改善干燥方便米饭品质的研究进展  

Research on the Qualities of the Dry Instant Rice

作　　者：孙爱景[1] 刘玮[2] 蔡淑珍[1] 

机构地区：[1]黑龙江省北大荒米业集团有限公司,哈尔滨150090 [2]黑龙江省农垦科学院农畜产品综合利用研究所,佳木斯154007

出　　处：《中国食物与营养》2010年第3期44-46,共3页Food and Nutrition in China

摘　　要：干燥方便米饭具有食用方便、耐贮存、易携带等优点,但也存在口感差、复水率低、易回生等缺点,本文就改善干燥方便米饭品质的研究做了综述。The benefits of Dry instant rice were very convenient to eat, anti-storage, carry etc. But there were other shortcomings, such as bad to taste, low to water adsorpting rate, easy to resuscitation and so on. In this paper, the research on quality improvement of dry instant rice done was reviewed.

关 键 词：干燥方便米饭 品质 改善 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]