针对留胚米产业化生产时出现的留胚率低、碎米率高、食味差等问题，以2011年收获的黑龙江省、吉林省、辽宁省的60个粳稻品种为试验材料，采用SATAKE-TM05试验级碾米机进行留胚米加工试验，筛选留胚率较高的品种，并对留胚率高的品种测定留胚米饭的感官评分和食味综合评分，选出留胚率高且感官评分高的品种；对样品的碾磨品质如糙米率、碾白率及外观品质如糙米白度、精米白度、碎米率、不完善粒率等进行分析检验。结果表明，60个样品中留胚率较高且感官评分较高的品种有6个，即龙稻10号、牡丹江27、牡丹江28、牡丹江30、吉粳95和松粳9；留胚率与碾白率和精米白度相关性较好，与碾白率呈极显著正相关，与精米白度呈极显著负相关，与糙米率呈显著负相关，与不完善粒率呈显著正相关。

This thesis concerns some problems of the low embryo rate, the high broken rice rate and the bad taste in embryo rice industrial production, by using sixty collected japonica rice varieties of 2011 from Heilongjiang Province, Jilin Province and Liaoning Province as the material, for embryo rice processing test by roller rice milling machine, screening of higher embryo rate varieties, determinaton sensory scores and integrated taste score of cooked rice, and analyzed the milling quality such as brown rice rate, milled white rate and appearance quality such as brown rice whiteness, milled rice whiteness, broken rice rate and imperfect rate on samples. The results showed that there are six higher embryo rate and sensory scores varieties in sixty samples, which are Longdao 10, Mudanjiang 27, Mudanjiang 28, Mudanjiang 30, Jijing 95 and Songjing 9; the embryo rate is very significant positive relevant to milled white rate and very significant negative relevant to milled rice whiteness, significant negative relevant to brown rice rate and significant positive relevant to imperfect rate.