摘要
本文对影响油炸来制品质量的5个主要因素进行了研究。结果表明，在漫米时间为4h，蒸煮温度为110℃，用17℃左右的流水冷却，坯料水分为5％左右，油炸温度为180℃的条件下。
<Abstsact> Five primary factors affecting the quality of fried rice cake were studied. The following optimum processing parameters for producing high quality products were resulted: soaking time 4 hr, steam temperature 110℃, cooling water temperature 17℃, material moisture before frying 5 %, frying temperaure 180℃.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
1999年第6期25-30,45,共7页
Journal of the Chinese Cereals and Oils Association
关键词
糯米淀粉
膨化度
α化
浸泡
蒸煮
冷却
油炸
米制品
glutinous rice starch, fuffing, gelatinization, soaking, steaming, cooling, frying
