摘要
以发芽糙米为主要原料,采用单因素试验和正交试验的方法,确定发芽糙米饭软罐头的最佳工艺参数。试验结果表明,当发芽糙米浸泡时间60 min、预煮时间15 min、蒸煮水的添加比例1.0∶2.0、高温杀菌时间30 min时,发芽糙米饭的感官评分最高。
With the germinated brown rice as the main raw material, using the method of single factor test and orthogonal test, the opti-mal process parameters of soft canned germinated brown rice were determined. Experimental results show that the germinated brown rice achieved the highest sensory scores when the soaking time for germinated brown rice was 60 min, pre cooking time 15 min, the added cooking water is 1∶2, and high-temperature sterilization time is 30 min,.
出处
《农业科技与装备》
2014年第3期51-53,共3页
Agricultural Science & Technology and Equipment
关键词
发芽糙米饭
软罐头
工艺
正交试验
浸泡时间
感官评分
germinated brown steamed rice
soft can
technology
orthogonal test
soaking time
sensory evaluation
