Study on processing technology for a kind of traditional instant rice powder

doi:10.13386/j.issn1002-0306.2013.03.041

Study on processing technology for a kind of traditional instant rice powder[J]. Science and Technology of Food Industry, 2013, (03): 223-227. DOI: 10.13386/j.issn1002-0306.2013.03.041

Citation:

Study on processing technology for a kind of traditional instant rice powder[J]. Science and Technology of Food Industry, 2013, (03): 223-227. DOI: 10.13386/j.issn1002-0306.2013.03.041

Citation:

Study on processing technology for a kind of traditional instant rice powder[J]. Science and Technology of Food Industry, 2013, (03): 223-227. DOI: 10.13386/j.issn1002-0306.2013.03.041

Study on processing technology for a kind of traditional instant rice powder

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The processing technologies and parameters for a kind of traditional instant rice powder were studied to accelerate its industralization.The results were described as follows:rice was soaked in water at room temperature for 3h after being washed cleanly, steamed for 25min at atmospheric pressure, dried to moisture content about 10% , stir-fried, and finally ground and sieved to granularity smaller than 140 mesh.The product was good in water -mixing property and sensory quality.

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Science and Technology of Food Industry

Study on processing technology for a kind of traditional instant rice powder

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