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在东北和华北,高粱是主要杂粮之一。和稻米情形一样,在食用前需要经过碾軋过程,以便去掉糠皮。在北京所见的加工机器,为佐竹立式精白机。一般加工程度取决于高粱的品种,但均以去掉红色,使产品精白为度,在大多数情形下,每百斤原粮只能获得高粱米65斤左右。根据稻米加工研究的结果,可以推测到这样的高度加工,不但使食用粮食遭受过量的损失,而且也使营养素含量大为降低,根据本系以往分析的结果,北京市售的高粱米每百克中含有硫胺素0.08—0.18毫克,在以高粱为主食的地区,这样低的维生素含量是不能够满足人体的需要的,但加工到什么程度,既可去掉原粮中大部
In the northeast and north China, sorghum is one of the main grains. As in the case of rice, it is subjected to a milling process prior to consumption in order to remove the bran. The processing machines we saw in Beijing are Vertical White Machines from Satake. The general processing level depends on the sorghum varieties, but all remove the red color, so that the product is refined, in most cases, only about 65 kg of sorghum rice per 100 kg of raw grain. According to the results of rice processing studies, we can speculate that such a high degree of processing, not only suffered excessive loss of food grains, but also greatly reduce the nutrient content, according to the results of the Department’s previous analysis, the Beijing market of sorghum rice per hundred grams Contains thiamine 0.08-0.18 mg, in the sorghum-based areas, such a low vitamin content is not able to meet the needs of the human body, but the processing to what extent, can remove most of raw grain