稻谷的适时收获及干燥工艺对米饭食味的影响  

The Effect on the Taste Quality from the Timely Harvesting and Drying Process of Rice

作　　者：刘厚清 周涛[1] 

机构地区：[1]佐竹机械(苏州)有限公司,江苏苏州215129

出　　处：《北方水稻》2017年第5期1-6,共6页North Rice

摘　　要：米饭食味的好坏,涉及农业,粮食和饮食产业的技术水平。要保证餐桌上的米饭美味,是从种子到煮饭的一个系统工程,其中收获时期的把握和干燥工艺的合理性,影响米饭食味的权重占30%以上。根据日本总结的经验,不论什么品种,不论哪个地区,收割得越晚,食味劣化的幅度越大;同时,碾米时出米率越低。干燥的目的就是在收获后的尽量短时间内,抑制温升,尽快降低稻谷的呼吸强度。在合理的时间内,将水分降至安全水分,最大限度地保持原有风味。The rice taste quality reflect the technological level of agriculture, grain industry and food industry. It was a systematic project to get the delicious rice from seed to cooking, the rationality of harvesting stage and drying technology effect the weight of rice taste quality over 30%. based on the Japanese experience, the later harvest was, the worse taste quality was and the lower ratio of fine rice was. The aim of drying was restrain temperature increasing and reduce respiratory intensity in minimum amount of time after the harvest. It should make the water lower to reserve the original flavor to maximize within a reasonable amount of time.

关 键 词：稻谷 收获时期 干燥技术 食味 

分 类 号：S511.09[农业科学—作物学]