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 5 不同地域优质粳稻米饭食味评分值的差异

Table 1 5 Differences in the taste scoring value 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 (%) 食味计食味值 Taste value 北方优质粳稻 NJ 56.00 74.00 67.00aA 7.82 南方优质粳稻 SJ 54.00 82.00 68.00aA 17.27 专家感官评定食味值 Expert rating 北方优质粳稻 NJ 86.14 90.67 88.09aA 1.85 南方优质粳稻 SJ 85.29 91.86 87.48aA 3.03