| 用纤维素酶处理改良陈米饭食味的研究 |
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| 引用本文： | 钱海峰,姚惠源. 用纤维素酶处理改良陈米饭食味的研究[J]. 粮食与饲料工业, 1999, 0(7): 11-13 |
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| 作者姓名： | 钱海峰 姚惠源 |
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| 作者单位： | 无锡轻工大学食品学院,214036 |
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| 摘 要： | 借鉴了前人关于大米在陈化过程中胚乳细胞发生一系列变化的研究，用纤维素酶降解陈米细胞壁以促使细胞内容物析出，发现是一种切实有效的提高陈米饭食味的方法。
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| 关 键 词： | 陈米 细胞壁 纤维素酶 |
| 修稿时间： | 1999-04-29 |
A Study on Improving Taste of Aged Rice by Cellulase Treatment |
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| Qian Haifeng,Yao Huiyuan. A Study on Improving Taste of Aged Rice by Cellulase Treatment[J]. Cereal & Feed Industry, 1999, 0(7): 11-13 |
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| Authors: | Qian Haifeng Yao Huiyuan |
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| Abstract: | Based onthe theory of the changing of endosperm cells with regards to the aging of rice,aconvenient way of improving cooked aged rice taste through cellulase treatment was carriedout. The results indicate that it is an effective method to release inner material ofendosperm cell through degrading cell wall of aged rice by cellulase. |
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