摘要
通过研究浸泡温度、浸泡时间、浸泡压力对蒸谷米含水量的影响,采用正交试验优化蒸谷米浸泡工艺参数,经过中试试验修正的工艺参数为:浸泡温度55℃、浸泡压力400 kPa、浸泡4 h。
The influences of soaking temperature,time and pressure on the water content of parboiled rice were studied.The orthogonal test was used to optimize the soaking processing parameters of parboiled rice.Through the pilot scale experiment,the processing parameters were amended as follows,soaking temperature is 55 ℃,soaking pressure is 400kPa and soaking time is 4 hours.
出处
《粮食与食品工业》
2011年第3期11-13,共3页
Cereal & Food Industry
关键词
蒸谷米
浸泡
工艺参数
parboiled rice
soaking
processing parameter
