浅谈“柳州干制米粉”品质的提升  

On the Quality Improvement of“Liuzhou Dry Rice Noodles”

作　　者：李夤 何彬斌 LI Yin;HE Bin-bin(Liuzhou Standard Technology and Intellectual Property Research Center)

机构地区：[1]柳州市标准技术和知识产权研究中心

出　　处：《中国标准化》2023年第20期121-124,共4页China Standardization

摘　　要：当前柳州螺蛳粉已是享誉全国的知名特色小吃。本文从柳州螺蛳粉的主要原料——干制米粉的品质研究,论述了研究背景和现状、分析了干制米粉的弹性、韧性及柔软度的关联性检测项目,并从米粉的理化特性方面探讨干制米粉的品质评价指标,通过分析、归纳与总结,探讨干制米粉提高质量的途径。At present,Liuzhou Luosifen has become a well-known national characteristic snack.Based on the quality study of dry rice noodles,the main raw material of Liuzhou Luosifen,this paper discusses the research background and current situation,analyzes the test items related to the elasticity,toughness and softness of dry rice noodles,and discusses the quality evaluation indexes of dry rice noodles in the aspect of physical and chemical properties of rice noodles,and discusses the ways to improve the quality of dry rice noodles through analysis,induction and summary.

关 键 词：干制米粉 品质 提升 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]