優(yōu)質(zhì)遼粳稻米與日本大米食味品質(zhì)比較

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摘  要：以優(yōu)質(zhì)粳稻遼粳433與日本大米越光為試材，利用米飯食味計對米飯的硬度、黏度、平衡度、外觀進行測定。結(jié)果表明：不同的年份間，米質(zhì)外觀與食味值有一定的差異；優(yōu)質(zhì)粳稻遼粳433食味品質(zhì)已經(jīng)達到或接近日本越光大米水平。

關(guān)鍵詞：遼粳品種；大米；食味；品質(zhì)

中圖分類號：S511.099                          文獻標志碼：A文章編號：1673-6737（2024）04-0018-03

Comparison of Eating Quality between High Quality Japonica Rice and Japanese Rice

YAO Ji-pan1 ， HAN Lei2 ， JIANG Hong-bo1 ， LIU Bo1 ， LIANG Chuan-bin1 ， LIU Jun1 ， SHEN Feng1

（1 Liaoning Rice Research Institute， Shenyang 110101， China；

2 Affiliated Experimental Farm of Shenyang Agricultural University， Shenyang 110161， China）

Abstract： The hardness， viscosity， balance and appearance of high quality japonica rice Liaogeng-433 and Japanese rice Koshihikari were measured by rice taste meter. The results showed that the appearance and taste of rice quality were different in different years. The taste quality of high quality japonica rice Liaogeng-433 has reached or approached the level of Japanese Koshihikari rice.

Key Words： Liaogeng varieties; Rice; Taste; Quality

隨著人民生活水平的提高，人們對稻米的需求不再滿足于溫飽，對稻米的蒸煮食味品質(zhì)要求更高。（剩余2244字）