Rice is a finished product made of rice after cleaning, cereals, rice milling, and finishing of finished products. The clean-up process is to remove all kinds of impurities mixed into rice by appropriate equipment and proper process and proper operation methods, so as to improve the quality of finished rice products, and use magnets to remove iron nails and iron chips in rice. To ensure production safety. In the rafting process, the husks of rice are removed by using a rubber roller hulling machine or a corundum hulling machine, and the glume is separated from the brown rice. In the rice milling process, rice mills are used to grind and rub brown rice to separate the cortex from the endosperm, and then the rice is brushed, smashed, crushed, and air-dried, so that a desired level of rice can be obtained.
Rice protein contains 80% of alkali-soluble gluten containing lysine, has higher lysine content than other cereals, and has a reasonable ratio of amino acid composition. It is close to the best ratio of protein amino acids identified by the World Health Organization. Rice protein The biovalent value (BV value) is 77, the protein use efficiency ratio (PER value) is 2.2 (wheat is 1.5, and corn is 1.1), and the protein digestibility is over 90%, which is higher than other cereals. Therefore, the nutritional value of rice protein is high.
Rice, alfalfa (millet), alfalfa (sorghum), wheat, alfalfa (bean) are called "grains." (Rice is raw rice).