When rice is stored for a long time, although it will not be heated and mildewed, the quality will still be reduced. This is mainly due to the aging of the colloid, the decline in the activity and respiratory capacity of the enzyme, and the decomposition. In our daily lives we can test through our senses.
1. Look at the hardness: The new rice is harder than the Chen Mi - the greater the hardness of the rice, the higher the protein content and the transparency. When you bite it with your teeth, you can tell whether it is new rice or Chen Mi. 2. Look at the belly white: The belly white of the new rice should be milky white or light yellow, and Chen Mi's color will become darker, even appear brown.
3. Look at yellow grains: The yellowing of rice grains is caused by chemical reactions of certain nutrients in rice under certain conditions, or by microbial reproduction in rice grains. Such yellow rice will affect the aroma and taste of rice. The new rice grains are even and glossy, and the surface of the rice grains is gray powdery or has a white groove pattern which is Chen Mi, and the more the white groove pattern and the gray powder, the older it is. It is also clear that Chen Mi has musty, insect-like grains.
4. Put your hand in the rice bag or rice bucket. After taking out the hand, observe the surface of the hand. There is a little white noodles. The proof that the blow is light is the new rice. The light blow can't be dropped and the muddy mud is Chen Mi or the inferior adulterated rice. .
5. Moisture and Aroma: The moisture in the new rice grains is more than the rice that ChenGong grinds. When it is squeezed by hand, it feels very sticky. The freshest rice can even be pinched tightly, but Chen Mi cannot hold up. Sand, harder. The new rice smelled like rice, but Chen Mi did not.
Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
Amino Acid,Asn Amino Acid,Leucine Powder,Food Grade L-Tryptophan
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