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用质地测定器测定质地时,多是测定一定粒数的饭.弄清饭粒的大小对表示力和做功量大小的硬度、附着力、粘度等的参数值均有影响,大致与粒重成比例增减,因此有必要根据粒重对这些参数值进行补正.各种粒质的白米质地比较结果,腹白米和心白米的粘着性比完全米的低,食味指数也差.发现以弱势果青米和茶米为主的障害米咀嚼性虽差,但粘着性比较高,食味指数未必比完全米差.调查伴随成熟的质地变化结果,幼嫩来熟粒的硬度、咀嚼性虽很大,但粘度、附着性极小,食味指数也显著变低.随着成熟的进展,硬度、咀嚼性等硬度要素迅速下降,反之,粘度、附着性、粘着性等粘着要素增大,食味指数也急速提高.处在成熟期中的粘着性、食味指数均最大.过熟期硬度诸要素增大,粘度诸要素减低,食味指数也下降.以上结果明确,从食味方面考虑,水稻也最好能在适期收获.
When measuring texture with a texture tester, it is often to measure a certain number of grains of rice.It is clarified that the size of grains affects the parameters such as hardness, adhesion, viscosity and the like which represent the amount of the force and the amount of work, and is roughly proportional to the grain weight Increase or decrease, so it is necessary to adjust the value of these parameters according to the grain weight.A variety of white rice texture comparison results, abdominal white rice and white rice adhesion is lower than the complete rice, eating index is also poor found that the fruit of weak Rice and tea-based barrier rice chewing is poor, but the adhesion is relatively high, the taste index may not be worse than the complete rice survey.With the maturity of the texture changes in the results of young mature grain hardness, chewiness is very large, However, the viscosity, adhesion is extremely small, taste index also significantly lower.With the maturity of the progress, the hardness, chewiness and other elements of the rapid decline in hardness, on the contrary, viscosity, adhesion, adhesion and other elements of adhesive increase, eating index rapidly Increase in the maturity of the sticky, taste index are the largest over-ripening all the elements increase the viscosity of the various elements to reduce the taste index also decreased the above results clear, from the taste of rice is also the best in the appropriate Harvest period.