加工条件对稻谷储藏品质判定的影响  

EFFECT OF PROCESSING CONDITION TO THE EVALUATION OF PADDY STORAGE CHARACTERS

作　　者：许斌 靳钟江 

机构地区：[1]中央储备粮贵阳直属库

出　　处：《粮食储藏》2008年第6期39-41,共3页Grain Storage

摘　　要：加工条件对稻谷储存品质的判定有一定影响。研究表明,糙米状态下的脂肪酸值比标准一等精度大米状态下的高,品尝评分值则相反。为了得到较为真实客观的结果,可以用糙米进行脂肪酸值的测定及品尝实验。Processing condition affects the evaluation of paddy storage characters. The fatty acid value of the brown rice is higher than that of the standard first grade rice, but the taste score is on the contrary. To obtain the true and objective results, brown rice can be chosen for determination of the fatty acid value and the taste test.

关 键 词：加工条件 稻谷 脂肪酸值 品尝评分值 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]