What is the difference between new rice and old rice? Difference Between New Rice and Aged Rice

If rice is stored for too long, the quality will still deteriorate despite the lack of heat and mildew, which is mainly caused by colloidal aging, enzyme activity and respiration ability, and decomposition. In the laboratory, it can be identified by chemical methods. But in our daily life, we usually use sensory testing methods to identify:

Fresh rice: The rice grains are shiny, have good transparency, and have a refreshing flavor inherent in rice. When grasping the rice by hand, there is no rice bran sticking to the hands. Good rice, good luster, basically completely transparent, very small belly white, cooking rice oily, delicious, good stickiness.

Aged rice: The rice grains are dark and dark, with poor transparency, and have a taste of aged rice. When you grasp rice, your hands will be covered with rice bran, especially the bran in the dorsal and abdominal grooves of the rice. Cooked rice tastes poor. Rice with a large white belly is not sticky.

The biggest feature of new rice is that most of the embryos at the base of the abdomen of each grain of rice are still preserved, which is one of the main methods to identify new rice. Of course, the amount of germ retention is related to the mechanical strength and rice milling time during rice milling, and cannot be generalized, but no matter what, the new rice germ can always retain some or most of it; In the rice of previous years, the germ of the rice processed this year is not or almost impossible to find, and the germ has fallen off and there is a gap. At the same time, new rice is generally shiny, with a clear fragrance, and has a certain transparency or translucency, while old rice does not have.

Smell the taste, the new rice has a clear fragrance, look, the color of the new rice is brighter than the old rice.

The difference between new rice and old rice: different hardness, different shape, different water content.

1. The hardness is different

The hardness of new rice tends to be higher, and its protein content and transparency will be higher, which looks very good, while old rice is not hard, and the color is not as clear as that of new rice, and it does not look transparent and white and yellowish.

2. The shape is different

Generally speaking, the new rice grains are full and uniform, exuding a unique mild luster, if the surface of the rice grains is gray powder or white grooves, it means that it is old rice, and generally the more white grooves, the longer the rice is placed.

3. The water content is different

The new rice contains much more water than the rice newly milled by the old valley, which is also one of the important reasons why it is full of grains, and the old rice can not be pinched, after holding it, it is like sand sliding down, and the new rice smells of a fresh fragrance of rice, but the old rice does not.

How to buy rice

1. Look at the hardness of rice:

The hardness of rice grains is mainly determined by the content of protein, and the stronger the hardness of rice, the higher the content of white matter carried by eggs. The higher the transparency, too. Generally, new rice is harder than old rice, rice with low moisture content is harder than rice with high moisture content, and late rice is harder than early rice.

2. Look at the yellow grains:

The yellowing of rice grains is caused by the chemical reaction of certain nutrients in rice under certain conditions, or by microorganisms in rice grains. The aroma and taste of these yellow grains are poor, so when purchasing, you must observe the amount of yellow grains of rice. In addition, there are many grains in the rice grains, and the quality of the rice is also poor.

3. Look at the waist explosion:

The burst waist is caused by the rapid heating of rice during the drying process, and after the rapid heating phenomenon, the internal and external shrinkage of the rice grains is out of balance. When popping kidney rice is eaten, it is rotten on the outside and raw on the inside, and its nutritional value is reduced. Therefore, when selecting rice, it is necessary to carefully observe the surface of the rice grains, if there are one or more horizontal cracks on the rice grains, it means that it is burst loin rice.

The difference between new rice and aged rice is different in hardness, belly white, color and luster.

The new rice grains were more uniform and shiny, while the old rice had white grooves and more gray powder. The belly white of new rice is pale yellow or milky white, while the color of old rice is darker; The hardness of new rice is much greater than that of old rice.

We can bite it with our teeth when we distinguish rice, the harder texture is new rice, the crisper texture is aged rice, and some aged rice has a musty smell. Cooked new rice is rich and fresh, and the taste is better than that of old rice. Aged rice is a kind of rice processed from aged rice, as long as it meets the national food hygiene standards and rice quality standards, it is rice that can be eaten with confidence.

1. Different hardness: new rice has higher hardness, better protein and transparency, while old rice has low hardness and less clear color; 2. The appearance is different: the new rice is full of grains, exudes a mild luster, and the old rice has more white grooves and a shriveled appearance; 3. The water content is different

The water content of new rice is much richer than that of aged rice.

What is the difference between new rice and aged rice.

1. The hardness is different

The hardness of new rice tends to be higher, and its protein content and transparency will be higher, which looks very good, while the hardness of the old rice is not high, and the color is not as clear as the new rice, and it does not look transparent and white and yellowish.

2. The shape is different

Generally speaking, the new rice grains are full and even, exuding a unique mild luster, if the surface of the rice grains is gray powder or white grooves, it means that it is old rice, and generally the more white grooves, the longer the rice is placed.

3. The water content is different

The new rice grains contain much more water than the newly milled rice of the old valley, which is also one of the important reasons why it is full of wax or finger grains, and it will feel sticky when rubbed by hand, and the old rice can not be pinched, and it is like sand sliding down after holding it, and the new rice smells of a fresh fragrance of rice, but the old rice does not.

In recent years, some fake rice such as oil-blended, dyed (green rice, black rice or Suisen slag yellow rice, etc.), fake, and even poisoned rice on the market have made it difficult for the people to prevent when buying.

At present, most of the rice sold in the market (referring to the japonica rice in the north) is still harvested last autumn and is processed and sold after being stored for a year, that is, the so-called by the hawkers"New rice"。However, there are also some small sellers of rice, which are indeed new rice.

The biggest feature of new rice is that most of the embryos at the base of the abdomen of each grain of rice are still preserved, which is one of the main methods to identify new rice. Of course, the amount of germ retention is related to the mechanical strength and rice milling time during rice milling, and cannot be generalized, but no matter what, the new rice germ can always retain some or most of it; In the case of rice from last year or previous years, the germ of this year's rice is absent or almost impossible to find, and the germ has fallen off and has become a gap. At the same time, new rice is generally shiny, with a clear fragrance, and a certain transparency or translucency, while old rice does not.

There are five steps to identifying rice:

The first is to see: the color of the new rice is transparent jade, and the green color can be seen if the grain rice is not fully ripe; The "rice eyes" of new rice are milky white or pale yellow in color, while the color of old rice is darker or brownish.

The second is smell: the new rice has a strong fragrance, and the fragrance of aged rice is much less than that of new rice, especially the old rice stored for more than one year, there is no fragrance at all, only the smell of rice bran.

The third is to taste: high-quality rice is eaten raw without ambiguity, and it is easy to bite, and the tongue can still taste the taste of starch.

The fourth is washing: high-quality rice will not produce a large number of impurities after washing, while inferior rice and some rice after processing "plastic surgery" will have a large number of impurities precipitated in the water after brewing, especially the rice with oil stains and wax stains, there will be oil floating on the water after blistering.

The fifth is grasping: after putting the rice in the bag and grasping it repeatedly, if it is high-quality rice, you can clearly see that there is a white substance around the bag and on your hands, while there will be no white substance in the aged rice.

I know it by watching the news on Beixian**.