Position: Home > Articles > Study on the Recipe and Quality of Blending Ricemainly by Low Quality Early Indica Rice
Journal of Hunan Agricultural University(Natural Sciences)
2001,27
(5)
327-330
低质早籼米配米配方及其品质的研究
作 者：
周清明;钟斌;孙焕良
单 位：
常德师范学院网络中心;湖南农业大学植物科学技术学院
关键词：
低质早籼米;基米;配米;配米配方
摘 要：
为改善低质早籼米品质 ,采取配米技术 ,对基米与其配米米质进行比较分析 ,试验材料包括 19个水稻品种 ,即 5个低质早籼品种、9个晚籼品种、3个糯稻品种和 2个粳稻品种 .结果表明 ,配米技术能明显改善早籼米品质 ,且其配方比例具有相似性 ,3种基米的早籼配米配方比例为低质早籼米 66.4 1% ,优质米 16.87% ,糯稻米16.72 % ,4种基米的早籼配米配方比例为低质早籼米 62 .3 9% ,优质米 12 .68% ,糯稻米 12 .67% ,粳稻米 14 .3 1% .最好的配米组合为湘早籼 2 6号 ( 62 .83 7% ) ,湘晚籼 10号 ( 12 .187% ) ,晚糯 91- 5 81( 12 .671% ) ,晚粳 94 0 4 6( 12 .3 0 4 % ) .
译 名：
Study on the Recipe and Quality of Blending Ricemainly by Low Quality Early Indica Rice
作 者：
ZHOU Qing ming 1, ZHONG Bin 2, SUN Huan liang 1 (1.College of Plant Science and Technology, HNAU, Changsha 410128,PRC;2.Network Center of Changde Teachers College,Changde 415000,PRC)
关键词：
low quality early indica rice; source rice;blending rice;recipe of blending rice
摘 要：
In order to improve the quality of low quality indica rice,by means of by a new method blending rice technology, comparative analysis of different recipes of blending rice and its quality were carried out. The basic source involved 19 varieties:5 varieties of LQEIR,9 varieties of the late Indica rice(LIR),3 varieties of waxy rice(WR) and 2 varieties of keng rice(KR).The results indicate that blending rice(RBR) can improve the quality of LQEIR. The proportion recipes of blending rice are similar to each other.The proportion are as follws LQEIR(66.41%), LIR(16.87%), WR (16.72%) .The recipes of four source rice are close to a proportion as follows:LQEIR(62.39%), LIR(12.68%), WR(12.67%), KR(14.31%).The potimom combination are as follows Xiang zhaoxian26(62.837%), Xiangwanxian10(12.187%), Wannuo91 581(12.671%) and Wangeng 94046(12.304%).
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