摘要
以糙米为原料,对发芽糙米制作膨化食品的生产工艺和配方进行系统的研究,确定出生产工艺流程和工艺参数:糙米用30℃蒸馏水密闭浸泡6 h后粉碎过60目筛,加入辅料后在20～24℃搅拌,采用配比为1∶2～1∶3混合菌种(酵母菌∶乳酸菌)发酵,产品口感最佳。
The technology of making puffing food with germinated brown rice is investigated,using germinated brown rice as raw material.The technological process and parameters are confirmed,brown rice soaked in dis-tilled water and closed with 30 ℃,after 6 h grinding than 60 mesh sieve,add accessories at 20 - 24 ℃,after mixing,using the ratio of 1：2 - 1：3 mixed bacteria（yeast：lactic acid bacteria） fermentation,the products taste the best.
出处
《粮食加工》
2010年第2期45-46,54,共3页
Grain Processing
关键词
发芽糙米
膨化食品
工业化生产
germinated brown rice
puffing food
industrialization
