摘要
从方便米饭的大米种类、大米配比、生产工艺、食品添加剂、加热包、激活剂等对方便米饭食用品质和营养结构的影响的研究现状进行了概述,指出方便米饭存在食味品质差以及在研发和扩宽市场中存在的问题并探讨解决方法,展望了方便米饭的研发趋势和发展前景。
The research advances on the factors affecting the edible quality and nutritional structure of instant rice, including rice types, rice ratio, production process, food additives, heating packs, activators of taste quality and the nutritional structure, were reviewed in this paper. The problems regarding the poor taste and developmentment of instant rice were analyzed and their solutions were suggested. Morerover, the development and trend of instant rice were prospected.
作者
罗霜霜
康建平
张星灿
杨健
刘建
LUO Shuang-shuang;KANG Jian-ping;ZHANG Xing-can;YANG Jian;LIU Jian(Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu,Sichuan 611130,China;Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130,China)
出处
《粮油食品科技》
2020年第3期78-84,共7页
Science and Technology of Cereals,Oils and Foods
基金
四川省重点研发项目(2019YFN0171)。
关键词
方便米饭
品质改良
生产工艺
抗老化
研究进展
instant rice
quality improvement
production process
anti-aging
research progress
