关键词: 大米, 加工精度, 营养品质, 食用品质

Abstract: The influences on rice nutrition quality and food quality of milling degree were studied by using five kinds of unhusked rice in Hubei province as the raw material to prepare different milling degree rice. The results showed that with the increasing milling degree of rice, the content of water and starch were increased, while the content of ash, protein and fat were decreased. With the increasing milling degree of the same variety rice, the rice water pH increased gradually. However, water-absorbing quality, expanding volume and the content of dry matter of rice water were increased first and then decreased. With the increasing milling degree of the same variety rice, hardness and chewiness were decreased first and then increased. To the contrary, elastic and adhesiveness were increased first and then decreased.

Key words: rice, milling degree, nutrition quality, eating quality