Hello, how to identify the purple rice, red rice and black rice on the market whether it is artifici

Purple rice is named because the rice grains are slender and purple. Purple rice has two types: skin violet, white inside and non-glutinous and purple glutinous on the outside and inside. Purple rice is fragrant, oily, shiny, soft and glutinous. The nutritional value and medicinal value of purple rice are relatively high, including blood tonic, spleen, rational and neurasthenia.

and other roles. Because purple rice has various advantages and the yield is not high, it is even more precious.

Black rice is also known as umi.

Black japonica rice. In ancient times, it was a tribute rice for the inner court.

Black rice porridge is rich in nutrients and has a good nourishing effect, so it is called blood tonic rice and longevity rice.

Red rice is a kind of red mold refined by liquid deep fermentation in rice, with purple skin and red heart, with a faint sour taste, which lowers blood pressure, lowers blood lipids, strengthens the spleen and eliminates appetite, and activates blood and dispels blood stasis.

efficacy. How to tell if it is dyed rice:

Purple rice. 1.Look: The real purple rice skin is purple and black, and there are deep and light colors, and the color is natural. Peel off the skin of the rice, and the heart of the rice is white.

The color of dyed purple rice skin is basically the same, and if the rice core is transparent, it is white rice dyeing.

2.Smell: The real purple rice is pure and natural, and the dyed rice or inferior rice has no rice fragrance and peculiar smell.

3.Touch: There is a rice groove on the real purple rice rice.

4.Rubbing: Real purple rice does not fade easily, and it only fades slightly when washed, and it will generally appear purple-red staining after cooking.

But fading is not as cloudy as dyed rice. The dyed rice will generally fade when rubbed by hand, and the water dyeing is serious when washing the rice. In particular, many friends say that washing is like ink, please stop eating it immediately, it will harm your health.

Black rice. 1.Color observation: The size of the real black rice grain is regular, the color is bright, and the taste of the fragrance is fragrant, and the melanin of the black rice.

are concentrated in its cortex, and its interior is white. The dyed black rice paint will soak into the inside of the rice, and the outer layer can be peeled off, if the white is bright and bright, it is true, and the white is dull or not white or fake.

2.Odor identification: first take a sip of hot air towards the material, the real material can still smell the fragrant smell, and the fake rice will have a sour and rotten smell.

3.Paper towel identification: Wrap it with wet paper for about 1 minute, open it and fade it is not obvious, and then wrap it for about 4 minutes, and the paper towel is purple, which is real rice.

3.Paper towel identification: Wrap it with wet paper for about 1 minute, open it and fade it is not obvious, and then wrap it for about 4 minutes, and the paper towel is purple, which is real rice.

Red rice. Red rice is beige pink, waxy, rice grains are extraordinarily long, and there is a fragrance. Because the output of red rice is very small, the ** of red rice is more expensive, and the ** of high-quality red rice is about 10 yuan per catty, if it is too cheap, most of it is dyed.

When selecting, it is better to have a full, complete, shiny, moth-free, and non-broken rice grain.

If you rub it with your hands, the color that fades is fake, and if you put it in water, you can soak it, and if you put it in water, the color that falls off is fake, and if you don't do it, it's true.

Rub your hands together and soak them in water. See if there is any fading.

See if the washed rice water will change color.

1. Appearance: The color of the rice grains of authentic black rice is dark and light, and there is a small amount of lilac in it, while the color of dyed black rice is uniform.

2. Touch: Authentic black rice is brown rice, and there is a rice ditch on the rice, which can be touched and seen.

3. Rice heart: The rice heart of normal black rice is white, that is, the black rice "face" is black and the "heart" is white, but the dyed black rice is "face" black and "heart" is also black. This is because the core of ordinary rice is transparent, and the color of the dye will seep into the heart of the rice.

4. Appearance: Scrape the rice skin with your fingers, the authentic black rice skin should have a flaky rice skin, and the bad black rice is powdery or no skin (if it is dyed with rice).

5. Immersion in water: natural black rice has water-soluble pigments, and there will be fading and fading when immersed in water, and the soaked rice water is purple red or nearly lavender. If the soaked water is like ink, and after dilution, it is still black or even dyed on the utensils and hands, then it is probably fake black rice.

Black Rice Content Explained:

Black rice is a black rice processing product, indica rice or japonica rice, is a kind of characteristic variety formed by long-term cultivation of grass plant rice, black rice grain appearance oblong, rice husk gray-brown, grain type indica, japonica two, black rice is non-glutinous rice.

Black rice is black or black-brown, rich in nutrition, high food and medicinal value, in addition to cooking porridge can also be used as a variety of nutritious food and wine, known as "black pearl" and "the king of rice in the world" reputation. The most representative black rice in Yangxian County, Shaanxi,[1] has the reputation of "medicinal rice", "tribute rice" and "longevity rice" since ancient times.

Black rice has a long history of cultivation and is an ancient and valuable rice variety in China. According to legend, when Emperor Wu of the Han Dynasty more than 2,000 years ago, it was first discovered by Zhang Qian, Marquis of Bowang, in Yangxian County, Shaanxi.

Every year after autumn, once the black rice is ripe, families cook porridge and try it. The rice soup is as black as ink, and there is a faint medicinal taste in the mouth, which is particularly refreshing and appetizing. Over time, people have a wealth of experience in eating black rice.

When cooking porridge, gastrodia, white fungus, lily, rock sugar, etc., are put in, which is better than agar syrup and jade liquid, as a good meal for hospitality. Patients with dizziness, dizziness, and anemia often eat, and their symptoms are significantly reduced. It is especially suitable for the elderly with sore waist and weak knees and weak limbs for dietary therapy, so black rice is also called "medicinal rice".

Only then did I know that it was so simple to distinguish dyed black rice, and it was a small way to recognize it at a glance.

If you bite it, the normal rice heart is white. The exterior looks shiny and naturally oily. Smelling normal black rice is the smell of rice, not a strange smell that is difficult to describe.

When washing rice, the water is very dark, indicating that it is dyed. Normal black rice does not fade.

The first trick is to look at the gloss. The normal epidermal layer of black rice is shiny, and low-quality black rice has no luster.

The second trick is to look at the epidermis. Normal black rice is flaked when picked by hand, and if it is powdered, it is inferior black rice.

The third trick is to look at the rice heart. The kernel of normal black rice is white, while the kernel of regular rice is transparent and has no color. Black rice dyed with rice has a uniform appearance, but the color of the dye penetrates into the heart of the rice.

The fourth trick is to soak in rice water. The soaked rice water of normal black rice is purple-red, and it is also purple-red or nearly red after dilution. If the water bubbled out is like ink, and it is still black after dilution, this is fake black rice.

1. Look at the luster When buying black rice and destroying dates, first look at its gloss, the new black rice is black and bright and does not fade, the sun is black and bright and not dirty, and the high-quality black rice is bright and shiny, but the inferior black rice looks dull. 2. Look at the high quality and normal black rice of the rice heart, the rice heart is white, if the dyeing is missing black rice, the color of the dye will soak into the rice heart, and the rice heart is black. 3. Look at the soaked rice water, the anthocyanin-rich substances in the epidermis of black rice are easily dissolved in water, and it looks a little purple-brown or gray-brown, which is a normal phenomenon.

High-quality black rice cooks quickly and has a good taste, while low-quality black rice tastes generally not easy to cook. How do you know for sure that anthocyanins are dissolved? You can use white vinegar and baking soda to verify that the black rice you buy is real black rice!

Black rice is a naturally black rice species, and if it is dyed, its appearance may be unnatural or flawed, and its quality will also be affected. Here's how to identify whether black rice is dyed or not: Observe the color of the rice grains:

The color of natural black rice is relatively uniform, and the surface of the rice grains is shiny, while the color of dyed black rice may be uneven, and the color may be too dark or too light in some places, and the surface of the rice grains may not be luster. Sniff: Natural black rice has a faint rice fragrance, while dyed black rice may have other odors, such as the smell of dye.

Look at the package label: If the package label of black rice states that a certain pigment is added, then this black rice is not natural black rice, but dyed black rice. **：

The cost of dyed pants and smart black rice is lower, and Hu Doing Answer is generally cheaper than natural black rice. If the ** is too low, especially the black rice that is significantly lower than the market price, it may be dyed black rice. In short, if you want to buy natural black rice, it is recommended to choose a regular brand or buy certified organic black rice, and also pay attention to the label and ** and other information on the package, so as not to be deceived by dyed black rice.

1. Dripping white vinegar.

Drop a drop of white vinegar to.

On the black rice, you can see if the black rice has any color changes. For normal black rice, it will turn red. In the case of low-quality black rice, there is no change in color. The principle of color change is because black rice is rich in anthocyanins, and when it encounters acidic vinegar, it will turn red.

2. Add edible alkali.

The anthocyanins in black rice turn blue when they encounter alkaline substances. Put an appropriate amount of black rice in a plate or bowl, add an appropriate amount of water, add a small spoon of edible alkali, stir, and the color of the water will turn blue.

3. Blister with water.

Soak it in cold water to see if the water turns black. If it turns black, it is of inferior quality. In general, if the water is cloudy, red, or purple, it is of inferior quality.

The main reason for the discoloration of black rice is that the surface layer of natural black rice contains water-soluble pigment anthocyanins, which is the main reason why black rice becomes black, anthocyanins will dissolve in a water-soluble environment, the higher the temperature, the more unstable, so it will fade in the process of cooking black rice, which is a normal phenomenon. However, generally speaking, the discoloration of black rice after soaking it in cold water for a period of time is not serious, and it will only slowly fade when soaked in water with high temperature, or during the cooking process, and the color will be purple-red or nearly red.

There are two cases of common black rice adulteration in the market, one is substandard or inferior black rice that has been stored for a long time, and it is shoddy after dyeing**; The other is to use ordinary rice that is dyed and then filled with black rice**. Natural black rice will also fade after washing, but it is not as powerful as dyed black rice. Consumers can make sensory identification from the following aspects when buying black rice:

One look: look at the color and appearance of black rice. Generally, black rice is shiny, the size of the rice grains is uniform, there are few broken rice, bursting loins (cracks on the rice grains), no insects, and no impurities.

The color of inferior and inferior black rice is dull, the size of the rice grains is uneven, the fullness is poor, there are many broken rice, there are insects, there are lumps, etc. For dyed black rice, because the black color of black rice is concentrated in the cortex, the endosperm is still white, therefore, consumers can scrape off all the outer cortex of the rice grains to observe whether the rice grains are white, if not, it is very likely to be artificially dyed black rice.

Second smell: Smell the smell of black rice. Take a small amount of black rice in your hand, take a hot breath on the black miha, and immediately smell the smell.

High-quality black rice has a normal fragrance and no other peculiar smells. Slightly peculiar smell or mildew odor, sour odor, rotten smell and abnormal smell are inferior and inferior black rice.

Three tastes: taste the taste of black rice. A small amount of black rice can be chewed in your mouth, or grated before tasting. High-quality black rice tastes good, slightly sweet, and does not have any peculiar smell. Black rice with no taste, slight peculiar smell, sourness, bitterness and other undesirable tastes is inferior or inferior.

I ate the black rice bought by the committee on **, and according to the method on the Internet, I tested it with white vinegar, and it turned red. If it turns black, it is dyed. The water is clear when the authentic black rice is washed and does not change color! Look at lz this**, it should be true!

Real black rice will also lose color, don't worry, the one you bought must be real, and the fake one can't be dyed so evenly and transparently.

It should be real, it really fades, you can smell it, and there is no other smell that should be true.

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1 Look: Authentic black rice is only black on the surface, peel off the rice skin, the heart of the rice is white, the color of the rice grains is dark and light, and the color of dyed black rice is basically the same.

2 Smell: Authentic black rice has a natural rice fragrance after soaking in warm water, and dyed rice has no rice fragrance and peculiar smell.

3 Touch: Authentic black rice is brown rice, and there are rice grooves on the rice.

4 Rubbing: Authentic rice does not fade, and it only fades when washed, while dyed rice generally fades when rubbed by hand.

Blistering? Hehe. I don't know very well.

Soak it for a day, if it fades, there is a problem.

It is normal for black rice to fade when it enters the water. Natural black rice has water-soluble pigments on the surface, and immersion in water will produce a certain amount of fading and fading, but the possibility of being artificially dyed is not ruled out. It is not reliable to distinguish the quality of dyed black rice only by fading.

It is difficult to distinguish natural black rice and dyed black rice with the naked eye, and it is only possible to distinguish the real from the fake by soaking it in water. Not only that, dyed black rice is easier to cook than natural black rice, which needs to be soaked for a long time to be easier to cook, while dyed black rice is easier to cook.

You can identify the real and fake black rice from the following aspects, one is to see the soaked rice water, after the dyed black rice is soaked in water, the water will show a relatively thick black, and the water also has a color after the real black rice is soaked, but it is generally dark purple and more translucent; In addition, when you smell the smell, real black rice generally has a clear fragrance, while fake black rice has little fragrance and even a foul smell; You can also look at the luster, the real black rice grains are shiny, and the fake black rice is darker in color.

In fact, merchants dye ordinary rice into black rice**, and in terms of economic benefits, there is almost no profit. Because dyeing with ordinary dyes, it will be white after washing, and it is easy to be recognized, and to dye ordinary rice into high-fidelity "black rice", the cost of technology and dyes is too high, and merchants will not do this money-losing business.