Japonica rice planted in the Yangtze River north of the rice is Japonica rice, the output of the rice that is Japonica rice. Japonica rice is oval-shaped, Sun Simiao "Qianjin Fang? Food Control" said that the round-grained polished rice can nourish the stomach gas, long muscles.
Indica rice south of the Yangtze River is generally indica rice, the production of rice is indica rice, indica rice is generally long oval or elongated, commonly known as brown rice. Indica and japonica rice are non-glutinous rice, sticky not very
What japonica rice sticky chewy, while the indica rice is not so delicious?
Because the main component of rice is starch, from the starch form, indica rice straight chain starch high, japonica rice branched chain starch high. Branched-chain starch is rich in viscosity, after cooking can be completely pasted into a sticky paste, so the rice can be seen, chewing mouth and mouth. The straight chain starch viscosity is relatively low, the taste is naturally much worse. The variety is the most critical factor in whether rice is good or not, followed by production methods, including local climatic conditions, soil, water quality, air and the use of pesticides and fertilizers.
Good rice should be safe, nutritious and fresh. Nutritional aspects of rice from the form, stripped of the husk is called brown rice, because the processing is simple, brown rice loss of nutrients at least. But now, the pursuit of taste at the same time inevitably fine processing, the rice germ, bran layer and the endosperm of the outer layer of completely processed and ground, so that two-thirds of the nutrients to the ground, so do not be too much to pursue the appearance of clean and good-looking rice, especially those who have been "three selected three polished," the good-looking rice. Rice as food also has a freshness period, from paddy processing for rice after one to two weeks is the best taste of the period, storage time is too long, not only the taste will deteriorate, but also may be worms or even stale, resulting in the production of aflatoxin is not conducive to human health. In order to maintain freshness, to vacuum packaging, nitrogen-filled packaging is good, or try to buy small packages.
And pay attention to identify new rice and old rice. Rice storage time is too long, although not heat mold, the quality will still be reduced, which is mainly colloid aging, enzyme activity and respiratory decline and decomposition. It can be identified chemically in the laboratory. But in our daily life, we usually use the sensory inspection method to identify. Fresh rice grains are glossy, transparent, and have an inherent fragrance of rice. Hand grasp rice, no chaff sticky hands. Good rice, glossy good, basically showing full transparency, belly white is very small, cooking rice oily, tasty, sticky good. Chen rice grain luster dark, poor transparency, there is a smell of old rice. Hand grasp rice, hand will be sticky rice bran, especially the rice back groove and groove parts of the rice bran was silk, cooking taste is worse, belly white rice viscosity is poor.
Can be selected according to the needs of the family ha 采纳哦