Types and Characteristics of Special Rice

1. The concept of special rice 2. The types and characteristics of special rice 1. Colored rice 2. Fragrant rice 3. The concept of special rice refers to rice with specific genetic traits and special uses, mainly according to the particularity of its use, in order to distinguish ordinary rice. Special rice generally includes three types: colored rice, fragrant rice and special rice. Although the number of varieties accounts for only about 10% of rice germplasm resources, it has received extensive attention at home and abroad because of its special characteristics of nutrition, health care, processing and utilization. Zhao Zesheng, a Chinese scholar, first expounded the concept of special rice. In 1989, when he gave an academic report on "the role of special rice in high-quality staple food and food structure" in the Department of Agriculture of Osaka Prefecture University in Japan, it was put forward for the first time that special rice refers to rice with special characters, and these characters are heritable, and the rice ground by it has higher utilization value and greater social and economic benefits. This concept was widely discussed by participating experts at the first Chinese Special Rice Symposium in 1992. The publication of the monograph "Chinese Special Rice" edited by Zhao Zesheng in 1995 marks the preliminary establishment of the discipline system of special rice in China. 2. Types and characteristics of special rice 1. Colored rice refers to brown rice (caryopsis) rice with color. Due to the large accumulation of anthocyanins in the pericarp and seed coat, brown rice appears green, yellowish brown, red, reddish brown, purplish red, purplish black, black and other colors. Usually, the red brown pigment of red rice accumulates in the seed coat, while the purple pigment and melanin of purple rice and black rice accumulate in the pericarp. At present, red rice and black rice account for the vast majority of colored rice, but so far no varieties with colored endosperm have been found. Colored rice can be used for direct consumption, porridge, cake making, cake making, wine making, dietotherapy, drug therapy, natural pigment extraction, etc., and can be used in the food industry. The main results are as follows: (1) Black rice, purple rice and purple rice are a special type of rice resources. China is mainly distributed in Yunnan, Guizhou, Guangxi, Guangdong, Shaanxi, Sichuan, Fujian, Hunan, Jiangsu and other provinces. The epidermis of rice grain is black, purple or brown, and the endosperm is white. Black rice and purple rice are usually eaten with brown rice with high nutritional value. At the same time, it also has high medicinal value, such as some black glutinous rice and purple rice in Yunnan and Guizhou provinces, which not only nourish and strengthen the body, but also have the effect of bone and muscle. Donglan Mo rice from Guangxi has a high content of black rice pigment and is soluble in water, so it has the function of improving body immunity. Due to the long planting history, wide distribution, complex geographical environment and great differences in climate, black rice and purple rice varieties form the diversity of varieties, which can be divided into indica, japonica, water, land and waxy, but most of them are black waxy or purple waxy. The famous varieties are black rice in Yangxian County, Shaanxi Province, Xishuangheinuo in Yunnan Province, Lincang Black glutinous Rice, Dehong Purple Rice, Lijiang Purple Rice, Baoshan Purple Rice, Shiping Purple Rice, Mojiang Jiegu glutinous Rice; Huishui Black glutinous Rice, Tunli Black glutinous Rice, Gaozi Black glutinous Rice in Guizhou Province; Black waxy Rice, long Village Black glutinous Rice, Donglan Mo Rice in Rong County, Guangxi; Yunxiao Purple Rice in Fujian; Shaoguan Black glutinous Rice in Guangdong Province; Xiangxi Black glutinous Rice in Hunan Province; Yaxue waxy in Changshu, Jiangsu Province. (2) Red rice. There are some red rice varieties in Henan, Yunnan, Guizhou, Guangxi, Jiangxi, Jiangsu, Fujian, Hunan, Shaanxi, Shanxi and other provinces, such as indica, japonica, sticky and waxy. The famous varieties are Hongyundang in Yunnan, Hongxiang rice and Hongxiang rice in Shanxi, Pingli Sanjiu in Shaanxi, dwarf willow red in Jiangxi and so on. Among them, Shaanxi Pingli three grain inch, beige pink, waxy, rice grain specialty, fragrance, is a valuable variety in Ankang area, mainly planted in Pingli and Zikang County, including Changan willow leaf rice, Baoji red rice, Zhenan red millet, Xunyang three grain inch and so on. As a special commercial rice, red rice has great value, and it can also be used as raw material for wine, red pigment and fragrant beverage. The majority of red rice is semi-glassy. (3) Green rice and yellow rice. There are some green rice and yellow rice varieties in the rich rice resources in China, but there are few domestic research reports. Shaanxi green rice and yellow rice varieties are only introduced here. Such as the red shell rice in Shangnan County, the beige is light green and sticky after maturity, most of the rice grains are translucent and the rice is of good quality. Such varieties include Shangnan County White stalk, Gangquan Cold Water Valley, etc.; Yellow rice is represented by Yangxian fragrant rice, which is light yellow, bright without chalk, translucent, good rice quality and fragrance, and this kind of variety is less. The pigment of green rice is extremely unstable and often fades during storage. 2. Fragrant rice refers to rice with fragrant grains. The grain, brown rice and milled rice of scented rice have a fragrant aroma, which makes people feel comfortable, and the rice is fragrant and delicious. The stems and leaves of many scented rice varieties also give off a strong aroma. The main component reported in scented rice is 2-acetyl-1-pyrroline, which belongs to carbonyl compounds and is easy to be volatile and decomposed. Steamed rice and porridge filled the room with fragrance, which greatly increased people's appetite. A small amount of fragrant rice can also be added to ordinary rice to make mixed fragrant rice with the same effect. Fragrant rice is deeply loved by people because of its rich fragrance, crystal grain and fragrant rice. it has high economic value and is rich in egg quality, a variety of amino acids, alkaloids, vitamin B1 and vitamin B2, as well as a variety of essential nutrients for the human body. it has some nourishing and medicinal effects. According to Li Shizhen's Compendium of Materia Medica, fragrant rice can "moisturize the heart and lungs, and a hundred medicines, and prolong the years by taking it lightly for a long time." Yuanxiao, rice cakes and rice wine made with fragrant rice taste excellent. In all previous dynasties, fragrant rice was reserved as tribute rice, which was reserved for the later days and dignitaries to enjoy. Fragrant rice in China can be divided into indica, japonica, sticky and waxy, and the pericarp can be divided into white, red, brown, purple and black, with producing areas all over 15 provinces and regions in the north. The famous varieties are Xianggu, Cunmi, Cunxiangmi and Hanzhong fragrant glutinous rice in Yangxian County, Shaanxi Province; Daxiangnuo, Mundago and Xiangzinuo in Jinghong County, Yunnan; Baimao Xianggu and Hongxianggu in Guizhou Province; Luofu fragrant rice in Guangdong Province; Longnan Xianghe and Jishui fragrant glutinous rice in Jiangxi Province; Suyunuo in Jiangsu Province; fragrant japonica waxy in Zhejiang Province; fragrant japonica and fragrant glutinous rice in Qingpu County and Songjiang County of Shanghai; Jiagou aromatic rice in Suxian County, Anhui Province Qufu fragrant rice, Linyi Daxiang rice and Baike fragrant rice in Shandong Province; Xiangnuo and Xixian fragrant rice in Huixian County and Xixian County in Henan Province; Liangshan Rice in Sichuan Province and eighteen fragrant rice in Tianquan County and Xianggu in Lu County, etc. 3. Special rice refers to rice specially used in the food industry, such as rice, soft rice, steamed rice, pastry rice, canned rice, giant embryo rice, feed rice and so on. (1) Wine rice is a kind of rice specially used for wine making, which can be divided into two categories, namely japonica rice and glutinous rice. Chinese rice is usually glutinous rice, while Japanese rice is japonica rice. wine rice is characterized by high roughness, high milled rice and head rice rate, lower amylose content than 2g/100g, protein content 5~6g/100g, low fat content, large, round, milky white, shiny and strong water absorption. Starch grains are easy to be hydrolyzed by enzyme. (2) soft rice. Soft rice is a kind of indica high-quality rice in Yunnan Province. the quality of rice is between waxy and sticky rice. its rice is soft and refreshing, and it does not harden and regenerate after order, so it is suitable for both hot and cold when eating. Soft rice is resistant to hunger after eating, and it is not easy to break rice noodles. Some varieties have fragrance, a variety of varieties, there are red and white, there are transparent, translucent and pink-white varieties. It is mainly distributed in some counties of Dehong Prefecture and Baoshan area of Yunnan Province, as well as Gengma, Yunxian, Shuangjiang and Yongde in Lincang area, mostly between 800m and 1000m above sea level. After soft rice varieties are planted in different places, it is often difficult to maintain their original good quality. Soft rice varieties are mainly formed by the interaction of minority eating habits and special natural conditions, and their botanical characteristics are different from those of general indica rice varieties, and their yield is lower. Recently, Guangdong, Hunan and other regions have cultivated some new varieties of soft rice with higher yield according to the needs of the market.