| 籼米米果的生产技术研究 |
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| 引用本文： | 李庆龙,王海滨,汪芳安,柯惠玲,徐群英,王学东,谢松柏,何启良,孙清海,罗家勇,袁霖. 籼米米果的生产技术研究[J]. 食品科学, 2002, 23(3): 76-80 |
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| 作者姓名： | 李庆龙 王海滨 汪芳安 柯惠玲 徐群英 王学东 谢松柏 何启良 孙清海 罗家勇 袁霖 |
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| 作者单位： | 1. 武汉工业学院,430023
2. 湖北银欣集团,433304 |
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| 基金项目： | 国家早稻品质改良科技产业工程湖北分项目:99-022-02-03，991P1404 |
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| 摘 要： | 通过基础分析及中试研究，以籼米为大米原料成功地生产出了合乎质量标准要求的米果－－籼米米果，确定了工艺流程和技术参数。对籼米米果质量影响比较大的因素是：生坯二次干燥后的水分含量、米粉的蒸炼（蒸煮）时间、食品添加剂的种类及用量。籼米原料价廉易得，故籼米米果的生产具有良好的市场前景，经济效益和社会效益十分明显。
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| 关 键 词： | 籼米 米果 生产技术 食品 |
Study on Production Fechnology of a Rice Cracker from Polished Long Grained Nonglutinous Rice |
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| Li Qinglong et al.. Study on Production Fechnology of a Rice Cracker from Polished Long Grained Nonglutinous Rice[J]. Food Science, 2002, 23(3): 76-80 |
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| Authors: | Li Qinglong et al. |
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| Affiliation: | Li Qinglong et al. |
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| Abstract: | A baked and expanded rice cracker comformed to the product standards was manufactured from polished long-grained nonglutinous rice.The technological process and parameters were determined by means of basic analyses and trial production. The moisture content of unbaked rice cracker blank after second drying, the time for steaming rice flour and the kinds and quantity of food additives applied were the three main factors that would affected the product quality. It would be full of good prospects in markets, economic and social benefit for the production of polished long-grained nonglutinous rice cracker because this kind of rice material was cheap and obtained easily. |
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| Keywords: | Polished long-grained nonglutinous rice Rice cracker Technology of production |
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