Types of rice;
White rice, fragrant rice, medium-cooked rice, glutinous rice, freight rice and broken rice
The most common and most commonly eaten rice is white rice. And glutinous rice, medium cooked rice and broken rice were also common when we were poor. Freight rice is rare. Fragrant rice was first imported from Thailand. Since it is more profitable than ordinary rice, it is now very popular among farmers.
However, it is mainly divided into two types: indica rice and japonica rice
Indica rice is mostly produced in southern China and Southeast Asia, with high yield, but poor rice quality
Japonica rice is more common Produced in the north, the yield is small, the rice quality is better, sticky and delicious.
However, many new varieties have been cultivated in recent years, including high-quality indica rice and high-yielding japonica rice.
Rice is divided into three categories: indica rice, japonica rice and glutinous rice. Indica rice is made from indica-type non-waxy rice, and the rice grains are generally oblong or elongated. According to the harvest season of indica rice, it is divided into two types: early indica rice and late indica rice. Japonica rice is made from japonica non-waxy rice, and the rice grains are generally oval. According to the harvest season of japonica rice, it is divided into two types: early japonica rice and late japonica rice. Glutinous rice is made from glutinous rice. It is milky white, opaque, or translucent and sticky. It is divided into two types: indica glutinous rice and japonica glutinous rice: indica glutinous rice is made from indica-type glutinous rice. The rice grains are generally oblong or elongated. Shape; Japonica rice is made from japonica rice, and the rice grains are generally oval.
What is brown rice? Why is brown rice said to have higher nutritional value than refined rice?
Rice is composed of chaff, pericarp, seed coat, outer endosperm, aleurone layer, endosperm and embryo. Brown rice refers to a product in which the husk is removed and other parts are retained; refined rice (commonly known as rice) refers to a product in which only the endosperm is retained and all other parts are removed. Since most of the nutrients in rice except carbohydrates (such as protein, fat, cellulose, minerals and vitamins) are concentrated in the pericarp, seed coat, outer endosperm, aleurone layer and embryo (commonly known as the sugar layer ), so the nutritional value of brown rice is significantly better than that of refined rice. With the popularization of nutritional science knowledge, brown rice has attracted more and more people's attention and love, and is regarded as the nemesis of "civilization diseases". A craze for eating brown rice is gradually forming.
What is rice washing? Why is it said that the nutritional value of unwashed rice is higher than that of brown rice?
Bitaomi is an invention patented product obtained by applying modern high-tech patented precision milling technology and bionic dormant fresh-keeping packaging technology. The full name is Bitaomi that retains the embryo and aleurone layer. It will remove all the three layers of protective tissue of peel, seed coat, and outer endosperm that have no edible value or have little value, but may be harmful to the human body if consumed for a long time, while maximizing the germ and aleurone layers that have natural nutritional and health care functions. Preservation, standardized production in a clean state, and bionic technology for dormant fresh-keeping and antibacterial packaging. To preserve nutrients when eating, do not wash it. Its yield is about 8% higher than that of no-wash germ rice, and its production cost will be reduced by more than 600 yuan per ton. Its unit weight is more nutritious than brown rice, and it is more delicious and fragrant than rice ground on site. It has the seven characteristics of modern staple food fashion - "fresh", "green", "clean", "convenient", "whole", "fragrant" and "cheap", that is, fresh, green and pollution-free, pure and free of impurities, edible Convenient, comprehensive nutrition, fresh taste and relatively low price. It has extremely high cost performance among other similar products.
What is the eating quality of rice? What factors are involved?
The eating quality of rice refers to the various properties of rice during the cooking process and when eaten, such as color, taste, softness and hardness, etc. There are many factors that affect the eating quality of rice, such as variety type, processing technology freshness, gelatinization temperature, amylose content, gelling degree, etc. Among them, the amylose content is between 18% and 25%. After cooking, the viscosity is low, the water absorption is strong, the rice yield is high, and the rice grains are obviously of poor eating quality; the amylose of japonica rice is between 19% and 18%. After cooking, it has greater viscosity, medium water absorption, low rice yield, good taste, and better eating quality.