软罐头米饭生产的新工艺  

New Technology of Soft Canned Rice

作　　者：姜发堂 李冬生[1,2] 黄文斌 

机构地区：[1]天宝厨房设备有限公司 [2]湖北工学院生物工程系

出　　处：《湖北工学院学报》1997年第4期81-84,共4页

摘　　要：提出了软罐头米饭生产的新工艺．经酶处理后生产的软罐头米饭可阻止淀粉老化（即回生）．经复合添加剂处理，熟后包装杀菌可有效改善米饭的色、香、味、形等品质．软罐头米饭与软罐头菜肴组合并与自加热技术相结合，即形成了新一代的快餐食品自加热式快餐．New technology of soft canned rice is studied in this paper.It shows that the retrogradation of the rice treated by enzyme has been delayed and the qualities of the rice treated by poly additives have been improved. The combined and continuous rice production line is introduced in which a new kind of fast food is produced.

关 键 词：方便米饭 软罐头米饭 生产工艺 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]