| 摘要 |
PURPOSE: A rice mixing method for improving the quality of rice grains is provided to control the content of amylose and protein inside the rise, and to secure the glutinous and soft texture of the rice. CONSTITUTION: A rice mixing method for improving the quality of rice grains comprises the following steps: mixing 50~60wt% of high yielding rice, 30~50wt% of baekjinju rice with the low content of amylose, 5~15wt% of chucheong rice with good taste, and 5~15wt% of hyangnam rice with an excellent flavor; and controlling the content of protein into 5.5~6.5wt% of and amylose into 15.5~17.5wt%.
|
