作物研究2025，Vol.39Issue(6)：483-488,6.
早稻新品种松雅12米粉加工特性研究
Research on Rice Noodles Produced Processing Characteristics of A New Early Rice Variety Songya 12
摘要
Abstract
To evaluate the rice noodle processing characteristics of the new early rice variety Songya 12,a field experiment was conducted in Changsha County,Hunan Province in 2024.The rice noodle processing quality and grain quality characteristics of Songya 12 were compared with those of the high-quality rice noodle variety Zhongjiazao 17(CK).The results showed that there were no significant differences in total starch content,amylose content,and amylopectin content between the two,but there was a significant difference in protein content.The protein content of Songya 12 was 1.27 percentage points lower than that of Zhongjiazao 17.In addition,significant differences were also observed in hot paste viscosity and final viscosity between the two.The hot paste viscosity and final viscosity of Songya 12 were 4.9%and 6.4%higher than those of Zhongjiazao 17,respectively.There were no significant differences in the cooking quality(flour yield,water absorption rate,loss rate,broken strip rate)and texture characteristics(hardness,elasticity,chewiness,cohesiveness,resilience)of rice noodles between Songya 12 and Zhongjiazao 17.It can be seen that although there are certain differences in grain quality between the new early rice variety Songya 12 and the high-quality rice noodle variety Zhongjiazao 17,their rice noodle processing characteristics are comparable.Therefore,the new early rice variety Songya 12 can be developed and utilized as a high-quality rice noodle variety.关键词
米粉稻/蒸煮品质/加工特性/松雅12Key words
noodle rice/steaming quality/processing characteristics/Songya 12分类
农业科技引用本文复制引用
王梦琪,李奕霖,胡亚军,曹放波,陈佳娜,黄敏..早稻新品种松雅12米粉加工特性研究[J].作物研究,2025,39(6):483-488,6.基金项目
国家重点研发计划课题(2023YFD2301401). （2023YFD2301401）
