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How to identify new rice
Editors Comrades: Today, I saw some people selling new rice at some farmers markets. When I was thinking of buying, I heard people around me whispered that such rice was not a new rice, but Chen Mi of previous years. Want to understand through your newspaper, how to identify new rice. Readers Ms. Song Song: We consulted the staff of the food system about the questions you raised. According to reports, rice has been stored for too long, and despite the fact that it is not hot and mild, the quality will still be reduced. This is mainly due to aging of colloids, declining activity of enzymes, and decomposition. The new meter of rice can be chemically identified in the laboratory, but we often use sensory tests to identify it in our daily lives. The biggest characteristic of fresh rice is that the rice grains mostly retain the germ (a small white spot). Sometimes the power of the rice is too large and the new rice germ is destroyed, but it will always retain most of it. Can not see the germ. The new rice grain is shiny and has good transparency. There is a clear flavor that is inherent in rice. When rice is caught, there is no sticky rice glutinous rice, and the high-quality rice has a good sheen. It is basically transparent, has a small belly white, is delicious for cooking, and has good viscosity. Chen Dami rice grain luster dark, poor transparency, there is a smell of Chen Mi; hands catch rice, the hands will stick with rice bran, especially rice back and ditch parts of rice bran was filamentous, poor cooking taste .