| 大米食用品质指标的研究 |
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| 引用本文： | 钟丽玉,洪丹,杨庆萍,陆春.大米食用品质指标的研究[J].食品与生物技术学报,1988,7(4). |
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| 作者姓名： | 钟丽玉 洪丹 杨庆萍 陆春 |
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| 作者单位： | 无锡轻工业学院粮油系
(钟丽玉，洪丹，杨庆萍)，无锡轻工业学院粮油系(陆春) |
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| 摘 要： | 通过各种大米的理化参数及各种碾米精度的研究,找出了各种理化参数与大采食味评分之间的相关性,以大米直链淀粉含量、胶稠度、糊化温度(碱扩散值)及膨胀率作为评定大米的食用品质指标。
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| 关 键 词： | 大米 直链淀粉 糊化温度 碱扩散位 胶稠度 膨胀率 |
Research Into the Eating Characters of Rice |
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| Zhong Liyu Hong Dan Yang Qingpin et al.Research Into the Eating Characters of Rice[J].Journal of Food Science and Biotechnology,1988,7(4). |
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| Authors: | Zhong Liyu Hong Dan Yang Qingpin |
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| Affiliation: | Zhong Liyu Hong Dan Yang Qingpin et al |
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| Abstract: | This paper investigates the relationship between the palatabilities of various varieties of rice and their physical and chemical parameters through a research on these parameters and the whiteness of rice, Thus the amylose content, gelatinization temperature(alxali-digestion value). Gel consistency and the expanding rate are selected as the indices for evalution of the eating characters of rice. |
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| Keywords: | Rice Amylose Gelatization temperature Alxalidigestion value gel consistency Expanding rate |
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