基于食味计评价杂交籼稻食味品质  

Taste Quality of Indica Hybrid Rice Varieties Evaluated by Using Rice Taste Analyzer

作　　者：袁玉洁 张丝琪 卢慧 李贵勇[2] 朱海平[2] 陶有凤[1] 陈虹[1] 任万军[1] YUAN Yujie;ZHANG Siqi;LU Hui;LI Guiyong;ZHU Haiping;TAO Youfeng;CHEN Hong;REN Wanjun(Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province,Sichuan Agricultural University,Chengdu 611130,China;Institute of Food Crops of Yunnan Academy of Agricultural Sciences,Kunming 650200,China)

机构地区：[1]四川农业大学作物生理生态及栽培四川省重点实验室,四川成都611130 [2]云南省农业科学院粮食作物研究所,云南昆明650200

出　　处：《食品科学》2021年第11期63-70,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD03005-06;2018YFD0301204);四川省育种攻关项目(2016NYZ0051)。

摘　　要：为探讨不同蒸煮条件对西南两个生态点杂交籼稻食味品质的影响,以分别种植于云南永胜和四川大邑的9个品种中籼杂交稻为材料,利用米饭食味计分析不同蒸煮条件(7个水米质量比(1.3∶1、1.5∶1、1.6∶1、1.9∶1、2.1∶1、2.4∶1、2.7∶1)、4个浸泡时间(0、15、30、60 min)、3个蒸煮时间(20、30、40 min)和3个焖饭时间(0、15、30 min))对稻米米饭食味品质的影响。结果表明:稻米米饭的食味品质为蒸煮条件、品种、生态点及其互作效应共同作用的结果,米饭外观和食味值均受三者极显著影响(P<0.01);蒸煮条件与生态点、品种与生态点及三者的互作效应均极显著影响米饭食味品质(P<0.01)。米饭食味计分析结果显示,云南永胜等光温充足稻区以水米质量比2.1∶1、浸泡30 min、蒸煮30 min以及焖制15 min蒸煮米饭的食味品质较好;四川大邑等高湿寡照稻区以水米质量比2.1∶1、浸泡15 min、蒸煮30 min以及焖制15 min蒸煮米饭的食味品质较好。9个品种中‘内5优39’米饭食味品质最好,且在各水米质量比间变异较小,‘宜香优2115’米饭食味品质次之,而‘中优295’和‘F优498’米饭的食味品质较差,‘F优498’和‘天优华占’米饭食味品质在各蒸煮条件间变异系数较大。总体来看,云南生态点的稻米米饭外观更好,而四川生态点稻米米饭在特定蒸煮条件下食味值更高。This research aimed to explore the effects of different cooking methods on the eating quality of indica hybrid rice produced in two ecological regions of southwest China.Nine medium hybrid rice varieties,each grown in Yongsheng of Yunnan province and Dayi of Sichuan province were used to investigate the effect of different cooking methods(water-to-rice mass ratios of 1.3:1,1.5:1,1.6:1,1.9:1,2.1:1,2.4:1 and 2.7:1),soaking times(0,15,30 and 60 min),cooking times(20,30 and 40 min)and holding times(0,15 and 30 min))on the taste quality of cooked rice as analyzed by using a rice taste analyzer.The results showed that the taste quality of cooked rice was affected by cooking methods,cultivars and ecological regions individually and interactively,and all factors significantly affected the appearance and taste value(P<0.01).The interactions of cooking methods with ecological regions and cultivars as well as the interaction among these three factors significantly affected the taste quality of cooked rice(P<0.01).The results obtained on the rice taste analyzer demonstrated that rice from the area with sufficient light and temperature of Yongsheng had a high taste value under the conditions of water-to-rice ratio of 2.1:1,soaking for 30 min,cooking for 30 min and holding for 15 min;rice from the area with high humidity and weak light of Dayi had a high taste value under the conditions of water-to-rice ratio of 2.1:1,soaking for 15 min,cooking for 30 min and holding for 15 min.Among the nine varieties,‘Nei 5 You 39’had the best eating quality,varying little with water-to-rice ratio,closely followed by‘Yixiangyou 2115’,while the eating quality of‘Zhongyou 295’and‘F You 498’was poor.Moreover,the taste quality of‘F You 498’and‘Tianyouhuazhan’varied greatly with cooking methods.In general,cooked rice grown in Yunnan had a better appearance than that in Sichuan,while the latter exhibited the a higher taste value under specific cooking conditions.

关 键 词：杂交籼稻 蒸煮条件 食味品质 食味计 生态点 

分 类 号：TS207.3[轻工技术与工程—食品科学]