■ Press: 165,000 pieces of data tell you which domestic rice has high praise?
Rice blossoms say good year.
When you see the ears of rice bulging in the rice field, a vibrant, this should be the most difficult scenery for every farmer.
Due to the differences in climate and geography between the north and the south, it has also created differences in crops between the north and the south.
In June 2021, Consumer Reports collected and analyzed nearly 165,000 consumer evaluation data of 50 popular domestic rice (including 38 japonica rice and 12 indica rice) on the official channels of Tmall, JD.com, and Suning.
Image source: Figureworm Creative
<h1 class="pgc-h-arrow-right" data-track="13" > rating brand</h1>
October Rice Field, Arowana, Firewood Compound, Fu Linmen, Tailiang, Northeast Old Farmers, Lingnan Renjia, Yudaofu, Wufeng, Qiaofu Courtyard, Sanrenxing, Chongming Island, COFCO Chucui, Changshou Mountain, Beidahuang, Member's Mark, Pinggongxiang, Xiannong's, Guangming Rice, Poyang Lake, Jingchu Dadi, Hanglu, Senwang Jingzhen, Fuhua, Jundao, Daokedao, National Treasure Bridge Rice, Wumi Changxiang, Xuelong Ruisi, Yingtian, Wannian Gong, Suken, Tianyu, Rice Crab Tianxia, Water Carp, Gu Yizhai, Yuan Rice, Daoxiang Black Soil, Jinggong No. 1, Fengyuan Food, Chuanxiangyuan, Huiyi, Evergrande Xing'an, Fujia Courtyard, Rice Master, Zhejiang Grain, Huiyou, Pukang, Yijiangqiu, SuiFangyuan
<h1 class="pgc-h-arrow-right" data-track="129" > evaluation index</h1>
Aroma, gloss, texture, softness, viscosity, integrity, freshness, elasticity, taste
<h1 class="pgc-h-arrow-right" data-track="130" > evaluation results</h1>
1. Based on various indicators, japonica rice recommends longevity mountain and COFCO Chucui, and indica rice is recommended to hang green and pin tribute incense.
2. Longevity Mountain rice grains are clear, exuding the fragrance of nature, COFCO Chu extract rice is fragrant, the taste is chewy; hanging green rice grains are slender, eating tongue is fragrant, Pingong xiang color is white and transparent, cooked rice is very full.
3. Japonica rice is not recommended for Jun rice and rice crab tianxia, and Indica rice is not recommended for Chuanxiangyuan and Jingchu Dadi.
4. Jun rice color is yellow, broken rice, rice crab world crushed rice more, not fresh, no fragrance, poor packaging; Sichuan xiangyuan taste, aroma performance is general, Jingchu land has no fragrance, not fresh enough, black rice, a lot of broken rice.
<h1 class="pgc-h-arrow-right" data-track="131" > Japonica rice: longevity mountain fragrance is natural, rice crab world is more broken rice</h1>
The north-south dispute over rice has never stopped.
The rice commonly grown in the south is indica, which is planted in tropical and subtropical areas, with a short growth period, divided into early rice and late rice, of which Hainan can achieve three seasons a year. After hulling into indica rice, the appearance is slender and the transparency is low, and Yuan Longping's famous "indica hybrid rice" is a kind of indica rice.
Japonica rice is widely planted in the north, and japonica rice is planted in temperate and boreal zones, with a long growth period, generally ripening once a year, and receiving long sunshine hours. After shelling into japonica rice, the appearance is short and transparent (some varieties of rice have local white powder), and the most common Northeast rice on the market belongs to a kind of japonica rice.
Comparison of 3 common japonica rice varieties
In terms of taste, both types of rice have their own advantages. The height of amylose affects the absorption of water and the expansion of volume during the cooking process of rice, and the height of amylopectin affects the viscosity and looseness of rice. Japonica rice has less amylose content and a more muscular taste, while indica rice is generally considered to have a looser taste and is relatively more suitable for rice noodles, fried rice and so on.
Among the 38 japonica rice, Longevity Mountain and COFCO Chucui are very popular, and Jundao and Rice Crab have poor wind evaluations.
This longevity mountain long-grain fragrant rice, which claims to be "natural and organic planting method", has a brilliant performance in terms of aroma, taste, integrity and taste, and has a CCR score of 8.6.
In terms of appearance, consumers commented that the rice was "crystal clear and clear, each one is very full" and "there is no broken grain of rice, the grain of rice is clear". Each one exudes the fragrance of nature, and some consumers believe that "the most like this rice pot porridge, the soft and sticky texture with natural fragrance can make people unconsciously eat an extra bowl" "As soon as the bag is opened, a faint fragrance comes to the nose, and the rice grains made are oily and fragrant." The freshness of Mt. Longevity is also recognized, as evidenced by the evaluation that "the washed water is as white as milk".
What makes consumers green-eyed is also COFCO Chucui.
This is a japonica rice with a "five permanent rice" IDENTITY card, and its luster and elasticity are impressive. After the rice is cooked, "the smell of rice wafts all over the house, and the smell of appetite comes." The taste is chewy, the breath is full and rich, not only "cooking porridge and cooking rice have a faint rice aroma" and "you can eat a large bowl without adding vegetables", but also "pinching sushi is also very delicious".
Gu Yizhai "soft and sticky, very oily", Huiyi "rice grains are complete, cost-effective", Yuan Rice "rice grains are short, boiled out very tough", the same is remarkable.
Rice produces some crushed rice during processing, which is usually caused by the mechanical friction of rice in the processing equipment of rice, or the mechanical friction during grinding or polishing. Under normal circumstances, companies will separate crushed rice from rice, rice is used to cook rice, and broken rice is used to cook porridge or ground into rice flour.
The performance of Jundao is disappointing, and many consumers reflect that this rice beige is yellowish, questioning that it may be old rice, such as "cooked rice is yellow", "it may be last year's old rice" and "it feels like old rice". Broken rice is also the "fatal point" of this rice, more comments say that "rice is very broken", "rice grains have a little white head", "when washing, fingers are broken".
Rice crab world reputation score at the bottom, CCR score is only 6.7, broken rice, not fresh, no fragrance, poor packaging is the place where consumers complain more.
Seeing the slogan "the appearance has the connotation of the material" and "the high-quality taste of soft glutinous oil", many consumers who buy the rice are directly deceived, and some evaluations believe that it is "different from the description". The biggest groove point is the rice crushed rice, belly white rice, such as "mixed with a lot of pure belly white rice", "there are a lot of white small broken rice", "white kind of old rice grains are broken when touched", "all crushed into slag rice", so some consumers question its "like new rice, old rice mixed together". Naked for thousands of miles, full of dust, the packaging of the rice crab world also makes many consumers "intolerable", and some consumers even send out soul torture "directly paste the courier slip on the rice bag, save costs?" And said bitterly, "People still need a mask."
The freshness of Daokedao and Senwang Jingzhen is not good, and the viscosity score of the old farmers in the northeast and the northern wilderness is low, and consumers can consider it as appropriate when purchasing.
<h1 class="pgc-h-arrow-right" data-track="132" > indica rice: hanging green aroma is dull, Jingchu earth rice is black</h1>
Senchi,Senchichi Chimi.
Although there are two types of rice, indica rice and japonica rice, these rice are divided into different grades according to different quality requirements.
According to the provisions of GB/T 1354-2018 "Rice", indica rice and japonica rice are divided into first-class, second-class and third-class, of which "first-class" quality is the highest.
In view of the more detailed indicators such as chalk whiteness and taste score value, rice has set the standard of "high-quality rice", including high-quality indica rice and high-quality japonica rice, which also has first, second and third levels, of which "first-class" quality is the best.
Different latitudes and longitudes have also bred different varieties of rice, which cannot be reproduced by other production areas.
Within the scope of certain geographical indication protection, the selected rice varieties and specific cultivation management techniques produce rice, and the state has also formulated relevant "geographical indication products" standards, such as Wuchang rice, Xiangshui rice, Sheyang rice, Luofu Mountain rice, etc., so that consumption can be more clear and choose more diversified.
Among the 12 indica rice, hanging green and pingong incense scores are higher, and Sichuan Xiangyuan and Jingchu Dadi are at the bottom of the reputation.
Zengcheng silk seedling rice is known as "jasper in rice", and is on a par with zengcheng hanging green lychee. This hanging green Zengcheng silk seedling rice, CCR score of 8.0, in the gloss, taste, softness and hardness have won a high reputation.
Rice is full of mercerizing, and the green hanging is very different from northeast rice in appearance, such as "warm color, slender and long rice grains". After cooking into rice, some people think that "after cooking, the grains are clear", "in line with the sense of Guangdong population, the aroma is dull", "the taste is not lost at all to the five permanent rice", "it is delicious to eat", "it is very flavorful of farmhouse rice", and it is a must to do fried rice and pot rice, and some consumers said that "especially when cooking fried rice, rice grains are like musical notes, and eating in the mouth is soft and tough" "professional rice cooker rice".
"The coexistence of appearance and connotation" is a high summary of consumers' tribute to this Pinxiang farmer's rice.
The size of the rice grains is uniform, the color is white and transparent, and there are comments that "the brightness of the rice grains is also very natural" "The rice is also very fresh, and the washed rice is very white" "Not like the kind of waxed rice, like the rice that has just been separated from the grain", the cooked rice is very full, which makes people have a great appetite, and there are comments that "the cooked rice is transparent, and it is very fragrant when chewed", "It is still slightly sweet when chewed", "It is fragrant before it is cooked, and the rice grains are full of grains, and there is appetite when it looks."
Chuan Xiangyuan's selected Indica rice lacks eye-catching memory points, is mediocre, and ranks low. More comments such as "the taste is average", "there is not much fragrance", "it will not be very fragrant to eat, nor is it very soft", "the taste is general", and the words seem to reveal a kind of breath that will be fulfilled.
Jingchu dadi trough is full of points, CCR score 6.4, is the worst reputation of an indica rice.
No fragrance, not fresh enough, dark rice, a lot of broken rice... Let many consumers open the "spit" mode: "the color looks dark, not bright" "open a smell, gray and moldy feeling" "never eaten such a difficult rice, when cooking rice there is no fragrance at all" "black, blue, black and blue, a look is chen rice, there are a lot of broken" "the cooked rice is always rice is not like rice porridge like porridge" "too rough, not delicious".
<h1 class="pgc-h-arrow-right" data-track="134" How to identify new and old rice >? </h1>
1, look at the hardness of the rice. New rice is harder than old rice, the greater the hardness value of rice, the higher the transparency and protein content, and the hardness of rice can be judged by biting with teeth when purchasing.
2, look at the belly white of the rice. Belly white is a white spot on the grain of rice, the belly white of the new rice should be milky white or light yellow, the color of the old rice is darker than the new rice, and some even have a coffee color.
3, look at the color of rice. The new rice particles are uniform and shiny, while the surface of the old rice grains is mostly gray powder or white grooves, and the more white grooves and ash powder, the older the rice.
4, the hand into the rice bag or rice bucket, after the extraction of the hand surface to leave a little white powder, with the mouth lightly blown off, then prove that the rice is new rice, if the light blow can not be blown off and rubbed with sludge, it means that the rice is aged rice or inferior adulterated rice.
【Special Statement】: The original data used in this content are from the official website of the e-commerce platform, and the data is objective and true. The reference to the brand in this report only represents the product of that model and does not represent the evaluation status of other models of products of the same brand.