| 方便米饭加工工艺及生产原料适应性研究 |
| |
| 引用本文： | 王莉,张子腾,赵鑫,朱丽丹,杨冰,牛猛,陈正行.方便米饭加工工艺及生产原料适应性研究[J].农产品加工．学刊,2010(12). |
| |
| 作者姓名： | 王莉 张子腾 赵鑫 朱丽丹 杨冰 牛猛 陈正行 |
| |
| 作者单位： | 食品科学与技术国家重点实验室江南大学;江南大学食品学院; |
| |
| 基金项目： | 公益性行业(农业)科研专项经费项目(200903043); 中央高校基本科研业务费专项资金资助项目(JUSRP11018); 国家自然科学基金项目(20576048); 江南大学青年预研基金项目(2009LQN21);江南大学预研基金项目(2009LYY17) |
| |
| 摘 要： | 选择12种我国不同产地的大米,通过相关性分析,研究方便米饭感官品质与大米主要化学成分及蒸煮性质之间的关系。结果表明,原料大米的主要化学成分与米饭的蒸煮性质对方便米饭感官品质有明显影响,特别是大米的直链淀粉含量与感官评定呈极显著负相关,硬度,胶稠度也都与感官评定有不同显著程度的相关性;直链淀粉含量低,胶稠度较低,含水量适中的大米生产的方便米饭有较好的感官品质。
|
| 关 键 词： | 方便米饭 工艺 化学成分 蒸煮性质 感官评定 |
Study on Process Technology and Adaptability of Raw Material for Instant Rice Production |
| |
| Wang Li,Zhang Ziteng,Zhao Xin,Zhu Lidan,Yang Bing,Niu Meng,Chen Zhengxing.Study on Process Technology and Adaptability of Raw Material for Instant Rice Production[J].Nongchanpin Jlagong.Xuekan,2010(12). |
| |
| Authors: | Wang Li Zhang Ziteng Zhao Xin Zhu Lidan Yang Bing Niu Meng Chen Zhengxing |
| |
| Institution: | Wang Li1,2,Zhang Ziteng1,Zhao Xin1,Zhu Lidan1,Yang Bing2,Niu Meng2,*Chen Zhengxing1,2 (1. State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China,2. School of Food Science and Technology,China) |
| |
| Abstract: | Instant rice was prepared with 12 varieties of rice cultured in China. The sensory qualities of instant rice,chemical components and cooking properties of raw material rice were measured,and the relationships between sensory qualities of instant rice and chemical components of rice, between sensory qualities of instant rice and cooking properties of rice, between chemical components of rice and cooking properties of rice were studied by correlation analysis. Results indicated that the chemical components an... |
| |
| Keywords: | instant rice technology chemical component cooking property sensory evaluation |
| 本文献已被 CNKI 等数据库收录！ |
|
