What does the meal cost mean?

Rice yield refers to the ratio of rice to rice, which is actually the ratio of the quality of rice used to the quality of raw rice.

Sensory identification principle of rice: the smell, color, appearance, palatability and taste of rice are expressed by comprehensive scores.

The rice yield can be calculated according to the following formula: when brewing yellow rice wine, after soaking rice, it should be cooked, so that the starch of white rice will be gelatinized by heating and water absorption, or the starch crystal structure of rice will be destroyed and become α-shaped, which is beneficial to the growth of saccharifying and fermenting bacteria and is easily influenced by amylase.

Extended data

The processing accuracy of standard first-class rice is not as good as that of super-class rice, and the edible quality, flour yield and digestion and absorption rate are slightly lower than that of super-class rice. However, the contents of vitamins, minerals, fat and protein are higher than those of special ones. The contents of vitamin B2, calcium and iron in standard first-class rice are still very low, and the content of nicotinic acid is slightly lower than the nutritional standard.

Although the starch content of standard second-grade rice is lower than that of super-grade rice and standard first-grade rice, and the rice yield and digestion and absorption rate are also low, the crude cellulose and ash content are high, and the contents of vitamin B and nicotinic acid can meet the needs of human body, but only the contents of vitamin B2 and calcium can not meet the nutritional standards.

Standard third-class rice has the highest content of vitamins and minerals because it retains a lot of cortex and aleurone layer, but because it contains more crude fiber and ash, its rice yield and edible quality are not as good as the above-mentioned third-class rice. So the standard third-class rice is generally not processed.

Baidu Encyclopedia-Eat.