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.
Rice is divided into three categories: indica rice, japonica rice and glutinous rice. Indica rice is made of non-waxy rice, and the rice grains are generally rectangular or slender. According to the harvest season of indica rice, it can be divided into early indica rice and late indica rice. Japonica rice is made of non-waxy japonica rice, and the rice grains are generally oval. According to the harvest season of japonica rice, it can be divided into early japonica rice and late japonica rice. Glutinous rice is made of glutinous rice, which is milky white, opaque, translucent and sticky. There are two kinds of glutinous rice: indica rice and japonica rice. Indica rice is made of indica rice and glutinous rice, and the rice grains are generally rectangular or slender. Japonica glutinous rice is made of japonica glutinous rice, and the rice grains are generally oval. What is brown rice? Why is the nutritional value of brown rice higher than that of polished rice? rice
Rice consists of husk, pericarp, seed coat, exoendosperm, aleurone layer, endosperm and embryo. Brown rice refers to the product that removes the chaff and keeps other parts; Polished rice (commonly known as rice) refers to the product that only the endosperm is retained and the rest is completely removed. Because most nutrients except carbohydrates (such as protein, fat, cellulose, minerals and vitamins) in rice are concentrated in pericarp, seed coat, exoendosperm, aleurone layer and embryo (commonly known as sugar layer), the nutritional value of brown rice is obviously better than that of polished rice. With the popularization of nutrition science knowledge, people pay more and more attention to and love brown rice, which is regarded as the bane of "civilized disease", and a craze for eating brown rice is gradually taking shape. What is not washing rice? Why is the nutritional value of rice in Tao Tao higher than that of brown rice? Non-washed rice is a patented product obtained by applying modern high-tech patented precision grinding technology and bionic dormancy fresh-keeping packaging technology, which is called preserved embryo and aleurone layer's non-washed rice. It removes the protective tissues of pericarp, seed coat and endosperm, which have no or little edible value, but may be harmful to human body if eaten for a long time, retains the germ and aleurone layer with natural nutrition and health care functions to the maximum extent, and standardizes production in a clean state, adopts bionic technology for dormancy preservation and antibacterial packaging, and can not be washed to preserve nutrition when eating. Its yield is about 8% higher than that of non-washing germ, and its production cost will be reduced by more than 600 yuan per ton. Its unit weight is more nutritious than brown rice, and Kaifeng Credit is more delicious than on-site grinding rice. It has seven characteristics of modern staple food fashion-fresh, green, clean, convenient, complete, fragrant and inexpensive, that is, fresh, green, pollution-free, pure without impurities, convenient to eat, comprehensive in nutrition, fresh in taste and relatively low in price. It has a very high cost performance in other similar products. What is the eating quality of rice? What factors are related to it? The edible quality of rice refers to various properties of rice during cooking and eating, such as color, taste and hardness. There are many factors that affect the eating quality of rice, such as variety type, freshness of processing technology, gelatinization temperature, amylose content, gelatinization degree and so on. The amylose content is between 18%-25%. After cooking, it has low viscosity, strong water absorption, high rice yield and poor edible quality. The amylose content of japonica rice is between 65438 09% and 65438 08%. After cooking, it has high viscosity, moderate water absorption, low rice yield, good taste and good edible quality. What is instant rice? Instant rice is a kind of rice product that can be eaten after soaking in hot water or heating for a short time. With the development of the world economy and the acceleration of people's life rhythm, instant rice appeared in the markets of developed countries as early as the early 1970s, and developed rapidly with an average annual growth rate of 15%. There are many varieties of instant rice. There are spiced beef rice, curry chicken rice, shredded chicken with mushrooms, shredded pork with fish flavor and quick-frozen rice in China market. There are many kinds of instant rice, and the production technology is different. At present, canned soft rice is mainly used in the market, which can not only retain the original nutritional components and flavor of rice, but also facilitate eating and storage, and is well received by consumers. Its production process includes rice washing, pottery washing, soaking, pre-cooking, mixing, packaging and sealing, cooking and sterilization, cooling, boxing and finished products. What is rice flour? Rice flour refers to strip and filamentary rice products made from rice by soaking, cooking and layering, rather than powdered materials made from rice by grinding. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially those in the south). There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products. What is fortified rice? Why is fortified rice getting more and more attention? Enriched rice refers to the finished rice made by adding some nutrients to ordinary rice. At present, the main nutrients used to strengthen the nutrition of ordinary rice are vitamins, minerals and amino acids. Rice husk and germ are rich in nutrients such as protein, fat, vitamins and minerals. In the process of rice milling, with the grinding of cortex and germ, the nutrients contained in it are also lost. The higher the accuracy of rice processing, the more the loss of nutrients. In addition, rice will lose a lot of nutrients in the process of elutriation. Nutritional fortification of ordinary rice can not only supplement the lost nutrients, but also increase some nutrients that rice itself lacks, including vitamin B 1, vitamin B2, nicotinic acid, lysine, iron and calcium. Eating fortified rice can improve people's dietary nutrition, supplement the deficiency of micronutrients, meet the normal needs of human physiology, reduce the occurrence of various nutritional deficiencies, and thus improve people's health. This kind of rice flour is very popular with consumers in developed countries such as the United States. What is clean rice? What are the advantages of clean rice? Carbonized rice grains
Clean rice, also known as wash-free rice, is a kind of clean, crystal clear, hygienic rice that can be cooked and eaten directly without washing. Ordinary rice elutriation in water not only consumes a lot of water, but also loses a lot of nutrients during elutriation. According to relevant data, the loss of protein components, calcium and iron after elutriation reached 5.5%~6. 1%, 18.2%~23.3% and 17.7% ~ 46.0% respectively. Clean rice is non-elutriation rice produced by special technology, which avoids the loss of nutrients caused by elutriation during cooking. This kind of rice is convenient and applicable, with good storage resistance, and its flavor is obviously better than that of ordinary rice under conventional storage conditions. It is the main product of rice at present.
Edit the storage method of this paragraph.
After long-term storage, due to the influence of temperature and moisture, the starch, fat and protein in rice will undergo various changes, which will make the rice lose its original color, aroma and taste, reduce its nutritional components and edible quality, and even produce toxic and harmful substances (such as aflatoxin). Storage time, temperature, moisture and oxygen are the main factors affecting rice aging, and rice is japonica rice.
Seeds, processing accuracy, bran powder content and insect pests are also closely related to rice aging. The aging speed of rice is proportional to the storage time, and the longer the storage time, the heavier the aging. High moisture, high temperature, poor processing accuracy, more bran powder and faster rice aging. Among different types of rice, glutinous rice has the fastest aging, followed by japonica rice, and indica rice has a slower aging. Therefore, in order to maintain the fresh quality and palatability of rice, attention should be paid to reducing the storage time and keeping it cool and dry. Rice should be stored at a low temperature below 15℃, with a relative humidity of 75% and an equilibrium moisture of 14.5%. The storage forms of rice are hairy rice, brown rice and polished rice. The former two are alive and have a long storage period, while the latter is lifeless and should not be stored for a long time. At present, fumigation is generally used in warehouses, and exposure or pepper is used at home to prevent rice from being infested with insects. Immature grains, pests and other damaged or underdeveloped grains are not only easy to deteriorate, but also lead to the deterioration of indica rice of normal rice.
Change. During storage, the interaction between free fatty acids and protein and starch can form a ring structure, which will strengthen the hydrogen bonding between starch molecules and affect the expansion and softening of rice during cooking. The main factors affecting the deterioration of rice storage quality are microorganisms, pests and their own biochemical changes. Among them, their own biochemical changes are the main reasons for the deterioration of rice, such as decreased germination rate, protein degradation, fat oxidation, etc., which can make rice lose the fragrance of new rice and produce bad "old rice odor". Compared with new rice, the rice cooked by old rice is harder, its viscosity is lower and its cooking time is longer. In order to restrain these changes, storage conditions should be considered. The storage and circulation of rice are mostly brown rice. Brown rice often has to be milled to remove part or all of the cortex to get the rice we usually eat.