论文部分内容阅读
对黑龙江省５１个生产应用品种和中试品种（系）稻米的碾米品质，外现品质、蒸煮食味品质等９项指标进行了分析，测定结果表明，达国家优质米一般标准最高的是糊化温度（达标率１００％）、达省优质米一级标准最高的是精米率，达标率９７．０５％），无论国标还是省标，达标率最低的垩白米率（达标率９．６２％），通过相关分析得知，糙米率与精米率、精半率与整精米率达极显著正相关而且二者均与外观品质呈负相关，直链淀粉含量与胶稠度是极显著负相关。同时探讨了我省稻米品质，改良的重点及途径。
Nine indicators of rice production, appearance quality, cooking and eating quality of 51 production-use varieties and pilot-scale varieties (lines) in Heilongjiang Province were analyzed. The results showed that the highest standard of quality rice in the country was paste The standard temperature (standard rate 100%), the highest standard of rice quality in the province is milled rice, the standard rate of 97.05%), regardless of the national standard or provincial standard, the lowest compliance rate of chalky rice (compliance rate 9.62% ). According to the correlation analysis, the brown rice rate was significantly and positively correlated with the milled rice rate, the fineness and milled rice rate, and both were negatively correlated with the appearance quality. The amylose content and the gel consistency were extremely significantly negatively correlated. At the same time, the quality and improvement of rice in our province were discussed.