摘要
采用高压蒸、煮,焙炒3种方式熟制糙米粉,对其冲调稳定性进行研究。通过正交试验得出:高压蒸、煮糙米粉添加单甘脂0.50%,黄原胶0.50%,CMC-Na 0.40%,卡拉胶0.30%;焙炒糙米粉添加单甘脂0.55%,黄原胶0.50%,CMC-Na 0.20%、卡拉胶0.20%,可明显提高其冲调稳定性,最终得到食用品质较好的非膨化糙米粉。
Brown rice powder with high pressure steamed and high pressure boiled and roasted, then,study their stability. Through orthogonal test that the high pressure steamed, boilded brown rice powder with glyceryli monostearici 0.50%, xanthate gum 0.50%, CMC-Na 0.40%, carrageenan 0.30%; Roasted brown rice powder with glyceryli monostearici 0.55%, xanthan gum 0.50%, CMCNa 0.20%, carrageenan 0.20%, can obviously increase the stability, and ultimately get eat better quality of unexpanded brown rice flour.
出处
《食品科技》
CAS
北大核心
2012年第2期175-178,共4页
Food Science and Technology
关键词
蒸糙米
煮糙米
焙炒糙米
稳定性
steamed brown rice
boiled brown rice
roasted brown rice
stability
