| 若干稻米蒸煮食味品质测定条件的比较研究 |
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| 引用本文： | 洪春来,贾彦博,王润屹,姚海根.若干稻米蒸煮食味品质测定条件的比较研究[J].北方水稻,2004(3):49-51. |
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| 作者姓名： | 洪春来 贾彦博 王润屹 姚海根 |
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| 作者单位： | 1. 浙江省嘉兴市农业科学研究院,浙江,嘉兴,314016
2. 浙江大学环境与资源学院资源科学系,浙江,杭州,310029 |
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| 摘 要： | 稻米的蒸煮食味品质受糊化温度、胶稠度、直链淀粉等因素的影响。稻米的加工精度可影响稻米籽粒的成份,从而影响糊化温度,环境温度的变化可使碱消值发生变化,试剂浓度的不同可影响碱消值,样品的含水量会对胶稠度产生影响,从而影响测量结果。
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| 关 键 词： | 稻米 品质 测定条件 |
| 文章编号： | 1007-5003(2004)03-0049-03 |
| 修稿时间： | 2004年3月18日 |
Compare and Disquisition on Mensurate`s Condition of Cooking and Tasting Character about Several Rice |
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| Hong Chunlai,Jia Yanbo,Wang Runyi,Yao Haigen.Compare and Disquisition on Mensurate`s Condition of Cooking and Tasting Character about Several Rice[J].Reclaiming and Rice Cultivation,2004(3):49-51. |
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| Authors: | Hong Chunlai Jia Yanbo Wang Runyi Yao Haigen |
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| Abstract: | Cooking and Tasting Character is affected by gelatinization temperature,gel consistency,amylose et al.artifactitious precision of rice can affect the component of grain,accordingly it affect gelatinization temperature.Environmental temperature can change gelatinization temperature,chroma of reagent can affect gelatinization temperature,water dosage can affect gel consistency,accordingly it affect result of measuration. |
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| Keywords: | rice quality mensurate`s condition |
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