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什么是优质米?当前,国内外都着重于碾米品质,米粒外观及食用品质等方面。一般要求具有高的糙米和精米产量(出糙率80%以上,完整精米率达60%左右);籽粒中长或细长(米粒长5.8～7.0毫米,宽1.8～2.4毫米);无心白腹白、米质坚硬而透明(垩白在5级以下);中等糊化温度(70～74℃)和直链淀粉含量(21～25%);胶稠性软,米饭有光泽,饭粒纵向伸长不裂,松散不结块,吃时柔软可口,冷不回生;如果带有香味则更为理想。用群众话说就是“细细长、雪雪白、亮晶晶、香喷喷,饭爽口”。
What is the quality of rice? At present, both at home and abroad are focused on the quality of rice milling, rice appearance and food quality and so on. Generally require high brown rice and polished rice production (the roughness of more than 80%, the complete milled rice rate of 60%); grain length or slender (grain length 5.8 to 7.0 mm, width 1.8 to 2.4 mm); White, hard and transparent white rice (chalkiness below 5); medium gelatinization temperature (70-74 ℃) and amylose content (21 ~ 25%); glue thick soft, shiny rice, Long does not crack, loose non-caking, soft and delicious when eaten, the cold does not come back; if the fragrance is more ideal. Use the words of the masses is “slender, snow white, shiny, fragrant, delicious rice.”