What is the difference between new rice and aged rice

The differences between new rice and aged rice are:

1. Different taste: take a small amount of rice grains and rub them by hand to heat, and then smell the smell. The new rice has a very light and natural fragrance, which smells good and is not pungent. The freshly rolled rice in the old valley has very little fragrance, while the aged rice that has been stored for more than one year only has the flavor of rice bran and no fragrance.

2. The feel is different: normal polished rice feels like glass beads. Chen Mi was rough to the touch. Polished rice such as mineral oil is greasy and oily to the touch. Some unscrupulous traders also use paraffin wax to treat aged rice, which feels sticky to the touch.

3. Different colors: It should be noted that the color of the new rice is transparent jade, and the unripe rice grains can be seen in cyan (commonly known as green waist). The "rice eyes" (germ parts) of new rice are milky white in color, while old rice is darker or brown in color, and the surface of the rice grains has gray powder or white grooves, and the more gray powder or white grooves, the longer they age.

Yellowing of rice grains is a characteristic of the deterioration of the quality of rice, which not only has a poor flavor and taste, but also has low nutritional value, so it should not be purchased.

New rice and old rice can be identified by the following aspects:

Look at the hardness: new rice is harder than old rice, and the greater the hardness of rice, the higher the protein content and transparency. If you bite it with your teeth when purchasing, you can tell whether it is new rice or old rice.

Look at the belly white: The belly white of new rice should be milky white or light yellow, while the color of old rice will become darker and even brown.

Look at the yellow grains: The yellowing of rice grains is caused by the chemical reaction of some nutrients in rice under certain conditions, or the reproduction of microorganisms in rice grains. Such yellow-grained rice will affect the aroma and taste of the rice.

The new rice grains are uniform and shiny, and the surface of the rice grains is gray powder or white grooves, which is old rice, and the more white grooves and gray powder, the older it is. The musty-smelling and moth-eaten grains are obviously also stale rice.

Moisture and aroma: The water in the new rice grains is more than that of the newly milled rice of the old valley, and it feels very sticky when pinched vigorously by hand, and the freshest rice can even be pinched tightly into a ball, while the old rice cannot be pinched like loose sand, and it is more stiff. New rice smells of rice, while old rice does not.

New rice is good.

In terms of its nutrition and taste, all aspects of new rice have advantages over old rice, new rice because it is very fresh, the nutrients are well preserved, basically there is no loss, protein, calcium, iron, zinc and other nutrients are high, because of the long time passed in the old rice, the nutrients have been lost, and the content of protein, calcium and so on will be reduced.

In terms of taste, new rice has a faint rice fragrance, and this fragrance can be stored for about 3 months, and after three months, the fragrance will gradually be lost, so the taste of new rice is not as fragrant as old rice. Babaogong rice is produced according to the sales volume, it is produced every month, the production date will not exceed the current month, and the rice of each month is new, which ensures the freshness of the rice.

Introduction of rice

Rice, also known as rice, is a food made from rice after cleaning, hulling, milling, and finishing the finished product. Rice is the main food of the people in most parts of China.

Rice protein contains less lysine and threonine, so it is not a complete protein, and its nutritional value is not as good as that of animal protein. However, eating rice at lunch and dinner is more beneficial to people than pasta**. In the southern part of our country, people generally eat rice as a staple food, while in the north it is very different.

In the middle and lower reaches of the Yangtze River, about 7,000 years later, human beings entered the Neolithic Age, and the invention of the pestle and mortar was applied, and human beings knew how to clean and separate the chaff and rice bran that were not suitable for eating. Soon after that, it should be found that water washing is a more efficient process to remove impurities and clean up, and the efficient sterilization and removal of oxidized bran layer and dust in the rice washing process is still being used.