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  • Double-Lion Grain & Oil Machinery CO.,LTD
  • Double-Lion Grain & Oil Machinery CO.,LTD

How to Identify Rice?

Bright, neat and uniform, high hardness of rice, high protein content, is a good quality rice; On the other hand, broken rice, rolled fragile, low hardness is poor quality rice.
Turnkey of  rice mill plant

2.White Belly
The rice belly has a transparent white spot in the center of the called "heart white", in the abdomen called "white". The small white rice is processed by the full grain of rice, the belly white rice is not mature enough rice.

3.Crack waist
Rice appears on the surface of the transverse crack is called "cracked", the more, the worse quality. With this rice cooking not only unpalatable, and low nutritional value.

4.New and Old
The new rice fresh color, a small amount of green rice, fragrant smell. The old rice color is gray, a white powder or groove surface, there is a small amount of yellow rice.

5.Moisture content
If the rice buy a few days later appears musty, greenish phenomenon, this is due to the high moisture content of some rice. Determine whether the rice contains too much water, the following simple methods can be used:
Visual method
 A small handful of rice, put in the palm flat, normal rice grain appearance and bright color, with a small amount of bran powder; With high moisture content rice color is dark, especially rice bran powder surface rarely.
Tooth perception method
Take a few grains of rice in the mouth and chew, normal teeth feel hard and crisp rice, rice with high moisture and loose tissue not hard, tooth sound is not clear.
Tactile method
The finger gently inserted into the bag, if the lag coagulation is not easy to insert, water is higher. Hand grip rice, feeling smooth and chattering sound, let go of rice is not sticky, less water, on the contrary, the water is high.

6. Sensory Identification
High quality of rice mill line
Color Discrimination
When the color identification of rice, the sample should be scattered on a piece of black paper, carefully observe the appearance and pay attention to whether there are insects and impurities.
High Quality Rice: It is clear white or fine white, with luster, translucent.
Secondary Quality Rice: White or light yellow, opaque or opaque.
Poor Quality Rice: The color difference of grain mildew, the surface is green, yellow, brown, black and so on.

Appearance Discrimination
High Quality Rice: The size of uniform, solid grain plump, smooth, integrity, little broken, cracked, white belly, no insects, no impurity.

Secondary Quality Rice: The grain size is not uniform, full degree of difference, have cracked and broken rice more, white belly grain, grain face hair, worms, impurities, with grain content of more than 20%/KG.

Poor Quality Rice: There are lumps, moldy phenomenon, visible on the surface of mold filaments, loose tissue.

Smell Identification
When the smell of rice was identified, a small amount of samples were taken on the palm of the hand, and the mouth was filled with a hot gas.

High Quality Rice: With a normal aroma, no other odor.

Secondary Quality Rice: Slight odor.

Poor Quality Rice: Have mildew smell, sour smell, putrid odor and other odors.

Taste Identification
Sensory identification of rice flavor, eat small amounts of samples are desirable, or ground after taste. In case of suspicious circumstances, the sample can be boiled and tasted.

High Quality Rice: Good taste, slightly sweet, no smell.

Secondary Quality Rice: Tedious or slight odor.

Poor Quality Rice: Sour, bitter and other bad taste