稻米蒸煮食味品质的评价方法及影响因素分析  

Analysis of Valuation Methodology and Affecting Factor on Cooking and the Taste Qualities of Rice

作　　者：贺梅[1] 宋冬明[1] 黄少锋[1] 张丽萍[1] 

机构地区：[1]黑龙江省农垦科学院水稻所,黑龙江佳木斯154007

出　　处：《北方水稻》2013年第1期39-40,42,共3页North Rice

摘　　要：总结了目前对稻米蒸煮食味品质评价的三种方法,包括感官评价法、理化指标评价法和仪器评价法。同时分析了影响稻米蒸煮食味品质的因素,为优质稻米生产提供参考。It summarized three methods which were assessment with sensitive, assessment with physicochemical index and assessment with instrument to evaluate the cooking and the taste qualities of rice, at the same time it analyzed affecting factors on cooking and the taste qualities and provide reference on high quality rice.

关 键 词：稻米 蒸煮食味品质 影响因素 

分 类 号：S-03[农业科学]