摘要
高温流化是一种新型的原料处理方法,它是利用高温气流(300℃)对大米进行流化处理,可以在极短时间内使淀粉糊化。该文对高温流化大米、蒸煮大米和未处理的原料大米就水分含量、糊化率、淀粉含量、脂肪含量、含氮量5个方面进行了对比测定。
Fluidizing treatment at high temperature is a new type of raw material treatment method. Starch gelatinization happened in a very short time after airflow fluidizing treatment at 300℃. Water content, gelatinization rate, starch content, fat content and nitrogen content of the fluidizing treated rice were analyzed, and compared to that of steam treated rice and crude rice.
出处
《中国酿造》
CAS
北大核心
2005年第1期28-30,共3页
China Brewing
关键词
高温流化
大米
成分
fluidizing treatment at high temperature
rice
component
