摘要
对方便米粉加工的原料适应性及其品质特性进行研究 ,建立米粉理化特性与产品感官品质的数学模型 ,以确定适宜的原料加工品种。结果表明 ,稻米种类对方便米粉的品质有极显著影响 ,籼稻较适于制作方便米粉 ,其中扬稻 6号和早籼 14制作的方便米粉的品质最好。通过经验公式 ,用方便米粉的碘兰值。
The processing suitability and quality properties of instant rice noodles were studied. Results indicated that rice type influenced the quality of instant rice noodles significantly. Among the three types of rice, indica rice was the most suitable variety to produce instant rice noodles, and among the 21 rice varieties the best quality could be obtained by using Yang Dao 6 and Zao Xian 14. The sensory properties could be well descried by the physicochemical properties of instant rice noodles through experimental equations.
出处
《粮食与饲料工业》
CAS
2002年第6期37-39,共3页
Cereal & Feed Industry
关键词
方便米粉
原料适应性
品质特性
稻米
rice
instant rice noodles
processing suitability
quality property
