Study On The Relationship Between Properties Of Japonica Rice From Hei Longjiang And Properties Of Coldly Eaten Rice

This study selected 139 samples included 20 varieties of japonica, and properties of rice’s palatability and the relevant rice quality traits、RVA spectrum 、texsture analyzer value、 the Eigen value of DSC has been carried on the correlation analysis, and then studied on the evaluation methods of different kinds of varieties, the main results were as follows:Rice cold eaten palatability has great correlation with total taste value, as usual the variety of rice will have a higher total taste value if its total coldly taste value is higher.So this study will use rice taste analyzer to test all these samples of rice as a base measure, and then will further test these samples of rice which were chosen;Variety of Dao Huaxiang is the best of high quality rate in taste of all selected samples; There are 29 samples of rice’s score are over 75 points in tasting quality properties analysis, 75% of the total number of samples. Dao Huaxiang’s high quality rate and total taste value is higher;Higer chalkiness rate and chalkiness degree variety are the quality chracteristic of Daohuaxiang; From grinding quality,we can indicate that even though Daohuaxiang has a low grinding quality,it also taste good and its’ palatability is accepted by people. Daohuaxiang’s mean value of amylose content is 15.57% and coefficient of variability is 0.06. The amylose content of all the samples is 16.36%,and its’ coefficient of variability is 0.06.This showed that Daohuaxiang’s mean value of amylose content is lower than the mean value of all the samples.And the author believes that amylose content is not as previous research: the lower the better but there should be a best amplitude range, and the curve of the amylose content should be similar to the parabola in figure 4-1:between the two spots in the vertices is the best amplitude range, on the left side of the amylose content, the higher amylose content the higher total taste value, on the right side of the peak value the higher amylose content the lower total taste value; Daohuaxiang’s average protein content(6.06%) is lower than the average protein content of all samples tested(6.81%), this paper have showed that the content of protein is in great correlation with total taste value(the correlation value is-0.444**), so the lower the protein content, the better, the reasonably explaned why Daohuaxiang taste good; From Daohuaxiang’s various index number,we conclude that protein content, amylose content, chalkiness rate, chalkiness degree, pasting temperature, peak time and hardness had a greater impact on the sensory quality of Daohuaxiang Besides different soil, fertilizer and rainfall conditions. The correlation value between total taste value and Protein content, amylose content, chalkiness rate, chalkiness degree, pasting temperature, peak time, hardness are-0.542**、0.389**、0.465**、0.377*、-0.534**and-0.314*..Eigen value of DSC has little impact on Daohuaxiang,but it impact intervarietal varieties of rice greatly(the correlation value is-0.692*).