| 早籼配米配方机理的研究 |
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| 引用本文： | 钟斌,周清明.早籼配米配方机理的研究[J].湖南农业大学学报(自然科学版),2001,27(4):249-253. |
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| 作者姓名： | 钟斌 周清明 |
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| 作者单位： | 湖南农业大学植物科学技术学院, |
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| 基金项目： | 湖南省科技厅攻关计划项目 (97JKY10 0 1- 6 ) |
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| 摘 要： | 为改善低质早籼米的食味，探讨早籼配米机理，采用混料设计法进行配米试验，并对得出的16大体上配米配方的米质进行分析。结果表明：（1）2种，3种，4种基米的配米中，4种基米的有最好和最稳定的食味；（2）晚籼米、糯稻质早籼米的食味，配米在拼配时要考虑其基米来源差异性，特别是香米作为基米有助于配米的成功。
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| 关 键 词： | 配米 基米 早籼米 配米配方 机理 品质 食味 |
| 文章编号： | 1007-1032(2001)04-0249-05 |
| 修稿时间： | 2001年2月15日 |
Principle of the Recipe of Blending Rice of Early Indica Rice |
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| ZHONG Bin,ZHOU Qing-ming.Principle of the Recipe of Blending Rice of Early Indica Rice[J].Journal of Hunan Agricultural University,2001,27(4):249-253. |
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| Authors: | ZHONG Bin ZHOU Qing-ming |
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| Abstract: | In order to study the principle of blending rice,16 recipes of blending rice were analysed.The results show that:a.The blending rice of 4 source rice has better and stabler favour than the blending rice of 2 source rice and the blending rice of 3 source rice;b.LIR is the best variety to improve the LQEIR,followed by WR and KR;c.The varieties of sweet-smelling easily improve the LQEIR.The differences of rice sources should be taken into consideration when blending rice.Sweet-smelling rice helps to improve the quality of blending rice. |
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| Keywords: | blending rice source rice early rice recipe of blending rice principle |
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