优质辽粳稻米与日本大米食味品质比较

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摘  要：以优质粳稻辽粳433与日本大米越光为试材，利用米饭食味计对米饭的硬度、黏度、平衡度、外观进行测定。结果表明：不同的年份间，米质外观与食味值有一定的差异；优质粳稻辽粳433食味品质已经达到或接近日本越光大米水平。

关键词：辽粳品种；大米；食味；品质

中图分类号：S511.099                          文献标志码：A文章编号：1673-6737（2024）04-0018-03

Comparison of Eating Quality between High Quality Japonica Rice and Japanese Rice

YAO Ji-pan1 ， HAN Lei2 ， JIANG Hong-bo1 ， LIU Bo1 ， LIANG Chuan-bin1 ， LIU Jun1 ， SHEN Feng1

（1 Liaoning Rice Research Institute， Shenyang 110101， China；

2 Affiliated Experimental Farm of Shenyang Agricultural University， Shenyang 110161， China）

Abstract： The hardness， viscosity， balance and appearance of high quality japonica rice Liaogeng-433 and Japanese rice Koshihikari were measured by rice taste meter. The results showed that the appearance and taste of rice quality were different in different years. The taste quality of high quality japonica rice Liaogeng-433 has reached or approached the level of Japanese Koshihikari rice.

Key Words： Liaogeng varieties; Rice; Taste; Quality

随着人民生活水平的提高，人们对稻米的需求不再满足于温饱，对稻米的蒸煮食味品质要求更高。（剩余2244字）