摘要
米饭好吃与否用食味来形容,好吃的米饭称其为食味优良。优良食味取决于煮饭用的原料大米的品质和煮饭工艺。优良食味的大米与其自身的品种有关,但不是绝对的。米饭的食味除受大米的产地、气候、栽培技术和农艺的影响之外。还受收获时期,干燥技术,储藏,加工和煮饭技术的影响。当稻谷品种决定后,品种、产地和种植技术只能决定食味的一部分,其中种植技术影响较大。当稻谷成熟后,收获时期、干燥技术和煮饭工艺对食味也有较大的影响。就是说,要想提供优良食味大米,不单纯由一个或几个因素来决定,是稻谷生产的一个上、下游贯通的系统工程。就目前我国的现状来看,合理施肥,提高种植技术;把握合适的收获时期,收获后的及时干燥,干燥工艺的合理性是提供优良食味大米的关键所在。另外,对消费者的食育,煮饭方法的指导也是不可或缺的一个环节。
It is described by taste value to measure that rice is delicious or inedible. To good eating rice, we call it taste good. Good eating taste depends on the original quality and cooking process of rice. Good eating taste of rice is related to its varieties, but not absolute. Eating taste of rice is affected by producing area, climate, cultivation technology and agronomy. Furthermore, it is also influenced by harvest time, drying technology, storage, processing and cooking techniques. The results of the Japanese research show when choosing a variety of rice, the varieties, pro- ducing area and planting technology can only decide the part of taste. Among them, planting technology has a great influence. When the paddy is mature in harvest time, drying technology and cooking process also has great effect on taste. That is to say, in order to provide good eating taste of rice, it is not only decided by one or several factors. It is one system engineering through the upstream and downstream in rice production. According to the current situation in our country, rational fertilization, improving planting technology; grasp the appropriate harvest time, in time drying, reasonable drying technology is a key link to provide good eating taste of rice. In addition, the education for consumer appetite, cooking method guidance is also an indispensable link.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2017年第9期182-187,共6页
Journal of the Chinese Cereals and Oils Association
关键词
大米
品质
种植
干燥
加工技术
食味
rice, quality, planting, drying, processing technology, eating taste
