What is glutinous rice?
Glutinous rice is a kind of japonica rice, also known as rice. Its sweet and light, its peaceful, daily consumption, is nourishing.
Sticky rice is a staple food for the people of southern China and is a kind of rice. It has been cultivated in various parts of China and has been planted for more than 6,900 years. It is one of the specialties of Chinese food culture. It is mainly produced in North China, Northeast China and southern Jiangsu. Glutinous rice contains a large amount of carbohydrates, about 79%, and is the main source of calories.
Rice grains are generally oval or round. The rice grains are plump and plump. The cross section is nearly round. The ratio of length to width is less than two. The color is waxy white and transparent or translucent. The texture is hard and tough, and the viscous oil after cooking is large, soft and delicious, but the rice production rate is low. . According to the harvest season, glutinous rice is divided into early glutinous rice and late glutinous rice. Early indica rice is translucent, with large belly white, hard plasmid, and poor quality rice. Late glutinous rice is white or waxy white, small white belly, hard plasmid, good quality. The output of glutinous rice is far lower than that of glutinous rice.
The glutinous rice is relatively thick and short, the Cantonese called "fat rice", and the cooked porridge rice is relatively soft. The common northeast rice, pearl rice and Jiangsu round rice all belong to glutinous rice.
The effect and function of glutinous rice
1. The crude fiber molecules of the glutinous rice glutinous rice can help gastrointestinal motility, and it has good curative effect on stomach, constipation, acne, etc.
2, glutinous rice can improve the body's immune function, promote blood circulation, thereby reducing the chance of hypertension;
3, glutinous rice can prevent diabetes, beriberi, age spots and constipation and other diseases;
4. The content of protein, fat and vitamins in glutinous rice is relatively high. Eating more can lower cholesterol and reduce the risk of heart attack and stroke;
5, glutinous rice can prevent allergic diseases, due to the strong vitality of red blood cells provided by glutinous rice, and no foreign body protein into the bloodstream, it can prevent the occurrence of some allergic skin diseases.
The difference between glutinous rice and glutinous rice
1, raw grain varieties
In botany, rice belongs to the undergraduate rice and belongs to the common subspecies of common cultivated rice subgenus, which is divided into indica rice and indica rice. The glutinous rice is processed from japonica rice and the glutinous rice is processed from japonica rice.
Indica rice has a long grain shape, a length that is more than 3 times the width, a flat, short and thin hair, generally no awns, a thin rice hull, a large belly white, a hard plasmid, a fragile process, and a relatively high rice yield low. Japonica rice is larger and shorter in chopped shape, its length is about 2 times of its width, its long and dense hair, long awns, thick rice hull, small or no belly white, hard plasmids, and high rice yield.
2, appearance and shape
The glutinous rice is generally oblong or slender, while the glutinous rice is oval. Although the glutinous rice is also elliptical, it is not as round as glutinous rice.
3, the requirements of broken rice
Insulated rice is easy to produce broken rice, so the requirements for broken rice content are different. The broken rice standard for fine glutinous rice is no more than 15%, while the broken rice standard for glutinous rice is not more than 30%.
4, nutrition into ingredients and taste
The nutritional content and taste of sticky rice and glutinous rice are very different. The protein content of glutinous rice is more than 8%, and that of glutinous rice is only 7%; the consistency of glutinous rice is required to be greater than 70, and that of glutinous rice is only required to exceed 60. Therefore, glutinous rice is obviously much more sticky than glutinous rice. Glutinous rice is suitable for dry rice and glutinous rice is suitable for porridge. Glutinous rice and glutinous rice are combined with other drugs and have a very good medicinal effect. Glutinous rice has a certain role in blood pressure and lipid-lowering, while glutinous rice has the effect of warming the stomach and promoting yang.
Food emulsifier refers to the material that can improve the surface tension between various constituent phases in the emulsifying system and form uniform dispersion or emulsifying body, also known as surfactant. Or to make the insoluble liquid into uniform dispersed phase (emulsion) of the material, add a small amount of oil and water can significantly reduce the interface tension, emulsifying effect of food additives.
Emulsifiers in food include:
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