论文部分内容阅读
稻米食味品质是稻米品质指标的重要组成部分,对稻米食味品质评价技术的研究可指导流通过程中稻米品质优劣的评价,且对优质稻米的育种和推广起到重要作用。稻米食味品质测定包括直接评价(感官评价)、间接评价(理化指标评价)及仪器评价(近红外装置等)技术,其中胶稠度测定技术是理化指标中较重要的一项检测技术。在进行胶稠度测定时对其测定结果的影响因素很多,样品的细度、含水量及加入碱液浓度的微小变化,对测定结果有较大的影响。
The eating quality of rice is an important part of rice quality index. The research on the technology of evaluating the eating quality of rice can guide the evaluation of the quality of rice during the circulation, and plays an important role in the breeding and popularization of high quality rice. Determination of eating quality of rice, including direct evaluation (sensory evaluation), indirect evaluation (physical and chemical indicators evaluation) and instrument evaluation (near infrared devices, etc.) technology, including gel consistency determination of physical and chemical indicators of the more important a detection technology. There are many influencing factors in the determination of gel consistency. The fineness, water content and the slight change of adding alkali concentration have a great influence on the determination results.