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当前位置: 首页 > 文章 > 天津产优质稻米和“稻花香”食味特性的比较 中国稻米 2019 (2) 20-23
Position: Home > Articles > Comparison of the Palatability and Eating Quality of “Daohuaxiang” and High Quality Rice Produced in Tianjin China Rice 2019 (2) 20-23

天津产优质稻米和“稻花香”食味特性的比较

作  者：
刘建;杨勇;杜锦;曹高燚;赵飞;崔晶;向春阳;王景余
单  位：
天津农学院农学与资源环境学院
关键词：
水稻;稻花香;食味特性;品尝评价
摘  要：
以3个天津优质米品种和区试对照品种津原45为供试材料,与黑龙江省五常市生产的"稻花香"进行了稻米品质比较,同时通过食味品尝试验对稻米的食味做出了评价。结果表明,天津产优质米除加工品质优于"稻花香"外,蛋白质含量明显较高,而糊化特性中的最高粘度、崩解值较低,消减值较大,糊化特性劣于"稻花香",食味品尝中综合评价值较低。
译  名：
Comparison of the Palatability and Eating Quality of “Daohuaxiang” and High Quality Rice Produced in Tianjin
作  者：
LIU Jian;YANG Yong;DU Jin;CAO Gaoyi;ZHAO Fei;CUI Jing;XIANG Chunyang;WANG Jingyu;College of Agronomy & Resources and Environment, Tianjin Agricultural University;Tianjin Crops Institute;
单  位：
LIU Jian%YANG Yong%DU Jin%CAO Gaoyi%ZHAO Fei%CUI Jing%XIANG Chunyang%WANG Jingyu%College of Agronomy & Resources and Environment, Tianjin Agricultural University%Tianjin Crops Institute
关键词：
rice;;Daohuaxiang;;palatability;;sensory evaluation
摘  要：
In order to compare the palability and eating quality of different rice varieties, a test was conducted using three high quality rice and the control Jinyuan 45 produced in Tianjin, and"Daohuaxiang"produced in Wuchang city, Heilongjiang province as materials. The results showed that the processing quality of high quality rice produced in Tianjin was better than that of"Daohuaxiang", and the protein content was obviously higher than that of"Daohuaxiang". Compared with"Daohuaxiang", the highest viscosity and disintegration value of rice produced in Tianjin were lower, the reduction value was higher than that of "Daohuaxiang", the gelatinization characteristics and comprehensive evaluation value of taste were poor.

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