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Breeding method for special early season rice varieties for rice noodle processing

A variety of early rice technology, applied in the field of rice breeding, can solve the problems of heavy measurement workload, inability to separate offspring single plants and lines to process rice vermicelli, high measurement cost, and achieve the effect of improving efficiency

Active Publication Date: 2015-07-08
CHINA NAT RICE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the biggest problem existing in the current rice flour special-purpose early rice variety breeding is that before a variety is finalized, it is impossible to process a large number of isolated progeny single plants and lines into rice noodles, and the quality of rice noodles (rice flour texture, rice flour acidity, broken bars) rate, ejection value, taste, etc.) for direct measurement
Although a large number of studies have shown that the physical and chemical qualities of rice, such as amylose content, gelatinization temperature, and gel consistency, are closely related to the quality indicators of rice vermicelli, the quality of rice vermicelli is not completely determined by these indicators. In addition, a large number of low-generation breeding materials The determination of quality indicators requires a large amount of work and high cost, while the Rapid Viscometer (RVA) can completely present the change of starch viscosity with temperature during the gelatinization process; Small (3g), good repeatability, etc., can simultaneously give the sample's peak viscosity, cold slurry viscosity, disintegration value, retrogradation value, peak time, paste temperature and other parameters closely related to starch gelatinization

Method used

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  • Breeding method for special early season rice varieties for rice noodle processing
  • Breeding method for special early season rice varieties for rice noodle processing
  • Breeding method for special early season rice varieties for rice noodle processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Four early rice varieties dedicated to rice flour and two common rice varieties were selected, and after roughening, fine grinding, and milling (the mill comes with a 80-mesh sieve), they were stored under the same conditions for later use. Adjust the weighing amount according to the moisture content to carry out the RVA spectrum determination, and the obtained spectrum is as follows Figure 5 Shown:

[0026] Compared with ordinary rice varieties, the early rice varieties for rice flour show that the viscosity drops more gently and the drop rate is smaller during the gelatinization and disintegration process, and the disintegration value is lower, while the viscosity rises larger during the cooling retrogradation process, and the retrogradation The value is higher, indicating that the disintegration value and retrogradation value can be used as indicators to measure the difference between early rice varieties dedicated to rice flour and ordinary rice varieties.

Embodiment 2

[0028] The RVA spectra of 10 early rice varieties (strains) dedicated to rice flour and 5 common rice varieties (strains) were measured, and the amylose content and gel consistency were measured at the same time. The results are shown in Table 1.

[0029] Table 1. Comparison of RVA spectrum characteristic values, amylose content and gel consistency of 10 early rice varieties (strains) dedicated to rice flour and common rice varieties

[0030]

[0031] The early rice varieties for rice noodles all show that the cold slurry viscosity is higher than the peak viscosity by more than 1000cP, that is, the retrogradation value is ≥1000cP, and the disintegration value is lower than 500cP. However, the disintegration value of ordinary rice varieties is mostly above 1000cP, while the retrogradation value is lower than 1000cP, and most of them are negative. Therefore, the amylose content of 25±1%, the retrogradation value ≥ 1000cP and the disintegration value ≤ 500cP are used as the pa...

Embodiment 3

[0033]1) Select rice varieties Zhongxuan 181 and Jiayu 253 with amylose content of 23.6% and 26.0% respectively, use a rapid viscometer to measure the peak viscosity of Zhongxuan 181 PKV=2195cP, cold pulp viscosity CPV=3714 cP, and disintegrate Value BDV=286cP, retrogradation value SBV=1519 cP; Jiayu 253 peak viscosity PKV=2450cP, cold slurry viscosity CPV=4423cP, disintegration value BDV=215cP, retrogradation value SBV=1973cP;

[0034] 2) Selected 181 as the female parent and Jiayu 253 as the male parent for hybridization;

[0035] 3) From F 2 At the beginning, select individual plants with excellent agronomic properties, harvest the seeds and perform RVA spectrum measurement after roughening, grinding, and milling, and keep the individual plants with SBV ≥ 1000cP and BDV ≤ 500cP, and plant the lines;

[0036] 4) F 3 Select excellent lines based on leaf shape, seed setting rate, resistance and yield, and select excellent individual plants from the excellent lines. Harvest t...

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Abstract

A breeding method for special early season rice varieties for rice noodle processing belongs to the technical field of rice breeding and comprises the following steps: 1) selecting standby rice varieties, of which the amylose content is 25+ / -3%, SBV is greater than or equal to 1,000 cP and BDV is less than or equal to 500 cP; 2) taking the selected rice varieties as parents or one of the parents, and performing hybridization; 3) starting with F2, selecting single plants of which the SBV is greater than or equal to 1,000 cP and the BDV is less than or equal to 500 cP according to the shapes of plant leaves, and planting strains; 4) in F3, reserving single plants of which the SBV is greater than or equal to 1,000 cP and the BDV is less than or equal to 500 cP, and planting strains; 5) among strains of F4 to F6, selecting single plants according to the shapes of plant leaves, maturing rate, resistance and yield, and continuing to performing generation adding stabilization; 6) planting strains to F7, and selecting shaped strains of which the amylose content is 25+ / -1%, the SBV is greater than or equal to 1,000 cP and the BDV is less than or equal to 500 cP, thus obtaining special early season rice varieties for rice noodle processing. The method provided by the invention has the characteristics of simplicity, convenience and high efficiency.

Description

technical field [0001] The invention belongs to the technical field of rice breeding, and in particular relates to a breeding method for early rice varieties special for rice flour processing. Background technique [0002] Rice noodles, also known as rice noodles and rice vermicelli, are traditional foods with a long history in my country. They first appeared in Boluo County, Guangdong during the Xining period of the Northern Song Dynasty, and spread throughout southern my country. As an important rice-processed food, rice noodles have become an important part of the catering industry in southern China and Hong Kong, Macao and Taiwan due to its convenience, quickness, reasonable nutrition, and rich taste. It also has a large market in Southeast Asia, such as Guangdong, Guangxi, etc. Local rice noodles have been exported to Europe and the United States and become one of the main export foods in Guangdong and Guangxi. Today, rice noodles have become a fast food that is in gre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01H1/02A01H1/04
Inventor 胡培松唐绍清焦桂爱谢黎虹魏祥进邵高能圣忠华
Owner CHINA NAT RICE RES INST
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