江苏大米与日本大米食味品质比较  

Comparison of the taste quality of Jiangsu rice and Japanese rice

作　　者：戴波 张祎 Dai Bo;Zhang Yi(Grain and Oil Quality Monitoring Center of Jiangsu Province ,Nanjing 210011)

机构地区：[1]江苏省粮油质量监测中心,南京210011

出　　处：《粮食与食品工业》2020年第6期51-53,共3页Cereal & Food Industry

摘　　要：本文探究了51份江苏大米(南粳46和南粳9108),1种日本越光和1种秋田小町大米的食味品质,通过米饭食味计和硬度黏度仪对米饭硬度、黏度、平衡、弹性、外观、口感和综合评分进行了测定。结果表明:南粳大米的食味品质已经达到或接近日本产越光大米的水平,通过大米外观品质检测仪测定大米垩白度,发现垩白度与食味品质并无明显的相关性。This paper explored the taste quality about 51 copies of rice from Jiangsu Province(Nanjing 46 and Nanjing 9108),one variety of Koshihikari rice and Akita komachi rice.The hardness,viscosity,balance,elasticity,appearance,taste and comprehensive evaluation of cooked rice were measured by cooked rice taste analyzer and hardness viscometer.The results indicated that the taste quality of Nanjing rice has attained or nearly attained the level of Japanese Koshihikari rice.It was found that there was no obvious correlation between the chalkiness degree and the taste quality of rice.The chalkiness degree of rice was measured by rice appearance quality detectors.

关 键 词：大米 食味 品质 

分 类 号：TS201[轻工技术与工程—食品科学]