摘要
将糙米-籽粒苋挤压米、籼米-籽粒苋挤压米挤压成型,进行传送式烘烤。两种原料均设定烘烤温度为220℃,以烘烤时间为单因素,以感官评价为指标,得到制备的最佳工艺条件,并检测产品的营养成分、黏度特性、热处理过程中物理化学性质的变化及微观结构等,评价产品品质。
The brown rice and the milled long-grain nonglutinous rice kernels were used as raw materials,and were sent to a tableting machine for tablet molding to carry out transfer baking.The baking temperature of the two raw materials was 220℃,the baking time was taken as a single factor,and the sensory evaluation was used as an index to obtain the best process conditions.The nutrients of the brown rice,ie,the milled long-grain nonglutinous rice kernels,were measured,and the quality was observed by a rapid viscosity meter(RVA),a differential calorimeter(DSC),and a scanning electron microscope(SEM).
作者
程科
张扬星
沈汪洋
郜培
汪兰
秦正平
CHENG Ke;ZHANG Yang-xing;SHEN Wang-yang;GAO Pei;WANG Lan;QIN Zheng-ping(China Grain Wuhan Science Research & Design InstituteCo.,Ltd.Wuhan430079,China;Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences∥Agricultural Processing Innovation Center,Hubei Agricultural Science and Technology Innovation Center,Wuhan 430064,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《粮食与饲料工业》
CAS
2019年第5期7-11,共5页
Cereal & Feed Industry
关键词
籽粒苋
糙米
籼米
脆片
品质
grain amaranth
brown rice
the milled long-grain nonglutinous rice
crisp tablets
quality