大米食用品质指标的研究

Research Into the Eating Characters of Rice

摘要:

通过各种大米的理化参数及各种碾米精度的研究,找出了各种理化参数与大采食味评分之间的相关性,以大米直链淀粉含量、胶稠度、糊化温度(碱扩散值)及膨胀率作为评定大米的食用品质指标。

Abstract:

This paper investigates the relationship between the palatabilities of various varieties of rice and their physical and chemical parameters through a research on these parameters and the whiteness of rice, Thus the amylose content, gelatinization temperat