粳米米线的研究初探

以粳米为原料试制作米线,先将粳米在100 ℃高温烘烤2 h,室温浸泡2 h后研磨成粉,经80目过筛制作粳米米线.试验结果表明:粳米米线制作的条件为玉米淀粉添加量21%,水分含量55%,谷朊粉添加量3%,蒸时间6 min.将制成的粳米米线与市售籼米米线通过评分检验法进行鉴评,二者在5%水平内无显著性差异.将粳米进行100℃高温烘烤相当于粳米陈化,生产中方可利用陈化了的粳米作为原料来生产米线,以提高粳米的附加值.

Study and Development of Japonica Rice Noodles

The japonica rice was used to make rice noodles. Rice was first baked at 100 ℃ for 2 h, immersed in water for 2 h at room temperature, ground into powder through 80 mesh sieve, and then produced japonica rice noodle. The results showed that the optimum conditions were corn starch content 21%, water content 57%, gluten content 3%, cooking for 6 minutes. The rice noodle produced and commercial long rice noodle were analyzed through rating sensory test. The result showed that there was no significant difference between these two rice noodles which might be instructive to study rice noodle. The japonica rice baking at 100 ℃ was equivalent to staling. Staling japonica rice were used to produce rice noodle in the production to improve the added value.