Because the rice is not dried, it has a smell of alcohol after being milled into rice, can I eat it?

The rice is not dried, it is milled into rice, and there is a smell of wine, which means that this rice has become moldy, and I thought it was better not to eat it, because eating it would cause mild poisoning.

In this case, it should be fermented and spoiled, so it is best not to eat it, as eating it may cause gastrointestinal discomfort.

Summary. In this case, the yellowing of rice may contain more aflatoxin, and long-term consumption will lead to some liver diseases. Therefore, it is recommended not to eat it, and if you are afraid of waste, you can make animal feed.

The two-year-old rice is milled into rice, and the rice grains are a little yellow, but the rice does not smell moldy, can this kind of rice still be eaten?

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In this case, the yellowing of rice may contain more aflatoxin, and long-term consumption will lead to some liver diseases. Therefore, it is recommended not to eat it, and if you are afraid of waste, you can make animal feed.

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Summary. There are two conditions that can cause rice to turn yellow. First, improper storage.

Due to the high moisture content of rice, it is easy to be contaminated by molds during storage, such as Penicillium inisticulis, Penicillium citratinis, Penicillium aeruginogenus, etc., and then the mold produces toxic metabolites under appropriate conditions, making the rice yellow. This type of rice is also called yellow rice. Yellow rice contains a variety of toxins, which can cause liver disease, and some can cause kidney and nerve damage, and have a strong carcinogenic effect.

There is also the case of mildew at the time of harvesting. If the rice is harvested in rainy weather and cannot be dried in time, the wet grain pile is stored together, which will also cause the rice to turn yellow. The rice milled from the yellowed rice is naturally yellow, and it is called yellow-grained rice.

This rice is generally non-toxic, but it is inferior in nutritional value and quality to white rice, and mold is prone to multiply under the right conditions.

When I bought rice in 200, it tasted a little stinky and could I still eat it.

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No. There are two conditions that can cause rice to turn yellow. First, improper storage.

Due to the high moisture content of rice, it is easy to be contaminated by molds during storage, such as Penicillium inisticulis, Penicillium citratinis, Penicillium aeruginogenus, etc., and then the mold produces toxic metabolites under appropriate conditions, making the rice yellow. This type of rice is also called yellow rice. Yellow rice contains a variety of toxins, which can cause liver disease, and some can cause kidney and nerve damage, and have a strong carcinogenic effect.

There is also the case of mildew at the time of harvesting. If the rice is harvested in rainy weather, it cannot be dried in time, and the wet grain is stored together, which will also cause the rice to turn yellow. The rice milled from the yellowed rice is naturally yellow, and it is called yellow-grained rice.

This rice is generally non-toxic, but its nutritional value and quality are inferior to that of white rice, and mold is prone to multiply under the right conditions.

Precautions for rice preservation 1, rice should not be stored at the same time with fish, meat, vegetables and other foods with high moisture, otherwise the rice will absorb water and become vacant, resulting in mildew. 2. Rice should not be stored in the kitchen; Due to the rotten kitchen, the temperature of the room is high; High humidity has a great impact on the quality of rice. 3. Rice should not be placed against the wall, usually placed on the backing board, the purpose of this is also to prevent rice mildew or insects.

4. If the rice is not hungry, it should be placed next to the stove. If you are too close to a heat source, the rice will heat up and cause a change in quality.

If the rice seeds smell of distiller's grains, it may have begun to ferment, which will reduce the quality of the seeds, affecting their germination rate and growth rate. If such rice seeds are sown in the field, the yield and quality of the entire rice field may be affected. Therefore, it is advisable not to use rice seeds that have the smell of sake lees for sowing.

It is best to choose fresh, unfermented rice seeds for planting. Open the foci.

Summary. Under normal circumstances, rice seeds can not be soaked in the smell of distiller's lees, because distiller's lees is a kind of sourness, in most cases, the sour taste will inhibit the normal growth of rice, thereby affecting the yield and quality of rice, and also affect the final harvest effect, so farmers are advised not to sow seeds with distiller's lees.

In most cases, the sourness will inhibit the normal growth of rice, and it will affect the yield and quality of rice, as well as the final harvest effect, so it is recommended that farmers do not sow seeds with sake lees.

It's sour. Dear, the imitation rice seeds bubble out of the sour smell can still be planted in the field of the old mountain fiber. Because rice is rich in starch, there will be a certain saccharification reaction during the storage process, resulting in sugar acid and acidic odor, which is within the normal range, and rice can still be grown.

Dear, the above is my answer, I hope it helps you.

We found that we often see that every household in the countryside uses rice to make wine, but if we look at the countryside now, we find that it is rare, and it seems that the memories of childhood are gradually fading.

I think this is the inevitable need of the development of the times, we are not the past now, we have a place to buy wine directly, and do not need to pay too much money, but also reduce the consumption of energy, now the prosperity and development of the Internet, wine purchase will be more and more affordable.

It's good to make your own sake yourself, but it also takes a lot of work. People are now more willing to buy well-known liquor brands, crowding out the homebrew market.

Therefore, the older generation may be willing to do it, but the times are developing, and many young people are not willing to spend a lot of energy to do such a thankless task. Instead of making wine in the village, it is a common choice for more young people to go out to the big city.

And making wine is not an easy thing, we need to calm down to do one thing, ten years as a day, must be anxious to eat hot tofu, now many young people are really unwilling to do, may make them feel that there is no interest, can not see the future, and stay, is really love winemaking.

Of course, although there are not as many self-brewing as before in the countryside, there are still many people who inherit the traditional brewing and have not given up this ancient craft, because this kind of wine made with pure grain also has a bunch of audiences, and it has also received the love of many people, and in the winemaking season, every household is a faint aroma of wine, and it is also the childhood taste ......of many people

It may be that the phenomenon of using rice to make sake is becoming less and less, but it still exists, which still means that there is a part of the market demand for home-brewed wine.

Because the cultivation of rice is gradually decreasing, people are trying to make it simpler and no longer want to make complex rice sake.

Because it is a bit difficult to make it from rice for a long time, and it is so convenient and cheap to buy sake everywhere, so they don't have to do it themselves.

Because now people have more and more ways to make sake, for example, the wine that is very popular nowadays is not made from rice, and people feel that the degree of rice wine is too high, and it is easy to get drunk if you drink too much.

Because people are getting richer and richer, few people make alcohol, but use money directly to buy alcohol.

There are still some of them, but the raw materials for sake brewing are now diverse, so rice sake is not so conspicuous.

Now the pace of life is relatively fast, and people don't have the time or time to do this, and it's not expensive to buy.

It's not that it's going to be less, but the ingredients used in sake brewing vary from place to place, so I feel like it's going to be less.

The main reason is that alcohol is now available in many places, so gradually many people don't like to make their own sake.

Yes, it's just that it's more convenient now and I won't do it.

Moldy food is not to be eaten. If you find moldy food, you should discard, because the mixed food may also be contaminated, even if you discard or do not eat the local moldy food, the whole food is also best discarded, the mold spores are easy to drift away, the mold spores that cannot be seen by the naked eye will not be completely removed after grinding the shell, it is likely to remain in the food, and it may still lead to chronic poisoning after eating. At the same time, the toxic substances produced by deterioration caused by mold will not be removed by cooking.

Moldy food is not to be eaten. Food mold is food mold and spoilage, and various toxic substances will be produced in this process, which will bring great harm to people's health.

Moldy rice contains a large amount of mold, which can cause confusion in the digestive tract, food poisoning, and even acute vomiting abdominal syndrome. Eating moldy rice will cause mold spores to invade the blood or respiratory tract and cause physical diseases, moldy rice will contain carcinogen aflatoxin, long-term intake of aflatoxin, can cause organ cancer.

If moldy food is found, it should be discarded, and if it feels wasted, it can be disposed of as animal feed.

Answer: Moldy grains are not edible, Aspergillus flavus is abundant in moldy grains, corn, peanuts, the bacteria are easy to grow and multiply in a warm, humid environment, and studies have found that it can induce a variety of tumors in experimental animals. This factor is an important reason for the high incidence of cancer in some parts of Asia and Africa.