In the process of early fever and mildew of rice, the loss of rice quality is not obvious, and if rice is treated in time, it will not affect eating. However, to cook such rice, it is necessary to grind off the cortex, rinse it with clear water several times, and skim off the floating objects and rice bran in the water, thus reducing the mycotoxin content in rice.

When rice gets wet carelessly, the rice grains will come out of the chaff, and the rice grains will look rough and not smooth. Rice is also "bulging" and "ribbed". Rice "bulges" because the tissue of the rice embryo is soft, and there is more protein and fat in this part, and the mold will invade from here first, which will lead to the discoloration of the embryo.

Rice "rib" means that the grooves on the side and back of rice grains appear white, and then turn gray, and the color of rice is dark. ? If the rice is moldy, you can tightly hold the rice into a ball with your hands. If the rice has bulging eyes and ribs, it shows that the degree of mildew of rice is already obvious. At this time, rice must be spread and ventilated and treated in time to prevent further deterioration.

Extended data

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The mildew of rice is mainly related to temperature and humidity, the amount of bran powder on the surface of rice, the failure of heat engine to cool rice in time and pests. The main microorganisms that keep the grain unchanged are fungi (mold, yeast, plant pathogenic fungi, etc.). ), bacteria, viruses, etc. Mold in fungi is the most likely to cause mildew in rice.

At the early stage of mildew, the surface of rice was gray, dull and powdery, and the rice ridges were obvious. In the process of mildew, it is characterized by fever, sweating and a slight musty smell; The mold itself and the pigment produced by its metabolism make the rice discolored, and the original color of the rice disappears, showing black, dark and Huang San colors. Mildew is significantly related to rice water content, environmental temperature, humidity and gas composition.

When the water content is lower than 12%, mold is difficult to reproduce, and when it is lower than 14%, the water activity AW value is lower than 0.64, which can inhibit some mold spores to some extent, and most microorganisms cannot reproduce. When the temperature is below 20℃, the mold is greatly reduced, the reproduction of pests is completely inhibited below 10℃, and the mold stops moving.

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