| 米糠作为食品原料的品质评价 |
| |
| 引用本文： | 王振宇,王锋,陈正行.米糠作为食品原料的品质评价[J].中国粮油学报,2002,17(5):32-35. |
| |
| 作者姓名： | 王振宇 王锋 陈正行 |
| |
| 作者单位： | 江南大学食品学院,无锡,214036 |
| |
| 摘 要： | 米糠作为食品原料对其品质要求比较严格。本文对五种不同陈化度的稻谷所碾出米糠的风味和理化指标进行评价，选择了适于作为食品原料的米糠。通过贮藏实验，摸索出了对米糠进行稳定化处理以防止苦味的产生的一般性规律，以期能够对米糠应用于食品的生产有所帮助。
|
| 关 键 词： | 米糠 食品原料 品质评价 苦味 脂肪氧化 稳定化 |
Ouality Evaluation of Rice Bran as Food Material |
| |
| Wang Zhenyu,Wang Feng,Chen Zhengxing.Ouality Evaluation of Rice Bran as Food Material[J].Journal of the Chinese Cereals and Oils Association,2002,17(5):32-35. |
| |
| Authors: | Wang Zhenyu Wang Feng Chen Zhengxing |
| |
| Abstract: | The differences in flavor and chemical aspects of five kinds of rice bran from rough rice and differently aged rough rices were detected to evaluate their titness for food use Through a storage experiment,we had a good knowledge of the approach to stabilize rice bran and to avoid the formation of bitterness. |
| |
| Keywords: | rice bran bitterness oil oxidization stabilization |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
