Effect Of Rice Milling Degree On The Change Of Concentration Of Nutrient Components

Rice is one of the most important food crops on the earth.China is the world’s largest rice producing country, China is the world’s largest consumer of rice, Rice is the basis of China’s dietary nutrition。There are some enrich nutrients in brown rice, mainly containing starch, protein, fat, crude fiber、vitamin, mineral substance and so on. It was easily led to the loss of nutrients during processing rice, and then, the final product polished rice was obtained by grinding rice bran from brown rice which was gotten through cleaning-up, grinding grain shell. Recently, in the rice process of our country, the phenomenon that excessive process standing out and the precision of rice being over-pursued must bring some consequences:the milled rice rate will be reduced, the nutritions will be wastaged.Therefore, as experimental materials in this paper, Late indica rice are analyzed comprehensively through change of nutritrients of different milling rate,The studied result is as follows:Nutrient content:in this study, it is seen that there is a certain regular variation between the degree of milling and nutrient content. Most nutrients, when the degree of milling is 0%-6%, it varies quite obvious, and when 6%-10% it has little change. A few nutrients, when the degree of milling is 0%-4%, it varies quite obvious...