| 关于大米胶稠度测定影响因素的探讨 |
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| 引用本文： | 李梅. 关于大米胶稠度测定影响因素的探讨[J]. 粮食储藏, 2016, 0(4): 48-50. DOI: 10.3969/j.issn.1000-6958.2016.04.011 |
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| 作者姓名： | 李梅 |
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| 作者单位： | 盘锦检验检测中心 124010 |
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| 摘 要： | 胶稠度是评价大米食用品质的一项重要指标。从KOH浓度、粉粒大小、加热时间、放置温度四个方面探讨了影响胶稠度测定的因素。结果表明:KOH浓度为0.200mol/L、粉粒过100目样品筛、加热时间8min、放置温度25℃是确保样品测定数据准确一致的必要条件。
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| 关 键 词： | 大米 胶稠度 影响因素 |
DISCUSSION ON THE INFLUENCING FACTORS OF DETERMINATION OF RICE GEL CONSISTENCY |
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| Li Mei. DISCUSSION ON THE INFLUENCING FACTORS OF DETERMINATION OF RICE GEL CONSISTENCY[J]. www.ysfri.ac.cn, 2016, 0(4): 48-50. DOI: 10.3969/j.issn.1000-6958.2016.04.011 |
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| Authors: | Li Mei |
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| Affiliation: | Li Mei;Panjin inspection and Testing Center Associate senior engineer undergraduate; |
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| Abstract: | Gel consistency is an important index to evaluate the edible quality of rice . From the KOH concentra‐tion , particle size , heating time , placing temperature four aspects , the paper discusses factors affecting the gel consistency determination . Results show that :KOH concentration was 0 .200mol/L , powder / particle over 100 mesh sample sieve , heating time was 8min , placed a temperature of 25 DEG C is to ensure the necessary condition for accurate and consistent data samples . |
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| Keywords: | rice gel consistency influence factor |
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