国内外大米蒸煮食味品质标准分析

Brief Analysis of National and International Standards of Rice Cooking and Eating Quality

蒸煮食味品质是大米最重要的商品属性,其评价标准是指导优良食味米育种的先决条件。梳理了国内外大米蒸煮食味品质评价标准的概况,重点介绍了中国和日本的标准细节,并综合各国的标准特色进行了分析讨论,旨在为推动中国大米食味标准的实施给出参考建议。

Cooking and eating quality is the most important commodity characteristic of rice, and its evaluation standards guide the high quality rice breeding. In order to offer suggestions for promoting the implementation of Chinese rice cooking and eating standards, the current standards of rice cooking and eating quality at home and abroad were summarized, and the details of Chinese and Japanese standards were introduced emphatically, as well the standard features of different countries were comparatively analyzed and discussed.