008) ) Measure the rice polishing rate, and find that the rice polishing rates of baking in 49℃ oven for 8.1 hours, 51℃ oven for 7.9 hours, 59℃ oven for 4.1 hours and 61℃ oven for 3.9 hours are 53.0% and 52.7% respectively , 52.9%, 48.8%.

Embodiment 3

[0036] Accurately weigh 8 portions of freshly harvested short-grain fresh indica rice, 30g each, and spread them evenly in a 10cm diameter uncovered petri dish. Place 2 portions in an oven at 49°C for 8.1 hours, and place 2 portions in an oven at 49°C. Bake in an oven at 51℃ for 7.9 hours, 2 parts in an oven at 59℃ for 5.1 hours, and the remaining 2 parts in an oven at 61℃ for 4.9 hours. After drying, follow the national standard method (GB / T 21719-2008) Measure the rice polishing rate, it is concluded that the rice polishing rate of baking in 49℃ oven for 8.1 hours, 51℃ oven for 7.9 hours, 59℃ oven for 5.1 hours, 61℃ oven for 4.9 hours are 59.2%, 57.4%, respectively. 53.4%, 51.0%.

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Abstract

The invention discloses a method for rapidly identifying the milled rice rate of indica type rice variety, and belongs to the technical field of method for measuring rice quality. The method comprises the following steps of: dividing indica type rice into three varieties, namely long-grained variety, medium-grained variety and short-grained variety, according to grain length condition of the variety; weighing the three varieties of fresh rice and placing the three varieties of fresh rice into a baking box for baking respectively; baking the long-grained variety of fresh rice in the baking boxof 50 DEG C for 6 hours or in the baking box of 60 DEG C for 4 hours; baking the medium-grained variety of fresh rice in the baking box of 50 DEG C for 8 hours or in the baking box of 60 DEG C for 4 hours; and baking the short-grained variety of fresh rice in the baking box of 50 DEG C for 8 hours or in the baking box of 60 DEG C for 5 hours to obtain the milled rice rate measured by a national standard method. The fresh rice which is just harvested is directly adopted for measurement, so the method has the advantages that: a small amount of rice is consumed, the method is convenient to operate, the efficiency is greatly improved, the baking time is short, the operating temperature is low and the safety performance is high, the efficiency of the entire measurement of the milled rice rate is improved and simpler and more accurate judgment basis is provided for related research works.

Description

Technical field [0001] The invention belongs to the technical field of methods for measuring rice quality, in particular a method for quickly identifying the head rice rate of indica varieties. Background technique [0002] The whole rice rate of rice refers to the percentage of whole rice in the quality of the pure rice sample. Each rice quality standard regards the whole rice rate as a separate inspection item, and uses it as an index or a restrictive index for evaluating rice grades. This is useful for guiding rice planting, adjusting and optimizing the structure of varieties, and purchasing and operating rice. Very important meaning. The level of the whole rice rate of rice varieties is not only directly related to the commodity rate after rice processing, but also directly related to the quality of the varieties themselves. Long-term practice has proved that the quality of inferior rice varieties and high-quality varieties of the same type of rice are quite different, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/00G01N1/28
Inventor 胡培松唐绍清焦桂爱罗炬谢黎虹邵高能魏祥进
Owner CHINA NAT RICE RES INST
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