Yinmahe Rice [Jilin Jiutai Specialty]

What is Yinmahe rice? Authentic Jilin Jiutai specialty: Yinmahe rice

Summary:Do you want to know what Yinmahe rice is? This article is a detailed introduction to the Jilin Jiutai specialty - Yinmahe rice. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yinmahe rice. The full text takes about 13 minutes to read, mainly including the basic introduction of Yinmahe rice and its nutritional value? What are the product characteristics of Yinmahe rice? How did the history of drinking Mahe rice come about? Wait

Basic Introduction to Yinmahe Rice

The rice source of "Yinmahe Rice" is located on the banks of the Yinmahe River, which was named by Emperor Qianlong. The water source is unique, and the soil within its watershed is fertile, making it a golden geographical location for producing green rice. Yinmahe rice is irrigated with the water from Shitoukoumen Reservoir, where Yinmahe River converges. It has the characteristics of a beige and shiny white color, a soft and mellow taste, and rich nutritional value, comparable to imperial tribute rice

Geographic Scope

Jiutai City is located in the central part of Jilin Province, between Jilin and Changchun cities. There is a river in Jiutai City that nurtures local children. According to historical records, Emperor Qianlong of the Qing Dynasty once stopped by the river to rest his horses and drink water, hence the name "Yinma River". Due to the clean and pollution-free nature of Yinma River, its unique and excellent water quality, and the excellent soil types, the rice produced has excellent quality and has become a well-known rice variety in China for many years

Rice storage

Storage time, temperature, moisture, and oxygen are the main factors affecting rice aging. In addition, rice variety, processing accuracy, bran powder content, and insect and mold hazards are also closely related to rice aging. The aging rate of rice is directly proportional to the storage time, and the longer the storage time, the heavier the aging. High moisture content, high temperature, poor processing accuracy, excessive bran powder, and fast aging speed of rice. Among different types of rice, glutinous rice ages the fastest, followed by japonica rice, and indica rice is slower. Therefore, in order to maintain the freshness and palatability of rice, attention should be paid to reducing storage time and keeping it cool and dry. The storage of rice should be at a low temperature below 15 ℃, with a relative humidity of 75% and a balanced moisture content of 14.5%, which is the optimal storage condition

1. The main component of rice is carbohydrates, which account for about 70%. It also contains a certain amount of protein, 7%~8%, vitamins, fiber, and minerals

2. The nutritional value of rice is generally balanced, with rich and complete vitamin B content. However, during the processing of rice, a large amount of nutrients may be lost. Generally speaking, the more refined the rice, the more nutrients will be lost. Therefore, the nutritional value of standard two meters is higher than that of standard one meters, and the nutritional value of brown rice is higher than that of standard two meters<3. In rice protein, alkali soluble gluten with high lysine content accounts for 80%, which is higher than other grains. The amino acid composition ratio is reasonable and close to the optimal protein amino acid ratio mode recognized by the World Health Organization. The biological value (BV value) of rice protein is 77, the protein utility ratio (PER value) is 2.2 (1.5 for wheat and 1.1 for corn), and the digestibility of protein exceeds 90%, all of which are higher than other grains. Therefore, rice protein has high nutritional value