摘要
以糙米为原料经过发芽处理,采用蒸煮糊化法制取速食发芽糙米。运用二次蒸煮糊化法进行糊化,将预蒸煮获得的速食发芽糙米进行浸泡和第二次蒸煮,糊化完成后进行干燥处理制成速食发芽糙米。结果表明:利用正交实验确定最佳糊化条件为:预蒸煮时间25min,浸泡温度60℃,浸泡时间35min,二次蒸煮时间30min;最佳干燥温度为80℃,时间为90min。
The instant good of germinated brown rice was prepared by germinated and steaming technique.Double steaming technique was adopted and instant food of germinated brown rice was dried.The optimum condition of steaming that was ensured through orthogonal experimentation： first steaming time 25min, soaking temperature 60℃,soaking time 35min,second steaming time 30min ;optimum drying temperature 80℃,drying time 90min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期304-306,共3页
Science and Technology of Food Industry
关键词
糙米
发芽
速食
工艺条件
brown rice
germinated
instant food
technological condition
