| 原料类型对膨化米糊特性的影响研究 |
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| 引用本文： | 徐君.原料类型对膨化米糊特性的影响研究[J].食品工程,2009(4):46-48. |
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| 作者姓名： | 徐君 |
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| 作者单位： | 江苏财经职业技术学院粮食工程与管理系,淮安,223003 |
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| 摘 要： | 以籼稻、粳稻和糯稻三种不同类型稻米为原料制备膨化米糊，研究其理化特性和感官特性，分析原料类型对其理化特性和感官特性的影响。结果表明：稻米原料类型对膨化米糊的沉淀率C、溶解率R、沉淀吸水率5等均有极显著影响；原料类型对米糊的色泽和香气有显著影响，对口感、滋味和总分影响不大。
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| 关 键 词： | 膨化米糊 理化特性 感官特性 相关性分析 |
Resreach on the influence of material type on extruded rice paste characteristics |
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| XU Jun.Resreach on the influence of material type on extruded rice paste characteristics[J].Food Engineering,2009(4):46-48. |
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| Authors: | XU Jun |
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| Affiliation: | XU Jun (Grain Engineering and Management Depar men, Jiangsu Vocational and Technical College ofFinanee＆Eeonomies, Huai＇an 223003,China) |
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| Abstract: | The extruded rice paste was made from three different types of rice. We have studied their physical and chemical properties and sensory characteristics, analyzed the influence of material type on extruded rice paste characteristics. The results showed that： the material type of extruded rice paste has a very significant impact on the sedimentation rate（C）, the dissolution rate （R）, and the water absorption of precipitation（S） ; has a significant impact on the color and aroma of extruded rice paste; has little effect on taste reaction, flavor and total score. |
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| Keywords: | extruded rice paste physical and chemical properties sensory index relativity |
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