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
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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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