Abstract:

Three japonica rice varieties Jinchuan 1, Jinyuan 45 and Jinyuan E28 were used as materials, and different amounts of sugar or honey were added respectively. The effects of adding carbohydrates on the taste and physical and chemical properties of rice were discussed from the point of conditioning. The sensory test results showed that the appearance, sweetness, taste and comprehensive evaluation of cooked rice could be obviously improved by adding a certain amount of sugar or honey. The amount of carbohydrates added to different varieties to reach the best taste value was different, but the difference was not significant. The determination of the rice taste analyzer showed similar results.

Key words: rice, sugar additive, eating quality, physicochemical properties

摘要：

以津川1号、津原45和津原E28等3个粳稻品种为材料，分别加入不同量的白砂糖和蜂蜜，从调理的角度探讨了添加糖类物质对米饭食味和理化性质的影响。品尝结果显示，加入一定量的白砂糖和蜂蜜可以使蒸煮米饭的外观、甜味、味道以及综合评价有明显的提高；不同品种达到最佳食味值所添加糖类物质的量有所不同，但差异不大。米饭食味计的测定表现出类似的结果。

关键词: 水稻, 糖类添加物, 米饭食味, 理化性质