Abstract:

The appearances and cooking and eating qualities of milled rice of 11 indica varieties in Hong Kong market were studied. The data on grain physicochemical properties showed that a very high appearance quality of milled rice with the small amount of chalkiness, good translucency and long slender grain were demanded. The mean amylose content, gel consistency and gelatinization temperature, which are major indices of cooking and eating qualities, fell in the category of low-medium (about 20%), soft and low (55-69℃) respectively. A significant coefficient between panel taste scores and prices in Hong Kong market indicated that a soft texture of cooked rice might be preferred not only by the Hong Kong people, but also by a large numbers of the domestic people. A Comparison of rice grain qualities of some inland indica varieties with those in the Hong Kong market from other countries was made, and some differences were revealed.

Key words: rice quality, Hong Kong, appearance quality, cooking and tasting quality

摘要： 本文研究了来自香港稻米市场上的11个籼米的外观品质和蒸煮食味品质。香港市场要求稻米的外观品质是精白度高、米粒细长、垩白度低及米粒半透明；间接指示食味品质的胶稠度软，糊化温度低及直链淀粉为20%左右。食味品尝试验的结果表明港米饭色泽洁白，饭粒细长，质地柔软而略有黏性，与其外观和食味品质指标相符。品尝小组对港米的评分与香港市场价格成显著正相关，说明港米不但适合香港人民的口味，也可能为广大国内群众所喜爱，可以作为我国优质米的一个重要类型。从对我国供港大米主要基地广东、广西两省的米质分析可以看出；目前两广优质米不论在外观上或是蒸煮食味品质上都与港米存在一定的差距。

关键词: 稻米品质, 香港, 外观品质, 蒸煮食味品质