摘要
本实验以大米为原料,利用模糊综合评定法对米粉感官品质进行评定,并以感官评定得分、水分含量、糊化度为米粉品质的主要评判指标,对米粉焙烤过程中的主要影响因素进行研究。在单因素实验基础上,进行L9(34)正交实验,得出焙烤米粉最佳工艺条件,该工艺条件下制得的米粉感官品质佳,贮藏品质良好,易于人体消化吸收。
Using rice as the raw materials and fuzzy comprehensive evaluation method on the sensory quality of rice flour, the experiment took sensory evaluation, moisture content and gelatinization degree as the main evalua tion indexes, to analyze the experiment, through L9 （ 34 ） affecting factors in the procedure of orthogonal baking rice flour. On the basis of single factor experiment, the best technological conditions of baking rice flour are ob mined. The rice flour, baked under such conditions, has good sensory quality and is easy to store and be ab sorbed by human.
出处
《安徽科技学院学报》
2013年第2期39-44,共6页
Journal of Anhui Science and Technology University
基金
黄山学院科学研究计划项目(2010xsk005)
关键词
焙烤米粉
正交实验
关键因素
Baked rice flour
Orthogonal experiment
Key factors
