How to distinguish the authenticity of black rice? How to choose good quality black rice?

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.

Fake black rice is made by processing ordinary rice into brown rice and dyeing it, or real black rice is colored after anthocyanins are extracted, and it is difficult to distinguish the appearance. But it is impossible for all rice to be processed without breaking rice, so we can start from here. The method is to select 30-50 grains of broken rice, the smaller the corner rice grains, the more can not be let go, observe whether the section is dyed, if all the sections are white or transparent white is true black rice.

If even one grain is found to have a black film like asphalt, or other black, purple, eggplant, etc., it is fake or adulterated black rice. The epidermal layer around the cross-section can be scraped to observe.

I generally buy big brands of manufacturers to buy, and then use vinegar to distinguish between true and false, randomly select about 10 grains of black rice, lay flat on the plate, leave an average spacing for each grain, drop a drop of vinegar respectively, and the anthocyanins of real rice will leach out in 1 minute, purple-red.

Soak it in white vinegar, soak out the dark color for **, and the light one for fake black rice.

Black rice is good, but you can't take it lightly when you buy it. Because there are some inferior and fake black rice in the market. How to distinguish real black rice? Let's take a look.

1. Look at the color For black rice, the color is even, there is no black or white color, and the whole black rice is uniformly black. If you find that there is white rice in the black rice or the black grains are uneven, it may be fake.

2. Rubbing the color For black rice, the color is natural, so it can't be rubbed off at all. You can put black rice in the palm of your hand and rub it vigorously to see if there is anything black in your palm, and if there is one, don't buy it.

3. Pinch the epidermis For the epidermis of black rice, in fact, after pinching, you can see that the skin has a broken layer. And if you pinch it and it comes out in powder, it's low-quality black rice.

4. Broken black rice Crush the black rice, and then take a look at what color the black jade is inside. For good black rice, the heart is milky white, while ordinary rice is transparent. If it is black inside, it is inferior.

5. Soak it in water If you buy it, soak it in cold water to see if the water will turn 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.

1. Look at the luster. Good black rice has a shiny surface, uniform size of rice grains, and less broken rice; Bad black rice is dull in color and almost dull.

2. Smell the smell. Take a small amount of black miha and take a hot breath and smell it immediately. Good black rice has a normal fragrance and no other peculiar smells.

3. Scrape the epidermis. The black color of black rice is concentrated in its cortex, and the interior is still white. Because the dye will penetrate into the inside during the dyeing process, the outer skin layer of the rice grain can be scraped off, if the white color of the rice grain looks impure and unnatural, it is very likely to be artificially dyed black rice.

Ingredients: 100 grams of black rice, 50 grams of red beans, 30 grams of lotus seeds, 30 grams of peanuts, 20 grams of osmanthus.

Excipients: appropriate amount of rock sugar.

Method:1Wash the black rice and soak it for 6 hours; Wash the red beans and soak for 1 hour; Wash the lotus seeds; Wash and drain the peanuts and set aside.

2.Put the pot on the fire, put the black rice, red beans and lotus seeds into the pot, add 1000 grams of water, boil over high heat and then change to low heat and cook for 1 hour; Add the peanuts and continue to cook for 30 minutes.

3.Add osmanthus and rock sugar, mix well, and cook for 3 minutes.

Ordinary method

1 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.

2 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.

3 Taste: 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.

Chemical methods

The white vinegar test is very accurate and is recommended.

Specific method: take a number of rice grains, one grain at intervals, drop on them with white vinegar, and wait for a few minutes to have red (similar to the color of red wine, the red of red wine is the result of anthocyanin and acid reaction) is good rice, and the color of the dye will come out immediately if you dye rice.

Take as many samples as possible, as there is a mixture of dyed and black rice on the market today. If there is no reaction, it is black rice that has been extracted from the anthocyanins, which is even worse, because the biggest beneficial nutrient of black rice is the ultra-high anthocyanin content.

In addition, the method of acid and anthocyanin reaction identification can also be used to identify other anthocyanin-rich foods.

Method 1: Drip white vinegar method.

1. Take some black rice and put it in a plate or bowl;

2. Add some white vinegar;

3. At this time, the color of white vinegar will turn red.

Discoloration principle: black rice is rich in anthocyanins, and it will turn red when it encounters acidic vinegar Method 2: Edible alkali test method.

1. Put an appropriate amount of black rice in a plate or bowl;

2. Add an appropriate amount of water;

3. Add a teaspoon of edible alkali and stir;

4. At this time, the color of the water will turn blue;

The principle of color change: the anthocyanins in black rice will turn blue when they encounter alkaline substances;

How to pick the best black rice;

1. Looking at the color, the skin of black rice is shiny.

2. Looking at the epidermis, the epidermis that normal black rice scratches with fingernails is flaky. If it's in powder form, it's low-quality black rice.

3. Look at the rice heart, the normal black rice heart is white. The kernel of ordinary rice is transparent and has no color. If the dyed black rice is dyed with regular rice, the color of the dye will penetrate into the heart of the rice and turn black.

First of all, take out 10 grains of black rice at random from the purchased black rice (buy a small amount), place them in a porcelain plate at intervals, and then tick a dizzle of practical white vinegar on each black rice, after a while, if the black rice turns purple, it means that you have bought genuine black rice, if the black rice has not changed color or partially changed color, it means that you have bought fake or adulterated black rice. Because black rice contains anthocyanins, which turn purple-red when exposed to acid, this method is the easiest and most scientific way to identify black rice.

1. Generally, black rice is shiny, the size of the rice grains is uniform, there are few broken rice, there are cracks on the rice grains, there are no insects, and there are no impurities.

2. Second smell: smell the smell of black rice. High-quality black rice has a normal fragrance and no other peculiar smells.

3. Three tastes: taste the taste of black rice. High-quality black rice tastes good, slightly sweet, and does not have any peculiar smell.

It's fake, it's right to find one to sell (black rice is the true color).

Three tricks to distinguish black rice.

The first trick: look at the appearance. Generally, the shape of black rice is uniform, but the color is not very uniform. On the other hand, dyed ones are uniform in color but uneven in shape. And if you look closely, real black rice will have rice grooves and textures, and fake black rice generally does not have rice grooves.

Trick 2: Smell the smell. Black rice is a type of rice, and real black rice smells like rice. Fake black rice definitely doesn't have it, and the black rice dyed by hand feels very bad.

The third trick: wash it. Black rice will appear purple-red when soaked in water, and the higher the water temperature, the darker the color. After the dyed black rice is soaked in water, it generally appears ink color and is easy to change.

Method steps.

1. One look: natural black rice is only black on the surface, peel off the rice skin, the heart of the rice is white; The color of rice grains can be dark or light, while dyed black rice is about the same color because it is dyed.

2. Second smell: natural black rice has a natural rice fragrance after soaking in warm water, and dyed rice has no rice fragrance and peculiar smell. This odor is the smell of the pigments used for dyeing.

3. Three rubbing: natural rice does not fade, and it will fade when washed, while dyed rice will generally fade when rubbed by hand.

4. Four touches: Natural black rice is brown rice, and there are rice grooves on the rice. Fake rice does not have a rice ditch.

5. Five bubbles: take a number of rice grains, swing them apart at intervals, drip them on them with white vinegar, and wait for a few minutes before red occurs (similar to the color of red wine, red is the result of the reaction between cyanocyanin and acid) is good rice, and the color of the dye will come out immediately if you dye rice. There is a difference in timing.

The colors are sometimes different.