摘要
根据南方米饭快餐的产业化需求和目前煮饭设备的现状,通过实验和研究,分析了大米吸水率与浸泡温度和时间的关系和浸泡参数对米饭品质的影响,并因此确定了大米浸泡吸水率与浸泡温度和时间的关系曲线和浸泡参数与米饭品质曲线。得出吸水率与温度、浸泡时间呈正比,米饭的品质与吸水率呈抛物线关系。
According to south rice fast-foods industrial production demand and cooking meal equipments present situation,through the experiment and the research, it has analyzed the rice quality influence with soaking waterabsorptivity,the soaking temperature, the time relations research and the soaking parameter, therefore it has determined relational curve and rice quality curve with soaking parameter. It draws relationship that water absorption and temperature,soaking time was directly proportional ,and the quality of rice was parabolic with the water absorption.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期158-159,162,共3页
Science and Technology of Food Industry
关键词
连续煮饭机
浸泡参数
米饭品质
cooking machine
soaking parameter
rice quality
