摘要
将茯苓粉与普通粳米粉以3种比例配伍,通过双螺旋挤压得到长短两种颗粒型茯苓营养方便米,并使用米粒食味计、米饭食味计和RVA快速黏度分析仪等对2种粒型但茯苓组分不同方便米的理化指标、物性指标、淀粉黏滞性、复水性和糊化度进行了检测对比,并对其直链淀粉含量与糊化特性、外观品质、蒸煮理化指标和食味品质之间关系进行了简单的研究分析。结果表明:研制的2种粒型营养方便米均有较高的食味品质,符合人们的食用需求,值得大力推广。
To develop and analyze quality of potia nutrient instant rice, two shapes poria nutrient instant rice by twin-serew extrusion were developed, raw material was the mixture of poria power and normal japonica riee power with three kinds of proportion, detecting and comparing their physical and ehemical index, starch viscosity, rehydration and gelatinization degree by using rice taste analyzer and rapid viseo analyser (RVA) . Finally, simple analysis of relation- ship was maken between content of amylase and pasting properties, appearance quality, cooking, physical and chemi- cal index and eating quality, getting its comprehensive eating quality after comparing results with ordinary rice. Results showed that two shapes instant riee poria nutrient instant rice both conformed to eating requirements of the public and had a higher eating quality, it worth being promoted.
出处
《粮油加工(电子版)》
2014年第1期46-50,共5页
Machinery for Cereals Oil and Food Processing Main Contents
关键词
茯苓
营养方便米
两种粒型
食味品质
Poria, Nutrient instant rice, Two shapes, Eating quality