摘要
试验对方便米皮生产工艺进行比较研究。通过半干法、蒸制法与稀浆料挤压法加工方便米皮,测定加工产品的感官及理化性质,结果表明:稀浆料挤压米皮产品与汉中米皮口感相近,凝胶特性适中,产品复水时间为6 min,溶出率为8%,耐泡性高达30 min,投资少,成本低,是汉中方便米皮生产的最佳工艺。
Compare with the production technologies of convenient bran process. Measure sensory and physicochemical properties of processed products were used by semi-dry method, steaming method and dilute slurry convenient bran extrusion processing. The results showed that convenient bran of dilute slurry extrusion process was similar to Hanzhong bran, gel properties were moderate, product rehydration time was 6 min, the rate of dissolution was 8%, immersion was up to 30 rain, and small investment and cost of production was low. The dilute slurry extrusion process was the best Hanzhnng convenient bran production technology.
出处
《食品工业》
CAS
北大核心
2016年第2期17-19,共3页
The Food Industry
基金
陕西省农业攻关项目(2015NY012)
关键词
方便米皮
蒸制法
半干法
稀浆料挤压法
工艺
convenient bran
steaming method
semi-dry method
dilute slurry extrusion method
technology
