【摘要】 以天津和日本推广的23个粳稻品种为试材,对食味特性因子、理化性状与食味综合评价值的相关性进行分析。结果表明,米饭的味道、粘性、外观是影响食味的主要特性因子,与综合评价值呈极显著正相关;直链淀粉和蛋白质含量与综合评价值呈负相关。食味品质优良的品种,直链淀粉含量16%～17%,蛋白质含量7%～8%。更多还原

【Abstract】 Aanalyzed the relativity among the factors of taste quality , physical and chemical properties and the total value of the taste quality in rice using 2 3 japonica varieties extended in Japan and Tianjin.It showed that the taste of t he rice ,appearance quality and viscosity are major factors which effect taste q uality,and significantly positive correlation with the total value.The content o f amylose and protein is significantly negative correlation with it.The good tas te variety has 16%～17% amylose and 7%～8% protein.更多还原