DisplayTitle

Rice is one of the grains with the largest planting area and highest yield in China. Two-thirds of Chinese people eat rice as their staple food, with China’s per person consumption of rice exceeding 90kg and 60% to 70% of the energy needed for the human body being gained from rice and products made from rice. The milled rice yield from brown rice is usually lower than 85% now in China. Excessive milling process caused a huge resource waste of grain as well as energy. The effects of different milling degrees on rice quality, including nutritional properties and taste score were invested with rice materials from milling industries and those made in the lab in this study. The results indicated that with the improvement of milling degree, the rice taste value showed a downward trend after increase first, and when controlling the milled rice yield to the range of 88% to 92%, the taste value reached the highest. The content of VE and VB were negative related to rice milling degree. The rice whiteness, amylose content and protein content increased as the milling degree improved when the milled rice yield higher than 85% and kept steady as the yield lower than 85%. Therefore, we considered that it’s feasible to improve the rice quality by increasing the milled rice yield within a reasonable range, and as the taste value reached the highest, the nutrient also could be maintained from 40% to 75% of husked rice, which was significantly higher than current market level. In addition, excessive polishing may cause the decline of rice eating quality. As is known that reducing milling degree and polishing process will be conductive to reduce energy consumption, so energy consumption in a ton of rice could be one of the indicators to evaluate the rice milling degree. Based on it, milling degree control could be realized with the balance between milled rice yield and whiteness.