摘要
蒸煮食味品质是大米最重要的商品属性,其评价标准是指导优良食味米育种的先决条件。梳理了国内外大米蒸煮食味品质评价标准的概况,重点介绍了中国和日本的标准细节,并综合各国的标准特色进行了分析讨论,旨在为推动中国大米食味标准的实施给出参考建议。
Cooking and eating quality is the most important commodity characteristic of rice, and its evaluation standards guide the high quality rice breeding. In order to offer suggestions for promoting the implementation of Chinese rice cooking and eating standards, the current standards of rice cooking and eating quality at home and abroad were summarized, and the details of Chinese and Japanese standards were introduced emphatically, as well the standard features of different countries were comparatively analyzed and discussed.
出处
《湖北农业科学》
2016年第23期6238-6243,共6页
Hubei Agricultural Sciences
基金
湖北省农业科学院青年科学基金项目(2012NKYJJ18)
湖北省农业科技创新中心项目(2016-620-000-001)
国家农产品质量安全风险评估专项(GJFP201601501)
关键词
大米
食味
标准
感官评价
rice
taste
standard
sensory evaluation
