为探究南方优质丝苗米在碾磨过程中品质及加工能耗的变化规律，以美香占2号为原料，通过碾磨制得碾减率（2%、4%、6%、8%、10%、12%）的米样，分析不同碾减率对大米的加工特性、蒸煮特性及食味品质的影响。结果表明，随着碾减率的增加，丝苗米加工过程中的碎米率和能耗均显著增加，蒸煮特性、食味品质不断改善。与糙米相比，当大米碾减率为2%时，留皮度由99.80%降低至52.83%，碎米率增加至2.74%，能耗为87.50 kJ/kg，蒸煮特性与食味品质显著提升；当大米碾减率为8%时，留皮度降低至3.43%，其食味品质与精白米无显著区别；当大米碾减率达到12%时，留皮度降低至1.10%，碎米率增加至28.97%，能耗增加至1090.00 kJ/kg，最适蒸煮时间缩短到18.33 min、感官评价总分提高到79.00。根据不同需求选择适宜的加工精度，更有利于节约能耗，提高粮食利用资源。

In order to explore the changing law of the taste quality of the southern high-quality Simiao rice during the milling process, Meixiangzhan 2 was used as raw material in the milling experiment for different milling degree (2%, 4%, 6%, 8%, 10%, 12%) in this study. Then, the effects of different milling degree on processing characteristics, cooking and sensory properties were analyzed. The results showed that with the improvement of processing accuracy, the cooking properties and sensory qualities of rice were improved, but the energy consumption and broken kernel yield of rice were significantly increased. When the degree of milling reached 2%, compared with brown rice, the husk retention decreased from 99.8% to 52.83%, the broken kernel yield of rice increased to 2.74%, the energy consumption increased to 87.50 kJ/kg, and cooking properties and sensory qualities significantly improved. When the degree of milling reached 8%, the husk retention was 3.43%. There is no significant difference between milling degree 8% and 12% in sensory qualities. When the degree of milling reached 12%, the husk retention was 1.10%, the broken kernel yield of rice increased to 28.97%, the energy consumption increased to 1090.00 kJ/kg, the optimum cooking time was shortened from 32.67 min to 18.33 min, and the total score of sensory evaluation was 79.00. Choosing the suitable degree of milling according to different needs is more conducive to saving energy and improving the utilization of food resources.

广东省重点领域研发计划项目（2020B020225004）；科技创新战略专向资金（高水平农科院建设）（R2020PY-JX009）；广东特支计划项目（2019BT02N112）；广东省现代农业产业技术体系水稻创新团队项目（2020KJ105）