摘要
对制作速食米线的关键因素如原料的选择、水的质与量，添加剂如乳化剂、增稠剂以及挤压与干燥等进行了综合考虑。结果表明原料与添加剂对速食米线的质量影响较大。经试验证明，合理的原料（ 特别是直链淀粉与支链淀粉的比例）以及适当的添加剂在相同的制作工艺下对米线的质量改善效果显著。再结合挤压法对生产速食米线进行了研究与探讨，使制得的米线表面光滑、晶莹透明、复水快。
Some important factors such as raw material, quality and magnitude of water,additives and extrution were considered.The results showed that the raw material and additives have a more important effects on the quality of the instant rice vermicelli than other factors.The reasonable raw material (expecially the ratio of amylose to amylopectin) and appropriate additives have a marked improvement on the quality of the instant rice vcrmicelli. All these factors,combined with extrusion,were applied to the research, so that the instant rice vermicelli has fine appearance and good rehydration.
出处
《粮食与饲料工业》
CAS
北大核心
1999年第9期45-46,共2页
Cereal & Feed Industry
