论文部分内容阅读
为明确辽宁省不同年代育成水稻品种食味状况及其与糙米粒质的关系,以优质品种辽粳294为对照,通过品尝试验和食味计分析2种方法分析了直、弯2种穗型30份试材的食味,并分析了充实糙米类别。结果表明:品尝试验中弯穗品种的综合评定值与黏度明显优于对照,味道与外观也有优于对照的趋势,而直穗品种的外观、气味、味道、黏度、综合评定都有低于对照的趋势。直穗品种总体食味不如弯穗品种,其外观、黏度与弯穗品种有显著区别。日本静冈县生产的FOSS TECATOR1241型近红外谷物分析系统的味度值与品尝试验中综合评定值相关系数达显著水平(r=0.394)。因此,可用食味计的味度值评价米饭口感的好坏。不论穗型如何,其糙米中均是整糙米占绝大比例。与直穗品种相比,弯穗品种有较高的整糙米率,较少的未熟粒、碎米和被害粒。弯穗品种在糙米粒质上好于直穗品种。但弯穗品种的整糙米率、未熟米率、碎米率品种间变异较大。相关分析表明,整糙米率与味度值呈显著正相关,未熟米率、被害米率与味度值呈显著、极显著负相关,因此,糙米中的整米越多、未熟粒等越少,食味越好。
In order to clarify the relationship between eating habits and unpolished rice grain quality in different years in Liaoning Province, two high quality varieties, Liaojing 294, were used as control. Twenty kinds of straight and curved spikes were analyzed by tasting test and taste meter analysis. Taste of the test material, and analyzed the enrichment of brown rice categories. The results showed that the comprehensive evaluation value and viscosity of curly varieties were better than those of the control, and the taste and appearance of the curly varieties were better than the control. However, the appearance, smell, taste, viscosity and comprehensive evaluation of the straight ears were lower than the control the trend of. The overall tastes of straight ear varieties are better than those of curved ear varieties, and their appearance, viscosity and curved ear varieties are significantly different. Japan Shizuoka Prefecture FOSS TECATOR1241 near infrared grain analysis system taste value and tasting test comprehensive evaluation of the correlation coefficient was significant (r = 0.394). Therefore, the tactility of taste meter can be used to evaluate the taste of rice. Regardless of how the panicle, the brown rice is a large proportion of brown rice. Compared with the straight-ear varieties, curved ear varieties have a higher rate of whole brown rice, less immature grains, broken rice and kernels. Curled ear varieties in the brown rice grain quality is better than the straight ear varieties. However, Curd varieties of the whole rice rate, immature rice rate, broken rice varieties vary greatly between varieties. Correlation analysis showed that there was a significant positive correlation between the rate of whole rice and the degree of taste, the rate of unboiled rice, the rate of cooked rice were significantly and negatively correlated with each other significantly, so the more whole rice and the less cooked rice in brown rice , Taste better.