食用稻米主要根据碾米、外观、蒸煮、食味及营养这五个方而进行综合评定米的品质。若以百分比表示,则分别为15%、30%、30%、20%和5%。大米的用途很广,消费者的嗜好不同,具体品质标准也不易规定。现仅简述一般食用方面的品质要求。目前市场上销售的大米主要有籼米、粳米和糯米等。由于大米有籼、粳之分,因而对各种类型的品质要求有所不同。在国际市场上,要求籼米粒形细长,无垩白而呈半透明;粳米则以短圆形而呈半透明为佳。 Rice is mainly based on rice milling, appearance, cooking, eating and nutrition of these five parties to conduct a comprehensive assessment of the quality of rice. If expressed as a percentage, they are 15%, 30%, 30%, 20% and 5% respectively. The use of rice is very broad, different tastes of consumers, the specific quality standards are not easy to provide. Now just outline the general food quality requirements. Rice currently on the market are mainly indica rice, rice and glutinous rice. Due to rice has indica, japonica, and thus different types of quality requirements are different. In the international market, the indica rice is required to be slender, non-chalky and translucent; while the japonica rice is short and translucent.