Rice is transparent well. Or is it better to have milky white spots in the clear?

Four tricks: a look: high-quality rice is white in color, shiny, translucent, uniform in size, plump and smooth, insect-free, and free of impurities.

Inferior and inferior rice is white or slightly yellowish in color, uneven in size, more broken rice, bursting waist (cracks on rice grains) and belly white (milky white opaque part on rice grains is called belly white, which is due to the lack of protein due to immature rice, more dextrin), husk grains, worms, clumps, etc.

Second smell: Take a small amount of rice, take a hot breath to the rice, and smell the smell. High-quality rice has a normal fresh flavor.

If there is a peculiar smell, it is inferior or inferior rice. Three touches: the new rice hand has a cool feeling; Chen beige is dark, and there is an astringency to the touch; Severely deteriorated rice, easy to turn into powder by hand.

Four tastes: Take a small amount of rice and chew it carefully. High-quality rice tastes good, slightly sweet, and does not have any peculiar smell. Tasteless or peculiar smell is inferior or inferior rice. Consumers first inspect the package when buying rice.

There is no "QS" quality and safety mark on the installation, which is the market access mark of rice, if there is no one, do not buy it. Secondly, it is necessary to check the basic signs such as the name of the enterprise, the production site, the production date, and the shelf life on the packaging.

In addition, high-quality rice should also have marks such as "national inspection-free product" (assessed by the State Quality Supervision Bureau), "green food" and so on.

The more beautiful and transparent the rice, its nutrients have long been destroyed during the processing process, so you should be cautious when choosing rice.

Summary. First, the most common rice processing is polishing, like some rice as long as it is polished by the machine, it will be translucent, and the rice grown in the rural hometown is only simply shelled by the machine, so the rice will appear white, no need to make a fuss.

Second, caused by processing damage, some of the rice sold in the supermarket is made by fine processing, in the process of processing, because of the better processing equipment, higher processing accuracy, the overall color of the processed rice is beautiful, showing a translucent state; Rice in rural areas is different, the general processing equipment is very rough, and the processing process often causes damage to the rice, and the rice will look whitish at this time.

What is the problem with the appearance of raw rice that is semi-white and translucent.

First, the most common rice processing is polishing, like some rice as long as it is polished by the machine, it will be translucent, and the rice grown in the rural hometown is only simply shelled by the machine, so the rice will appear white, no need to make a fuss. Second, caused by processing damage, some of the rice sold in the supermarket is made by fine processing, in the process of processing, because of the better processing equipment, higher processing accuracy, the overall color of the processed rice is beautiful, showing a translucent state; Rice in rural areas is different, the general processing equipment is very rough, and the processing process often causes damage to the rice, and the rice will look whitish at this time.

The old rice is refurbished, waxed and polished, and generally the appearance of the rice will have a layer of white powder, and the old rice will turn yellow.

These may be glutinous rice, and a lot of rice is mixed with glutinous rice, especially new rice, in order to make the rice fragrant, glutinous, and soft, so that the taste is good, and the price is expensive. There is also a possibility that some rice color grains mixed into broken rice, that is, some rice grains that are not ripe and not ripe when grinding rice, which can be eaten and are real rice, but eating such color grains is definitely not as healthy as eating good rice.

There is often an opaque white spot on the abdomen of rice, the white spot is called heart white in the central part of the rice grain, and it is called outer white in the outer abdomen, and the white part of the abdomen has a lower protein content and more starch. - Generally high moisture content, unripe and not mature rice after harvesting, belly white is larger.

Precautions. In both cases, the rice will turn yellow. One is that due to the high moisture content of rice itself, it is easy to be contaminated by molds such as Penicillium indicensis, Penicillium citrus, Penicillium aeruginoidum, etc. during storage, and after that, the mold multiplies in large quantities under suitable conditions and produces toxic metabolites, causing the rice to turn yellow, which is also known as yellow-changing rice. Yellow-turned rice contains a variety of toxins, which can cause liver lesions, and some can also cause kidney and nerve damage, which has a strong carcinogenic effect.

In addition, the rice is not dried in time due to rain after harvesting, and the wet grain is piled up and stored together, which will also cause the rice to turn yellow. The rice milled from this yellowed rice is also yellow in color and is called yellow-grained rice. Yellow-grained rice is generally not toxic, but its nutritional value and quality are worse than that of white rice, and it is also susceptible to mold contamination under suitable conditions.

The above content refers to People's Daily Online-How to eat rice is the most nourishing Healthy eating rice vigilance two points.

White rice is called chalky grains.

Chalky grain rice does not contain special substances or mutations, it is caused by changes in light transmittance due to the influence of climate, nutrients and other factors in the growth process of rice, which causes the light transmittance to change due to the lack of dense arrangement of starch grains, which can be used, but the amount will affect the senses and taste.

Chalky grains are common in rice, and most of them are selected before packaging due to different varieties, planting and processing techniques.

What's the deal with the lot of milky grains in rice?

White rice is called chalky grains. Chalky grain rice does not contain special substances or mutations, it is caused by changes in light transmittance due to the influence of climate, nutrients and other factors in the growth process of rice, which causes the light transmittance to change due to the lack of dense arrangement of starch grains, which can be used, but the amount will affect the senses and taste. Chalky grains are common in rice, and most of them are selected before packaging due to different varieties, planting and processing techniques.

This is a very common thing in rice and can be eaten.

There is this small white dot to represent new rice, and the bigger the small white dot, the smaller the depression, the more camp of rice.

1.This small white spot is the rice germ that was not completely ground away during processing, and it is rich in unsaturated fatty acids.

It is easy to oxidize and turn yellow, if the white leg goes to indicate that the rice has been left for a long time, if it has turned yellow, it means that it is spoiled and inedible, as long as the white dots are in the rice it is fresh;

2.Since the germ is more tender, the rice is made of brown rice.

In fact, this germ is the growth point of the whole rice life, such as the yolk of the egg, the nucleus of the cell, the nutrition is extremely comprehensive and rich, rich in unsaturated fatty acids, proteins, and vitamins.

minerals, so the smaller this depression, the larger the white spot, the more the germ is retained, and the higher the nutrients.

It's the rice that's too crispy. Seeing popcorn is white is a principle.

It may be that the temperature is too high when the rice is milled. Rice grains will become easily broken.

It's not that the rice is broken or something, don't worry.

The whitish and opaque rice may have been polished many times, it contains fewer nutrients, and the taste is relatively poor, it can also be chemicals such as bleach added to the rice, which is used to increase the aesthetics of the rice, and when selecting rice, you can insert your hand into the Dasong Xi rice, if there is more residual powder, it means that the quality of the rice is poor.

1. Grinding many times

Rice is rotten and white and opaque may be caused by its many times of grinding, rice is generally translucent, if the color of the rice grains is whitish, it means that it is made of aged rice after secondary processing, and the surface color itself becomes darker, and it is white after many times of polishing.

2. Bleaching treatment

Some merchants can add chemicals such as bleach to the unsold rice to increase the aesthetics of the rice, but the nutritional value of the rice is low, and the taste is relatively wild, so it should be avoided.

3. Selection method

If there is yellowing and blackening, it means that the rice has been left for a long time or is of poor quality, or it is directly inserted into the rice, and if there is more residual powder on the hand, it means that the rice grain is seriously damaged.