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| 第九届粳稻发展论坛之11＇全国优良食味粳稻品评结果报告 | |
| 引用本文： | 孟庆虹,孙雅君,王才林,李霞辉,李振宇,卢淑雯.第九届粳稻发展论坛之11＇全国优良食味粳稻品评结果报告[J].北方水稻,2011,41(5):1-5. |
| 作者姓名： | 孟庆虹 孙雅君 王才林 李霞辉 李振宇 卢淑雯 |
| 作者单位： | 1. 黑龙江省农业科学院食品加工研究所,哈尔滨,150086 2. 辽宁省盐碱地利用研究所,辽宁盘锦,124010 3. 江苏省农业科学院粮食作物研究所,南京,210014 4. 农业部谷物及制品质量监督检验测试中心,哈尔滨,150086 |
| 摘 要： | 由国内外19位水稻专家对在全国范围内筛选的20个粳稻参评样品进行了品评。品评活动采取现场加密,现场评分,现场录入,现场统计,现场解密的方法。评选出特等奖1个、一等奖2个、二等奖7个、三等奖5个、优秀奖5个。同时分别分析了蛋白质含量、米饭食味计评分与感官食味评分间的相关性,结果表明蛋白质含量与感官食味评分呈极显著负相关,... |
| 关 键 词： | 全国 粳稻 食味 品评 结果 |
Evaluation Results of Nation-wide Japonica Rice Varieties with Better Palatability in Ninth Japonica Rice Development Forum in 2011 |
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| MENG Qing-hong,SUN Ya-jun,WANG Cai-lin,Li Xia-hui,Li Zhen-yu,Lu Shu-wen Liaoning Saline or Alkaline L, Utilization , Research Institute,Panjin Liaoning , Crop Research Institute of Jiangsu Academy of Agricultural Sciences,Nanjing Branch of National Rice Improvement Center,Jiangsu High Quality Rice R&D Center,Nanjing , Inspection , Testing Center for Quality of Cereals a....Evaluation Results of Nation-wide Japonica Rice Varieties with Better Palatability in Ninth Japonica Rice Development Forum in 2011[J].Reclaiming and Rice Cultivation,2011,41(5):1-5. | |
| Authors: | MENG Qing-hong SUN Ya-jun WANG Cai-lin Li Xia-hui Li Zhen-yu Lu Shu-wen Liaoning Saline or Alkaline L Utilization Research Institute Panjin Liaoning Crop Research Institute of Jiangsu Academy of Agricultural Sciences Nanjing Branch of National Rice Improvement Center Jiangsu High Quality Rice R&D Center Nanjing Inspection Testing Center for Quality of Cereals a |
| Institution: | MENG Qing-hong1,SUN Ya-jun2,WANG Cai-lin3,Li Xia-hui4,Li Zhen-yu2,Lu Shu-wen1* (1 Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150086,China,) 2 Liaoning Saline or Alkaline Land Utilization and Research Institute,Panjin Liaoning 124010,3 Crop Research Institute of Jiangsu Academy of Agricultural Sciences,Nanjing Branch of National Rice Improvement Center,Jiangsu High Quality Rice R&D Center,Nanjing 210014,4 Inspection and Testing Center for Quality of Cereals a... |
| Abstract: | 20 rice experts from at home and abroad were invited to evaluate 20 japonica rice samples which selected from nation-wide varieties.Results of the taste graded were evaluated,recorded,calculated and decrypted on the spot.1 outstanding award,2 first prizes,7 second prizes,5 third prizes and 5 honorable mentions were appraised and elected in the activity.The relativity between the protein content,rice taste analyzer value and sensory test value were analyzed simultaneously.The results showed that: There was a... |
| Keywords: | Nation-wide Japonica rice Palatability Taste and evaluation Results |
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