营养强化米生产工艺的研究  

Technology of Nutrition Strengthening Rice

作　　者：张雁凌[1] 

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052

出　　处：《农产品加工（下）》2011年第1期88-90,共3页Farm Products Processing

摘　　要：对复合型营养强化液的配方及附着效果进行了研究,通过单因素及正交试验筛选出最佳工艺条件。当海藻酸钠0.3%,阿拉伯胶0.2%,果胶0.2%,蔗糖脂肪酸酯0.3%。所得营养强化米营养丰富,具有浓郁的米香及理想白度。该条件下营养液吸附率为89.63%。The multi-skill nutrition strengthening fluid and its influencing factor are studied, the optimum condition is determined through single-factor and orthogonal test, sea alginic acid sodium 0.3%, the Arabic gum 0.2%, pectin 0.2%, sucrose fatty ester 0.3%, the nutrition of nutrition strengthening rice is rich, the aroma of rice is rich, the whiteness of rice is ideal. Under these conditions, adsorption rate is 89.63%.

关 键 词：大米 强化液 营养强化 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]