大米蒸煮挤压制备米粉的研究
首发时间:2018-01-12
摘要:本文主要研究大米蒸煮挤压制备米粉的新大米蒸煮挤压制备米粉的研究工艺。分别确定了大米蒸煮条件包括蒸煮加水量、蒸米时间对米饭质构及米粉品质的影响,以及挤压参数包括螺杆转速、糊化区温度和成型区温度对米粉品质的影响,得到的最佳工艺参数为:米饭蒸煮加水量46%、蒸饭时间20min、螺杆转速120rpm、糊化区温度100℃、成型区温度90℃,此条件下米粉的感官评分最高。
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Preparation of Rice Noodles by Extrusion of Steam Cooked Rice
Abstract:In this paper, we mainly studied the new technology for preparation of rice noodles by extrusion of steam cooked rice. The effect of rice cooking conditions, including water content, cooking time, on the texture of cooked rice and the quality of rice noodles, and the effect of extrusion conditions, including screw speed, gelatinization zone temperature and molding zone temperature on the quality of rice noodle were determined. The optimal conditions for preparation included water content of 46% and cooking time of 20min for steam cooking the rice, and screw speed of 120rpm gelatinization zone temperature of100℃, and forming zone temperature of 90℃for extrusion of the cooked rice into rice noodles. Rice noodles with highest sensory score could be obtained under above conditions.
Keywords: rice cooking extruded rice noodles texture analysis sensory evaluation
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