摘要
采用单硬脂酸甘油酯、Ｂ－环糊精、磷酸盐等改良即食湿米粉的品质，阻止其Ｂ化。
In order to prevent the instant rice noodles starch crystal from change, clycerol raonostearate and other additives were adopted. Through the experiments we obtained the best propertation: Dycerol monosearte 0. 6 %;potassium pyrophasphate 0. 2%;β-cyeloderextrins0. 01 %; rice 82. 7%; polished ghetinous rice 10 %; oil 4%;CMC 0. 5%.
出处
《广州化工》
CAS
2000年第4期28-30,共3页
GuangZhou Chemical Industry
