中国稻米

中国稻米 ›› 2016, Vol. 22 ›› Issue (1): 39-42.DOI: 10.3969/j.issn.1006-8082.2016.01.009

• 专论与研究 • 上一篇    下一篇

黑龙江省稻花香品种品质现状分析

  1. 1 黑龙江东方学院食品与环境工程学部，哈尔滨 150086； 2 黑龙江省农业科学院，哈尔滨 150086
  • 出版日期:2016-01-20 发布日期:2016-01-20
  • 通讯作者: 兰静
  • 基金资助:
    国家粮油作物产品质量安全风险评估项目（2014GJFP006）

Analysis of the Quality Characteristics of Daohuanxiang Variety in Different Areas of Heilongjiang Province

  • Online:2016-01-20 Published:2016-01-20

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摘要： 针对黑龙江省稻花香品种品质逐年退化的趋势，对黑龙江省不同来源的稻花香品种进行品质性状分析，目的在于摸清稻花香品种品质现状，探讨影响稻花香品种品质的因素。结果表明，不同来源的稻花香品种，因土壤、施肥或降水量等不同其食味品质有较大差异，来源于五常市的稻花香品种食味品质较好；品尝评分超过对照空育131的品种占样品总数的75.00%，说明目前稻花香品种品质总体优良；蛋白质含量、直链淀粉含量、整精米率、垩白粒率、垩白度、糊化温度、峰值时间等对稻花香品种食味品质影响较大。

关键词: 水稻, 黑龙江, 稻花香, 品质, 分析

Abstract: In view of the Daohuaxiang rice quality degradation year by year in Heilongjiang Province, quality chracteristics of Daohuaxiang from different sources in Heilongjiang Province were analyzed. The objective was to find out the present variety quality of Daohuaxiang and to discuss factors which influence the variety quality of Daohuaxiang. The results showed that Daohuaxiang from the different sources due to different soil, fertilizer and rainfall conditions, presented different sensory quality. Daohuaxiang from Wuchang has higher sensory scores. Compared to control sample Kongyu 131, 75.00% of the samples showed superior scores to Kongyu 131, which indicated that the varieties of Daohuaxiang are of good quality. The protein content, amylose content, head rice rate, chalkiness rate, chalkiness degree, pasting temperature, peak time etc, have greater impact on the sensory quality of Daohuaxiang.

Key words: rice, Heilongjiang Province, Daohuaxiang, quality chracteristic, analysis

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