黑米和燕麦同步熟化工艺研究  

Study on the Synchronized Maturation Process of Black Rice and Oat

作　　者：王大一[1] 温纪平[1] 张慧[1] 王华东[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：《食品研究与开发》2015年第11期98-101,共4页Food Research and Development

摘　　要：通过研究黑米与燕麦同步熟化工艺,确定黑米与燕麦同步熟化的最佳工艺条件,为强化黑米与燕麦的营养功能和开发利用提供理论基础。结果表明,黑米和燕麦同步熟化的最佳工艺条件:混合配比为6∶4,料液比为1 g∶1.25 m L,蒸煮时间为40 min。By studying the black rice and oat synchronized aging process , to determine the optimum conditions of synchronized ripening black rice and oats, to strengthen the black rice and oats nutrition function and for the development and utilization to provide theoretical basis. The results showed that the optimum conditions of black rice and oats synchronous maturation process： when the two mix ratio of 6 ∶ 4 , solid to liquid ratio of 1 g ∶1.25 mL, cooking time was 40 min.

关 键 词：黑米 燕麦 酶处理 同步熟化 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]