中国部分优质粳稻外观及蒸煮食味品质特征比较

马会珍,陈心怡,王志杰,朱盈,蒋伟勤,任高磊,马中涛,魏海燕,张洪程,刘国栋

Analysis on Appearance and Cooking Taste Quality Characteristics of Some High Quality Japonica Rice in China

MA HuiZhen,CHEN XinYi,WANG ZhiJie,ZHU Ying,JIANG WeiQin,REN GaoLei,MA ZhongTao,WEI HaiYan,ZHANG HongCheng,LIU GuoDong

表1 3 不同地域优质粳稻米饭质构特性的差异

Table 1 3 Differences in texture characteristics of high-quality japonica rice in different regions

指标 Index 类型 Type 最小值 Minimum 最大值 Maximum 平均值 Mean 变异系数 CV (%) 硬度 Hardness (g) 北方优质粳稻 NJ 107.40 229.91 176.20aA 19.76 南方优质粳稻 SJ 138.60 210.50 179.28aA 17.01 弹性 Springing (%) 北方优质粳稻 NJ 0.47 0.53 0.50aA 3.69 南方优质粳稻 SJ 0.43 0.53 0.48aA 7.94 黏性 Stickiness (g) 北方优质粳稻 NJ -1899.91 -1519.47 -1670.82aA 6.55 南方优质粳稻 SJ -2092.46 -1795.66 -1940.63bB 5.54 均衡值 Balance (%) 北方优质粳稻 NJ -0.24 -0.17 -0.20aA 13.00 南方优质粳稻 SJ -0.25 -0.20 -0.23bA 9.43