Black rice is a kind of medicine, food and use of rice, belongs to the glutinous rice category. Black rice is by the gramineous plant rice after a long period of cultivation to form a class of characteristic varieties. Grain type has indica, japonica two kinds, grain quality is divided into glutinous and non-glutinous two categories. Brown rice is black or dark brown. Black rice appearance black, rich in nutrients, "black pearl" and "the world's king of rice" reputation. Many places in China have production, representative of Shaanxi black rice, Guizhou black glutinous rice, Hunan black rice. High food value, in addition to porridge, but also can make a variety of nutritious food and wine. The quality of rice is good. Black rice has a long history of cultivation, is China's ancient and valuable rice varieties. It is rumored that it was first discovered by Zhang Qian, the candidate of Bowang, more than 2,000 years ago when Emperor Wu of Han Dynasty. Black rice and purple rice are both valuable varieties of rice, belonging to the category of glutinous rice. The main nutrients (brown rice): according to account for the dry matter, containing crude protein 8.5-12.5%, crude fat 2.7-3.8%, 75-84% carbohydrates, crude ash 1.7-2%. Black rice contains manganese, zinc, copper and other inorganic salts mostly higher than rice 1 to 3 times; contains rice lack of vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycosides and other special ingredients, black rice porridge with fragrant oil, soft and palatable, nutritious, and has a very good nourishing effect, so it is known as "blood rice", "Longevity rice", etc.; China's folk "black must be complementary" said.　　Chinese medicine believes that black rice has significant medicinal value, the ancient agricultural medical records: black rice "nourishing Yin tonic kidney, fitness and warm stomach, eyesight and blood", "clear the liver and intestines", "slippery dampness and benefit the essence of the lungs and slow tendon "and other efficacy; can be used in medicine into meals, dizziness, anemia, white hair, lumbar and knee weakness, night blindness and tinnitus, especially effective. Long-term consumption can prolong life. Therefore, people commonly known as: "medicine rice", "longevity rice". Because it is most suitable for pregnant women, women in labor and other blood replenishment, also known as "month rice", "blood rice" and so on. Successive emperors also put it as the palace health treasures, known as "tribute rice".　Modern medicine has proved that black rice has nourishing yin and tonifying the kidney, strengthening the spleen and warming the liver, tonifying the spleen and stomach, benefiting the blood, liver and eyesight and other therapeutic effects. Regular consumption of black rice is conducive to the prevention and treatment of dizziness, dizziness, anemia, gray hair, eye disease, lumbar and knee weakness, lung dryness and cough, constipation, urinary incontinence, kidney edema, loss of appetite, spleen and stomach weakness. As the black rice contains nutrients gathered in the black cortex, it is not suitable for finishing, to consume brown rice or standard third-class rice is appropriate. At present, the market common black rice adulteration there are two cases, one is stored for a longer period of time of substandard or poor quality black rice, after dyeing to sell second best; the other is the use of ordinary rice after dyeing black rice for sale. Natural black rice will also lose color after washing, only not as strong as dyed black rice. Consumers can buy black rice from the following aspects of sensory identification: a look: look at the color and appearance of black rice. General black rice has a glossy, uniform grain size, rarely broken rice, popping waist (cracks on the rice grain), no insects, no impurities. Sub-quality, poor-quality black rice has a dull color, uneven grain size, poor fullness, more broken rice, insects, lumps and so on. For dyed black rice, because the black of black rice is concentrated in the cortex, the endosperm is still white, so consumers can scrape off all the cortex outside the grains of rice, observe whether the grains are white, if not white, it is very likely that man-made dyed black rice.　Smell: smell the odor of black rice. Take a small amount of black rice in hand, to black rice ha a mouthful of hot air, and then immediately smell odor. High-quality black rice has a normal fragrance, no other odor. Slightly odor or moldy smell, sour smell, rotten smell and abnormal smell for the second quality, poor quality black rice.　Three taste: taste the flavor of black rice. You can take a small amount of black rice in the mouth to chew, or grind and then taste. High-quality black rice tastes good, slightly sweet, without any odor. There is no flavor, slight odor, sourness, bitterness and other bad taste for the second-quality, poor-quality black rice.　Quality requirements and technical standards At present, there is no national standard for black rice, generally refer to the rice standard (GBl354-86)

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