对广东省三种籼稻谷的品质分析  

Quality analysis of three long-grain nonglutinous rice varieties of Guangdong province

作　　者：刘光亚[1] 李裕章[1] 冯朝晖[1] 廖梓龙[1] 钟国才[1] 

机构地区：[1]广东省粮食科学研究所,广东广州510310

出　　处：《粮油食品科技》2002年第4期36-37,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：本文对广东省内产的 3种籼稻谷 (中二软占、特籼占 2 5、珍桂矮 1号 )质量进行品质分析(出糙率、不完善粒、整精米率、垩白粒率、垩白度、粒型、胶稠度、直链淀粉含量、食味品质 )。结果表明 :3种籼稻谷质量存在明显差异。To study the quality of three varieties of long-grain nonglutinous rice ,some characteristics such as brown rice yield,unsound kernel,head rice yield,chalky grains percentage,chalkiness percentage,shape of kernel,gelcosistency,amylase content,odour and taste after cooking were described in this paper.Results indicated that the quality of the long grain nonglutinous rice was different.

关 键 词：籼稻谷 品质分析 加工品质 商品外观品质 蒸煮品质 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]