| 软罐头发芽糙米饭制备工艺研究 |
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| 引用本文： | 鲁 明,王小鹤,张良晨,迟吉捷,于 淼.软罐头发芽糙米饭制备工艺研究[J].农业科技与装备,2014(3):51-53. |
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| 作者姓名： | 鲁 明 王小鹤 张良晨 迟吉捷 于 淼 |
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| 作者单位： | 辽宁省农业科学院食品与加工研究所,沈阳110161 |
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| 摘 要： | 以发芽糙米为主要原料,采用单因素试验和正交试验的方法,确定发芽糙米饭软罐头的最佳工艺参数。试验结果表明,当发芽糙米浸泡时间60 min、预煮时间15 min、蒸煮水的添加比例1.0∶2.0、高温杀菌时间30 min时,发芽糙米饭的感官评分最高。
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| 关 键 词： | 发芽糙米饭 软罐头 工艺 正交试验 浸泡时间 感官评分 |
Study on the Preparation of Soft Canned Germinated Brown Rice |
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| LU Ming,WANG Xiaohe,ZHANG Liangchen,CHI Jijie,YU Miao.Study on the Preparation of Soft Canned Germinated Brown Rice[J].Agricultural Science & Technology and Equipment,2014(3):51-53. |
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| Authors: | LU Ming WANG Xiaohe ZHANG Liangchen CHI Jijie YU Miao |
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| Institution: | LU Ming, WANG Xiaohe, ZHANG Liangchen, CHI Jijie, YU Miao |
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| Abstract: | With the germinated brown rice as the main raw material, using the method of single factor test and orthogonal test, the opti-mal process parameters of soft canned germinated brown rice were determined. Experimental results show that the germinated brown rice achieved the highest sensory scores when the soaking time for germinated brown rice was 60 min, pre cooking time 15 min, the added cooking water is 1∶2, and high-temperature sterilization time is 30 min,. |
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| Keywords: | germinated brown steamed rice soft can technology orthogonal test soaking time sensory evaluation |
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