Rice is the finished product of rice after washing, hulling, milling and finishing. The cleaning process is to remove all kinds of impurities mixed into rice by using appropriate equipment, appropriate technological process and appropriate operation methods, so as to improve the quality of finished rice, and at the same time, remove nails and iron filings from rice by using magnets to ensure production safety. The husking process is to remove the glume of rice with rubber roller husker or emery husker, and separate the glume from brown rice. In the process of rice milling, brown rice is milled and kneaded by a rice mill to separate the cortex from the endosperm, and then milled, shelled, broken and dried to obtain the rice with the required grade. Modern new rice also adopts processing technologies such as color selection, air separation, sterilization and dust removal, sterilization and pest control, antibiosis, oxygen inhibition, enzyme inhibition, bionic packaging and so on. Make rice more hygienic and safe, delicious and nutritious, and consume less.
Nutritional value:
Rice embryo and aleurone layer contain nearly 64% of rice nutrition and more than 90% of essential nutrients for human body, and they are relatively balanced, which should be the fundamental reason why they become human staple food. The latest patented product, Mizhen, is a clean and nutritious food based on rice germ and aleurone layer [2], which is an upgraded product of rice bran and will become the main product of rice processing industry. Rice is a basic food for supplementing nutrition. Besides carbohydrates, it also contains protein, fat, vitamins and 1 1 minerals, which can provide comprehensive nutrition for human body. Although the individual content of various nutrients is not very high, it is known as "the first of the five cereals" because of its large consumption and high nutritional efficiency.
Rice contains about 75% carbohydrates, 7%-8% in protein, 1.3%- 1. 8% fat and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by glutenin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops, and its digestibility is 66.8%-83. 1%. It is also one of the higher cereal protein.
Therefore, edible rice has high nutritional value. However, the content of lysine and threonine in rice protein is less, so it is not completely protein, and its nutritional value is not as good as that of animal protein. But eating rice for lunch and dinner is better for people to lose weight than pasta. In the south of China, people generally take rice as their staple food, but it is very different in the north.
The fat content is about 9%, and the linoleic acid content in fat is relatively high, generally accounting for 34% of the total fat, which is 2-5 times higher than that of Lai seed oil and tea oil respectively.