摘要
本研究从改善陈米的食味和口感入手，以陈米蒸煮成的米饭气味、粘性和硬度作为测定指标，对一些能够改善陈米品质的添加剂进行了大量的反复试验，结果表明一些添加剂可有效地去除或减缓陈米的异味，改善陈米的蒸煮与食味品质。本文提出了去除异味和改善陈米口感的添加剂复合配方。
Starting with the improvement on the flavour and taste of aging rice,repeatedexperiments were conducted on some additives which can improve the properties of agingrice. The flavour, stickness and hardness of the cooked aging rice were tested.The resultshowed that some additives could effectively remove or reduce the off-flavour of the agingrice and improve its flavour and cooking quality. A compound formula of additives was of-fered to remove the off-flavour and improve the taste of the aging rice.
出处
《郑州粮食学院学报》
1995年第2期8-13,共6页
Journal of Zhengzhou Institute of Technology
关键词
陈米
口感
粘度
硬度
品质改良
aging rice
taste
stickness
hardness
additive
