Since black rice itself has a fading reaction, how to distinguish the advantages and disadvantages of black rice? According to relevant personnel, there are two kinds of common adulteration of black rice in the market at present. One is inferior or inferior black rice stored for a long time, which is sold as inferior after dyeing; The other is that ordinary rice is dyed and sold as black rice. Natural black rice will fade after washing, but it is not as bad as dyed black rice. When consumers buy black rice, they can distinguish their senses from the following aspects:
Look: Look at the color and appearance of black rice. Generally, black rice has luster, uniform particle size, less broken rice and cracked waist (with cracks on the particles), no moth-eaten and no impurities. Inferior inferior black rice has dim color, uneven particle size, poor plumpness, more broken rice, insects and caking. For dyed black rice, because the black of black rice is concentrated in the cortex, the endosperm is still white. Therefore, consumers can scrape off all the outer cortex of rice grains and observe whether the rice grains are white. If it's not white, it's probably artificially dyed with black rice.
Second smell: smell the black rice. Take a small amount of black rice in your hand, exhale hot air at the black rice, and then smell it immediately. High-quality black rice has normal fragrance and no other peculiar smell. Those with slight odor or musty, sour, putrid and peculiar smell are inferior and inferior black rice.
Three tastes: taste the taste of black rice. A small amount of black rice can be chewed in the mouth or ground before tasting. High-quality black rice tastes delicious, slightly sweet and has no peculiar smell. No taste, slight odor, sour taste, bitter taste and other bad tastes are inferior and inferior black rice.
Black rice can be identified by the above method. Black rice contains inorganic salts such as manganese, zinc and copper, as well as special components such as vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycoside. Traditional Chinese medicine believes that black rice has the functions of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation, and can treat anemia, dizziness, premature gray hair and other diseases.
Chemical method
The white vinegar detection method is very accurate and worth recommending.
Specific practice: take a number of rice grains, spread them at intervals, and drop white vinegar respectively. Wait a few minutes for red (similar to the color of red wine, which is the result of the reaction between cyanine and acid), which is good rice. If rice is dyed, the color of the dye will appear immediately.
Take as many samples as possible, because there are black rice mixed with dyed rice and black rice on the market now. If there is no response, it is the black rice with anthocyanin extracted, which is even worse, because the biggest beneficial nutrition of black rice is the ultra-high content of anthocyanin.
In addition, the identification method based on the reaction between acid and cyanine can also be used to identify other foods rich in cyanine.