Why does glutinous rice change color after soaking, and why does glutinous rice turn red after steam

If the glutinous rice is steamed for too long, the glutinous rice will change color after it is made. The correct glutinous rice preparation is as follows:

1. Wash the glutinous rice first, soak it in clean water overnight to make the glutinous rice full of water, so that the glutinous rice becomes soft, and the glutinous rice can be crushed with the finger and index finger at this time.

2. Use the kind of steaming bucket for dry steamed rice, which can make the glutinous rice more evenly grasped, so that the steam in the middle of the upper layer is too high in the end, and the edge is half-cooked. A wooden steaming bucket is preferred, followed by stainless steel, a layer of clean white gauze is laid on the isolation layer, and the rice is placed in the steaming bucket and covered with a lid on the bucket.

3. Boil a pot of water steaming bucket and steam it over medium heat, pay attention to the water in the steamer due to the long time, and inject some of these water into it from time to time, but don't add too much at a time, otherwise the water will be long when it is boiled again.

4. After steaming for about half an hour, open the lid and check, take a few grains and put them in the mouth when the rice grains are transparent. If the rice grains are cooked thoroughly and have the wonderful chew of dry steamed glutinous rice, then you can start the pot, and at this time the good wooden barrel will come out, it is breathable and will not leave too much water vapor of the rice in the barrel, if it is a steel steaming barrel, the steamed rice will be taken out, so as not to eat too much water in the non-breathable barrel to affect the taste.

1. It is best to dry the glutinous rice that has been washed and wrapped in more zongzi, tie the bag tightly with a fresh-keeping bag, and put it in the refrigerator, no problem within a week, and it is easy to sour after a long time.

2. If it is dry and has not been washed, tie the bag tightly with a fresh-keeping bag and put it in the refrigerator to prevent insects. However, the time should not be too long, and if the time is long, the rice will dry easily, which will affect the taste.

Fermented friend

Rinse under the water pipe a few more times, and gently scrub it with your hands while flushing.

It's best to forget about steamed glutinous rice.

Give it to your friends.

Because the starch in glutinous rice reacts with air and is not dried in time, there is a chemical change, and it will turn red when it is fermented with moisture.

Moreover, if the glutinous rice turns red after steaming, it means that it cannot be eaten. The preservation of glutinous rice is similar to that of rice, which can be placed in a dry container with a good sealing effect, and it should be stored in a cool place.

Glutinous rice flour shelf life:

1. As long as it does not form a clumpy substance, does not produce insects, does not become moldy, and is not damp, you can eat it, but you still have to take it to the sun and expose it to the sun! It's best not to spend the summer in the future, after which the situation will usually occur, but it would be much better if you put it in the refrigerator to refrigerate.

2. Generally in 1 2 years, as long as there is no clumpy substance, no insects, no mold, no moisture, you can eat, pay attention to sealing it when preserving, put it in refrigeration, the main thing is to isolate the air, avoid light, low temperature, and moisture. It's like it's only two months, as long as there are no bugs and no mold, it's okay to eat, but it's much better if you keep it in the refrigerator.

The way to avoid turning red is to change the water before steaming. Now the chemical pigments are harmful to the human body, and the rice after mild infection will appear red after cooking, and it is not poisonous. However, the conditions for cultivating red rice koji are different from the conditions for glutinous rice to become red at home, and the heavy ones also have the taste of wine, and then the glutinous rice flour that is petaled into large pieces contains less protein.

This bacterium is of the same genus as yeast and is used in the color of red rice koji, which has a large number of applications in the food industry. If there is a strange smell in the steamed glutinous rice, do not eat it and beware of food poisoning.

Glutinous rice turns red as soon as it is fermented! In general, the reddening is definitely due to monascus enzyme fermentation. This bacterium multiplies at low temperatures and turns the glutinous rice red when heated.

This spoiled glutinous rice flour has been contaminated with a type of flavobacterium called fermented rice flour. The bacteria die when heated, giving them a yellowish-red (or pink) color. However, the xantoxin A released by the bacterium remained in the rice noodles.

It is a cytotoxic genovirus, which can degenerate and necrosis human cells and reduce the function of tissues and organs. This toxin is characterized by heat resistance, and is not destroyed by boiling or frying. After eating the reddened Lantern Festival, people may feel digestive discomfort and have diarrhea and vomiting.

If you consume a large amount and have poor physical fitness, it will cause heart rhythm disorders, liver enlargement, and even coma. The water mill should be placed in the refrigerator. Once you notice that the cooked Lantern Festival is red, don't eat it again.

It may be because the glutinous rice is not chosen correctly, or it is because the steaming time is not enough. When choosing glutinous rice, we have to choose new rice, not old rice, because the glutinous rice cooked from old rice not only has no taste, but is far inferior to new rice in terms of nutrients. The steaming time of glutinous rice is generally about 30 minutes.

If you find that the glutinous rice has cracks, then it is recommended not to buy it.

Glutinous rice can be used to make a variety of gourmet products, such as zongzi, glutinous rice balls, and so on.

Soaking glutinous rice in water for a period of time can make the glutinous rice fully absorb water, and the steamed glutinous rice will be relatively fragrant and soft, and it can also shorten the steaming time.

The glutinous rice turns red after steaming and cannot be eaten. Because the starch in glutinous rice reacts with the air, it is not dried in time, and there is a chemical change, and when there is moisture, it will turn red, so it cannot be eaten.

The preservation of glutinous rice is similar to that of rice, which can be placed in a dry container with a good sealing effect, and it should be stored in a cool place. In addition, you can put a few cloves of garlic in a container containing glutinous rice to prevent insects from growing due to long-term storage.

Precautions for the use of glutinous rice

When eating glutinous rice food, do not eat too much at one time. This is because glutinous rice is waxy white, opaque or translucent, has little water absorption and swelling, and is sticky, making it difficult to digest.

Glutinous rice is a stomach-nourishing food that is easily digested. For example, fresh hot glutinous rice or glutinous rice porridge is extremely easy to digest, even if you have a bad stomach, you won't feel indigestible when you eat hot glutinous rice food. However, if the glutinous rice is left cold, the viscosity will rise, and it will be difficult for people to chew it, and it will be difficult for people to crush it due to the peristalsis of the stomach.

The glutinous rice turns color after steaming because of the poor storage conditions, which causes the glutinous rice to deteriorate.

Leaving it for too long or not stored properly, fatty foods can produce an unpleasant, bitter taste that is commonly referred to as "hala". Hara flavor mainly comes from the small molecule aldehydes, ketones, alcohols, acids, etc., produced by the decomposition of fatty oxidative rancidity products ——— hydroperoxides.

The lipid peroxide produced during the oxidation of oils and fats not only causes the appearance, texture and nutrition of food to deteriorate, but even produces mutagenic substances, such as hydroperoxides, which can react with almost all molecules or cells in the human body and destroy DNA and cell structure. The development of hala flavor is often accompanied by browning of color (e.g., the fatty part of bacon turns from white to yellow) and a change in the texture of the food.

It depends.

1. If you can eat it: store it in the refrigerator.

In the case of putting glutinous rice in the refrigerator to preserve and soak, there will be no spoilage and deterioration after 1 day, and it can basically continue to be eaten, because the refrigerator temperature is low, and the bacteria multiply less, which effectively prolongs the preservation time of glutinous rice.

2. If you can't eat it: store it at room temperature.

If the glutinous rice is soaked at room temperature or high temperature in the open, it may deteriorate after 6 hours, and such glutinous rice cannot be eaten, and eating it is harmful to health.

2. Can you still eat glutinous rice when it is sour?

Can't eat. If glutinous rice has a sour taste after soaking, it means that the glutinous rice has deteriorated inside, and such glutinous rice may breed bacteria or germs and other microorganisms that are harmful to the human body, and cannot be continued to eat.

Suggestion: Throw away the sour glutinous rice as soon as possible.

3. How long does glutinous rice generally soak.

1. Glutinous rice cooking: soak for 1-2 hours.

If glutinous rice is directly washed and cooked, its water absorption will be much worse, the glutinous rice cooked is not sticky enough, the taste is not very good, it is recommended to soak glutinous rice for 1-2 hours before cooking, if you want to soak glutinous rice quickly, you can soak glutinous rice in warm water about 60 degrees, and then cover the lid during the soaking process, usually only 10 minutes to soak glutinous rice to the state of easily pinching off rice grains.

2. Wrap zongzi and eat: soak for 3-4 hours.

Wrapping zongzi has greater requirements for the viscosity of glutinous rice, and needs to be soaked for a long time to make the glutinous rice absorbent stronger, so that the taste of the zongzi will be more viscous, the soaking process is about 3-4 hours, if you want to soak it quickly, you can soak it in warm water, generally 1 hour to soak it, the height of the water when soaking should remember not to overshoot the glutinous rice, if the soaking time is too long, it is necessary to replace the water in time to avoid water pollution.

There are several reasons why glutinous rice turns yellow after steaming:

1. Glutinous rice quality problems.

The glutinous rice lasts for a long time, and the quality of the rice is affected, so it will turn yellow when steamed. It is recommended that this kind of glutinous rice is best not to eat, it is not good for the human body.

2. The steaming time is relatively long.

If you steam it for a long time, the glutinous rice will turn yellow.

3. Less water.

If the water is put relatively small, the glutinous rice will also turn yellow.

If the glutinous rice is steamed for too long, the glutinous rice will change color after it is made.

1. Wash the glutinous rice first, soak it in clean water overnight to let the glutinous rice eat enough water, the glutinous rice will become soft, and the glutinous rice can be crushed with the thumb and index finger;

2. Use the kind of steaming bucket for dry steamed rice that is small at the top and large at the bottom, which can make the glutinous rice more evenly grasped, so that the steam in the middle of the upper layer is too high in the end, and the edge is half-cooked. Spread a layer of clean white gauze on the isolation layer, put the rice in the steaming bucket and cover the bucket;

3. Boil a pot of water steaming barrel with medium heat Xuhe steaming, the time is long, and the water in the steamer is sent to the state, and inject some of these water into it, but don't add too much at a time, otherwise the water will be long when it is boiled again;

4. After steaming for about half an hour, open the lid and check, and take a few grains when the rice grains are transparent and put them in the mouth to taste.