58results about How to "Increase amylose content" patented technology

PCT No. PCT / EP94 / 03031 Sec. 371 Date Mar. 8, 1996 Sec. 102(e) Date Mar. 8, 1996 PCT Filed Sep. 8, 1994 PCT Pub. No. WO95 / 07355 PCT Pub. Date Mar. 16, 1995A combination of DNA sequences is described which, in transgenic plant cells and plants, results in the formation of a modified starch which differs from starch synthesized naturally in the cells, especially in respect of its degree of branching and its phosphate content. A process for the production of genetically modified plants which are modified in respect of the physical and chemical properties of the synthesized starch due to the expression of artificially introduced DNA sequences, the plants obtainable by this process, and the modified starch obtainable from these plants, are also described.

The invention relates to a biological tuberous starch degradable plastic master batch. The plastic mater batch is prepared from the following components by weight percentage: 70-80% of fine tuberous starch, 7-10% of flexibilizer, 0.5-2% of initiator, 4-7% of modifier, 1-3% of plasticizer and 3-6% of lubricating processing aid. The method for producing the biological tuberous starch degradable plastic master batch comprises the following steps of: tuberous starch refining procedure, starch high-speed mixing procedure and reaction extrusion procedure. The tuberous starch is a natural polymer substance with high polymerization degree, and has the advantages of high polarization, high amylose content, low cost and easy purchase. In addition, the tuberous starch is easy to perform graft reaction with the polymer, and is easy to perform esterification reaction with the modifier; and the natural starch with high rigidity and high crystallinity is converted into a plastic master batch with plastic property through microfining, modification and reaction extrusion. As the master batch has a certain strength and thermoplastic processing property, the master batch can be used for processing various film products, blow molding products and injection molding products according to different adding amounts.

The invention relates to starch composition, starch-based film and a preparation method of the starch-based film. The starch composition comprises, by weight, more than 90wt% of straight-chain starch and branched-chain starch. The starch composition is prepared by enzyme digestion and ingredient complexing and is co-mixed with PVA, glycerol, urea and the like and heated to obtain film-casting liquid; after film casting, starch-based film is obtained. The starch composition is high in content of straight-chain starch; the film prepared with the starch composition is less than half as much as the common starch film in water content under the condition of 100% relative humidity, and water resistance is improved significantly; more than 95% of the film can be biologically degraded 60 days after burying, and degradation products are nontoxic and harmless.

The present invention discloses a method for preparing an esterified starch film former for glass fiber wetting, and the method is characterized in that the product of the esterified starch film former for glass fiber wetting is obtained by: placing corn starch into a reactor, adding water, heating to a temperature of 70-90 DEG C under stirring, reacting for 0.5- 2h, and cooling to 30-60 DEG C; adjusting a pH value to 4-7, adding isoamylase, after reacting for 0.5-6h, heating to a temperature of 80-90 DEG C for 20 min for enzyme deactivation, and filtering to remove the enzyme and obtain a reaction solution; and cooling the reaction solution to a temperature of 25-55 DEG C, adding an acid anhydride, adding an alkaline catalyst, maintaining the pH value being 7-10, reacting for 2-10h, adjusting the pH value to be 6-7, cooling to the room temperature, suction filtering, and drying a solid. The product of the film former has the advantages of a good film forming property and an easy post-treatment process, and has excellent effects of bundling and protecting the glass fiber in the production process of the glass fiber.

The invention relates to a method for improving the elasticity and stewing property of extruded rice noodles, which belongs to the technical field of food processing. The method comprises the steps of with long-shaped rice flour and green bean starch being raw materials, firstly, grinding the long-shaped rice flour, sieving the ground long-shaped rice flour with an 80-mesh sieve, fully and uniformly mixing 75%-95% of long-shaped rice flour with 5%-25% of green bean starch, adding water for humidification, steaming the flour, and carrying out processes of extrusion forming, gelatinization, slitting and packaging. According to the method provided by the invention, the quality defects of traditional extruded rice noodles that the rice noodles are easily broken, soup easily becomes paste, and the elasticity and toughness of the rice noodles are insufficient are overcome; compared with extruded rice noodles produced by conventional methods, the extruded rice noodles produced according to the method provided by the invention have the advantages that the stewing property is excellent, the breaking rate, the water absorption after cooking and the cooking loss are obviously controlled, and the elasticity and toughness are obviously improved.

The present invention discloses a preparation method of fermented rice cakes and fermented rice cake products. The preparation method of the fermented rice cakes comprises the following steps: addingrice to water for soaking; conducting grinding and sieving of the soaked rice to obtain rice slurry; adding compound enzymes at a condition of 40-45 DEG C into the rice slurry for treatment of 60-120min to obtain enzymatic hydrolyzed rice slurry; wherein the compound enzyme comprises glucoamylase and debranching enzymes according to a mass ratio of 1:(1-2) and an addition amount of the compound enzyme is 0.1%-0.2%; conducting plate-frame pressure filtration of the enzymatic hydrolyzed rice slurry, conducting washing for 2-3 times to obtain washed filter cake, and drying the washed filter caketo obtain special powder for the fermented rice cakes; and using the special powder for the fermented rice cake to prepare the fermented rice cake. In the preparation method of the fermented rice cakes, the compound enzyme is used during preparation process of the special powder for the fermented rice cakes for treatment, rice flour DE value and amylose content are improved, subsequent fermentation efficiency and use efficiency of yeasts to the rice flour are greatly improved, and fermentation time is shortened.

The invention relates to a processing method of moisturized instant rice noodles with canna, which belongs to the technical field of food processing. The processing method comprises the following steps: with canna starch and rice as main raw materials, firstly, grinding and sieving the rice to obtain rice flour with certain grain fineness, uniformly mixing the canna starch with the rice flour according to a certain proportion, adding a proper amount of water to regulate the moisture of the mixed materials, processing the materials into steamed rice noodles by a self-steaming rice noodle machine, finally, carrying out standing gelatinization and re-steaming process to obtain the moisturized instant rice noodles with the canna, and packaging the moisturized instant rice noodles together with seasoning packets so as to obtain a finished product. According to the processing method, the canna starch is taken as one of the main raw materials, so that the transparency of the final product is greatly improved, and the elasticity and toughness of the final product are obviously improved; besides, the moisturized instant rice noodles with the canna, produced by the processing method, is very convenient to eat, namely, the moisturized instant rice noodles can be eaten only after being brewed by warm water for several minutes and mixed with seasonings or after being directly mixed with the seasonings without brewing.

The invention relates to the technical field of ecological food production technology and low carbon agriculture, and discloses a method for producing ecological formula rice in fields. The method comprises the following steps of: soaking seeds and raising rice seedlings (mixed sowing), rice field fertilization and seedling transplanting (companion planting), fencing to breed ducks and integrated rice-duck farming, and harvesting, wherein the key technologies of selecting and proportioning two soaking seeds of the rice, the companion planting of the rice, and integrated rice-duck farming management and water management and the like are optimized; a method for directly producing the ecological formula rice in the fields is obtained; the conventional means and relevant production restriction of producing the formula rice in workshops are changed; the later factory settings and work load of producing the formula rice are effectively reduced; the investment and energy use are reduced; the milled rice ratio, the amylose content and the gel consistency of the produced ecological formula rice are improved relative to the rice produced by the conventional monoculture method; and the ecological formula rice is free of pesticide, healthy and safe, and has obvious economical effect and social effect.

The invention relates to a breeding method of a japonica rice variety capable of controlling postprandial blood sugar of diabetes patients and belongs to the field of breeding of a new variety of rice. A japonica rice variety 'sugar-optimized rice No.1', in which content of resistant starch is higher than 10%, is bred in a manner of employing chalky rate, the content of amylose and the content of the resistant stratch and combining with methods such as molecular marker-assisted selection and the like. Yield of the 'sugar-optimized rice No.1' is higher than that of a 08JD26 strain and is 405 kg / mu. The invention belongs to the breeding method of a japonica rice variety in which the resistant starch is high in content. The method is used for breeding of the japonica rice variety which is suitable for the diabetes patients.

The invention relates to a potato starch degradation plastic product which comprises the following ingredients by weight percent: 20%-40% of biological potato starch degradation master batch, 5%-10% of metallocene, 1%-3% of biological degradation accelerant, 0.1%-1% of photosensitizer, 1%-5% of PE wax, 30%-50% of LLDPE and 10%-20% of HDPE. By using the strength and the thermoplastic processing property of the biological starch master batch, the ingredients can be used for processing various kinds of film products, blow molding products and injection molding products in different adding amounts, and the products have strong degradation ability and wide range of application.

The invention relates to a seed-crystal-induction-and-dual-enzyme composite preparation method for RS3 type long-shaped-rice-based resistant starch. Pregelatinization processing is carried out on long-shaped-rice-based starch by using a microwave technology and stepwise debranching enzymolysis is carried out on the starch after microwave processing by using isoamylase and pullulanase; after increasing of the content of amylose in a raw material system, an RS3 type potato resistant starch seed crystal is added, so that aggregation and recrystallization of the long-shaped-rice amylose are carried out rapidly on a low-supersaturation-degree condition to generate RS3 type long-shaped-rice-based resistant starch. The prepared resistant starch has characteristics of short devitrification time, high yield, and centralized crystal grain size distribution; and thus the long-shaped rice additional value is improved and the application field is expanded. Moreover, the starch material employed in the method is available; production can be carried out throughout the year without being limited by seasons; the processing cost is reasonable; and the prepared product has the broad market prospects.

The invention discloses a method for breeding flavor-type purple hard rice two-line hybrid rice special for processing fragrant purple rice noodles. The method particularly comprises the following steps: screening a high-combining ability purple hard rice variety I and a high high-combining ability flavor-type purple hard rice variety IV, wherein the variety I and the IV have different genetic backgrounds and comprise purple rice genes P with a dosage effect and allelic fragrance genes a and allelic hard rice genes H; and respectively introducing the fragrance genes a, the purple rice genes P and the hard rice genes H in the two varieties into a two-line sterile line I and a two-line restoring line V, so as to respectively obtain a high-combining ability flavor-type purple hard rice two-line sterile line III and a high-combining ability flavor-type purple hard rice two-line restoring line VI, hybridizing and assembling, so as to obtain flavor-type purple hard rice two-line hybrid rice VII special for processing the fragrant purple rice noodles. The flavor-type purple hard rice two-line hybrid rice VII processed from the flavor-type purple hard rice bred by the method in the invention is fragrant and is high in yield and wide in adaptability, and seed coats are purple; and the rice noodles processed from the hybrid rice is boilproof, purple, has a slight fragrance and good taste and is low in fracture rate.

The present invention relates to a composition for processing paper or flat board in the paper industry, in particular by surface treatment, pigmented surface treatment and / or coating, which composition contains at least one modified soybean starch. The invention also relates to a method for processing paper or board, in particular by surface treatment, coloring surface treatment and / or coating, using at least one composition according to the invention. The present invention relates to paper or flat board produced using at least one composition according to the invention. The present invention also relates to the use of modified bean starch in processing paper or flat paper plates, especially by surface treatment, colored surface treatment and / or coating, wherein the amylose content of said bean starch is 20% ~60%, preferably less than 45%.

The invention discloses a genetic identification and molecular marker-assisted breeding method for QTL site qSAC3 capable of stably improving the rice amylose content under various environments. In the prior art, the rice amylose content is affected by the environment, and especially the amylose content of the japonica rice filled at the high temperature is significantly decreased. The present invention discloses the interval of the QTL site qSAC3 capable of stably improving the rice amylose content under different environments, and a plurality of polymorphic molecular markers Y6665, Y7237, Y8113 and Y8212 positioned in the interval and used for assisted selection. According to the present invention, the qSAC3 of the Indica rice 9311 is introduced into the japonica rice Nipponbare genome through advanced generation backcross by using the relevant molecular marker-assisted selection to obtain the chromosome fragment replacement line; and the amylose content of the japonica rice is significantly decreased at the high temperature, such that the site qSAC3 derived from the Indica rice can be used for improving the quality of conventional breeding rice, and has important application value in the cultivation of high-quality japonica rice varieties capable of resisting high temperature environment.

The invention provides a nutrient control method for improving the eating quality of rice in saline-alkali land, and relates to methods for cultivating rice in the saline-alkali land. The method aimsto solve the technical problems that existing rice in the saline-alkali land is poor in quality and poor in eating quality. The method includes the steps that 1, a base fertilizer is spread before transplanting; 2, before seedling transplanting, a medium trace nutrient element fertilizer is supplemented as a nitrogen fertilizer before transplanting; 3, a tillering fertilizer is applied after transplanting; 4, a booting fertilizer is applied; 5, a medium trace nutrient element fertilizer is applied on leaf surfaces in the flowering and fruiting stages of the rice, and nutrient control is completed. According to the rice cultured through the method, the brown rice rate is reduced by 1.9-3.1%, the head rice rate is increased by 2.0-13.6%, the protein content of the rice is increased by 14.3-97.1%, the amylase content is increased by 5.5-64.2%, and the taste value is increased by 3.0-10.4%. The method can be applied to the field of rice culture in the saline-alkali land.

The invention relates to the technical field of biological fermentation, and discloses a composite leavening agent, a preparation method thereof and application of the composite leavening agent in preparation of rice flour. The composite leavening agent comprises a first leavening agent and a second leavening agent, the first leavening agent comprises lactobacillus casei powder and pullulanase, the weight ratio of the lactobacillus casei powder to the pullulanase is 1: (0.1-0.4), and the second leavening agent comprises saccharomyces cerevisiae powder; the viable count of lactobacillus casei in the first leavening agent is not less than 5*10<10> cfu / g, and the viable count of saccharomyces cerevisiae in the second leavening agent is not less than 1*10<10> cfu / g. The invention further discloses rice flour prepared by using the compound leavening agent and a preparation method of the rice flour. Lactobacillus casei powder and pullulanase are used as a first leavening agent, saccharomyces cerevisiae powder is used as a second leavening agent, and the lactobacillus casei powder and the pullulanase and the saccharomyces cerevisiae powder are respectively used for primary fermentation and secondary fermentation during preparation of the rice flour, so that the fermentation time is remarkably shortened, and the amylose content, the elasticity and the reconstitution property of the rice flour are improved; and the breaking rate of the rice noodles is reduced.

The invention relates to the field of yellow wine preparation process, in particular to purple rice yellow wine and a preparation method thereof. The preparation method of purple rice semi-sweet low-alcohol yellow wine comprises the following steps: (1), selecting purple rice not mildewed, removing impurities, filtering, washing 100 parts by weight of purple rice, adding clear water, soaking, ensuring that the water temperature is 21 DEG C, performing soaking for 12 hours, and then draining off, so as to obtain a drained material; (2), steaming: steaming the drained rice with steam, spraying 80 to 90 DEG C warm water after steaming is accomplished, and covering the rice for 10 to 15 minutes, so as to obtain steamed purple rice; (3), feeding: feeding the steamed purple rice, wheat koji, Chinese yeast, water and rice wine according to a ratio, feeding the materials into a fermentation container, and ensuring that the feeding temperature is 28 to 30 DEG C; (4), performing fermentation; and (5), performing squeezing and sterilization. The preparation method of the purple rice semi-sweet low-alcohol yellow wine provides a method for preparing the semi-sweet low-alcohol yellow wine taking the purple rice as a raw material.

The invention discloses a banana and pea starch food and a production method thereof, and belongs to the field of food processing. The food is produced by using the following components, by weight, 40-50 parts of pea starch, 2-4 parts of black tea submicron powder, 7-10 parts of oligosaccharide, 40-50 parts of freeze-dried granular banana, 3-5 parts of xylitol and 2.8-4 parts of an agar liquid. The method comprises the following steps: taking the pea starch and the black tea submicron powder, gelatinizing the pea starch and the black tea submicron powder in a boiling water bath, rapidly pouring the obtained gelatinized powder emulsion into a heatproof packaging container, taking the freeze-dried granular banana, adding the banana into the fused agar liquid, and pouring the obtained mixture to the surface of the gelatinized powder emulsion; and carrying out low temperature retrogradation treatment, and packaging. The pea starch with high content of amylose and strong retrogradation ability is adopted as a raw material, and is not heated in the processing production process, and granular heat-intolerant natural resistant starch RS2 in the pulp of banana is reserved. The food has the advantages of flawless color, suitable sweetness, good hardness, high chewiness and good mouthfeel, and the production method has the advantages of simplicity, convenient operation, and suitableness for industrialized popularization.

The invention relates to high-cellulose high-nutrient fermentation corn noodles and a making method thereof. The making method comprises the steps of step I, sterilizing crushed corn to obtain corn flour, adding activated zymocyte bacterial liquid, performing uniform mixing, adding corn cob fermentation liquid, performing mixing, and performing solid-state fermentation culture for 36-72h to obtainfermentation products; and step II, drying the fermentation products, performing crushing and performing screening to obtain high-linear-chain corn starch. The high-linear-chain corn starch is further prepared by the fermentation technology, the fermentation corn noodles are further made, the defect that high-content corn starch is difficult to make dough, can be overcome, the scheme only utilizes corn raw materials and adopts an appropriate strain for efficient fermentation, and the obtained noodles are rich in cellulose and good in mouth feel and flavor.

The invention relates to the technical field of food processing, and particularly relates to a quinoa sour dough low-sugar low-fat tough biscuit and a preparation method thereof. The quinoa sour doughlow-sugar low-fat tough biscuit disclosed by the invention is prepared from the following raw materials in parts by weight: 26 to 38 parts of low gluten wheat flour, 15.7 to 18.7 parts of quinoa flour, 1.5 to 2.1 parts of buckwheat starch, 2.15 to 2.63 parts of lactobacillus sanfranciscensis liquid, 0.34 to 0.5 part of yeast powder, 8.6 to 10.8 parts of xylitol, 0.2 to 0.37 part of sodium bicarbonate, 0.21 to 0.3 part of salt, 6.8 to 8.5 parts of olive oil, 3.5 to 4.1 parts of skim milk powder, 4 to 6 parts of whole egg liquid and 18 to 20 parts of water. The obtained product is rich in various trace elements, has unique organoleptic quality, and is a quinoa tough biscuit which is crisp in taste and balance in nutrition and not only has the flavor characteristics of biscuit leisure foods,but also has the health care nutrition characteristic.

The invention belongs to the technical field of food, and particularly relates to brewing type prepared dry rice noodles and a preparation method thereof, and the preparation method comprises the following steps: (1) preparing of raw materials; (2) soaking; (3) grinding; (4) blending; (5) extruding, curing, forming and cooling; (6) aging; and (7) drying. By regulating and controlling the material ratio, the performance of the modified cassava starch, extrusion and curing forming parameters and the like, the processed brewing type prepared dry rice noodles have uniform micro-bubble holes, are easy to brew and tasty, are rich in rice flavor and clear in soup, are not broken after being placed for a long time, can keep the state of being just brewed, and meet the requirements of DBS 45 / 051-2018 Food Safety Local Standard Dried Rice noodles.

The invention discloses a preparation method of a coarse cereal fermented glutinous rice steamed cake, and belongs to the technical field of coarse cereal deep processing. The millet, the tartary buckwheat, the glutinous rice, the japonica rice, the full-fat ultrahigh-temperature sterilized milk and the like are used as main raw materials, and the raw materials are pretreated, mixed, fermented, steamed and the like, so that the novel coarse cereal fermented glutinous rice steamed cake which is good in taste, unique in flavor and rich in various nutritional functional components is obtained. The coarse cereal fermented glutinous rice steamed cake disclosed by the invention is complete in form and rich in nutritional ingredients, and is rich in functional active ingredients of flavonoids and polyphenols. By preparing the millet tartary buckwheat rice wine and adding the coarse cereal fermented glutinous rice steamed cake, the flavor and taste of the coarse cereal fermented glutinous rice steamed cake are improved, and the functional active ingredients of the coarse cereal fermented glutinous rice steamed cake are also enhanced. The invention provides the novel coarse cereal fermented glutinous rice steamed cake which is good in taste, unique in flavor and rich in nutritional ingredients, and application and production of coarse cereals are promoted.

The invention discloses a preparation and preservation method of rice and potato modified starch composite gel, and belongs to the technical field of food processing. The preparation method comprises the following steps: soaking and grinding rice to obtain composite slurry, adding potato modified starch, uniformly conducting mixing, conducting steaming, conducting standing and conducting aging to obtain the composite gel. The potato modified starch is starch obtained by performing enzymolysis on potato starch through pullulanase. The preservation method comprises the following steps: loading the rice and potato modified starch composite gel into a vacuum packaging bag, and performing ozone sterilization, thermal sterilization or ozone-thermal combined sterilization. According to the preparation method disclosed by the invention, the quality of the composite gel is improved, and the preservation method disclosed by the invention has the advantages that the number of microorganisms in the composite gel in the low-temperature and normal-temperature storage process is effectively reduced, the gel strength is increased, the taste of a gel product in the preservation process is favorably kept, and meanwhile, the effect of reducing the glycemic index can be achieved.

The invention discloses lemon-flavoured low-fat cream. The lemon-flavoured low-fat cream is prepared from the following raw materials in parts by weight: 16-20 parts of single cream, 7-10 parts of lowDE (Dextrose equivalent) value starch, 3-5 parts of modified pea protein, 0.6-0.8 part of a lemon-flavoured additive, 0.3-0.5 part of guar gum, 0.1-0.2 part of catechin, 0.5-0.7 part of soybean globulin basic polypeptide, 10-12 parts of honey, 35-45 parts of de-ionized water and 0.3-0.5 part of sodium chloride. The invention further discloses a preparation method of the lemon-flavoured low-fat cream. According to the lemon-flavoured low-fat cream and the preparation method thereof, the single cream isolated from fresh milk is taken as a cream base material; the low DE value starch and the modified pea protein are adopted to replace part of fat; the catechin, the soybean globulin basic polypeptide and the sodium chloride are added appropriately for performing antioxidative and bacteriostatic treatment on the cream; the obtained cream is low in fat content, high in protein content, and low in calorie; in addition, a foam structure is more uniform and stable; the cream is relatively goodin delicate sense and glossiness, good in mouthfeel and high in quality.

The invention discloses a breeding method of a special japonica rice restorer for beer, and belongs to the technical field of special rice breeding. According to the method, a japonica rice strain which is high in head rice rate, short, round and high in yield, a japonica rice strain low in gelatinization temperature, an indica rice strain with which is high in restoring capacity, good in matchingperformance, loose in rice starch distribution and high in amylase content, and a high-yield, disease-resistant and cold-resistant japonica rice strain serve as parents, and through scientific hybridization matching and target trait screening, the high-yield, cold-resistant, disease-resistant, short rounded grain special beer japonica rice restorer with the high head rice rate, the low gelatinization temperature, the loose starch distribution, the high rice amylase content and the good matching performance is bred. The restorer or hybrid rice matched with the restorer can be used for beer brewing, and the economic income can be increased by 500 yuan or above per mu for farmers in the planting process. The method is scientific, efficient and easy to operate, and plays a certain role in breeding of special rice varieties.

The invention provides polypeptide for increasing the amylose content of plants, and nucleic acid and an application thereof, relates to mutant GBSS1 polypeptide, nucleic acid and an application thereof, in particular to the mutant GBSS1 polypeptide, the nucleic acid and the application of the mutant GBSS1 polypeptide in plant breeding, and particularly provides the mutant GBSS1 polypeptide, compared with parent GBSS1 polypeptide, the mutant GBSS1 polypeptide generates mutation at 427th amino acid and / or the 428th amino acid corresponding to the SEQ ID NO.: 1. The plant subjected to GBSS1 mutation has very high amylose content, and has a very wide application prospect in cultivation of plants with high amylose content.

The invention discloses a preparation method of fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation. The method comprises the following steps: S1, activating ganoderma lucidum strains to obtain activated ganoderma lucidum strains; S2, preparing a corn solid culture medium; S3, inoculating the activated ganoderma lucidum strains into the corn solidculture medium, and carrying out culturing until the culture medium is full of hyphae to obtain a culture material; and S4, taking out the culture material, and carrying out drying and grinding intopowder to obtain the fungus food. The invention further discloses the fungus food capable of changing corn processing characteristics through ganoderma lucidum fermentation. The fungus food has the advantages that the amylose content in the fungus food is improved, and amylopectin content and hemicellulose content in the fungus food are decreased, so that the problems that existing corn flour dough is poor in viscoelasticity and flexibility, and corn flour processed products are rough in taste are solved.

The invention belongs to the technical field of rice planting, and discloses a silicon-zinc fertilizer application method for improving the quality of japonica rice. A soil dressing and leaf surface silicon-zinc fertilizer spraying method is adopted, the soil dressing period is the inverted four-leaf period, the silicon fertilizer is an instant silicon fertilizer, the leaf surface spraying period is the booting period, the zinc fertilizer is zinc chloride, and nine treatment levels are set in total; each treatment is repeated for three times, and each cell is 16 m < 2 >. According to the silicon-zinc fertilizer application method for improving the quality of the mid-ripe japonica rice, south japonica 46 is taken as a research material, the influence of different silicon-zinc fertilizer dressing modes on the yield and quality characteristics of the rice is researched, and a reference is provided for optimization cultivation of the variety. According to the method, the silicon-zinc fertilizer is dressed to the soil, so that the taste quality is best, the taste value reaches 90.6, the amylose content is relatively high, the disintegration value is highest, the reduction value is lowest, the chalky rice rate and chalkiness degree are lowest, the brown rice rate is highest, and the yield is also highest and reaches 756.88 Kg / mu.