| 速食发芽糙米的研究 |
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| 引用本文： | 李次力.速食发芽糙米的研究[J].食品工业科技,2010(1). |
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| 作者姓名： | 李次力 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150076 |
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| 摘 要： | 以糙米为原料经过发芽处理,采用蒸煮糊化法制取速食发芽糙米。运用二次蒸煮糊化法进行糊化,将预蒸煮获得的速食发芽糙米进行浸泡和第二次蒸煮,糊化完成后进行干燥处理制成速食发芽糙米。结果表明:利用正交实验确定最佳糊化条件为:预蒸煮时间25min,浸泡温度60℃,浸泡时间35min,二次蒸煮时间30min;最佳干燥温度为80℃,时间为90min。
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| 关 键 词： | 糙米 发芽 速食 工艺条件 |
Study on the instant food of germinated brown rice |
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| Li Ci-li.Study on the instant food of germinated brown rice[J].Science and Technology of Food Industry,2010(1). |
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| Authors: | Li Ci-li |
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| Affiliation: | Li Ci-li(College of Food Engineering,Harbin University of Commerce,Harbin 150076,China) |
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| Abstract: | The instant good of germinated brown rice was prepared by germinated and steaming technique.Double steaming technique was adopted and instant food of germinated brown rice was dried.The optimum condition of steaming that was ensured through orthogonal experimentation: first steaming time 25min, soaking temperature 60℃, soaking time 35min, second steaming time 30min ;optimum drying temperature 80℃,drying time 90min. |
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| Keywords: | brown rice germinated instant food technological condition |
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