The rice yield refers to the ratio of rice made into rice. It is actually the ratio of the mass of cooked rice to the mass of uncooked rice used.
Principle: The results of sensory evaluation of the smell, color, appearance, structure, palatability and taste of rice after cooking are expressed as comprehensive scores.
The rice yield can be calculated by the following formula: When brewing rice wine, steaming is required after soaking the rice, so that the starch of the white rice absorbs heat and absorbs water to gelatinize, or the starch crystal structure of the rice is destroyed and α-formed, which results in It is beneficial to the growth of saccharifying fermentation bacteria and susceptible to the action of amylase.
Extended information
The processing accuracy of standard first-grade rice is inferior to that of special-grade rice, and the eating quality, rice yield and digestion and absorption rate are slightly lower than that of special-grade rice. However, the vitamin, mineral, fat, and protein contents are higher than those of special grade rice. The content of vitamin B2, calcium and iron in standard first-grade rice is still small, and the niacin content is slightly lower than the nutritional standards.
Although the starch content of standard second-grade rice is lower than that of special-grade rice and standard first-grade rice, and the rice yield and digestion and absorption rate are also lower, it has high crude fiber and ash content and vitamin B The content of niacin and niacin can meet the needs of the human body, but the content of vitamin B2 and calcium cannot meet nutritional standards.
Standard third-grade rice retains a large amount of cortex and aleurone layer, so it has the highest content of vitamins and minerals. However, because it contains more crude fiber and ash, its rice yield and eating quality are poor. Not as good as the above three grades of rice. Therefore, standard third-grade rice is generally not processed.
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