扫描电镜在方便稀饭研制中的应用

方便稀饭的口感在很大程度上取决于成品的复水性，而成品的复水性与方便稀饭米粒内部淀粉结构密切相关。透彻了解淀粉结构从而对稀饭米粒组织结构进行有效修饰是生产可接受方便稀饭的基本前提，对改善食品品质具有极其重要的意义。本文采用扫描电子显微镜对方便稀饭加工过程中米粒的结构变化进行了观察，从理论方面对方便稀饭的复水性及口感问题作出了较合理的解释。

Application of SEM in Research on Instant Rice Soup

The taste of instant rice soup largely depends on the rehydration of the product,and consequently,connected with the inner structure of instant rice granule.For understanding the structure of starch,modifying the structure of rice granule and for improving food quality,the structure change of rice granule in the processing was observed by using SEM.The rehydration and taste mechanism of instant rice soup is discussed in this paper.