摘要
方便米作为一种方便食品自问世以来 ,一直存在两方面的问题 ,一是复水时间太长 ;二是感官质量与传统米饭相差甚远 ,因此 ,尽管该产品已问世几十年 ,仍然没有像方便面那样得到推广 .本研究通过采用新工艺、加入添加剂等方法较好地解决了以上两个问题 。
Long reconstitution and low sensory quality of instant rice compared with traditional cooked rice are two problems since it has been produced.It is not so popularized as instant noodles.The new technology and food additives were studied to solve the problems.Theoretical and practical basis for industrial production popularity of instant rice were provided.
出处
《郑州粮食学院学报》
2000年第3期25-28,共4页
Journal of Zhengzhou Institute of Technology
关键词
方便米
糊化
干燥
复水性
感官指标
大米
instant rice
gelatinization
drying
reconstitution
sensory index
