主干燥温度对米粉品质的影响  

INFLUENCE OF MAIN DRYING TEMPERATURE ON THE QUALITY OF RICE FLOUR

作　　者：高静丹[1] 陈洁[1] 王春[1] 吕莹果[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2012年第6期68-71,共4页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(20976036)

摘　　要：通过测定米粉的质构品质、蒸煮品质及色泽等指标,研究不同主干燥温度对米粉品质的影响.结果表明主干燥温度对米粉品质有明显的影响,综合考虑各项指标米粉在65℃干燥条件下干燥效果较好.In this paper,we studied the influences of different main drying temperatures on the quality of rice flour by measuring the quality indexes of rice flour,such as texture quality,cooking quality and color.The results showed that the main drying temperature had significant influence on the quality of rice flour,and better drying effect could be obtained at a drying temperature of 65℃by comprehensively considering the quality indexes of the rice flour.

关 键 词：米粉 温度 干燥 质构 色泽 

分 类 号：TS201.2[轻工技术与工程—食品科学]