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8 各项理化指标以及专家评分与食味值的相关系数

Table 8 Correlation coefficient between physical and chemical indexes and expert score and taste value

指标 Index 相关系数 Correlation coefficient 指标 Index 相关系数 Correlation coefficient 整精米长/宽均值L/W -0.40* 峰值黏度PKV 0.32* 整精米长均值L -0.36 热浆黏度THV 0.10 整精米宽均值W 0.44** 崩解值BKD 0.36* 垩白率CR 0.23 最终黏度FLV -0.30 垩白度CD 0.08 消减值STB -0.60** 硬度HD -0.32 回复值CST -0.57** 弹性SP -0.12 峰值时间PKT -0.11 黏性ST -0.37* 糊化温度PGT -0.53** 均衡值BA -0.56** 直链淀粉含量AC -0.39* 专家评分ETR 0.46** 蛋白质含量PC -0.31 HD：硬度;SP：弹性;ST：黏性;BA：均衡值;ETR：专家评分;PKV：峰值黏度;THV：热浆黏度;BKD：崩解值;FLV：最终黏度;STB：消减值;CST：回复值;PKT：峰值时间;GNT：糊化温度。*表示在0.05水平显著,**表示0.01水平显著 HD: Hardness; SP: Springing; ST: Stickiness; BA: Balance; ETR: Expert rating; PKV: Peak viscosity; THV: Trough viscosity; BKD: Breakdown; FLV: Final viscosity; STB: Setback; CST: Consistence; PKT: Peak time; PGT: Pasting temperature. *, significant at 0.05 level; **, significant at 0.01 level