‘津川1号’糙米不同水分含量对其理化特性和食味的影响

Different Moisture Content of ‘Jinchuan No.1' Brown Rice on Its Physicochemical Property and Palatability

对不同水分含量的水稻品种‘津川1号’糙米进行试验,分析了水分含量、理化成分及其相关特性和食味的相关性,为实际生产中明确稻谷最佳贮藏时期水分含量提供理论依据和数据支持。结果表明:贮藏时期合理水分含量会提升供试品种‘津川1号’的食味。

The experiment was conducted based on brown rice of ‘Jinchuan No. 1＇ with different water content. The correlation between water content and pbysicochemical property and palatability was analyzed, which provide the theoretical basis and data support for determining the most appropriate water content during storage period in practice. The results showed that reasonable water content during storage period could increase the palatability of tested variety ‘Jinchuan No. 1 ＇.