传统冲调型糯米粉加工工艺的研究

基金项目:

湖北省农业科技创新中心创新团队项目(2007620)；

详细信息

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

摘要: 为加快传统冲调型糯米粉的工业化,对冲调型糯米粉的加工工艺进行了优化和量化。优化结果为:原料糯米洗净后于常温下浸泡3h,常压下汽蒸25min,烘箱低温干燥至水分含量为10%,焙炒后磨粉过筛,细度为140目时所得米粉的冲调性和感官品质最好。
- 冲调型米粉; /
- 加工工艺; /
- 冲调性; /
- 感官评价;
Abstract: 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.
- instant rice powder;processing technology;water-mixing property;sensory evaluation; /
- undefined /
- undefined /
- undefined

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