Why should rice be polished and waxed, and whether it is better to polish rice or not

Brown rice. After milling rice, there is also a small amount of bran powder on the surface of the rice grains, which affects the appearance quality, storage and taste of the rice. "Polishing" by adding an appropriate amount of water is beneficial for the complete removal of rice bran from the surface of the rice grains.

It can also make the starch gelatinization on the surface of the rice grains and improve the finish of the rice.

It not only improves the appearance of rice, but also facilitates preservation. China only allows the use of drinking water that meets the relevant national standards for polishing rice, but some unscrupulous manufacturers also add other substances such as mineral oil to improve the brightness of the surface of rice.

Polishing the rice. Therefore, when consumers buy rice, they should be vigilant about those particularly shiny rice.

The surface bran flour of brown rice milled into grains affects the appearance quality and storage sense of rice. By adding an appropriate amount of water for "polishing", it is conducive to completely removing the rice bran on the surface of the rice grains, and can also make the starch gelatinization on the surface of the rice grains, improve the finish of the rice, which not only improves the appearance of the rice, but also facilitates preservation.

China only allows the use of drinking water that meets the relevant national standards to polish rice, but some unscrupulous manufacturers also add other substances such as mineral oil to polish the rice in order to improve the brightness of the rice surface. Therefore, when consumers buy rice, they should be vigilant about those particularly shiny rice.

Extended information: Although the taste of fine white rice is good, it is not highly nutritious.

Some experts point out that 60% to 70% of vitamins and minerals in rice.

and a large number of essential amino acids.

All accumulate in the outer layers of tissues such as the husk, aleurone, and germ. From this point of view, the traditional processing technology of rice, such as cleaning, impurity, whitening, polishing, color sorting and a series of processing procedures, actually destroys the nutrition of rice.

After the rice is hulled, it becomes brown rice, and brown rice becomes rice after removing most of the cortex and part of the embryo.

There is also a small amount of bran powder on the surface of the white rice grains, which affects the appearance quality, storage and taste of the rice, so it is necessary to remove this part of the bran powder through the "polishing" process.

Polishing is one of the key processes of cleaning rice processing, because polishing can remove the bran powder on the surface of rice grains, proper polishing can make the surface of rice grains starch gelatinized, showing a certain brightness. The appearance effect is good, and the value of the product is increased.

At present, the popular polishing is wet polishing, that is, adding an appropriate amount of water in the polishing process, so that the binding force of the endosperm and a small amount of rice bran left on the rice can be weakened, which is conducive to completely grinding the rice bran and improving the finish and polishing uniformity of the rice. The amount of water landed is usually about the rice flow. Reasonable allocation of water can effectively remove bran powder, reduce rice temperature, and reduce crushing.

After the rice is hulled, it is brown rice, and there is some bran powder on the surface of the brown rice, and the taste of rice with bran powder will be relatively poor, so the brown rice will be polished by polishing process.

Not polished. Polished rice is actually the addition of one more layer of rice peeling, and the atomized water during the polishing process causes the bran powder to settle. With each additional polishing, the nutrients of the rice decrease, the rice looks whiter and brighter, and the germ of the rice is basically not retained during the polishing process.

Unpolished rice doesn't look as good as polished rice, but it has a lot more nutrients than polished rice, and the germ is retained to a great extent.

Rice use value.

Green rice is also very beneficial to improve people's body immunity, because everyone can digest and absorb soy protein after eating green rice.

and a variety of nutrients, this chemical accelerates human immunoglobulin.

Produces and boosts the body's own immune system.

function, it can accelerate the blood circulatory system in the human body.

It can also promote the excretion of harmful substances from the human body, which has great benefits for improving the body's own immunity.

Green rice is a kind of calm physical and mental health food, we use it to boil porridge and drink, can strengthen the spleen and stomach, improve the digestion and absorption of the stomach and intestines, and can reduce the disharmony of the spleen and stomach, to improve the body's digestion and absorption has great benefits, in addition, we eat green rice can also digest and absorb a variety of colorful nutrients such as phosphorus, iron and calcium, etc., which are beneficial to the human body.

Summary. Dear, I'm glad to answer for you, and I asked you about: Can polished and waxed rice be made into liquor: Yes, oh dear.

Dear, I'm glad to answer for you, and I asked you about: Can polished and waxed rice be made into liquor: Yes, oh dear.

3. Wait for fermentation. 4. When the fermentation of polished and waxed rice is completed, distillation is wine. How to make rice wine1

Soak about 10 catties of rice, and then soak the rice. In order to improve efficiency, some boiling water can be added during the soaking process to shorten the soaking time, which is 8-12 hours. 2.

Drain: Drain the soaked rice. Rice wine rice wine 3Steaming The soaked rice needs to be cooked thoroughly, not too raw or too ripe, so as not to affect the fermentation of the rice.

4.After the cooled rice is steamed, it is quickly thinned to speed up the cooling rate and reduce the possibility of bacterial infection. In the summer, an electric fan can be used to speed up the cooling and break up the rice balls while they are hot.

5.Mixed koji is mixed with koji, which is directly related to the later fermentation and the taste of the sake. After weighing the koji, we start mixing the koji.

When blending koji, the temperature of the rice should be around 30 degrees. The koji should be stirred well with the rice. 6.

Clay pot fermentation when all the rice and koji are stirred (random recommendation: how to open a tea shop, learn tea ceremony culture and tea art tutorial Please note: After homogeneous, transfer it to a pot for saccharification.

Note: The clay pot should be clean and not overfilled. 7.

After 3 days, the bottle can be opened to the fermented liquid, filtered and drunk, or you can choose to continue fermentation to obtain a higher number of rice wine.

Will it affect the yield and taste?

Dear, no, dear.

Can't be washed off. Put the rice in the water and observe the surface after five minutes. If there is an oily substance on the surface of the water, it means that the rice is waxed rice; If there is no oily substance on the surface of the water, it means that the rice has not been waxed. <

Can't be washed off. The way to distinguish regular rice from waxed rice is as simple as putting the rice in the water and observing the surface of the water after five minutes. If there is an oily substance on the surface of the water, it means that the rice is waxed rice; If there is no oily substance on the surface of the water, it means that the rice has not been waxed.

Of course, this method is not necessarily absolute, after all, while science is advancing, some unscrupulous businesses are also looking for various shortcuts."

Dangers of waxed rice: Eating foods adulterated with mineral oil may cause symptoms such as oily stool, abdominal pain, and diarrhea. Excessive intake will also cause acute poisoning, poisoned people will have general fatigue, nausea, dizziness, headache and other symptoms, severe cases of oil pneumonia, but also easy to induce neurasthenia syndrome.