| 酸处理碎米制作米粉的研究 |
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| 引用本文： | 林碧琼,郭刚,付德军,宋仁谦.酸处理碎米制作米粉的研究[J].农产品加工．学刊,2012(12):14-16,58. |
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| 作者姓名： | 林碧琼 郭刚 付德军 宋仁谦 |
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| 作者单位： | 莆田东南香米业发展有限公司 |
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| 基金项目： | 农业科技成果转化资金项目(2011GB2C400011) |
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| 摘 要： | 为了使碎米能用来生产米粉,使用酸法处理碎米。设计正交试验研究pH值、温度和时间对处理效果的影响,并优化工艺条件,得到适宜的工艺条件为:pH值5.0,温度40℃,时间4 h。在此条件下处理的碎米可以用来生产米粉,生产的米粉外观并条少,煮熟后松散柔韧,不黏条,不浑汤,干炒不易断。
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| 关 键 词： | 碎米 米粉 直链淀粉 |
Broken Rice Treated by Acid for Rice Noodle |
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| LIN Bi-qiong,GUO Gang,FU De-jun,SONG Ren-qian.Broken Rice Treated by Acid for Rice Noodle[J].Nongchanpin Jlagong.Xuekan,2012(12):14-16,58. |
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| Authors: | LIN Bi-qiong GUO Gang FU De-jun SONG Ren-qian |
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| Institution: | (Southeast of Putian Rice Industry Development Limited Company,Putian,Fujian 351111,China) |
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| Abstract: | The broken rice is treated by acid so that it can be used to produce rice noodle.Parameters such as the pH,the temperature and the time are tested for their influence on treatment effects,and an orthogonal experimental design is set up to optimize the parameters.The best parameters are pH of 5.0,temperature of 40℃and time of 4.0 h.Under these conditions, the broken rice can be used to produce rice noodle,and the rice noodle is of the good appearance,loose,flexible after cooking,non-stick bar,no paste soup,no easy to break by pan-fried. |
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| Keywords: | broken rice rice noodle amylose |
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