传统冲调型糯米粉加工工艺的研究  

Study on processing technology for a kind of traditional instant rice powder

作　　者：张月阳[1] 辛儒岱[1] 高远莉[1] 李秀娟[1] 潘思轶[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品工业科技》2013年第3期223-227,共5页Science and Technology of Food Industry

基　　金：湖北省农业科技创新中心创新团队项目(2007620)

摘　　要：为加快传统冲调型糯米粉的工业化,对冲调型糯米粉的加工工艺进行了优化和量化。优化结果为:原料糯米洗净后于常温下浸泡3h,常压下汽蒸25min,烘箱低温干燥至水分含量为10%,焙炒后磨粉过筛,细度为140目时所得米粉的冲调性和感官品质最好。The processing technologies and parameters for a kind of traditional instant rice powder were studied to accelerate its industralization.The results were described as follows：rice was soaked in water at room temperature for 3h after being washed cleanly,steamed for 25min at atmospheric pressure,dried to moisture content about 10% ,stir-fried,and finally ground and sieved to granularity smaller than 140 mesh.The product was good in water -mixing property and sensory quality.

关 键 词：冲调型米粉 加工工艺 冲调性 感官评价 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]