The difference between red rice and red rice

Introduction: Monascus pigment is a deep purplish red liquid or powder or paste, slightly odorous, insoluble in water and glycerin, easily soluble in neutral and alkaline aqueous solutions So, what's the difference between red rice and red rice? Come and have a look with you! Monascus red pigment is the most commonly used natural colorant in food processing It is the only natural pigment produced by microbial fermentation So, what's the difference between red rice and red rice? Let's introduce the small edition of Baibai safety net! The differences between red rice and red koji rice are as follows: 1 Red rice is a kind of naturally cultivated rice (rice), including japonica red rice, carmine rice, and red rice (Wandao 129), an excellent variety of artificial hybrid breeding, etc 1 In the past, due to the poor rice processing conditions in mountainous areas, the rice was basically pounded by pestle, and the tough rice skin of Japonica red rice, the processed rice was rough, so it was difficult to swallow when eating, so it was regarded as inferior grain by the rich, only poor farmers 2 Carmine rice is a kind of unique traditional rice produced in Fengnan, Hebei Province Its red rice is oval shaped, pink, with purplish red rice lines along the grain The rice made of this kind of red rice has a special fragrance After eating, the aftertaste is still full of fragrance, which makes people want to eat it Moreover, this kind of rice also has the characteristics of three times of color and fragrance in the back pot, and the rice quality is not scattered, And every time the rice is returned to the pot, it can stretch a section Therefore, the local people call it "three stretch waist" 3 Wandao129 is a New Two-line Hybrid Rice (red rice) bred by Anhui Anqing Institute of Agricultural Sciences, which has high nutritional value and other economic values such as high quality, high yield and good resistance 2、 Hongqu rice is produced by culturing and fermenting Monascus (Monascus) in common rice 1 According to the theory of traditional Chinese medicine, Hongqu tastes sweet and warm, and enters the liver, spleen and large intestine It has the functions of promoting blood circulation and removing stasis, strengthening the spleen, warming the stomach and eliminating food It can be used to treat the post partum diseases such as unclean lochia, stagnation of abdominal pain, food accumulation and fullness, red and white diarrhea, and bruise 2 According to modern medical research reports, Monascus has the effect of lowering blood pressure and blood lipid, containing a high cholesterol reductase inhibitor, and Monascus K can effectively inhibit the formation of cholesterol in the liver, so as to reduce blood lipid; the outer skin of Monascus rice is purple red, red in the heart, slightly sour and tasteless, and it has a strong coloring power for protein, so it often Red koji rice is often used as food coloring pigment Compared with chemical synthesis red pigment, red koji rice has the advantages of non-toxic and safety, and also has the effects of strengthening the spleen and eliminating food, promoting blood circulation and removing blood stasis The above is a brief introduction about the difference between red rice and red rice I hope it can help you! If you want to know more about food safety Please pay more attention to Baibai Security Internet bar! Editor in charge: Wang Xiujuan