臺灣主要水稻推廣品種之品質與分級

The Grading System and Quality Evaluation of Major Releasing Rice Varieties in Taiwan

宋勳(S. Song) ； 許愛娜(A. N. Hsu) ； 洪梅珠(M. C. Hong)

《臺中區農業改良場特刊》 13號 (1988/11) Pp. 327-340

https://doi.org/10.29563/ZHWHGX.198811.0003

摘要

稉稻主要推廣品種皆屬於短粒圓型米粒，其糙米率介於81~83%之間，完整白米率介於65%~71%之間，白米之透明度屬於2或3，心腹白介於0~2。在理化特性上皆屬於低膠化溫度，軟膠體，低直鏈性澱粉含量，其含量介於15%~20%之間，同時蛋白質含量介於5~7%。目前秈稻主要推廣品種之品質變異遠比稉稻廣，其粒形計有從中短粒形（臺中在來1號），至中長粒、細長形（臺中秈3號）等三種類型。其碾米率略差於稉稻，糙米率平均比稉稻少2%以上，完整米率遠低於稉稻。秈稻主要推廣品種間之白米外觀差異很大，如臺中秈3號具透明心腹白少之漂亮白米外觀，而高雄秈7則具有4級之腹白不透明的白米外觀。又臺中秈3或10號為屬於低膠化溫度、軟膠體、低直鏈性澱粉之黏性米，而臺中在來1號等品種則屬於高膠化溫度、硬膠體、高直鏈性澱粉含量之不黏性米。高直鏈性澱粉含量之秈稉品種的蛋白質平均比稉稻高2%以上。稉稻的食味品質，很難從理化分析之數值去分等級，經初步研究已擬出一套米飯食味官能測定法，幾經採用臺南5號、臺農67號到目前以二水地區生產之臺中189號為對照，上、下（好、壞）各加二級演變至目前的三級，即+3、+2、+1、0、-1、-2、-3。由12位經訓練之測試委員分別從外觀、香味、口味、黏性、硬性及總評等6項進行試食評分，並將其劃分為良質、普通及低品質米。經食味測試結果，臺中189號、越光、臺農70號、臺農68號及臺南9號屬於良質米，推薦為良質米產銷之供試品種，並已在全省九個地區進行適應性試驗。

並列摘要

The grain of major releasing japonica rice varieties is short type and round in shape. The brown rice percentage ranged from 81 to 83%; head rice percentage ranged from 65 to 71%. The translucency of whole milled rice belong to grade 2 or 3, while white bellly value between 0-2. The chemical properties is belong to low gelatinization temperature, soft gel consistency and low amylose content, which ranged from 15 to 20%; and protein content is ranged from 5 to 7%. The quality of indica rice is more variable than sizes, such as, short grain (Taichung Native 1); medium grain and long grain (Taichung Sen 3); and the brown rice percentage is 2% lower than those of japonica, while the head rice percentage is much more lower. The grain appearance of each indica rice varieties is variable, Taichung sen 3 have translucent and low white belly grain appearance; and Kaohsiung sen 7 possessed opaque and high white belly; while Taichung sen 3 and 10 belong to gelatinization temperature, soft gel consistency, low amylose content, sticky rice varieties; Taichung Native 1 belongs to high gelatinization temperature, hard gel consistency, high amylose content, non-sticky rice variety. The average protein content of high amylose content of indica rice varieties is 2% higher than those of japonica's.