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| 营养强化米生产工艺的研究 | |
| 引用本文： | 张雁凌. 营养强化米生产工艺的研究[J]. 农产品加工．学刊, 2011, 0(1): 88-90. DOI: 10.3969/jissn.1671-9646(X).2011.01.027 |
| 作者姓名： | 张雁凌 |
| 作者单位： | 吉林工程技术师范学院,食品工程学院,吉林,长春,130052 |
| 摘 要： | 对复合型营养强化液的配方及附着效果进行了研究,通过单因素及正交试验筛选出最佳工艺条件。当海藻酸钠0.3%,阿拉伯胶0.2%,果胶0.2%,蔗糖脂肪酸酯0.3%。所得营养强化米营养丰富,具有浓郁的米香及理想白度。该条件下营养液吸附率为89.63%。 |
| 关 键 词： | 大米 强化液 营养强化 |
Technology of Nutrition Strengthening Rice |
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| Zhang Yanling. Technology of Nutrition Strengthening Rice[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(1): 88-90. DOI: 10.3969/jissn.1671-9646(X).2011.01.027 | |
| Authors: | Zhang Yanling |
| Affiliation: | Zhang Yanling (College of Food Engineering, Jilin Teachers Institute of Engineering and Technology, Changchun, Jilin 130052, China) |
| Abstract: | The multi-skill nutrition strengthening fluid and its influencing factor are studied, the optimum condition is determined through single-factor and orthogonal test, sea alginic acid sodium 0.3%, the Arabic gum 0.2%, pectin 0.2%, sucrose fatty ester 0.3%, the nutrition of nutrition strengthening rice is rich, the aroma of rice is rich, the whiteness of rice is ideal. Under these conditions, adsorption rate is 89.63%. |
| Keywords: | rice strengthening fluid nutrition strengthening |
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