Moldy rice can t be eaten, how to tell if rice has gone bad

1. Smell. If you smell the peculiar smell of rice, this is a precursor to fever and mildew, and the peculiar smell of rice in the early stage of mildew is not obvious.

2. Look. You can see whether the rice is mildew from the following aspects: because the rice grains are moist, the bran powder adheres to the rice or the unfinished bran on the rice grains floats, and the rice grains can be seen to be rough and unclean.

Because the germ tissue of rice is looser, containing more protein and fat, the mold first erodes from there, causing the embryo to change color, commonly known as "eye-catching". The grooves on the side and back of the rice grains are white, and then gray-white, so they are called tendons, and the color of the rice is dark.

3. Touch. Due to the strong respiration of rice and microorganisms, local moisture condenses, and the rice grains become moist, which is called sweating, and its hardness decreases, scattering decreases, and it can form a clump when held by hand.

Although yellow-brown rice is not necessarily caused by aflatoxin, it is also moldy rice and should not be eaten. If you choose rice, you can put your hand into it, it will feel more moist, it will break easily when you knead it, and it is likely to have been stored for a long time. In addition, you should also buy in moderation, don't be greedy and buy too much at once.

Experts suggest that it is best to choose rice in small packages for a family of two or three, and the preservation of rice is also very particular. Rice should be kept in a cool and ventilated place, preferably in a sealed rice bucket, and eaten as soon as possible after opening the bag. Sichuan pepper is wrapped in cloth or garlic is put into different parts of the rice, which has a certain insect repellent effect; Dried kelp (the ratio of dried kelp to rice is 1 100) also has a certain hygroscopic effect, which is a good insect and mildew prevention tool for ordinary families.

Spoiled rice has a peculiar smell, the color is not bright, the hardness is low, and some will be easily broken and rotten by hand.

Others have colonies.

1. Look, the normal beige color is white and shiny, and the spoiled or moldy rice is yellow and black.

2. Smell, normal rice is fragrant, there is no peculiar smell, spoiled or moldy rice has peculiar smell, and there is a musty smell for long-term deterioration.

3. Taste, spoiled or moldy rice has a peculiar smell in the mouth.

4. Touch, due to the strong respiration of rice and microorganisms, local water condensation, rice grains are moist, called oil, its hardness decreases, scattering decreases, and it can form a clump by hand.

Rice is a finished product made of rice after cleaning, hulling, milling, and finishing the finished product. The cleaning process is to use appropriate equipment, through appropriate technological processes and proper operation methods, to remove all kinds of impurities mixed into the rice, so as to improve the quality of the finished rice products, and at the same time use magnets to remove iron nails and iron filings in the rice to ensure production safety. The hulling process is to use a rubber roller huller or an emery husk to take off the husk of the rice and separate the husk from the brown rice.

The rice milling process is to use a rice mill to mill and rub brown rice to separate the cortex and endosperm, and then carry out brushing, bran, crushing, drying and other treatments, so that the required grade of rice can be obtained.

1. Peculiar smell.

The peculiar smell of rice due to heat and mildew is mainly a mild musty smell emitted by microorganisms, which makes its aroma decrease or disappear, and there is a peculiar smell, which is the precursor of rice fever and mildew.

2. Sweating. Due to the strong respiration of microorganisms and bran flour in rice grains, local water accumulation, and moisture appears on the surface of rice grains, commonly known as "sweating".

3. Soft. The sweating part of the rice grain absorbs moisture, the moisture increases, the hardness decreases, the hand rub or the tooth bite is crisp and weakened, commonly known as "soft", and the unripe grain and the sick grain appear first.

4. Scattered property is reduced.

The rice grains are moist, hygroscopic and swelling, so that the scattering is reduced. If the resistance of the sample tube or thermometer inserted into the rice pile increases, walking on the surface of the rice pile, the feet fall into a shallow, and the rice flows out of the sample tube intermittently, and it is easy to form a clump in the hand, or there is a phenomenon of rice clumping.

5. Bright color.

Due to the condensation of moisture on the surface of the rice grains, the color appears distinct, and the transparency of the endosperm part is slightly increased.

6. Fluffing. The rice grains are moist, adhere to the bran powder, or the unmilled skin layer on the rice grains floats, which appears rough and unclean, commonly known as "fluffing".

7. Eye-catching. The embryonic tissue of rice is looser, containing more nutrients such as sugar, protein, and fat, and the colony appears from the embryo first, which changes the color of the embryo, commonly known as "eye-catching". The rice containing the embryo changes first, and the color is darkened, similar to the color of coffee; Embryoless, the white color disappears at first, and the hair grows (i.e., mycelium), then changes color, and then develops into a black-green color.

8. Tendoning. The grooves on the side and back of the rice grains are white, and continue to develop into gray-white, such as tendons, so they are called "tendons". Generally, it appears first near the surface of the rice pile, and it becomes more obvious after ventilation and heat dissipation, and the luster decreases and darkens.

Under normal circumstances, the appearance of mild odor, sweating, softness, reduced scattering, bright color and other phenomena is a sign of rice fever and mildew, and the appearance of fluffing, eye-catching, tendoning and other phenomena indicates that fever and mildew is an early phenomenon. The basic condition for heat and mildew in rice is moisture, and rice with high water content will quickly grow mold and heat up under the conditions of suitable temperature and necessary oxygen. Therefore, every high temperature and high humidity season, it becomes the season of high incidence of rice fever and mildew.

Heating and mildew of japonica rice with high water content are particularly common.

1. Look at the tendons: the grooves on the side and back of the rice grains are white, and then they become gray-white, so they are called tendons, and the color of the rice is dark, so the rice is moldy and deteriorated.

Moldy and spoiled rice:

Normal rice: 2. Touch due to the strong respiration of rice and microorganisms, local water condensation, rice grains are moist, called sweating, its hardness decreases, scattering decreases, and it can be held in the hand into a clump.

3. If you smell the peculiar smell of rice, this is the precursor of fever and mildew, and the peculiar smell of rice in the early stage of mildew is not obvious.

1. Look at the color, the normal beige color is white and crystalline, and the spoiled or moldy rice is yellow and black.

2. Smell the smell, the normal rice is fragrant, there is no peculiar smell, the spoiled or moldy rice has a peculiar smell, and the long-term deterioration has a musty smell.

3. Taste the taste, spoiled or moldy rice has a peculiar smell in the mouth.

4. Touch it with your hands, due to the strong respiration of rice and microorganisms, local moisture condensation, and the moisture of rice grains, which is called sweating, its hardness decreases, and the scattering decreases, and it can be held into a clump by hand.

5. Dechaff: Due to the dampness of the rice grains, the unfinished bran skin on the adhered bran powder or rice grains floats, and the rice grains can be seen to be rough and not clean.

6. Eye-catching: Because the embryo tissue of rice is loose, containing more protein and fat, the mold will erode first, causing the embryo to change color.

7. Tendon: The grooves on the side and back of the rice grains are white, and then gray-white, so they are called tendons, and the color of the rice is dark.