How is glutinous rice flour considered spoiled? Does glutinous rice contain high sugar content?

Glutinous rice, also known as Jiangmi, is the main raw material for various desserts. It is also the main raw material for brewing Laozao (sweet rice wine) and yellow wine. Glutinous rice flour can be used to make food such as glutinous rice balls and glutinous rice cakes, as well as family snacks, with a unique flavor. When is glutinous rice flour considered spoiled? Is glutinous rice cool or hot in nature? The following is a detailed introduction from Encyclopedia Knowledge Network.

Contents of this article

1. How to determine if glutinous rice flour has gone bad

2. Is glutinous rice cool or hot?

3. Does glutinous rice contain high sugar content?

How to determine whether glutinous rice flour is spoiled

If glutinous rice flour is damp and clumps, or becomes sour and smelly, or grows insects or mold, it means that the glutinous rice flour has deteriorated. Glutinous rice flour contains a lot of starch, and it is easy to deteriorate if stored for too long. At this time, the nutrients in the glutinous rice flour have been destroyed, and the glutinous rice flour has also been contaminated by bacteria and other microorganisms, so it is not recommended to eat.

Glutinous rice flour is made by soaking glutinous rice overnight, grinding it into slurry with water, and hanging it in a cloth bag overnight. After the water droplets have dried, the wet glutinous rice flour dough is broken into pieces and dried.

Glutinous rice flour can be divided into two categories: water-milled glutinous rice flour and cooked glutinous rice flour. Cooked glutinous rice flour can be cooked in boiling water and eaten.

Glutinous rice flour can be used to make foods such as dumplings and rice cakes, as well as family snacks with unique flavor.

Is glutinous rice cooling or heating?

Glutinous rice is hot in nature. It is husked glutinous rice, called glutinous rice in southern China and Jiangmi in northern China. It contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. It is rich in nutrition.

The hometown of glutinous rice in China is located in Dazhou City, Sichuan Province. Glutinous rice is the husk-less kernel of glutinous rice, a plant of the Gramineae family. According to the color of the husk and the color of the rice, it can be divided into red and white, and also divided into hairy and hairless.

Glutinous rice is milky white, opaque, or translucent, and very sticky. It is divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice is made from indica-type glutinous rice, while japonica glutinous rice is made from japonica-type glutinous rice.

Glutinous rice is the main raw material for making sticky snacks such as rice dumplings, eight-treasure porridge, rice cakes and other desserts. Glutinous rice is also the main raw material for brewing laozao (sweet rice wine) and yellow wine in the southern region.

Does glutinous rice contain high sugar content?

The sugar content of glutinous rice is relatively high, with the sugar content in every 100 grams of glutinous rice reaching more than 15%. It is easily absorbed and utilized after entering the human body. In addition, glutinous rice also contains a large amount of calcium ions, iron ions, fat, protein and vitamins.

Glutinous rice, also known as Jiangmi, is the husked kernel of glutinous rice, a grass family plant. It can be divided into red and white according to the color of the husk and the color of the rice, and can also be divided into hairy and hairless. It is cultivated all over the country.

Glutinous rice is milky white, opaque, or translucent, and very sticky. It is divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice is made from indica glutinous rice, and japonica glutinous rice is made from japonica glutinous rice.

In the north, glutinous rice is called Jiangmi. Glutinous rice is used to make sticky snacks and is the main raw material for various desserts. It is also the main raw material for brewing Laozao (sweet rice wine) and yellow wine.