The quality of rice
The rice quality identification method can not only identify the rice quality of a certain variety, but also because the rice quality characteristics of rice varieties are mostly the inherent genetic characteristics of the varieties, and they are stable in certain environments, so different rice varieties can be identified according to the quality of rice. From the following aspects to distinguish: 1, rice milling quality. Refers to the state that rice remains after grinding. Including the main indicators of brown rice rate, polished rice rate and whole polished rice rate. Brown rice is the percentage of brown rice weight to rice weight. The milled rice rate is the percentage of fines accounted for rice weight. The percentage of whole polished rice is the percentage of rice weight in rice. The rice varieties with higher brown rice rate, polished rice rate and whole polished rice rate had better rice quality. 2, appearance quality. Including chalky rice rate and chalky size, length of polished rice, grain type (length/width ratio) and rice transparency. Chalkiness is the general term for white opaque parts of rice endosperm. The presence or absence of chalkiness, size, and chalkiness rice rate are the most important characteristics of the appearance quality of rice varieties. The lower the rate of chalky rice, the less chalky rice varieties, the better the rice quality. 3, cooking taste quality. Cooking quality includes the main physicochemical properties such as amylose content, gel consistency and gelatinization temperature, as well as secondary properties such as rice flavor and post-cooking rice prolongation. The taste quality mainly includes palatability, appearance of rice, smell of rice, and texture of cold rice. The comprehensive performance of the cooking quality and taste quality indicators for rice bulging and taste, there are significant differences in different types of quality. Nutritional quality. Mainly include rice protein content and protein quality. Rice protein content is generally expressed as a percentage of protein content in brown rice. The higher the protein content of brown rice is, the higher its nutritional value is. Feeding rice varieties require higher protein content. China Agricultural Network Editor