优质辽粳稻米与日本大米食味品质比较  

Comparison of Eating Quality between High Quality Japonica Rice and Japanese Rice

作　　者：姚继攀 韩雷[2] 蒋洪波 刘博 梁传斌 刘军 沈枫 YAO Ji-pan;HAN Lei;JIANG Hong-bo;LIU Bo;LIANG Chuan-bin;LIU Jun;SHEN Feng(Liaoning Rice Research Institute,Shenyang 110101,China;Affiliated Experimental Farm of Shenyang Agricultural University,Shenyang 110161,China)

机构地区：[1]辽宁省水稻研究所,沈阳110101 [2]沈阳农业大学附属实验场,沈阳110161

出　　处：《北方水稻》2024年第4期18-20,共3页North Rice

基　　金：企业委托纵向来源项目(SDS-HX-2023-01-01-001);横向联合科研项目-优质水稻品种研发。

摘　　要：以优质粳稻辽粳433与日本大米越光为试材,利用米饭食味计对米饭的硬度、黏度、平衡度、外观进行测定。结果表明:不同的年份间,米质外观与食味值有一定的差异;优质粳稻辽粳433食味品质已经达到或接近日本越光大米水平。The hardness,viscosity,balance and appearance of high quality japonica rice Liaogeng-433 and Japanese rice Koshihikari were measured by rice taste meter.The results showed that the appearance and taste of rice quality were different in different years.The taste quality of high quality japonica rice Liaogeng-433 has reached or approached the level of Japanese Koshihikari rice.

关 键 词：辽粳品种 大米 食味 品质 

分 类 号：S511.099[农业科学—作物学]