稻米营养价值及其食味的研究  

A PRELIMINARY STUDY ON THE NUTRIENT AND EATING QUALITY OF SCENT RICE

作　　者：郭孔雁 陈立云[1] 肖层林[1] 徐庆国[1] 冯敏 

机构地区：[1]湖南农学院 [2]湖南省食品质量监督检测所

出　　处：《湖南农学院学报》1989年第4期1-5,共5页

摘　　要：通过对7个营养香稻新品系的外观加工品质、食味品质和营养成分的分析,认为营养香稻品系较普通水稻品种,产量和外观加工品质均优。其稻米食味总评分、适口性、米饭外观、冷饭质地以早香糯、特凡3等较优,米饭香气则以香粳青、特凡3和特3028较强。其稻米营养品质(包括蛋白质、脂肪、微量元素等),以紫香糯、香粳青和特3028较高,利用紫香糯与普通大米掺合(以紫香糯6%掺合普通大米94%为最优化组合),与其对照比较,其直链淀粉含量较低,香味较浓。The appearance, eating quality and nutrient of seven new varietiesof scent rice were studied, which resulted in a breakthrough in the selectionof nutritional scent rice Varieties, Their yield and appearance quality were asgood as thoes of common rice varieties. The study showed that scent rice va-rieties, Zaoxiangnuo and Tefan 3 were superior to others in panel taste score,eating property, appearance of cooked rice and texture of cooled cooked rice andxianggengqing, Tefan 3 and Te 3028 were better in fragrance of cooked rice.Compared with common rice, nutritional scent rice was rich in protein, fatand trace element. The study also showed that the mixture of nutritionalscent rice and common rice could enhance the softness, eating property andfragrance of cooked rice, and the best ratio was common rice 94% plus scentrice 6%.

关 键 词：大米 营养价值 适口性 

分 类 号：TS201.4[轻工技术与工程—食品科学]