首页 | 本学科首页   官方微博 | 高级检索  
     

冻干方便米饭原料适应性及加工特性的研究
引用本文:蒲彪,李建芳,周枫.冻干方便米饭原料适应性及加工特性的研究[J].中国粮油学报,2007,22(1):9-13.
作者姓名:蒲彪  李建芳  周枫
作者单位:1. 四川农业大学食品科学系,雅安,625014
2. 信阳农专生物工程系,信阳,464000
基金项目:四川省应用基础研究计划
摘    要:研究了从全国收集的22个品种稻米的品质特性,并分析了其品质特性与冻干方便米饭的加工工艺的适应性。结果表明,稻米种类对冻干方便米饭的品质有很大的影响,粳稻最适合于冻干方便米饭的制作。其中,XF165、XF111、皖粳杂1号、辽粳28号等是适合加工冻干方便米饭的最优原料大米品种。

关 键 词:稻米  方便米饭  品质特性  适应性
收稿时间:2005-01-08
修稿时间:2005-01-08

Study on Characteristics and Adaptability of Material for Frozen- Dried Instant Rice
Pu Biao,Li Jianfang,Zhou Feng.Study on Characteristics and Adaptability of Material for Frozen- Dried Instant Rice[J].Journal of the Chinese Cereals and Oils Association,2007,22(1):9-13.
Authors:Pu Biao  Li Jianfang  Zhou Feng
Affiliation:1.Sichuan Agriculture University, Department of Food Science , Yaan 620514; 2.XinYang Agricultural College Department of Biological , Engineering , Xinyang 464000
Abstract:22 rice varieties collected from different regions in China were used as materials for making frozen-dried(FD) instant rice to evaluate their processing adaptability.The main results are as follows: rice variety is an important factor for FD instant rice quality;varieties of short-grain rice are appropriate for making good quality FD instant rice;the best ones include XF165,XF111,Wan Rice 1 #,Liao Rice 28#,etc.
Keywords:rice  instant rice  quality characteristic  adaptability
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号