摘要
研究了蛋白酶和纤维素酶对方便米饭复水性的影响 ,利用胃蛋白酶可使方便米饭复水率由原来的2 62提高到3 44。成品不仅具有良好的复水性 ,且口感、风味均有改善 ,有与新鲜米饭相似的口味。
The ratio of rehydration of instant rice can be induced from 2 49 to 3 44 by pepsase and cellulase After rehydrating in boiling water,the flavor and taste of the treated instant rice is better than the normal instant rice, and similar to the fresh cooked rice
出处
《西部粮油科技》
2000年第1期30-32,共3页
China Western Cereals & Oils Technology
