Rice special for beer and its breeding method
A technology for rice and beer, applied in the fields of application, food preparation, food science, etc., can solve the problems such as rice breeding and development research has not been carried out at home and abroad, and achieve the goal of reducing production cost, low gelatinization temperature, and improving yield and quality. Effect
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Embodiment 1
[0016] Embodiment 1: Cultivate beer-specific rice BR-1 from mutagenic mutant plants
[0017] The early rice variety "Jinzao 47" mainly planted in Zhejiang Province (the total starch of the original variety is 78.5%, the protein content is 10.9%, the alkali digestion value is 6.5, and the fat is 0.7%) is used as the material, and it is mutated by 300Gy cobalt-60 radiation. It was constructed in 2003 More than 16,000 second-generation mutant plants of mutagenesis were obtained. Keep an appropriate amount of seeds for later use, and the remaining seeds are processed into polished rice flour after shelling and refining, measure the total starch, and screen 12 rice plants corresponding to a total starch content of more than 85%; continue to plant the 12 rice lines screened, shell, Polished rice was made after grinding, and the alkali digestion value was determined. Taking the alkali digestion value greater than 6 as the standard, 12 strains were screened and obtained, and 11 sample...
Embodiment 2
[0018] Example 2: Comparison of physical and chemical properties between rice BR-1 for beer and some rice variety resources in my country
[0019] The physical and chemical characteristics of some rice variety resources in my country are compared in Table 1. The total starch content of existing rice is basically below 80%, and a few are about 80%. Since the goal of breeding is to improve nutrition, the protein content is generally high, and the alkali digestion value varies greatly. The beer special rice BR-1 bred according to the present invention has a total starch content as high as 87.9%, which is significantly higher than the rice varieties and resources currently produced, and simultaneously exhibits the characteristics of low protein, low fat and low gelatinization temperature.
[0020] Table 1. Comparison of physicochemical properties between rice BR-1 for beer and some rice varieties in my country
[0021]
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