国内外大米蒸煮食味品质标准分析.docxVIP

国内外大米蒸煮食味品质标准分析

王婧;严伟;丁华;赵明明;钟玲惠;杨洁

【摘要】Cookingandeatingqualityisthemostimportantcommoditycharacteristicofrice,anditsevaluationstandardsguidethehighqualityricebreeding.InordertooffersuggestionsforpromotingtheimplementationofChinesericecookingandeatingstandards,thecurrentstandardsofricecookingandeatingqualityathomeandabroadweresummarized,andthedetailsofChineseandJapanesestandardswereintroducedemphatically,aswellthestandardfeaturesofdifferentcountrieswerecomparativelyanalyzedanddiscussed.%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