文章基本信息

标题：Relationship between sake making properties of rice grains and meteorological data
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作者：Masaki OKUDA ; Katsumi HASHIZUME ; Mineyo NUMATA 等
期刊名称：日本醸造協会誌
印刷版ISSN：0914-7314
电子版ISSN：2186-4012
出版年度：2009
卷号：104
期号：9
页码：699-711
DOI：10.6013/jbrewsocjapan.104.699
出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：The relationship between meteorological conditions and sake making properties of rice grains was investigated. Mean air temperatures during the month after heading showed a high positive correlation with the ratio of short/long chain amylopectin and a negative correlation with amylose contents. Both gelatinization temperatures measured by differential scanning calorimetry（DSC）and pasting temperature measured by Rapid Visco Analyser（RVA）also showed high correlations with mean air temperatures during the month after heading. Enzyme digestibility of steamed rice grains was examined by a method mimicking sake making. The enzyme digestibility of steamed rice grains was lower when the mean air temperature during the month after heading was higher. The regression formula was constructed by meteorological data for the years 2003-2007. The predicted values showed a high correlation with actual values using the 2008 samples. This indicates the enzyme digestibility of steamed rice grains can be predicted by meteorological conditions.