摘要
将高温瞬时α化技术代替传统蒸煮工艺用于大米的处理。通过对大米在高温瞬时α化处理过程中大米水分含量、淀粉α化率、酶促降解氨基氮含量和总脂肪含量的测定,初步得到了这些参数在处理过程中的变化规律。
The paper utilized high-temperature instantaneous gelatinization technology as a substitute for the traditional steaming technology By measuring several indexes, such as water content, starch gelatinization ratio, enzYmatic hydrolyze α-amino nitrogen content and total fat content, we obtained the change rule of these indexes in the process
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第2期106-108,共3页
Science and Technology of Food Industry
关键词
高温瞬时α化
淀粉α化率
氨基氮含量
high-temperature instantaneous gelatinization
starch gelatinization ratio
amino nitrogen content
