| 低质早籼米配米配方及其品质的研究 |
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| 引用本文： | 周清明,钟斌,孙焕良.低质早籼米配米配方及其品质的研究[J].湖南农业大学学报(自然科学版),2001,27(5):327-330. |
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| 作者姓名： | 周清明 钟斌 孙焕良 |
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| 作者单位： | 1. 湖南农业大学植物科学技术学院,
2. 常德师范学院网络中心, |
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| 基金项目： | 湖南省科技厅资助项目 ( 97JKY10 0 1- 6) |
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| 摘 要： | 为改善低质早籼米品质，采取配米技术，对基米与其配米米质进行比较分析，试验材料包括19个水稻品种，即5个低质早籼品种、9个晚籼品种、3个糯稻品种和2个粳稻品种，结果表明，配米技术能明显改善早籼米品质，且其配方比例具有相似性，3种基米的早籼配米配方比例为低质早籼米66.41%，优质米16.87%，糯稻米16.72%，4种基米的早籼配米配方比例为低质早籼米62.39%，优质米12.68%，糯稻米12.67％,粳稻米14.31%，最好的配米组合为湘早籼26号（62.837%），湘晚籼10号（12.187%），晚糯91-581（12.671%），晚粳94046（12.304%）。
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| 关 键 词： | 低质早籼米 基米 配米 配米配方 籼米品质 |
| 文章编号： | 1007-1032(2001)05-0327-04 |
| 修稿时间： | 2001年4月20日 |
Study on the Recipe and Quality of Blending Ricemainly by Low Quality Early Indica Rice |
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| ZHOU Qing ming ,ZHONG Bin ,SUN Huan liang.Study on the Recipe and Quality of Blending Ricemainly by Low Quality Early Indica Rice[J].Journal of Hunan Agricultural University,2001,27(5):327-330. |
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| Authors: | ZHOU Qing ming ZHONG Bin SUN Huan liang |
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| Institution: | ZHOU Qing ming 1,ZHONG Bin 2,SUN Huan liang 1 |
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| Abstract: | In order to improve the quality of low quality indica rice,by means of by a new method blending rice technology, comparative analysis of different recipes of blending rice and its quality were carried out. The basic source involved 19 varieties:5 varieties of LQEIR,9 varieties of the late Indica rice(LIR),3 varieties of waxy rice(WR) and 2 varieties of keng rice(KR).The results indicate that blending rice(RBR) can improve the quality of LQEIR. The proportion recipes of blending rice are similar to each other.The proportion are as follws LQEIR(66.41%), LIR(16.87%), WR (16.72%) .The recipes of four source rice are close to a proportion as follows:LQEIR(62.39%), LIR(12.68%), WR(12.67%), KR(14.31%).The potimom combination are as follows Xiang zhaoxian26(62.837%), Xiangwanxian10(12.187%), Wannuo91 581(12.671%) and Wangeng 94046(12.304%). |
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| Keywords: | low quality early indica rice source rice blending rice recipe of blending rice |
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