黑龙江省稻米品质分析与评价

Analysis and Evaluation for Quality of Edible Rice Varietiesin Heilongjiang Province

通过对黑龙江省粳稻的主栽品种和新审定品种以及不同积温带种植品种的品质进行检测与分析,表明黑龙江省的稻米品质较好。碾米品质和理化指标最好,整精米率较高,有中软的胶稠度和低的糊化温度,中低含量的直链淀粉、蛋白质含量多在7％以上。外观品质次之,垩白米率较高,且不同的积温带品质存在较大差异。培育低垩白米率米和无垩白米应是今后育种工作的重点。

Through the quality analysis and determination to major rice varieties and newly released varieties from different accumulated temperature zones. It showed that rice quality was better as follows: better milling quality and physic-chemical index higher head rice percentage, middle - soft gel consistency, low gelatinization temperature, low and middle amylose content, more than 7% protein content. Appearence quality was secondly, chalky percentage of rice was high, but there was significant difference amount accumulated temperature zones. In the future, it is necessary to bread low chalky percentage and no chalkiness rice.