10种稻米的品质分析

Quality analysis of ten varieties of rice

为了对十种稻米(协优46、中早1号、汕优64、嘉早935、越富、天津305、鄂早9号、中早18、早籼213、丰澳占)进行深加工提供基础数据,本文选用上述十种稻米为原料,对其进行品质分析(垩白率、糊化温度、胶稠度、直链淀粉含量等)。结果表明:粳米的垩白率远低于籼米;嘉早935的直链淀粉含量在14%左右,其余直链淀粉含量在18～28%之间,胶稠度除汕优64为中等胶稠度之外,其余均为软胶稠度;粳米的糊化温度较低,而籼米有高、中、低三种类型。

To offer basic quality data for further processing application of ten varieties of rice (Xie You46、ZhongZao1、Shan You64、JiaZao935、YueFu、TianJin305、E Zao9、Zhong Zao18、Zao Xian213、Feng Aozhan), some of their characteristics attributes including chalkiness percentage, gelconsistency(GC), gelatinization temperature(GT) and amylase content (AC) were dtermined in this paper. Results indicated that the chalkiness percentage of Japonica were far lower than that of indica; the amylase content of JiaZao935 was around 14%; the other varieties were between 18% and 28%; the gelconsistency of these rice varieties were soft kinds with the exception of Shan You64 being middle one; the gelatinization temperatures of Japonica were lower than those of indica, which included high, middle and low GT.