摘 要：
为改善低质早籼米的食味 ,探讨早籼配米机理 ,采用混料设计法进行配米试验 ,并对得出的 16个配米配方的米质进行分析 .结果表明 :(1) 2种 ,3种 ,4种基米的配米中 ,4种基米的有最好和最稳定的食味 ;(2 )晚籼米、糯稻米和粳稻米 3种类型的稻米中 ,晚籼米更能改善低质早籼米的食味 ,其次是糯稻米 ,粳稻米 ;(3)有香大米能改善低质早籼米的食味 .配米在拼配时要考虑其基米来源差异性 ,特别是香米作为基米有助于配米的成功 .
译 名：
Principle of the Recipe of Blending Rice of Early Indica Rice
作 者：
ZHONG Bin,ZHOU Qing-ming (College of Plant Science and Technology,HNAU,Changsha 410128,PRC)
关键词：
blending rice;source rice;early rice;recipe of blending rice;principle
摘 要：
In order to study the principle of blending rice,16 recipes of blending rice were analysed.The results show that:a.The blending rice of 4 source rice has better and stabler favour than the blending rice of 2 source rice and the blending rice of 3 source rice;b.LIR is the best variety to improve the LQEIR,followed by WR and KR;c.The varieties of sweet-smelling easily improve the LQEIR.The differences of rice sources should be taken into consideration when blending rice.Sweet-smelling rice helps to improve the quality of blending rice.
