发芽糙米食品的制作工艺研究  

Study on Preparation Process of Germinated Brown Rice Food

作　　者：张丙青[1] 田凯虹[1] 谭钤文[1] 许曼[1] 尹珺[1] 刘岚[1] 何新益[1] 

机构地区：[1]天津农学院食品科学系,天津300384

出　　处：《粮食加工》2009年第5期27-29,共3页Grain Processing

基　　金：天津农学院科学研究发展基金计划项目"发芽糙米及其深加工研究";编号2008D014;天津农学院大学生科技创新项目"发芽糙米方便食品的研究与开发"

摘　　要：根据发芽糙米的营养特性和加工特性制备了4种鲜食发芽糙米食品,运用选择试验法对4种产品的嗜好度进行了感观评价。评价结果表明,4种产品喜好度顺序为:3号>1号=2号>4;产品间存在显著性差异(P<0.05);1、2、3号产品间无显著性差异(P>0.05);1、2、3与4号产品有显著性差异(P<0.05)。According to the nutritional properties and processing characteristics of germinated brown rice, four kinds of fresh foods were made from germinated brown rice. Choice of test method of sensory evaluation was used to evaluate the four kinds of products characteristic. Evaluation results showed that the four kinds o.f products in order of preference as follows, product 3〉 product 1= product 2〉 product 4, and there was a significant difference （P〈0.05） among the four kinds of food, no significant difference among product No. 1,2,3 （P〈0.05）. But there were significant difference between product No. 1,2,3 and 4（P〈0.05）.

关 键 词：发芽糙米 糙米食品 感官分析 嗜好度 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]