不同稻米食味及食味特性的比较  

Study on Different Rice Palatability Characteristics

作　　者：亓娜[1] 张欣[1,2] 施利利[1,2] 丁得亮[1,2] 崔晶[1,2] 王松文[1,2] 

机构地区：[1]天津农学院农学系,天津300384 [2]天津中日水稻品质.食味研究中心,天津300384

出　　处：《中国农学通报》2013年第15期204-208,共5页Chinese Agricultural Science Bulletin

基　　金：天津支撑项目"津稻291新品种设计与技术开发"(09ZCKFNC01900);天津市农业科技成果转化与推广项目"天津中日水稻品质.食味研究中心"(0704190)

摘　　要：为了探讨优质食味品种的特征特性,建立简便易行的稻米食味评价方法,通过对米饭食味的感官评价,淀粉RVA谱特征值、食味值、硬度和粘度的测定等,研究米饭的主要品质及优质食味元素。结果表明,评价和选择优质食味品种可以主要进行米饭品尝评定、食味值测定和综合评价。自然存放一年的‘吉粳509’食味特性较差,‘津稻291’和‘津稻102’食味特性较好。优质食味稻米分为越光型(Ⅰ型)、津稻102型(Ⅱ型)和津稻291型(Ⅲ型)。培育‘中国越光’、‘津稻102’等类型,培育适合多型人群需要的多型品种,是育种者面临的迫切任务。The aim was to explore the characteristics of quality of high palatability user-friendly eating evaluation methods. Through the sensory evaluation of rice varieties, to establish an palatability, starch RVA profiles, taste, viscosity and hardness, study on rice quality and excellent taste elements study rice quality and quality and eating elements. The results indicated that, the evaluation and selection of high-quality and eating varieties rice taste assessed the taste value determination and comprehensive evaluation. ＇Jigeng 509＇ that natural storage for one year taste characteristics was poor, ＇Jindao102＇ and ＇Jindao291＇ taste characteristic was good. Quality and palatability rice was divided into Koshihikari type （ I type）, Jindaol02 type （Ⅱtype） and Jindao291 type （Ⅲ type）. To cultivate ＇China Koshihikari rice＇, ＇Jindao102＇ and other types and many people need multiple-varieties, is the urgent task Of confronting the breeders.

关 键 词：水稻 食味 淀粉粘滞性 

分 类 号：S3[农业科学—农艺学]