1) taste analyzer
The principle of rice taste and taste analyzer,as well as the composition and use method of Satake SIR-10A taste analyzer were described.
主要介绍了大米食味与大米食味计的原理 ,以及佐竹食味计SIR - 1 0A的组成和使用方法。
2) Eating quality
In this study, in order to analysis the relationship between compositions of different protein subunits and eating quality in rice, the SDS-PAGE detection technology of protein subunits in rice and treatment technology of image and date of electrophoresis were groped in laboratory.
Protein, amylose, fatty acid contents and eating quality of superior grains, middle grains and inferior grains were measured after harvest.
3) taste value
In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years,30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety,Liaojing 294.
In order to theoretically definite relationship between rice taste value and texture of brown rice of developed varieties in Liaoning province in different years,30 varieties with erect-panicle and curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer by contrast with famous high-quality variety Liaojing294.
Breeding of high head rice rate,good taste rice new variety Yinjingruanzhan;
Increasing PBⅡ protein granule and decreasing PBⅠprotein granule in endosperm is an effective path to improve the nutrient value of protein and maintain better taste.
Drying temperature of paddy is the main factor that make rice taste descent.
6) rice taste
Introduction to the physicochemical determination of rice taste in Japan;
The rice taste is decided by the quality of rice itself(objective factors),but also affected heavily by the habits of the panelists(subjective factors).