京山桥米食味品质的评价

本试验采用人工感官品尝评定与仪器测定相结合的方式,研究了京山桥米的食味品质,并与3种具有代表性大米(稻花香米、泰国香米、京山晚籼米)食味品质进行了比较分析。结果表明,京山桥米的食味品质较好;4种仪器对京山桥米的测定结果具有一致性,仪器测定结果与人工品尝评定结果也具有一致性。

Evaluation On Eating Quality of Jingshan Qiaomi Rice

In this experiment, the eating quality of jingshan qiaomi rice was studied by combining artificial sensory taste evaluation with four modern instruments. The four instruments are rice taste analyzer, steamed rice analyzer, hardness viscometer and rapid viscosity analyzer (RVA). Three kinds of representative rice (Daohuaxiang rice, Thai fragrant rice and Jingshan late indica rice) were selected to compare the eating quality of jingshan qiaomi rice. The analysis results showed that the results of four kinds of instruments were consistent. The results of instrument evaluation and artificial taste evaluation are also consistent. The results showed that the eating quality of jingshan qiaomi rice was good.