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5 参评粳稻品种RVA谱特征值的差异

Table 5 Differences in characteristic values of RVA profile of participating japonica rice varieties

指标 Index 最小值 Minimum 最大值 Maximum 平均值 Mean 极差 Range 标准差 Standard deviation 变异系数 CV (%) 峰值黏度 Peak viscosity (cp) 2145 3717 2781 1572 340.39 12.24 热浆黏度 Trough viscosity (cp) 1163 1957 1647 794 180.79 10.98 最终黏度 Final viscosity (cp) 2126 3339 2796 1213 295.31 10.56 崩解值 Breakdown (cp) 734 1760 1134 1026 249.56 22.01 消减值 Setback (cp) -877 699 16 1575 327.32 2085.88 回复值 Consistence (cp) 677 1569 1150 893 186.15 16.19