White rice, fragrant rice, medium rice, glutinous rice, freight rice, broken rice.
White rice and glutinous rice are the most commonly eaten foods. When I was poor, half-baked rice and broken rice were also common. Freight rice is rare, fragrant rice was first imported from Thailand, and now it is very popular with farmers because of its higher income than ordinary rice.
But mainly divided into indica rice and japonica rice.
Indica rice is mainly produced in southern China and Southeast Asia, with high yield but poor rice quality.
Japonica rice is mostly produced in the north, with small yield, good rice quality, stickiness and delicious taste.
However, many new varieties have been cultivated in recent years, including high-quality indica rice and high-yield japonica rice.
Rice is divided into three categories: indica rice, japonica rice and glutinous rice. Indica rice is made of non-waxy rice, and the rice grains are generally rectangular or slender. According to the harvest season of indica rice, it can be divided into early indica rice and late indica rice. Japonica rice is made of non-waxy japonica rice, and the rice grains are generally oval. According to the harvest season of japonica rice, it can be divided into early japonica rice and late japonica rice. Glutinous rice is made of glutinous rice, which is milky white, opaque, translucent and sticky. There are two kinds of glutinous rice: indica rice and japonica rice. Indica rice is made of indica rice and glutinous rice, and the rice grains are generally rectangular or slender. Japonica rice is made of japonica rice, and the rice grains are generally oval.
What is brown rice? Why is the nutritional value of brown rice higher than that of polished rice?
Rice consists of husk, pericarp, seed coat, exoendosperm, aleurone layer, endosperm and embryo. Brown rice refers to the product that removes the chaff and keeps other parts; Polished rice (commonly known as rice) refers to the product that only the endosperm is retained and the rest is completely removed. Because most nutrients except carbohydrates (such as protein, fat, cellulose, minerals and vitamins) in rice are concentrated in pericarp, seed coat, exoendosperm, aleurone layer and embryo (commonly known as sugar layer), the nutritional value of brown rice is obviously better than that of polished rice. With the popularization of nutrition science knowledge, people pay more and more attention to and love brown rice, which is regarded as the bane of "civilized disease", and a craze for eating brown rice is gradually taking shape.
What is not washing rice? Why is the nutritional value of rice in Tao Tao higher than that of brown rice?
Non-washed rice is a patented product obtained by applying modern high-tech patented precision grinding technology and bionic dormancy fresh-keeping packaging technology, which is called preserved embryo and aleurone layer's non-washed rice. It removes the protective tissues of pericarp, seed coat and endosperm, which have no or little edible value, but may be harmful to human body if eaten for a long time, retains the germ and aleurone layer with natural nutrition and health care functions to the maximum extent, and standardizes production in a clean state, adopts bionic technology for dormancy preservation and antibacterial packaging, and can not be washed to preserve nutrition when eating. Its yield is about 8% higher than that of non-washing germ, and its production cost will be reduced by more than 600 yuan per ton. Its unit weight is more nutritious than brown rice, and Kaifeng Credit is more delicious than on-site grinding rice. It has seven characteristics of modern staple food fashion-fresh, green, clean, convenient, complete, fragrant and inexpensive, that is, fresh, green, pollution-free, pure, impurity-free, convenient to eat, comprehensive in nutrition, fresh in taste and relatively low in price. It has a very high cost performance in other similar products.
What is the eating quality of rice? What factors are related to it?
The edible quality of rice refers to various properties of rice during cooking and eating, such as color, taste and hardness. There are many factors that affect the eating quality of rice, such as variety type, freshness of processing technology, gelatinization temperature, amylose content, gelatinization degree and so on. The amylose content is between 18%-25%. After cooking, it has low viscosity, strong water absorption, high rice yield and poor edible quality. The amylose content of japonica rice is between 65438 09% and 65438 08%. After cooking, it has high viscosity, moderate water absorption, low rice yield, good taste and good edible quality.