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7 参评粳稻品种米饭食味参数与专家食味评分的差异

Table 7 Differences between the eating parameters of the participating japonica rice varieties and the expert eating scores

稻米品质相关指标 Rice quality 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（%） 外观 Appearance 2.75 8.73 5.30 5.98 1.24 23.42 硬度 Hardness 5.08 8.23 7.14 3.15 0.61 8.54 黏度 Viscosity 2.53 8.28 5.38 5.75 1.24 23.00 平衡度 Balance degree 2.50 8.50 5.21 6.00 1.27 24.39 食味值 Taste value 44.00 82.00 61.00 38.00 7.98 13.01 米饭专家食味评分 Expert rating 52.20 91.86 83.19 83.19 6.50 7.82