天祝藜麦即食方便米加工工艺研究  

Study on the Processing Technology of Tianzhu Quinoa Instant Rice

作　　者：蔡飞[1] CAI Fei(Wuwei Vocational College,Wuwei 733000,China)

机构地区：[1]武威职业学院,甘肃武威733000

出　　处：《现代食品》2023年第20期106-108,共3页Modern Food

基　　金：2022年度甘肃省高等学校创新基金项目——天祝藜麦杂粮复配方便米饭工艺研究(2022B-499)。

摘　　要：即食方便米因其独特的口感和营养价值,受到了广大消费者的喜爱。然而,传统的即食方便米加工工艺存在诸多问题,如口感单一、营养价值流失等。因此,本文针对天祝藜麦即食方便米加工工艺进行全面研究,以期推动天祝藜麦即食方便米加工行业的发展。Ready-to-eat instant rice is loved by consumers due to its unique taste and nutritional value.However,the traditional processing technology of instant rice has many problems,such as single taste and loss of nutritional value.Therefore,this article conducts a comprehensive study on the processing technology of Tianzhu quinoa instant rice,in order to promote the development of the Tianzhu quinoa instant rice processing industry.

关 键 词：天祝藜麦 即食方便米 加工工艺 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]