摘要
软米是直链淀粉含量低、米质介于一般糯米与黏米之间的新型大米品种。米饭具有滋润爽口、冷却后不变硬、不回生、富有光泽、食用时冷热皆宜等特点,是制作方便米饭、米类点心的上等原料。介绍了国内外软米现阶段的发展趋势,针对中国软米的发展现状,分析了现阶段我国软米发展所面临的主要问题,提出了一些加快软米发展的建议。
Soft rice is a new varieties which has low amylose content, and its quality is between glutinous rice andsticky rice. Soft rice has characteristics of moisturizing and refreshing, no retrogradation and hardening after cooling, and is appropriate for eating in either hot and cool condition. It is fine raw material for instant rice and rice snacks. This arti- cle mainly introduced the development trend of soft rice at home and aborad, analyzed the current situation and problems of the soft rice in China, and proposed some measures to accelerate the research of the soft rice.
出处
《扬州大学学报（农业与生命科学版）》
CAS
北大核心
2015年第1期47-52,共6页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
江苏省农业科技自主创新基金项目[CX(12)1003-9]
国家粮食丰产科技工程项目(2011BAD16B03)
关键词
水稻
软米
直链淀粉
发展
rice
soft rice
amylose
development
