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 4 不同地域优质粳稻米饭食味参数的差异

Table 1 4 Differences in taste parameters 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 (%) 外观 Appearance 北方优质粳稻 NJ 4.33 7.10 6.01aA 14.32 南方优质粳稻 SJ 3.95 8.73 6.38aA 30.04 硬度 Hardness 北方优质粳稻 NJ 6.43 7.80 6.88aA 6.10 南方优质粳稻 SJ 5.08 7.90 6.59aA 16.14 黏度 Viscosity 北方优质粳稻 NJ 5.00 7.63 6.41aA 12.38 南方优质粳稻 SJ 4.40 8.28 6.30aA 25.35 平衡度 Balance degree 北方优质粳稻 NJ 4.35 7.18 6.05aA 14.12 南方优质粳稻 SJ 3.90 8.50 6.28aA 30.03