方便米凉糕粉产品品质影响因素探讨

采用大米粉、海藻抽提物和葡甘露聚糖等天然物质为原料,考察和探讨了胶凝剂种类、润湿剂种类、米粉颗粒大小、米粉类型对方便米凉糕粉末产品品质的影响。通过大量实验可知,米粉类型选用熟米粉,胶凝剂选用钾盐,米粉颗粒大小选用120目,不使用润湿剂,可制作出优良的方便米凉糕粉末产品。

Rice flour, seaweed extract and were used as materials and the glucomannan nfluences of gelling agent type, wetting agent type, rice particle size, rice powder type on the convenience rice -gel product were studied. Results show that the best formula is ： cooked rice powder, potassium salt as gelling agent, no wetting agent, and the size of rice powder is 120 mesh.