粳稻食味品质评价方法的研究  

Study on Palatability Evaluation Method of Japonica Rice

作　　者：孟庆虹[1] 程爱华[1] 姚鑫淼[1] 张瑞英[1] 陈凯新[1] 李霞辉[1] 

机构地区：[1]农业部谷物及制品质量监督检验测试中心,哈尔滨150086

出　　处：《北方水稻》2008年第6期24-28,共5页North Rice

基　　金：国家科技支撑计划项目:北方优质粳稻高产综合生产技术研究与示范(2007BAQ00066);黑龙江省自然科学重点基金项目(ZJN0601-02);黑龙江省农业科技创新工程重点项目:黑龙江省水稻品种品质评价体系的建立和应用

摘　　要：征集全国70个主栽粳稻品种和3个日本粳稻品种,对其进行常规理化品质、感官试验及淀粉粘度谱仪试验、TPA质构仪试验和食味计试验,研究粳稻理化指标与食味品质性状的关系。相关分析表明,与感官评分和米饭食味计评分均达到极显著相关的品质指标有硬度、蛋白质含量和胶稠度。与感官评分和米饭食味计评分均达到显著相关的品质指标有米粒延伸性、最高黏度、崩解值、消减值、粘着性和咀嚼度。Seventy japonica rice varieties at home and three japonica rice varieties from Japan were used to study physic-chemical quality properties through sensory text, RVA profile test, TPA test and taste meter test. The results of correlation analysis showed that the quality properties which had very significant relationship with values from sensory organ and rice taste meter are hardness, protein content and gel consistency. The quality properties which had significant relationship with values from sensory organ and rice taste meter are grain extendibility, peak viscosity, breakdown value, alkaline spread value, cohesiveness and chewiness.

关 键 词：粳稻 食味品质 评价方法 

分 类 号：S131[农业科学—农业基础科学]