摘要
为加快传统冲调型糯米粉的工业化,对冲调型糯米粉的加工工艺进行了优化和量化。优化结果为:原料糯米洗净后于常温下浸泡3h,常压下汽蒸25min,烘箱低温干燥至水分含量为10%,焙炒后磨粉过筛,细度为140目时所得米粉的冲调性和感官品质最好。
The processing technologies and parameters for a kind of traditional instant rice powder were studied to accelerate its industralization.The results were described as follows：rice was soaked in water at room temperature for 3h after being washed cleanly,steamed for 25min at atmospheric pressure,dried to moisture content about 10% ,stir-fried,and finally ground and sieved to granularity smaller than 140 mesh.The product was good in water -mixing property and sensory quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期223-227,共5页
Science and Technology of Food Industry
基金
湖北省农业科技创新中心创新团队项目(2007620)
关键词
冲调型米粉
加工工艺
冲调性
感官评价
instant rice powder
processing technology
water-mixing property
sensory evaluation
