摘要
考察不同微波功率对浸泡与未浸泡两种预处理米粉品质的影响,通过失重率、碘蓝值、酶解力、质构特性的检测,优化微波蒸煮条件,为微波即食米粉的开发提供理论依据。实验结果表明浸泡过程对米粉的蒸煮品质影响较小;米粉的失重率、硬度和粘结性随着微波功率的提高而增加,回弹性和酶解力受微波功率影响较小;600W微波功率蒸煮的米粉碘蓝值最高。
The effect of different microwave power on cooking soaking and un-soaking rice flour was studied.A better condition for microwave cooking through weight loss, blue value, digestibility, texture properties, which provided a basis for the development of microwaved rice industry was selected.The results showed that soaking or not had little effect on cooking quality of the rice flour.The weight loss, hardness and adhesion increased with the increasing of microwave power,while the power had little effect on resilience and digestion.The result also showed that rice flour cooked under the 600W power had the highest BV value.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第21期49-52,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划课题(2012BAD28B05)
国家科技支撑计划项目(2012BAD28B05)
关键词
微波蒸煮
米粉
浸泡
蒸煮品质
microwave cooking
rice flour
soaking
cooking quality
