| 不同品种的大米品质评价分析 |
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| 引用本文： | 何剑飞,陈召桂.不同品种的大米品质评价分析[J].福建稻麦科技,2009,27(4):31-33. |
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| 作者姓名： | 何剑飞 陈召桂 |
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| 作者单位： | 五芳斋集团食品研究所,浙江嘉兴,314031 |
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| 摘 要： | 为探讨不同品种大米的品质，以6种不同品种样品为材料，评价其外观品质和蒸煮食用品质。结果：除了S6样品垩白度1．49％，其余粳米样品和糯米的各个外观品质测定结果，均符合一级精米标准；但样品间蒸煮食用品质还存在较大差异。大米的外观品质和蒸煮特性两者结合可以较为客观的评价大米的食用品质。
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| 关 键 词： | 大米 品质 分析 |
Evaluation of Rice Quality of Different Varieties |
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| He Jian-fei,Chen Zhao-gui.Evaluation of Rice Quality of Different Varieties[J].Fujian Science and Technology of Rice and Wheat,2009,27(4):31-33. |
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| Authors: | He Jian-fei Chen Zhao-gui |
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| Institution: | He Jian-fei,Chen Zhao-gui(Food Research Institute of Wufangzhai Group,Jiaxing,314031,China) |
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| Abstract: | To investigate the quality of different varieties of rice,choose six kinds of samples as materials to evaluate the appearance quality,the cooking and eating quality.The result showed that all of the kinds of samples appearance quality is up to the first grade standard rice except for the S6(the chalkiness is 1.49%).However,there was great difference in the cooking and eating quality of the samples.The appearance quality and the cooking and eating quality of the rice should be combined to evaluate the eating... |
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| Keywords: | rice quality analysis |
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