杂交稻米的理化特性与食味评价的研究  

Research on the Physicochemical Properties and Taste Evaluation of Hybrid Rice

作　　者：刘建伟[1] 三轮精博[2] 后藤清和[2] 

机构地区：[1]四川工业学院包装与食品工程系,成都610039 [2]岐阜大学农学部

出　　处：《中国粮油学报》2003年第1期5-9,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：本研究对籼型杂交稻米进行了包括理化特性的测定、食味感官评价及用食味计进行了成分测定和食味评价,探讨了日本常用的食味评价方法对中国产稻米的适应性,同时考察了稻米理化特性与食味的关连,并尝试建立了中国产稻米的食味推测式。Measurement of the physicochemical properties, sensory test and rice taste evaluation by the taste meter were performed about the Chinese hybrid rice from Sichuan. The relation between the taste of rice and the physicochemical properties was considered. it examined whether the rice taste evaluation method in Japan would suit Chinese rice. In measurement by the taste meter, the measurement accuracy of moisture and protein content was high, and especially the taste e-valuation value by the cooking - rice type taste meter was well in agreement with the result of an sensory test. This showed a possibility that a taste meter would be applicable in China. Moreover, a setup of the flavor formula corresponding to Chinese to Chinese rice was tried on the basis of the relation of a taste and the physicochemical properties.

关 键 词：杂交稻米 理化特性 食味评价 感官评价 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]