摘要
研究了微波调理井冈红米饭的加工工艺,通过优化参数,得出最佳工艺条件,并对微波调理井冈红米饭各项指标进行了测定。
The technology of treating Jinggang red rice with microwave is studied. The optimal producing conditions are obtained after parameter optimization. The various indexes of the rice are determined.
出处
《粮食与食品工业》
2006年第3期24-26,31,共4页
Cereal & Food Industry
关键词
微波
井冈红米饭
质构评定
microwave
J inggang red rice
evaluation of texture
