| 井冈红米方便米饭加工工艺研究 |
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| 引用本文： | 钟业俊,张小华,刘成梅,刘伟.井冈红米方便米饭加工工艺研究[J].农产品加工．学刊,2006(4):25-27. |
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| 作者姓名： | 钟业俊 张小华 刘成梅 刘伟 |
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| 作者单位： | 南昌大学食品科学教育部重点实验室,南昌大学中德食品工程中心,南昌,330047 |
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| 摘 要： | 研究了井冈红米方便米饭的加工工艺,通过优化参数,得出最佳工艺条件:浸泡温度为30℃,时间为60min;蒸煮时的加水量为1∶0.6,蒸煮时间为30min;采用正交实验分析得出,在浸渍离散时加酶量为0.3g/100g大米,浸泡料液比1∶5,浸泡时间20min,制成的井冈红米饭成品滋味好,营养丰富,香气诱人。
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| 关 键 词： | 微波 井冈红米饭 复水性 |
| 文章编号： | 1671-9646（2006）04-0025-03 |
| 收稿时间： | 2006-03-28 |
| 修稿时间： | 2006年3月28日 |
Research of the Processing Techniques of Instant Jinggang Red Rice |
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| Zhong Yejun,Zhang Xiaohua,Liu Chengmei,Liu Wei.Research of the Processing Techniques of Instant Jinggang Red Rice[J].Nongchanpin Jlagong.Xuekan,2006(4):25-27. |
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| Authors: | Zhong Yejun Zhang Xiaohua Liu Chengmei Liu Wei |
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| Abstract: | In this article, we studied the processing techniques of the instant Jinggang red rice,and obtained the optimal production conditions by parameter selecting. The optimal conditions were : dipping temperature at 30 ℃;dipping for 60 min;the ratio of water added when the rice was cooked being 1∶0.6;time for steaming being 30 min;From orthogonal experiments the amount of enzyme added when dipping dispersed was 0.3 g/(100 g rice);the proportion of material to liquid at 1∶5,and finally the dipping time lasting for 20 min. The Jinggang red rice made was tremendously tasty,nutritional,and fragrant. |
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| Keywords: | microwave Jinggang red rice water regaining characteristic |
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