| 改善方便米粉入味特性的工艺研究 |
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| 引用本文： | 张建初,肖仲望,周建中.改善方便米粉入味特性的工艺研究[J].粮食科技与经济,2011,36(2):34-35. |
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| 作者姓名： | 张建初 肖仲望 周建中 |
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| 作者单位： | 娄底市同星米业有限公司,湖南,娄底,417009 |
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| 摘 要： | 以大米为原料，对波纹米粉的制作工艺进行了研究。结果表明，根据不同米质通过调节挤压参数使粉丝碘呈色度（IOD）控制在1．3～1．6品质最好。米质要求直链淀粉含量在18％～20％最好，不同的米质可以通过品种配比调节或添加玉米淀粉、马铃薯淀粉来达到相应效果。
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| 关 键 词： | 米粉 入味特性 糊化度 容积密度 工艺 |
Technical Study of Improving Seasoning Properties of the Instant Rice Noodle |
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| Zhang Jianchu,Xiao Zhongwang,Zhou Jianzhong.Technical Study of Improving Seasoning Properties of the Instant Rice Noodle[J].Grain Technology and Economy,2011,36(2):34-35. |
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| Authors: | Zhang Jianchu Xiao Zhongwang Zhou Jianzhong |
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| Institution: | Zhang Jianchu,Xiao Zhongwang,Zhou Jianzhong(Loudi Tongxing Rice Co.,Ltd,Loudi,Hunan 417009) |
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| Abstract: | The production process of corrugated rice noodles with rice as rawmaterial wasstudied in this paper.The results indi-cate that rice noodles with chromaticityiodine(IOD)controlled between 1.3 and 1.6 byadjustingthe extrusion parameters for dif-ferent rices are of best quality.Rice for good qualityrequires that the amylase content in rice should be within 18%-20% and the same effect can be reached bymixingrice varieties or addingcorn starch and potatostarch torice. |
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| Keywords: | rice noodle flavor characteristics gelatinization degrees bulk density process |
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