| 水分含量对鲜湿米粉品质影响 |
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| 引用本文： | 陈志瑜,周文化,宋显良,杨慧敏,赵登登. 水分含量对鲜湿米粉品质影响[J]. 粮食与油脂, 2012, 25(7): 23-26 |
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| 作者姓名： | 陈志瑜 周文化 宋显良 杨慧敏 赵登登 |
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| 作者单位： | 中南林业科技大学食品学院,湖南长沙,410004 |
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| 摘 要： | 研究不同水分含量对鲜湿米粉成品感官品质,蒸煮特性方面影响;并研究水分含量对鲜湿米粉储藏期内感官品质、微生物指标、蒸煮特性(蒸煮损失率和熟断条率)和酸度影响。结果表明,水分含量为65%鲜湿米粉成品感官评分最高;在储藏期内,随水分含量增加,鲜湿米粉感官品质变劣速度、微生物指标超标、蒸煮损失率和熟断条率及酸度增加也越快。经综合考虑,选鲜湿米粉最宜水分含量为65%。
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| 关 键 词： | 鲜湿米粉 水分含量 米粉品质 |
Effect of moisture content on quality of fresh rice noodle |
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| CHEN Zhi-yu , ZHOU Wen-hua , SONG Xian-liang , YANG Hui-ming , ZHAO Deng-deng. Effect of moisture content on quality of fresh rice noodle[J]. Cereals & Oils, 2012, 25(7): 23-26 |
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| Authors: | CHEN Zhi-yu ZHOU Wen-hua SONG Xian-liang YANG Hui-ming ZHAO Deng-deng |
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| Affiliation: | (College of Food Science & Engineering,Central South University of Forestry & Technology,Changsha 410004,Hunan,China) |
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| Abstract: | The effect of the quality senses and cooking characteristics of fresh wet rice noodles in the finished product of different moisture content as well as the influence of quality senses microbial index,cooking characteristics(cooking loss rate and cooked article broken rate)and the acidity in the fresh rice noodle storage period.The results showed that water content is 65% fresh wet rice flour products highest rated the senses;In the storage period,along with the increase of the content of water,sensory quality becomes poor faster,microbiology indicators more than the standard required for the fast,cooking loss rate and cooked article broken rate increase faster,the faster more acidic.Comprehensive consideration,65% for fresh wet rice noodles of the best water content. |
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| Keywords: | fresh rice noodle moisture content quality of rice noodle |
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